This story originally appeared on BostInno.
The company opened its first fast-casual, robot-powered eatery in Boston’s Downtown Crossing in early May this year.
The minds behind the kitchen – Kale Rogers, Michael Farid, Brady Knight and Luke Schlueter – were teammates on the water polo team and members of the same fraternity at MIT. They began to work full-time on the venture in 2016, after Rogers, Knight and Schlueter completed their undergraduate degrees and Farid got his graduate degree. Later, they earned the collective title “Spyce boys.”
Chef Daniel Boulud came onboard after Farid guessed his email address and sent him a video of what they had created so far.
“It’s been a lot of hard work, but the feedback has been fantastic,” Sam Benson, a former sous chef at Café Boulud and Spyce’s executive chef, said in a previous interview with BostInno. “We have big dreams for this.”
Thanks to the round, the company also expects to hire additional employees to roughly double in size over the next year.
The Spyce menu is made up of different bowl options starting at $7.50.
