CYCLE TARGET
~6s / task
Merista is building operated robotic portioning cells for chilled prepared‑meal lines. We are selecting design‑partner factories to assess hard‑to‑fill repetitive seats, prove the ROI on one line, and validate the first production deployments.
The hardest seats on the floor are the repetitive ones — and they are often the ones you cannot keep filled.
Three to five people per shift on repetitive portioning work, with turnover and absenteeism hitting the same seats again and again.
Hand portioning often overfills to be safe. Every gram over target is product given away free, every shift, every line.
Inconsistent portions create failed checkweighs, reworked trays, and micro‑stoppages that drag down the whole line.
People need breaks, rotation, training, and recovery. The work is necessary — but the task itself is a poor use of human attention.
Merista is building an operated robotic portioning cell for chilled prepared‑meal lines. The cell is designed to pick up an ingredient, deposit it toward a target weight, and place it onto the tray or bowl already moving through your process. The goal is to use the footprint of one worker station and connect to the line you have — not a line you need to rebuild.
Refilled on customer schedule. Stable ingredient families validated during trials.
3D vision and inline weight sensing guide each portion toward the target.
Robot arm performs the deposit with food‑contact‑safe end effector.
Tray or bowl already moving through your existing process. No rebuild.
Every portion validated before the tray moves on. Logged from deposit through inspection.
At REMY Robotics, the founding team built and operated autonomous food production across Europe and the U.S. in live, customer‑facing service.
A robot that becomes the floor manager's problem is not automation. Merista is being built as an operated cell — monitored remotely, supported by the team that designed it, and measured by useful production uptime inside a defined task envelope.
The commercial model is intended to be a flat monthly subscription for the cell — including hardware, software, monitoring, and support. The subscription does not scale with every shift the same way manual labor does. That is why multi‑shift lines are the best first fit.
Reduce dependency on hard‑to‑fill repetitive seats and absorb the seats most exposed to turnover.
Reduce overfill and giveaway by holding closer to target weight on every deposit.
Fewer failed checkweighs, fewer reworked trays, fewer micro‑stoppages that drag down the line.
A cell designed for repeatable production without breaks, rotation, or absenteeism.
The team behind Merista has designed, deployed, and operated robotics in food‑production environments before. For Merista, hygienic design, cleaning validation, safety assessment, traceability, and certification planning are part of the architecture from the start.
The right first partners run high‑volume chilled prepared‑meal lines, feel real pressure on repetitive portioning seats, and want an automation partner that will work inside the realities of production, QA, cleaning, and payback.
Food production is moving toward systems that run with more consistency, more traceability, and less dependence on hard‑to‑fill repetitive work.
Merista starts where the work is most repetitive and the payback is clearest: portioning and assembly. From there, one task at a time, we help food factories move toward production that is increasingly autonomous from farm to fork.
We are building that with a small number of factories that want to lead. If that is you, we should talk.
A walkthrough is exactly that: we learn your process, look at the repetitive work, and give you a straight read on the automation case. No pitch theater, no obligation.
Thanks. We will be in touch to find a time that works around your production schedule.