Food tech startup goodBytz has opened a new production hall at its Hamburg site, laying the foundations for the next stage of scaling up. The facility is expected to produce up to 100 kitchen robots per year.
© goodBytz Founder Dr. Hendrik Susemihl (CEO), Kevin Deutmarg (COO) & Philipp von Stürmer (CTO)
New production principle at goodBytz eliminates bottlenecks
The production is based on the Theory of Constraints (ToC) principle. This approach deals with bottlenecks and how to eliminate them. With 15 clearly structured production stations, goodBytz now controls the flow of materials and assembly specifically along the bottleneck. This ensures maximum efficiency, transparency and predictable throughput times. With the new facility, goodBytz achieves an annual production capacity of up to 100 autonomous robotic kitchen systems for fresh preparation in a wide range of applications.
© goodBytz: robotic kitchen
The startup's technology makes it internationally competitive. In November 2025, a cooking robot from goodBytz went into operation at a US military base in South Korea. The company was founded in 2021 and completed a 12 million euros financing round in 2023. It currently employs over 130 people, and this number is rising. A kitchen system can prepare up to 150 meals per hour, around the clock. This ensures a continuous supply of consistent quality, even in times of skilled labour shortages
“We don't just build robots, we build scalable infrastructure for fresh, automated cuisine. The new production facility is a crucial step in making our technology available on a larger scale.”
Dr Hendrik Susemihl, CEO and co-founder of goodBytz
