Sounds like a really, really over-engineered solution. Especially since, as the article states, people want hand-crafted food nowadays.<p>The pizzerias that are thriving right now are the ones making neapolitan style pizza in wood ovens, Pizza Hut and Little Caesars barely exist around here anymore.
At the Stern school, first term part time MBA students were told to go to the streets and observe pizza places (so many in the city). Come back and build a business plan.<p>Wasn't long before students saw how much there was to be made on a slice and that cheese is the most expensive part of the pie.<p>Personally, perhaps because of the population of Italian heritage near me, I simply avoid pizza places that seem like a business, not a life vocation.
At least around me, the small Pizzerias don't have much turnover. It's the same two or three guys running the place year in and out (but that's in the Hudson Valley/NYC area).<p>I guess this would be attractive to Dominos or Pizza Hut.
This seems like an overengineered problem for food. I don't get how all of the capital expense can be justified for the ever slimming margins of food production? Do they plan to scale it up? Others have mentioned pizza factories and wouldn't that be their competition? I don't get it.
This already exists in vending machine form, saw one of these in a supermarket in Greece <a href="https://www.youtube.com/watch?v=j7_lxiU8eLM" rel="nofollow">https://www.youtube.com/watch?v=j7_lxiU8eLM</a>
Now I wonder if there would be a business in just putting frozen pizzas in the oven and having those delivered.<p>Could put the oven on the back of the delivery scooters they use around here for fresh-out-the-oven pizza.
This is a submarine article (<a href="http://www.paulgraham.com/submarine.html" rel="nofollow">http://www.paulgraham.com/submarine.html</a>), an ad for zume pizza. Food manufacturers already have frozen pizza down to a precise science, and automate more than this startup. I've been watching the food technology space for some time, and this companys only innovation is putting pizza ovens in delivery trucks.
anyone here ever had a cappuccino from a machine? if they can't get that right, doubt that robopizza is coming any time soon, at least in any big way.
Get back to me when robots have the same level of sass as my goto pie place. Not to mention kitchen bs-ing.<p>Technically, it sounds like it's a pain in the but.<p>How much better is a machine made pizza if it's not been frozen?