FAQs – Spyce

You probably have some questions for us.

The Food

I’m vegan, what can I eat?

Lots. You can find our plant based menu here.

How is Daniel Boulud involved?

Daniel is our Culinary Director. He provides menu direction and we use his excellent palate by having him taste test every meal (the guy can eat!). Beyond the menu, Daniel helps train our staff and is always pushing to enhance customer experience.

What’s the reason for the garde manger (aka garnish employee)?

The garde manger puts the final touch on your meal. In a traditional French restaurant, they control the pace of the kitchen, and ensure your meal gets to you looking it’s best. At Spyce, it’s no different.

What’s freekeh?

Delicious. Next…! It’s an ancient whole grain with more protein and fiber per serving than quinoa. Try it! Help us get this ingredient get the attention it deserves.

How does Spyce come up with new menu items?

It all starts with our team of culinary masterminds who come up with a menu item and hone in on a precise flavor profile. Once they’ve reached something they like, the robotic kitchen takes over, and we continue to fine-tune the recipe to make sure that first bite really lands. We add a little love, and voila!

Why is there no beef on the menu?

This is no missed-steak, we get plenty of flavor out of our vegetables and chicken. Jokes (even Dad ones) aside, the main reason is because beef production isn’t sustainable. While we are all about flavor, we understand that our choices have an impact on the world around us.

What’s Spyce’s sourcing philosophy?

We source ingredients where it makes the most sense, always pushing the boundaries with flavor. We call this “appropriately sourced“. For our Thai dish for example, our  sweet potatoes and kale are locally grown right here in New England. However,  Vermont’s best Massaman Curry Paste doesn’t quite match up to Thailand’s. We source organic where it makes sense, always with a thought towards sustainability and protecting our planet.

The Technology

How does the robotic kitchen cook food?

It has seven cooking woks, all heated using induction, a technology invented by Nicola Tesla. It is efficient and accurate and uses less energy than other heating methods. The induction heating element is located adjacent to each cooking wok. It’s not below and it’s not touching the wok — we’ll save that science lesson for your next wikipedia binge.

Is it sanitary?

That’s one of the best parts. The robotic kitchen is certified by the NSF (National Sanitation Foundation), and cleans and sanitizes the cooking woks after every meal. It’s programmed to monitor cooking, refrigeration and water temperatures, and all components in the refrigerator that touch food are removed and cleaned by our crew regularly.

How does the robotic kitchen get the food?

Magic mostly. But when that doesn’t work, there is a door on the top of the refrigerator and we pour the ingredients into the food hoppers from above.

Where does the prep happen?

We operate a commissary kitchen to get our ingredients prepped and ready to roll for the robotic kitchen.

What’s the use of the thing that moves my bowl in and out?

It allows us to plate your meal and move your bowl out of the way, so we can wash the wok. This means we can start the next meal with a clean wok as quickly as possible. Of course, it also looks super cool 🙂

How long does it take to cook my meal?

All meals are cooked to order in three minutes or less.

Does the robotic kitchen use natural gas?

Nope. The only inputs are electricity and water. We’re all set for a 100% renewable energy country, that’s coming up soon, right?

Can I get a robotic kitchen for my home?

No…well…not yet 🙂

In General

Do you take reservations?

We do not currently accept reservations being that we’re a fast casual restaurant. If you’re looking to come to Spyce with a larger group, we recommend coming during our off-peak hours (anytime other than 12-2pm Monday – Friday). Thank you!

Are you accepting franchise opportunities?

We’re not currently considering franchise opportunities at this time. We will definitely update our website and email our mailing list should that ever change. You can signup for our mailing list here. Thanks!

I have a media request, who do I contact?

Fantastic – send an email to media@spyce.com.

Can I place an order for pick up ahead of time?

Well…not right now. Check back soon and we will have mobile ordering.

Why are you called Spyce?

After we built a prototype of our robotic kitchen in a tiny room in our fraternity basement – more on that here – we couldn’t figure out what to call ourselves. One of our cofounders, Brady, came up with Spyce as a placeholder, so we could enter a competition for funding. It stuck.

Where can I send feedback?

We love feedback! Help us make your Spyce experience even better by sending all of your thoughts to hello@spyce.com.

Our Mission

What’s Spyce’s mission?

We are all about getting to that first bite. We want you to chase the flavors. The careful selection of ingredients, the promise of consistency, innovative technology, the extraordinary talent of our team – it all comes down to one thing. The first bite is our one chance to make a lasting impression, and we’re taking it.

Why did you start Spyce?

We started Spyce because we couldn’t access healthy and delicious food, and we weren’t alone. Whether you’re a broke college student, single mom looking for a quick option for kids or someone working three jobs to make ends meet, many people are priced out of quality. So, we came up with a solution: a robotic kitchen.

So, you’re cutting jobs?

Well it’s a new model so we are not “cutting” jobs, but our restaurant does have fewer employees than your typical quick service restaurant. The employees that we do have, we pay well. The aim of this venture was to make tasty nutritious food affordable, and we do that by being as efficient as possible.

Anything we didn’t cover?

*A real live human will answer, we promise.
We have the machine stick to what it's good at (cooking).