Spyce Robotic Restaurant Secures $21 Million in Financing

Spyce , a Boston-based restaurant founded by MIT graduates that utilizes a robotic kitchen, announced it has closed a round of funding that garnered $21 million to expand the concept on the East Coast.

Restaurant Business Online detailed Spyce’s plans to further develop its robotic culinary platform thanks to backing from investors like Collaborative Fund, Maveron, Khosla Ventures and several celebrity chefs, including Thomas Keller, Jerome Bocuse, Gavin Kaysen and Daniel Boulud.

The restaurant serves bowl-meals ordered via touchscreen and prepared in woks operated by robots that cook meals evenly and pour them into bowls in under three minutes, at which point employees add additional ingredients and serve them to customers for $7.50 apiece.

Spyce has plans to double in size in the next year as it brings its robotic kitchen model beyond its Boston base. “We’re excited to open more restaurants and further develop our concept and technology to continue establishing our brand within the food community,” Spyce CEO and co-founder Michael Farid said in a statement.

Maddie has spent her career in the media industry, serving in various editorial roles before migrating into a hybrid content strategy and PR role with No Limit Agency. Her passion for storytelling and love of writing help her create meaningful content on behalf of her clients and fulfill No Limit Agency’s mission to tell people-driven stories. Maddie is a graduate of Saint Louis University, where she studied Communications with a focus in journalism and media studies as well as Sports Business.

In her spare time, Maddie can be found exploring Chicago’s food scene, watching an NBA game or lamenting over her middling fantasy baseball team.