From a garage in Jersey City to a nationally certified, AI-powered robot kitchen. RoboBurger condenses a full restaurant into 12 square feet — grilling fresh, delicious burgers at the press of a button.
RoboBurger uses a 5-step cooking process identical to what chefs use in a traditional restaurant — grilling, toasting, seasoning, assembling, and delivering.
Dual flameless griddle sears the patty on both sides
Electric toaster lightly crisps the Martin's potato bun
Heinz condiments dispensed to your selection
Robot stacks patty, cheese, condiments on bun
Fresh burger served through one of two delivery bays
“This is a big idea!”Michael Rubin — CEO of Fanatics, Shark Tank Season 15
A complete kitchen in miniature — no hood, no gas, no grease trap. Just plug in and serve.
All-electric, ventless. Only requires 220–240V @ 30A. No construction, no permits, no kitchen staff.
World's first hot food vending machine certified by NSF International under Standard 25. Gold standard food safety.
Every unit reports inventory levels, health metrics, and alerts to our cloud data lake in real time.
33 burgers/day at $6.99 generates ~$82K/year revenue at 33% profit margins. Own a QSR for $67/day.
USDA Choice Angus beef, Martin's potato buns, Heinz condiments. Not reheated — flame-grilled fresh every time.
Protected IP expanding internationally. Patented dispensing, cooking, assembly, and cleaning systems.
“It allowed us to close the kitchen with just one shift and we could still serve burgers until 3am every night.”Geza G. — Director of Operations, Jersey City, NJ
The same team that built the world's first autonomous burger machine is now building the connected kitchen of the future — IoT monitoring, predictive maintenance, and cloud-powered operations across every unit.
Dispensing, thermal management, autonomous assembly, and connected operations — proprietary IP protecting every innovation inside the machine.
Real-time monitoring across distributed robot units — predictive maintenance, inventory optimization, demand forecasting.
Every unit meets NSF International Standard 25 — the gold standard for commercial food equipment safety and sanitation.