Slice Lab

🌙 The Problem

After 11 PM in London, there's no good hot food. Over 430,000 students across the city — zero 24/7 hot food options. Delivery services cost 40% more after 10 PM and food arrives cold. Zero from-scratch pizza vending machines operating anywhere in the UK. The opportunity is wide open.

⚙️ The Technology

A fully autonomous robotic kitchen in a 2.5 m² footprint. Raw ingredients go in — flour, water, San Marzano tomatoes, fresh mozzarella — and a fresh 12-inch pizza comes out in under 3 minutes. Dough mixed from scratch. Sauce made fresh. Baked at 300°C+ in a real oven. No frozen discs, no microwaves.

🇬🇧 The UK Opportunity

The 24/7 economy is growing and the UK is completely underserved:

• 70 million people — zero from-scratch competitors
• Over 80% of UK transactions are contactless — ready for automated retail
• Hundreds of identical machines already operating across Italy, France, Germany, Croatia
• Proven hardware + supply chain — we bring a mature product to an untapped market

📍 Where It Goes

University campuses. Train stations. Hospitals. 24-hour gyms. Motorway services. Anywhere people need hot, fresh food at 2 AM. High footfall, low rent relative to a full kitchen, zero staffing costs.

• University campuses — 430K+ students in London alone
• Transport hubs — 5M+ daily rail passengers in the UK
• Hospitals — 1,200+ NHS hospitals with 24/7 footfall
• Gyms & leisure — growing 24-hour culture
• Retail parks & service stations — captive audiences, no competition

🔧 How It Works

Each machine needs only water, power, and weekly ingredient restocking. Remote monitoring tracks inventory, machine health, and sales in real time. No chef, no front-of-house, no delivery driver — fully autonomous from order to serve.

📈 The Business

• Revenue per unit: 100–250 pizzas/day at £12–£15 each = £1,200–£3,750/day
• Margins: Ingredient cost ~£1.50/pizza. No staffing. Gross margin >85%
• Breakeven: ~6–9 months per unit (at 100 pizzas/day)
• Scalability: Deploy 10 units → 50 units → 200 units across UK in 24 months
• Competitive moat: Only machine using raw from-scratch dough — all competitors use frozen discs