Robo Burger

Robo Burger was started in the heart of New Jersey. A revolutionary concept in fast food was born, thanks to the collaborative genius of data scientist Audley Wilson, Rutgers PhD graduate Dan Braido and serial entrepreneur Andy Siegel. This trio of innovators has transformed the way we enjoy one of America’s favorite foods: the burger.

Audley Wilson

The Visionary Behind Robo Burger Audley Wilson’s journey from Jamaica to the forefront of food technology is a testament to his ingenuity and determination. As a teenager, his inventive prowess earned him a scholarship to Carnegie Mellon University, where the seeds for Robo Burger were planted. While operating his own restaurant during his college years, Audley envisioned a future where food preparation could be fully automated. The initial Robo Burger prototypes came to life in the modest confines of his Queens garage, marking the beginning of a culinary revolution.

Dan Braido

The Robotics Aficionado Dan Braido’s fascination with robotics and automation has been a lifelong affair. His leadership in his high school’s robotics team led them to victory in the US FIRST Robotics competition. Pursuing his passion, Dan acquired advanced degrees in Mechanical and Aerospace Engineering, as well as a PhD in Chemical and Biochemical Engineering from Rutgers University. His academic and practical experiences have been instrumental in realizing the Robo Burger dream.

Andy Siegel

The Marketing Maestro with a Flair for Hospitality Andy Siegel’s expertise in direct marketing is unparalleled, with over a billion dollars in sales to his name. His entrepreneurial spirit extends to the hospitality industry, where he has successfully managed three restaurants in Jersey City. Andy’s business acumen and deep understanding of food and beverage operations have been crucial in steering Robo Burger towards success.

The Dream of Robo Burger

United by a shared vision, Wilson, Braido, and Siegel embarked on a mission to create a technology that could deliver a perfectly grilled burger at any hour, simply at the touch of a button. Their collective dream materialized in the form of Robo Burger, the world’s first fully autonomous robotic burger chef, which made its debut with a grand ribbon-cutting ceremony at the Newport Centre in Jersey City, NJ.

A Culinary Marvel in Miniature

Robo Burger is not just a vending machine; it’s a compact, AI-driven kitchen that encapsulates the entire restaurant cooking process within a mere 12 square feet. Equipped with a refrigerator, an automated griddle, and a cleaning system, it operates from a standard wall socket. The robot chef employs a five-step cooking method akin to that of quick-service restaurants, delivering a freshly grilled burger in approximately six minutes for an affordable $6.99.

Setting the Gold Standard in Food Safety

RoboBurger’s commitment to quality and safety has earned it the gold food standard approval by the National Sanitary Foundation under NSF/ANSI 25. Audley Wilson, the CEO and co-founder, reflects on the journey: “RoboBurger started as a dream in my garage 17 years ago. Today, it’s a reality that offers everyone the chance to enjoy freshly grilled, delicious burgers in a safe, contactless manner.”

Founded in 2019 and headquartered in Newark, NJ, RoboBurger stands as a minority-owned business (MBE) under the leadership of CEO and Partner Audley Wilson, CTO and Partner Dan Braido, and CMO and Partner Andy Siegel. As RoboBurger continues to expand its reach to various locations across the nation, it promises to redefine the fast-food experience with innovation, quality, and convenience

My Take on Robo Burger

I like burgers. Every Monday night, my wife and I go to Norma Jean’s for $5 burger night. We make them at home occaisionally too. Would I try a RoboBurger – ABSOLUTELY! The only downfall is you can’t get a burger with lettuce, tomato and onions – just ketchup, mustard and cheese. I’ve had hotdogs from a vending machine. Some were OK, others pretty bad. These burgers sound like quality. They use 100% Angus pasture-raised Pat LaFrieda beef – good stuff. If I ever stumble across one of these machines, I’ll try a burger.

Do Sharks eat Burgers?

I’m sure the Sharks will like their burgers, but vending companies have not fared well in the Tank in the past. Lori will surely go out, she doesn’t eat meat. Mark is vegetarian too, but it hasn’t stopped him from investing in meat based businesses. He may bid. As for Michael Rubin, I have no idea. Kevin and Barbara won’t make an offer.

The problem with this kind of business is there are too many moving parts – and I don’t mean just the machine. You need to find locations, keep it stocked and clean, service it etc. The other issue is they’ve already raised $10 million and probably aren’t profitable yet – not a good situation in the Tank. Historically vending businesses don’t get deals in the Shark Tank. I think this business won’t be the exception.