Chowbotics Blog

This is the intersection of food and technology. Where our passion for robotics and innovation combines with our love of great food and quality ingredients.

Robotics,

Makerspaces in a post-Techshop world

As you may know, Techshop used to be a hardware makerspace where inventors and tinkerers had fun fiddling with milling machines, 3D printers, laser cutters and other tools. Several hardware companies, including Square, TeaBot and Chowbotics, had our beginnings there and probably would not exist without it. The reason why I had the term “used…

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Food,

Food is My Medicine

This week’s guest blogger is Charlie Ayers, best known as the Executive Chef who developed Google’s trendsetting food program. His restaurant, Calafia Café & Market A Go-Go in Palo Alto, CA, epitomizes the idea that “being green” is good for the producer, consumer, environment and local community. He brings this same pioneering spirit to his…

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Food,

What food is your DNA telling you to eat?

Ever since I did a DNA test with 23andme a few years back, I’ve been fascinated about how DNA can help us determine better diets. Perhaps it can even help us choose sports and careers we are better suited for. We are starting to see some interesting products emerge in that area. DNAfit and Orig3N…

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Robotics,

Robotics: Delivering The Brand Promise

This week’s guest blogger is Slaton Smith. A restaurant marketing whiz who led key programs at Arby’s, TGI Friday’s, Applebee’s and Denny’s, Slaton talks about the industry’s trend towards customization and its impact… An accomplished writer, you can find several of Slaton’s books on Amazon.   When a store turns on its lights early in the morning,…

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Food,

The Legacy of Google’s Culinary Team

Our culinary team at Chowbotics is headed by two ex-Google team members: Kelly Olazar, the Google X Chef, and Charlie Ayers, who set up the food program at Google. We often talk with people responsible for food programs in companies across Silicon Valley. During those conversations, I’ve found it remarkable how many of them worked…

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Food,

2018’s Biggest Food Trends

Today’s guest blog will be from Andrew Freeman, one of the most respected names in the food business in San Francisco. Andrew talks about the food trends he sees in 2018 in his own articulate and inimitable style! What are the year’s biggest food trends and how can foodservice operators capitalize on them? That’s what…

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Jobs,

How many jobs did Sally the Salad Robot take in 2017?

People sometimes ask – “will Sally the Salad Robot cause job losses?” Now that 2018 is dawning, I felt it may be good to share some unexpected things we learned in 2017. For those unfamiliar with Sally, she makes custom salads. Food service workers prep ingredients and load them into Sally once a day, instead…

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Robotics,

How Could Robots Impact Jobs in the Restaurant Business

We keep hearing robots are inevitable for the restaurant industry. It is difficult to hire and retain labor in many big cities and people desire several features robots provide such as better food safety, portion control, accurate calorie information, a fun user experience and 24/7 availability. How could this disruptive technology impact productivity, jobs and careers in the restaurant business? Let’s discuss….

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Food, Robotics,

Want Safe, Healthy Food? Robots can Help…

Every year, roughly 1 in 6 Americans get sick due to foodborne diseases (Source: Centers for Disease Control – CDC). 58% of domestically acquired foodborne illnesses are norovirus outbreaks, according to the CDC. Norovirus is known to cause ~60,000 hospitalizations and ~700 deaths every year, particularly among young children and older people.  Most of these outbreaks occur in food service settings like restaurants. 75%…

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Leadership,

Three CEOs. Three Leadership Insights

Over the years, I’ve worked with a bunch of CEOs whom I respect and admire. Below is an overview of each of their leadership philosophies and why they became mentors of mine. Dr. Eli Harari: “Let’s build a great company together”   In 2006, when I was doing my PhD at Georgia Tech, I took…

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