Giveaway you can measure today
Hand-portioning overfills to stay safe. Every gram over target is product given away, with failed checkweighs and rework on top. Your checkweigher data already holds the number — and most plants are surprised by it.
From the team behind REMY Robotics
Stop giving margin away, gram by gram.
We're building operated robots that portion every ingredient to target weight — on the chilled prepared-meal line you already run. We're selecting design-partner factories now, and the first step is a number, not a commitment: what giveaway costs you today, from your own checkweigher data.
THE PROBLEM
You can measure this today.
High-mix lines — 20+ SKUs, frequent changeovers, formats a fixed machine can't hold — still portion by hand. That brings three costs, and your own data already shows the size of each.
The seats that cap your growth
A portioning seat — one station, one shift — is manageable until you add a shift, win a contract, or widen the range. Then the same 3–5 seats per shift become the bottleneck: hard to fill, harder to keep filled, and multiplied by every shift you add.
Consistency at human pace
Portion weights drift with fatigue and turnover, and QA checks a sample, not every tray. It's necessary work — and a poor use of human attention.
You can put a number on all three today: giveaway from your own checkweigher exports, seats from your own payroll.
THE DEAL
The economics, without the sales math.
The structure is the offer: where the money comes from, in the order it matters, and who carries the risk.
Where the money comes from
- 01
Giveaway recovered
Every tray is portioned to target weight, so the grams you give away today come back. You can size that from your own checkweigher data before any robot is installed. On expensive ingredients, it can rival the labor saving.
- 02
Priced below the labor it replaces
The fee is a share of the fully-loaded cost of the two shifts each robot replaces — about 25% below that cost, which you can check against your own payroll. It moves with your labor cost; there is no list price.
- 03
Fewer failures, full record
Fewer failed checkweighs, less rework, and a logged record of every portion.
Who carries the risk
- No capital outlay, no setup fee
Merista owns the hardware, so nothing lands on your balance sheet and there's nothing to depreciate.
- Operated by Merista
We handle monitoring, recovery, and maintenance, so you add no maintenance headcount. Your team runs the line; we keep the robot healthy.
- Proven on one line first
We prove the payback on a single line before anything scales. Expansion happens only when you say so.
"Operated by Merista" is a clear division of work, not a slogan. Here is who owns what on the floor.
Customer
Merista
- —Line & ingredients
- —Refill
- —Schedule
- —Cleaning sign-off
- —Robot health
- —Monitoring & recovery
- —Updates
- —Maintenance & spares
No per-robot fees, payback months, or fee bands on this page — we build the exact economics from your numbers during the walkthrough.
HOW IT WORKS
Connects to the line you already run.
The robot fits in the footprint of one worker station, on the line you have — no rebuild needed. Vision and weight sensing guide each portion, a food-safe arm places it, and an inline check confirms it before the tray moves on. Every portion and every check is logged.
Concept visualization — design intent, not production footage.
01 / Ingredient source
Loaded and refilled by your team, on your schedule.
02 / Weight-controlled deposit
Vision and weight sensing guide each portion to target.
03 / Your conveyor
Placed onto the tray already moving through your process.
04 / Inline QA
Each result checked and logged before it moves on.
05 / Operated by Merista
Monitored remotely; we keep the robot healthy.
Operating targets
Target~6scycle per task
Target<30minchangeover within a similar SKU family
Target97%useful uptime after deployment maturity
TargetBeat baselineportion accuracy to exceed your current manual line
Target<4 wksite prep to production
Operating targets, subject to validation on your line.
Built for the plant
Hygienic design, a washdown-aware build, cleaning validated with your QA team, and safety and CE conformity are designed in from the start. We always say which parts are certified and which are still planned.
Deliberately narrow
The robot is designed down, not up: the footprint of one worker station (0.8 × 0.8 × 2.0 m), one task family at a time, standard gastronorm (GN 1/1) pans, and lockable wheels so it rolls aside for washdown — it doesn't move around the floor on its own. Every subsystem we left out is downtime you never see and cost you never pay. We don't automate everything on the line, and we don't pretend to.
WHY MERISTA, NOT A MACHINE
The honest comparison is with a machine.
On the right line, a single-purpose machine is a good answer, and we say where below. Our case is the high-mix line: the few things a fixed machine physically can't do, and the one thing it takes away — your freedom to grow and change what you make.
Your product range stays yours
A new recipe, ingredient, or pack format is a software update, not a re-tool. A fixed machine makes you design new products around the tooling you already own. We don't put a ceiling on what you can sell.
One system, more of your floor over time
Portioning today. Topping, inspection, and rework handling follow as we add tasks one at a time — including the fragile, individual items a fixed machine can't take. New tasks reach robots already on the line as software updates; that works today. The wider task range is where we're heading.
Total QA, logged per dish
Every portion weight-checked and on record — traceability a hand line can't deliver and a fixed machine doesn't either.
It keeps improving; a machine is frozen at purchase
Every deployment improves recovery, QA, and task coverage for every robot in the field. The system you rent in year two does more than the one installed in year one.
On a low-mix, stable, single-format line, buy the machine — we don't compete there, and we'll tell you so in the walkthrough. We win on high-mix lines that are trying to grow.
WHY THIS TEAM
We didn't demo food robots. We ran them.
We built and operated autonomous food production across Europe and the U.S., in live service with real customers — years of uptime, recovery, and QA discipline, not a demo. That same discipline — monitoring, remote recovery, maintenance — is what keeps a robot running on your line from day one.
15,000operating hours
99.9%order completion
<1%human intervention
<15 minmean recovery
10deployed sites
Operating record achieved at REMY Robotics by the Merista founding team
Founded by the core team of REMY Robotics — the people who built and operated the autonomous kitchen platform in live, customer-facing service.
THE ASK
Start with a walkthrough. Leave with two numbers.
Share your checkweigher data and your fully-loaded seat cost. We give you back two numbers: what giveaway costs you today, and what a robot on that seat would save — per meal, per line, per year. Your data, your numbers, before you commit to anything.
- —One visit, one line, no obligation.
- —The giveaway figure comes from your own checkweigher exports, not our model.
- —If a fixed machine is the better answer for that seat, we'll tell you so.
Book a line walkthrough
Or reply to your intro, or email hello@merista.ai.