Its maker, Miso Robotics, said Thursday that the robot should be back in service later this month after some tweaks to speed up its performance.Seven autonomously swirling cooking pots — what the restaurant calls a “never-before-seen robotic kitchen” — hum behind the counter at Spyce, which opened Thursday in the city’s downtown.” A blend of Brussels sprouts, quinoa, kale and sweet potatoes tumbles from hoppers and into one of the pots. There was also the early 20th-century fad of waiterless “automat” cafeterias that served hot food when customers fed a coin to open a glass door. Founded by four former MIT classmates who partnered with Michelin-starred chef Daniel Boulud, the restaurant has hired people to do the trickier prep work — parboiling rice, rinsing and chopping vegetables, cutting meat and reducing sauces in an off-site commissary kitchen.Spyce has generated enthusiasm among downtown Boston office workers, though technology experts in a city known for spawning robotics startups aren’t sure what to call it.“Butchering is pretty hard to do,” said Chui, the McKinsey partner.
But that could change as businesses develop cheaper and more efficient robot chefs.Spyce has those, and automated order-taking kiosks to boot, although it still employs plenty of humans. It also employs a handful of people for customer service and to garnish the robot-cooked blends with fresh toppings.“It can’t make decisions,” Ryden said of Spyce’s auto-pot.Customers wait as their automatically prepared food is dropped from a cooking pot into a bowl.Spyce’s founders said they chose a relatively simple type of meal — grain bowls — and avoided trying to use robotic arms. It’s fun to see what’s going on behind the scenes.But while food processing machines are prized for their speed hand pruners online and hygiene — “our robot doesn’t get sick,” Knight said — they have a harder time handling the complexities of fresh food.Is this a robot chef or just another high-tech novelty machine? Experts differ, but more such automation is likely headed for the fast-food sector in coming years.Also stalled is a burger-flipping robot named Flippy that was put on leave from a Southern California restaurant just days after its March debut.In Mountain View, California, the founders of Zume Pizza spent years tinkering with a robotic kitchen that can form pizza dough, apply tomato sauce and transfer the pizza in and out of the oven.”But Ryden said he’s still eager to join the lunchtime crowds in trying it out. Its online reviews complain of high prices and traffic jams involving backed-up serving pots.
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