On today’s episode of Let’s Dig In, host Rich Rosendale’s guest is Michael Farid, CEO and co-founder of Boston-based Spyce Kitchen, a fully-automated and innovative fast-casual dining experience.

Michael and 3 other MIT grads bonded over their love of food and leveraged their engineering knowledge and resources to bring this concept to life. Also taking inspiration from Chef Daniel Boulud’s involvement, Spyce has grown into an exciting and reputable brand known for its fresh, healthy dishes beyond the robotics. From their vegetable-focused dishes and plant-based alternatives to their use of electric mopeds for food delivery, these initiatives lead to the sustainability of our planet and its future which was also the inspiration behind creating Spyce.

This episode explores the unique challenges and advantages of a robotic kitchen, the impact of COVID on their business model, and potential future collaborations and expansions.

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