In this episode of Machine Minds, I sit down with Adam Lloyd Cohen, CEO and co-founder of Now Cuisine, to explore how his company is transforming the food tech industry by bringing restaurant-quality meals closer to consumers through cutting-edge automation. Adam shares his extensive background in 3D printing, robotics, and entrepreneurship, detailing how his experiences have shaped the innovative approach of Now Cuisine.

We delve into the unique technology behind Now Cuisine’s kiosks, designed to offer high-quality meals without the need for on-site staff or extensive facilities. Adam discusses the challenges of creating a business model that leverages automation to solve real-world problems, such as food deserts, inconsistent food quality, and the inefficiencies of third-party delivery services.

Whether you’re a foodie, tech enthusiast, or interested in the future of on-demand dining, this episode offers a fascinating look at how robotics is poised to revolutionize the way we access and enjoy food.

Time Stamps

01:15 Adam Lloyd Cohen’s Background in 3D Printing and Robotics
08:30 The Founding of Now Cuisine
11:25 The Technology Behind Automated Food Kiosks
16:45 Overcoming Challenges in the Food Tech Industry
23:00 The Importance of Business Models and Customer Focus
29:40 Leadership and Team Building in Startups
34:20 The Future of Food Tech and Robotics
40:55 What’s Next for Now Cuisine