Kitchens are short a million workers, and the ones who stay leave within the year. We build the robotics and AI that take the repetitive, high-volume work off the line, so a kitchen's output stops depending on who turned up for the shift.
Every kitchen feels this as the same thing: the shift still has to go out, with whoever is on the floor that day.
Roles that stay open for months, so the line runs short-handed and the shift still has to go out.
The person who knew the recipe leaves, and the dish changes with them. Every rehire costs the kitchen twice.
As experience walks out, food safety slips. Violations follow, and so does the risk to everyone you serve.
Sources: Bureau of Labor Statistics (2025); NPR (2017) and Devaraj et al. (2020).
We're partnering with restaurant chains and cloud kitchen operators who want to serve fresher, healthier food to more people. Tell us about your menu, your chefs, and your volumes, and we'll show you what autonomy can do for your kitchen.