Modern consumers seek quick, fresh, warm and affordable meals, yet restaurants cannot meet this demand because of labor shortages and high rents. The increasingly popular supermarket ready-to-eat products fill the gap in convenience but lack freshness, leaving strong unmet demand for accessible, freshly prepared food.
Robert (ETH, robotics PhD from EPFL) and Marten (Associate at BCG) unite a technical and business expertise to build Maus Robotics.
We are reinventing the quick service market by developing and operating robotic vending machines that autonomously prepare fresh crêpes from raw ingredients in 90 seconds, available anytime.
The global quick service restaurant market is $1 trillion ($18B in Switzerland), with ready-to-eat crêpes in Europe at $0.8B and growing 7% annually.
