March 21, 2023

The first patent in Now Cuisine’s portfolio was issued.

January 12, 2023

Texas CEO Magazine put out a story on foodtech startups in print and online in which Now Cuisine was featured.

December 9, 2022

Now Cuisine received over $5M in commitments from a $750M customer.

June 13, 2022

Now Cuisine's CEO was interviewed at length on the Restaurant Technology Guys podcast. Listen here.

February 17, 2022

OttOmate—an indispensable resource for news on food automation—just published an extensive interview with Chas Studor, Now Cuisine’s Chief Technology Officer, and Founder and former CTO of Briggo.

November 2, 2021

Freebirds’ CEO Alex Eagle was interviewed in the Texas Business Minds podcast. The whole interview is great, and includes an excellent discussion of the Freebirds/Now Cuisine partnership beginning at 12:04 from the start. Listen here.

September 24, 2021

Now Cuisine's CEO Adam Lloyd Cohen was interviewed on today's episode of The Spoon's podcast. You can listen here.

September 15, 2021

Now Cuisine™ and Freebirds World Burrito, known as Texas’ No. 1 Burrito™, have entered into a strategic partnership including a pilot program to bring Freebirds’ beloved and craveable bowls to new locations throughout the Dallas area using Now Cuisine’s robotic kiosks. Read More…

June 7, 2021

Oliver Mitchell, whose newsletter Chronicling the Robot Industry is a must-read, put out an article about Now Cuisine.

November 10, 2020

Now Cuisine became a Capital Factory portfolio company. Capital Factory, with multiple locations throughout the state, is the “Center of Gravity for Entrepreneurs in Texas”.

October 8, 2020

Now Cuisine completed its public Beta, serving two delicious, chef-designed, customizable grain bowls (Buddha Mushroom and Tuscan Harvest) at two Venture X office locations in Dallas. Each bowl included quinoa pilaf, a choice of chicken or cauliflower, portobello mushrooms, a crunchy topping, and dressing. It was truly gratifying to see how much people loved our food!

September 24, 2020

Now Cuisine was featured in the Dallas Innovates newsletter; read the article here.