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The artisanal pizza experience with a futuristic twist.
There’s a whole lot of dough in the pizza industry, and not just the edible kind. The US pizza market, despite being plagued by high costs and low margins, is currently worth $46B and expected to be $54B by 2023. Although inputs such as labor, ingredients and real estate continue to become more expensive, Americans’ demand for pizza isn’t going anywhere.
That’s why Piestro has developed a solution that produces the same delicious pizza at a fraction of the cost with… you guessed it… a robot.
Thanks to the innovative robotics technology from Wavemakers Labs and Piestro CEO Massimo Noja De Marco, the Piestro automated pizza kiosk was born. The fully-automated machines are designed to achieve zero contact food preparation, minimal food waste, consistent quality, and a much lower cost of operation. Capable of cooking made-to-order artisanal pizzas in just 3 minutes, Piestro boasts exceptional quality with the high-quality ingredients customers expect from traditional pizzerias.
“Piestro is a stand-alone machine that can cook delicious, artisanal pizzas with the freshest ingredients in three minutes or less,” says De Marco. “This pizza is the same quality as the pizza that I was making with my mom back in Italy.”
The entire experience is not only delicious but entertaining and interactive for all ages. Customers can make their selections on Piestro’s built-in touchscreen and immediately watch their pizza come together through the large kiosk window. Piestro provides a speedy and convenient experience for all its customers, making it perfect for locales suchs as malls, universities and workplaces. And topping it all off, Piestro kiosks operate 24 hours/day, because there’s no wrong time to eat pizza.
Now, here’s where the real dough comes in…
Because of labor and real estate costs, traditional pizzerias have low profit margins – estimated at 22% on average – but Piestro is changing the game. Their robot pizzeria eliminates the need for labor and cuts down on real estate footprint, essentially making the pizza at a fraction of the cost of traditional pizzerias. In fact, Piestro boasts an impressive 48% projected profit margin – a much more promising endeavor for any pizza maestro.
Additionally, Piestro’s ‘Powered By Piestro’ program will allow existing brick & mortar chains to white label Piestro kiosks, providing access to a larger geographic and demographic reach at a much lower cost. Even regional and nationwide chains can get a slice of Piestro’s technology.
And this is where it gets even more mouthwatering…
Like other companies backed by Wavemaker’s robotics studio, Piestro is turning to public investors to raise funds needed to get the business cooking.
In its current regulation crowdfunding round, Piestro has raised over $1M of their $5M goal, and now you can get a slice.
With innovative design and profit margins that more than double traditional independent pizzerias, Piestro could fundamentally change the way Americans eat pizza.
Don’t miss out on Piestro’s artisanal pizza with a futuristic twist.
Take a look at their investment opportunity today.
Sponsored content by Ridge Growth
John Cundiff says
Using a hypothetical question let’s say I walk up to the kiosk I order a pizza for some reason the kiosk makes the wrong Pizza what happens then do they make me a new order one because you made the wrong Pizza who do I speak to because I already spent my money and they made the pizza just use the hypothetical this is not a perfect world and things do happen to computers Waor or robots like your concept possibly thinking about investing
G. Powell says
Convenience is one thing. Taste is another. If Piestro produces a mediocre pizza, then most customers will be one-timers. That is, they’ll use it once simply for the novelty factor. The implication is that the machine is only successful in high-traffic areas.
Pizza taste and quality hinge on water (pH and other factors) and the freshness of ingredients. How can owners ensure a fresh change-out of ingredients consistently? Keeping the machines cleaned and well-maintained will also be contributing factors. The appearance of wear and tear, lack of upkeep, etc. will be a turn-off.
By having an attendant present at all times.
Yeah got to agree with G. Powell. How are you keeping the pre-sliced ingredients/toppings fresh? How many pizzas can that even hold? Looks like 7 before it needs to be restocked. I doubt that dough is going to be the fresh variety given it has to sit there for 24+ hours with active yeast cultures. How often is it going to be cleaned?
“This pizza is the same quality as the pizza that I was making with my mom back in Italy” I make my own pizzas too and they are better than 95% of restaurant pizzas, with woodfired pizzas tending to be the few that are better, I’m pretty skeptical pre-shaped pizza dough that’s been sitting there for over 24 hours along with the topping is going to taste as good as top tier pizza.
John Porter says
Totally agree with Patrick and G. Powell. Freshness is a key factor for any kind of quality food item. This machine would have to be re-stocked several times a week to maintain freshness of all ingredients. And, unless it has a “food prep” function, you can’t just drop a dozen peppers down the intake hatch. All ingredient items will have to be prepped before delivering to the robot, washed, chopped up, etc. All of this done in a commercial kitchen. Don’t know if services like this are even available, but it sounds costly, especially in the small batches a machine like this would need. At best, I think this is going to be like those coffee vending machines found in hospital waiting rooms, which at best can produce a warm brown liquid that smells vaguely like coffee, but at 3 AM your options are limited.
Craig L Stevenson says
Agree with all above comments. However, I know people will still buy pizza’s from this. Kids, people staying out late, a quick trip to town, busy parents trying to figure out dinner… The main questions are: Really only 7 pizza’s? What to do if a machine breaks down?(think of rural US), how does the machine get restocked? How often? Now, if a person wanted to invest in an actual machine….
I am a self proclaimed pizza snob. Fire roast me please!
However, I do know that a lot of people aren’t. Cleanliness, restocking, and freshness/spoilage are of much concern. But, this does scream college campus/mall/fair/busy bar/boardwalk to me. I would have to taste it 5 hours after it was stocked to be fully on board.
Come on people.
Robots can barely eek out a coffee of acceptable quality. Pizza? Not a chance without constant human intervention to maintain.
Even a dirty touch screen would be a turn off to most, leading to lost sales and ingredient degradation etc.