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This robot can make personalized meals on the go, no kiosks or human interaction requiredThis robot can make personalized meals on the go, no kiosks or human interaction required

Nectar by Wings is all-in-one AI technology that will be able to learn customer preferences, make personalized meals and meet consumers wherever they are

Joanna Fantozzi, Senior Editor

September 16, 2021

While automation has taken the restaurant industry by storm, food-making robots have not become commonplace quite yet. Robotics and AI startup Wings wants to change that with the impending launch of Nectar: a smart AI food-making system that will be able to learn customer preferences, make personalized meals, and time food preparation for exactly when and where their customers will be.

The human and kiosk-free device isn’t launching until 2023 (with plans to raise at least $10 million in seed funding before then), but founder/CEO Haitham Al-Beik gave a sneak peek of how the smart technology could be a game changer for customers.

“The menu that shows up [on your smartphone] is for you: you have a unique based on your allergies and personalization,” Al-Beik said. “And you just talk to Nectar and say, ‘I want my usual coffee with extra sugar’ or ‘I don’t feel like having my usual avocado sandwich today’ and Nectar can change it.”

At first, Nectar will have its own menu and won’t be branded, but Al-Beik sees brand partnerships as possibilities in the future. Nectar could pop up in transportation hubs and commuter-heavy cities. If you order from Nectar and realize that there’s a closer location on the way to your office, Al-Beik said, you can easily just switch locations and the food will be available where you are.

So, what’s the difference between Nectar and many of the other startup AI technologies that have been appealing for restaurant operators? Food quality, personalization capabilities and sustainability.

“It's not so much, ‘make me a sandwich without a person,’” Al-Beik said. “It’s, ‘How do you deliver this to a person? How is it being made? Where did it come from? Is it clean? […] Everything is artisan-made, this is not going to just drop some salad in a bowl. This is going to make [the food] as if there's somebody inside making it for you personally.”

 

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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