Back in 2018, Spyce’s original concept debuted in Boston, created by four MIT grads seeking healthy and affordable fast-casual food. The point of difference: a robotic kitchen. The concept raised $21 million. After a year in business, the fab four took their learnings and revamped their concept. Spyce 2.0 debuted in November 2020 with an all-new cooking system, a dynamic customizable menu and in-house delivery. Michael Farid, CEO, gives a behind-the-scenes look.