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.

work lunch

Food, Leadership,

The Foundation of a Happy Work Culture? Nourishing Foods.

I recently attended the 4th annual Culture Summit in San Francisco where leaders from some of the most successful global companies came together to share strategies, tools and resources on how to unlock the potential of every employee through culture building.  It’s been well-established that high employee engagement is inextricably tied to the organization’s culture…

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Food, Leadership,

Bringing Startup Approaches to Foodservice Equipment…

Prices for robots are reducing dramatically… A humanoid robot that used to cost $50,000 five years back now costs less than $10,000. These price declines are driven by computing power becoming more affordable, sensors getting less expensive and economies of scale coming to robotics – as robots are used in vacuum cleaners, 3D printing and…

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Food,

Be Your Own Nutrition Expert

Alison is Chowbotics’ Vice President of Nutrition. She maintains her own balance by running and cycling the beautiful San Francisco Bay Area where she lives, exploring the local food scene and travelling the globe any chance she gets. I find myself fascinated by this age of #lifehack and the quest for self-optimization.  While this pursuit…

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Food,

Robots, Robots Everywhere at the National Restaurant Association Show!

Two years back, when we first debuted a prototype of Sally the Salad Robot at the National Restaurant Association (NRA) show, we were the only robots in town. We’ve moved Sally from prototype to product now and are shipping to customers nationwide. At this year’s NRA show, I was excited to see that others are…

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Food,

Great nutrition leads to great performance, but why is it so hard to eat right?

It’s not exactly new news that you perform better when you put good food into your body. Healthy food, chosen specifically with a performance outcome in mind has powered professional and Olympic athletes for decades. Yes, top athletes have genetics on their side, but the very top performers are fanatical when to comes to the…

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Food, Leadership,

The Most Tasty, Fresh and Affordable Convenience Store Salad… enabled by Robotics

In the next month, we will be launching Sally the Salad Robot at our first convenience store chain. This will be the first ever food making robot in a convenience store. I believe this will have significant implications in the long term – both for salads in convenience stores, and for the advent of robotics…

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Food,

Growing What You Eat

This week’s guest blogger is Robert Kelley, the executive chef at Chowbotics. Robert believes that good food brings people together, creating a strong sense of community. When he isn’t in the kitchen testing new ingredients and recipes for Sally the Salad Robot, Robert spends as much time as possible outdoors. I am passionate about cooking…

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Food,

Nutritious Food Anytime, Anywhere, through the Power of Robotics

Imagine a world where healthy, made-to-order, tasty salads are available 24 hours a day, 7 days a week in offices, hotels, grocery stores, convenience stores and restaurants across America. In such a world, You would see more energetic and productive people – It is well known that when you eat a burger or pizza or…

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Food,

Chef Charlie Ayers’ Shortcuts for a Busy Life

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,

1 in 3 Americans get cancer. Can you beat these odds?

    You have a 38-40% chance of getting cancer. That’s what the American Cancer Society says. Please see Figure 1 above. Only 5-10% of these cancer cases are due to genes, while 90-95% of these cancer cases are due to environmental factors. Doll and Petro’s studies indicate the food we put into our bodies…

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