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#14 - Robotic Restaurants, Canned Mimosas, Efficient Grocery Shopping and More!
A bi-weekly newsletter containing curated entrepreneurial focused content for innovators, founders and investors.
Welcome to this week’s StartOP newsletter! Each edition will now focus on a few startups all in a specific industry, including one that is fundraising. Make sure to subscribe and email us if you know a startup that should be featured in a future newsletter!
The format of the newsletter is the following:
1-2 startups that are currently raising funding
1 investor feature
1-2 additional startups in the same industry
10+ internship and job opportunities at Boston-based startups
Lots of resources throughout
Founder: Kyle Forgeron and Michael Wicks
Oasys is a platform that allows individuals and families to instantly generate grocery lists for over 5000 recipes helping reduce food waste and streamline the grocery shopping experience. Started by Kyle Forgeron in 2019, a Northeastern alumnus, who struggled with using meal kit services that never had enough recipes, were significantly more expensive than traditional shopping, had minimal control of ingredients, and contained excessive packaging. Oasys provides an alternative to meal kit services by allowing customers to choose any recipe, consolidating ingredients from various recipes into one order, being environmentally friendly, and offering ingredients at the same low prices as your local grocery store. Oasys is able to generate revenue by taking commissions on a per-order basis and through advanced features which allows individuals to create their own recipes and share them on the platform to earn income when people use them - just like monetizing Youtube views!
Oasys is actively raising funds for their pre-seed round! Reach out to firstname.lastname@example.org to get involved!
Tip: The keto low carb lasagna and the crispy miso chickpea bowl are some of the most popular recipes. Definitely give them a try!
Mark Mahoney (Founder, CEO, and Chairman)
As President and Founder of Thirsty Ventures, Inc., Mark is a recognized leader in the natural beverage space having successfully founded and built Maui Beverages and several branded and private label smoothie products for clients like Sysco Foods, Caribou Coffee, 99 Restaurant and Pubs, and other national restaurant groups. Over the course of his 35-year career, Mark has been involved in over 45 start-ups as founder, co-founder, investor, contributor, catalyst, challenger, and/or advisor. He currently is Chief Catalyst Officer and Chairman of Thirsty Ventures, Inc. his Family Holding Company and Atomic Coffee Roasters, LLC, and serves on several beverage advisory boards.
Mark is a graduate of The Massachusetts Maritime Academy in Bourne, MA where he is recognized as one of the highest-ranking officers in the school’s history. Mark is passionate about boating, antique boats, and re-purposing antique mahogany boats.
Founder: Ryan Ayotte
Ohza was founded in 2019 by Ryan Ayotte after he realized the need for a beverage that could bridge the gap between high-calorie cocktails and flavorless hard seltzers. Ryan’s realization led to the development of ready-to-drink (RTD) mimosa, which was the first of its kind to enter the market. Ohza has begun to cover a wide variety of flavors including classic, mango, cranberry, and more. Ohza is currently selling in stores in seven New England states as well as Georgia, and will be joined by California, Arizona, and Florida in 2021. If you are not in those states, it is still possible to order Ohza online in 43 states through their direct-to-consumer channels and have it shipped to your door. Ohza is currently in the process of expanding their sales territory, increasing their inventory, hiring new team members, and further developing their marketing strategy.
Tip: Try partially freezing your Ohza to get a mimosa slushy!
Spyce was founded in 2015 and is revolutionizing the cooking and dining experience with their automated cooking platform. Spyce has developed a fully functional robotic kitchen that combines a fridge, dishwasher, stove-top, and a robotic chef into one device. Using Spyce’s robotic kitchen, restaurants have the ability to quickly cook meals using fresh ingredients, using minimal human interaction, and without compromising the meal’s quality. Spyce currently is operating restaurants by Harvard Square and Downtown Crossing in Massachusetts making meals that can be built around an individual’s diet. With over 21 million dollars raised to date, Spyce is poised to reshape traditional food preparation and the fast food industry as a whole.
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