Stanford Engineers & Michelin Chef Create Modular Restaurants
The Genesis of Mezli: Addressing Campus Food Challenges
Alex Kolchinski, Alex Gruebele, and Max Perham initially connected while pursuing engineering studies at Stanford University. Their shared experience revolved around the limited and expensive food choices available on campus.
Kolchinski explained to TechCrunch that even with a meal plan, lunch expenses could reach $10, with dinner costing even more. He personally utilized the dining hall as a workspace to justify consuming two lunches. Gruebele, conversely, frequently spent his stipend at Chipotle.
Robotics and the Pursuit of Affordable Cuisine
As Kolchinski and Gruebele, both engaged in robotics-focused PhD research, contemplated solutions for delivering quality food at a reduced cost, they began to explore the potential of robotic assistance in meal preparation and related tasks.
Kolchinski pointed out that the actual food cost of a $10 burrito bowl is approximately $3, with the remaining expense covering labor, overhead, and real estate. The creation of a self-contained restaurant, they believed, could significantly lower the price of high-quality food while increasing its accessibility.
Collaboration with a Michelin-Starred Chef
The team subsequently partnered with Eric Minnich, a chef holding a Michelin star and formerly a founding member and executive chef at San Francisco’s The Commissary, to establish Mezli.
Mezli is dedicated to developing fully autonomous, modular restaurant systems. The majority of planning occurred throughout the previous year, with initial operations commencing in January as part of the Y Combinator program.
Prototype and Initial Operations
Currently, Mezli’s prototype robotic restaurant handles a portion of the bowls served to customers, with a human-staffed kitchen providing supplementary support.
This operational unit is located at KitchenTown in San Mateo and occupies a freestanding space measuring 10 feet by 20 feet. The system is stocked with ingredients, presently focusing on Mediterranean-style grain bowls, sides, and beverages.
Pricing, Customer Response, and Future Funding
Bowls are priced starting at $6.99. Customers can place orders directly at the restaurant, online for pickup, or for delivery.
Early results are promising, with 44% of customers who have sampled the food returning for repeat purchases, according to Kolchinski.
The company is currently developing its third prototype, slated for public release next year. This progress is supported by a $3 million seed funding round from investors including Metaplanet, roboticist Pieter Abbeel, restaurateur Zaid Ayoub, and Y Combinator.
These funds will be allocated to expanding the team, procuring components, managing food costs, and covering operational expenses.
Scalability and Expansion Plans
Kolchinski anticipates that once scalability is achieved, Mezli will be capable of mass-producing its modular restaurants, enabling deployment at a significantly faster rate and lower cost compared to traditional restaurant establishments.
“Our strategy involves scaling to several locations before initiating mass production,” he stated. “We project reaching 1,000 locations more rapidly than conventional restaurants due to our manufacturing approach.”
Investor Perspective: A First Principles Approach
Pieter Abbeel, an investor and UC Berkeley professor, as well as a founding member of Gradescope and Covariant, became involved after learning about Mezli through acquaintances from the founding team.
He was drawn to the company’s commitment to providing affordable and accessible healthy food. Furthermore, as a scientist, he appreciated their “first principles” methodology for tackling the challenges of food delivery and service.
“This concept strongly resonates with me,” Abbeel commented. “Physical challenges are invariably more complex than anticipated, necessitating a fundamental approach to problem-solving. Importantly, the restaurant was serving food from day one, which is highly encouraging.”
