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InstaChef is turning vending machines into AI-powered mini restaurants

Hot vending machine food often gets a bad rap—soggy, overcooked, and nothing like the glossy packaging promises.

But InstaChef, a brand by food tech company Aikit Pte Ltd, claims it can deliver fresh, restaurant-style meals straight from its vending machines by combining AI, automation and culinary know-how. The company now operates over 120 units across Singapore, located in office buildings, residential areas, and schools, including the National University of Singapore.

We spoke with InstaChef’s Marketing Manager, Crono Lee, to find out how the company backs up its promise of high-quality meals anytime, anywhere.

How InstaChef works

chefgenie instachef aikit vending machine order
Image Credit: Vulcan Post

Founded in 2021, Aikit spent two years investing heavily in R&D, including vending technology and data-driven automation, before launching its first InstaChef vending machine in Aug 2023.

What sets InstaChef apart is how its meals are prepared. Unlike pre-cooked dishes that are simply reheated, often leaving food dry or overcooked, InstaChef’s offerings are par-cooked and finished on-demand inside the unit.

Meals are completed using one of two methods: induction or microwave heating. Induction takes five to 10 minutes, replicating freshly prepared food. Crono noted that this method preserves both texture and nutritional value, just as it would in a restaurant. Microwave, on the other hand, heating takes two to three minutes for those in a hurry.

instachef chefgenie aikit vending machine hot food
Image Credit: InstaChef

Main dishes are priced between S$5 and S$9. Customers can place orders directly on-site or through the InstaChef app, which also allows them to track the cooking process and receive a notification when their meal is ready for collection.

Once stocks run low, ChefGenie, Aikit’s proprietary AI-powered software, automatically alerts the central kitchen to prepare and pack more food for chilled delivery.

Hygiene is a top priority for InstaChef. Units are cleaned whenever they are restocked—at least once every two days, and in some high-traffic locations, up to three times daily.

InstaChef uses AI analytics to determine restocking schedules and monitor unit performance. The same system also customises menus by location to curb food waste: schools skew toward Western items, while office clusters favour Asian dishes.

instachef chefgenie aikit vending machine hot food truffle pasta claypot rice rosti
Image Credit: Vulcan Post

Across Singapore, its vending machines offer more than 80 dishes, with each unit carrying roughly 15 top selections tailored to local demand and rotated every two to three months. Variety is central to the brand’s strategy, helping it stand out in a market already dominated by hot-food vending operators.

“What surprises our customers is the taste and variety of dishes we offer,” Crono said, adding that the brand is constantly developing new recipes to keep menus fresh and customers returning, though he did not specify how often new dishes are introduced.

Persuading people to “take the first bite”

chefgenie instachef aikit vending machine ordering system
Image Credit: Vulcan Post

While the brand has expanded its presence significantly, Crono candidly acknowledged that gaining consumer trust remains a challenge—many people are still hesitant about meals from automated units.

The hardest step is persuading people to take the first bite. After that, most of them are convinced our food is decent.

One initiative the company takes to overcome scepticism is hosting two-day tasting events whenever a new unit is deployed. Passers-by can sample meals, learn about the cooking process, and see that automated dining doesn’t mean compromising on quality.

The strategy appears to be paying off. Online reviews from those who have tried InstaChef are largely positive, with many praising the taste of the food.

In 2024, InstaChef launched a franchising programme, which Crono claims has seen a positive response. Growth has been “strong and steady,” with InstaChef’s franchise network expanding month-on-month. Today, over 30% of its deployed machines are operated by franchise partners.

Aikit handles all backend operations and management, allowing franchisees to focus on securing strategic locations that drive business growth with “minimal” operational burden.

“Our model has been especially attractive to individuals seeking a reliable side income or business opportunity. It’s designed to be low-effort and high-support.”

A scalable alternative for food operators

Image Credit: InstaChef

InstaChef’s growth hasn’t gone unnoticed. In an industry grappling with high operating costs, manpower shortages, and intense competition, its success has caught the attention of Enterprise Singapore (ESG), which has been looking for ways to help local businesses survive, especially as over 3,000 F&B enterprises have closed in 2024—the highest number since 2005.

ESG approached Aikit to collaborate on a six-month pilot to explore whether a manpower-lean model, like vending machines, can help operators expand without the high overheads of physical outlets.

Launched on Sept 9 at Punggol Digital District (PDD), the initiative brought together seven local names, including Springleaf Prata, Warong Pak Sapari, and Shihlin Taiwan Street Snacks.

Using InstaChef’s proprietary packaging, the brands portion and pack their dishes before sending them to Aikit’s central kitchen for deployment to PDD units. The pilot also includes desserts such as cheesecakes and a range of drinks to complete meals.

Crono believes the concept will resonate with Singaporeans, whose eating habits are shifting. With automated units becoming more ubiquitous, people are increasingly willing to try food dispensed from them, drawn by speed, convenience, and familiarity.

Looking ahead, InstaChef plans to lease or sell its units to other F&B brands, enabling them to tap into the ChefGenie autonomous kitchen platform. Both in Singapore and abroad, Aikit sees InstaChef as a scalable alternative for food operators.

The brand has already deployed five units in the United States, and in another two years, it aims to prove that vending machines can serve not only fast food but also hot, fresh, made-to-order meals, thereby challenging the stigma that vending food is of low quality or unhealthy.

But as Crono puts it, “People just need to take that first bite.”

  • Find out more about InstaChef here.
  • Read other articles we’ve written on Singaporean businesses here.

Also Read: This S’pore biz turned vending smart with vendcafes—now 500+ machines serve hot meals & coffee

Featured Image Credit: InstaChef

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