Automation Dashboard

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HAMBURG, DE

21:06:10

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Goodbytz

Developer of a robotic kitchen designed for the food industry to amplify and enhance operational capabilities. The company's product comes with access to artificial intelligence to create personalized cookbooks with signature dishes, improving the food portfolio and sharing scalable food concepts in a virtual brand licensing platform, enabling users to ramp up sustainable food production and improve efficiency.

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/METRICS

TECH MATURITY

3/5

RELEVANCE

3/5

/METRICS

TECH MATURITY

3/5

RELEVANCE

3/5

/INFORMATION

COUNTRY

Germany

FUNDING STAGE

Early Stage VC Financed

KEY OFFERINGS

goodBytz Robotic Kitchen Assistant: Scalable automation delivering up to 3,000 meals per day with 80% labor cost reduction, digital precision cooking, customizable no-code recipe programming, and consistent, high-quality food production for professional kitchens.

/INFORMATION

COUNTRY

Germany

FUNDING STAGE

Early Stage VC Financed

KEY OFFERINGS

goodBytz Robotic Kitchen Assistant: Scalable automation delivering up to 3,000 meals per day with 80% labor cost reduction, digital precision cooking, customizable no-code recipe programming, and consistent, high-quality food production for professional kitchens.

/CASE STUDY

Germany University - University Hospital Tübingen: GoodBytz Robotic Kitchen serves shift workers, patients, and guests 24/7 with fresh hot meals like Erdnuss-Udon-Stir-Fry, Tandoori Chicken, and plant-based curries via touchscreen order. Two robot arms autonomously portion raw veggies/noodles from bowls, cook on induction plates, combine in reusable bowls, and self-clean all producing up to 150 dishes/hour with regional seasonal ingredients and lower CO2 footprint.






/CASE STUDY

Germany University - University Hospital Tübingen: GoodBytz Robotic Kitchen serves shift workers, patients, and guests 24/7 with fresh hot meals like Erdnuss-Udon-Stir-Fry, Tandoori Chicken, and plant-based curries via touchscreen order. Two robot arms autonomously portion raw veggies/noodles from bowls, cook on induction plates, combine in reusable bowls, and self-clean all producing up to 150 dishes/hour with regional seasonal ingredients and lower CO2 footprint.