Dr. Hendrik Susemihl, CEO and Co founder of GoodBytz, shows you how fully automated kitchens can solve the labor crisis in food service and still serve better, fresher food at scale.

We talk about his path from taking apart PCs as a teenager, to building large automation systems at Fraunhofer, to becoming CTO at NEURA Robotics. Hendrik explains why he walked away from a safe leadership role after his father’s heart attacks, how going plant based changed how he sees food, and why he became obsessed with the question: if I can cook healthy meals quickly at home, why is it so hard to get that quality in hospitals, canteens, and on the road.

Hendrik breaks down how GoodBytz works in practice: a compact robotic kitchen that cooks up to 150 meals per hour, runs 24/7, and delivers consistent quality in places like university hospitals and motorway sites. We get into what they learned from running their own Lieferando brand, why he mostly ignores CVs and hires for people who build things for fun, and how a small Hamburg startup ended up signing a landmark contract with the US Army to feed soldiers in South Korea.

If you care about robotics with real deployment, food at scale, or building a deep tech company that actually ships, this episode will be very useful for you.