$10 million for pizza vending machine pilot program

LinkedIn Pinterest Tumblr +

When CES 2020 kicked off in early January we were all treated to videos of Picnic’s pizza-making robot – a conveyor belt process, loaded by humans but prepared and cooked by machine. Whilst that robot addresses labor-saving needs in high volume restaurant kitchens and take-away outlets, the folks at Basil Street have just secured $10 million for pizza vending machines.

Using state-of-the-art robotics technology, Basil Street’s vending machines use a patent pending three element non-microwave speed oven to cook frozen pizzas for customers, delivering them in around three minutes. Pizzas measure 10 inches in size, are all thin crust based and offered in four-cheese, pepperoni and a ‘pizza of the month’ flavors. They will retail for between $6.95 and $11.95.

Whilst the pizzas are understandably stored in a frozen state inside the machines, Basil Street maintain that the pizzas are made with the freshest ingredients before being flash frozen to preserve the flavor.

Basil Street’s pizza vending machine concept

After three years of perfecting the process to deliver unmatched brick-oven style gourmet pizza through the convenience of a stand-alone vending machine, we are excited about the next step to bring this unique proprietary concept, and more importantly great tasting pizza, to market,” said Deglin Kenealy, CEO of Basil Street. “This round of funding enables us to kick-off our pilot program next month [April 2020] with the hopes of escalating into a full-scale launch of our kiosks by the end of Q3 in 2020. In a time of robotic solutions, this one is truly revolutionary.”

Locations for the pilot program machines are still being confirmed with initial interest from universities, medical facilities and even military bases. Target regions identified by Basil Street include Texas, Kansas, Missouri, North Carolina and Southern California (where Basil Street is headquartered).

Share.

About Author

mm

Matt has worked in digital publishing for twenty years, holding management positions at Nature (nature.com) and William Reed Business Media (foodmanufacture.co.uk, thegrocer.co.uk etc). He has also worked with Wiley Interscience, The IET, Centaur Publishing and BBC Worldwide. Since 2010 Matt has been a digital consultant working with B2B media & event companies in the agricultural, automotive, aviation and technology sectors. His private passion is growing his own food (on three allotments) and chasing the dream of a one tonne giant pumpkin. He is a member of the British Garden Media Guild and was a finalist in the Garden Media Guild Awards 'blog of the year' category in 2018 and 2019.

Comments are closed.