News

Texas CEO Magazine put out a story on foodtech startups in print and online in which Now Cuisine was featured.

Now Cuisine's CEO was interviewed at length on the Restaurant Technology Guys podcast. Listen here.

OttOmate—an indispensable resource for news on food automation—just published an extensive interview with Chas Studor, Now Cuisine’s Chief Technology Officer, and Founder and former CTO of Briggo (note: most of the interview is for paid OttOMate subscribers).

Freebirds’ CEO and Now Cuisine Advisory Board member Alex Eagle was interviewed in the Texas Business Minds podcast. The whole interview is great, and includes an excellent discussion of the Freebirds/Now Cuisine partnership beginning at 12:04 from the start. Listen here.

Now Cuisine's Founder and CEO Adam Lloyd Cohen was interviewed on today's episode of The Spoon's podcast. Listen here.

Now Cuisine™ and Freebirds World Burrito, known as Texas’ No. 1 Burrito™, have entered into a strategic partnership including a pilot program to bring Freebirds’ beloved and craveable bowls to new locations throughout the Dallas area using Now Cuisine’s robotic Takeout Stations™. Read More...

Oliver Mitchell, whose newsletter CHRONICLING THE ROBOT INDUSTRY is a must-read, put out an article about Now Cuisine.

We're super-excited to be admitted to the Capital Factory Accelerator. Capital Factory, with locations in Austin, Dallas, and Houston, is the Center of Gravity for Entrepreneurs in Texas.

Thanks very much to everyone who participated in the Now Cuisine Beta program in Dallas last month and in early October! We served two delicious, chef-designed, customizable grain bowls: Buddha Mushroom and Tuscan Harvest at two Venture X locations. Each bowl included quinoa pilaf, a choice of chicken or cauliflower, portobello mushrooms, a crunchy topping, and dressing. It was truly gratifying to see how much people loved our food!

We’re honored to have been featured in the Dallas Innovates newsletter! Read the article here.