We Exist to Improve the Foodservice by Making Kitchens Easier to Run.
Kitchens today need to move faster, stay consistent, and run on tighter margins - and the pressure hits hardest on the grill.
It’s the busiest station, hardest to staff, and toughest to maintain. Labor is scarce, wages are rising, and turnover is constant. When things go wrong - callouts, new hires and sudden demand spikes - it almost always shows up on the grill. Service slows, consistency drops, and teams struggle to keep up.
That’s where Aniai comes in.
Not to replace teams, but to support them - making the grill station easier to run, more consistent, and less dependent on constant hands-on pressure. So kitchens can keep output high, stay reliable, and deliver great customer experiences—even with leaner teams.
We didn’t Build a Robot. We Rebuilt the Grill
Most kitchen robotics try to add automation around existing workflows.
We chose to simplify the workflow itself.
Instead of using large robotic arms, we designed a system that fits directly into the grill station. A dual sided cooking system with a built in mechanism to handle lifting, offloading, and cleaning.
Same footprint. Fewer steps. More consistent output.
We are not reinventing the wheel. We are taking what already exists and making it work better with automation, without changing how kitchens already operate.
Built for Kitchens, Anywhere
Aniai was built through real kitchen environments, not controlled settings.
Today, we operate across regions, working with both local operators and global brands. Our teams are based in South Korea and the United States, with our U.S. headquarters in New York City.
As we expand, our focus stays the same. Build systems that hold up in real kitchens, across different menus, teams, and service conditions.
How we Think About Automation
Automation in the kitchen should not disrupt what already works.
It should fit into the existing operation, support the team, and quietly improve how the kitchen runs. The goal is to leverage automation to make the work easier, the output more consistent, and the service more reliable.
Alpha Grill still requires a team member. It still follows the rhythm of the kitchen. It simply removes the most repetitive and physically demanding parts of the job, so the team can focus on everything else that matters.
See it in a Real Kitchen
The best way to understand Alpha Grill is to see it during service. You can visit one of our kitchens or test your own recipes with our team.