Speedy Eats

Speedy Eats has developed an automated, standalone kitchen to serve high-quality meals for walk-up, drive-thru, and delivery. Our units will allow food service operators to increase their cash flow and profitability while delivering a seamless and convenient customer experience. We believe our innovative food and beverage tech will be the first fully automated drive-thru kitchen designed to be placed in a parking lot, opening up a whole new category of food service opportunities. Speedy Eats is pre-revenue and we have a working prototype in our lab.

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$249+ Investment
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2
days

7
hours

53
mins

23
secs

$500+ Investment
Tier 1 | $500+ Invest $500+ and receive 1% bonus shares + first 5 meals free. ($75 value)

$1,000+ Investment
Tier 2 | $1,000+ Invest $1000+ and receive 2% bonus shares + first 10 meals free ($150 value).

$2,500+ Investment
Tier 3 | $2,500+ Invest $2,500+ and receive 3% bonus shares + first 25 meals free ($275 value).

$5,000+ Investment
Tier 4 | $5,000+ Invest $5,000+ and receive 4% bonus shares + first 50 meals free ($750 value) + personal call from CEO + $2500 off the first unit if the investor decides to become an operator.

$10,000+ Investment
Tier 5 | $10,000+ Invest $10,000+ and receive 5% bonus shares + first 100 meals free ($1500 value), personal video conference call from CEO + $7500 off the first unit if investor decides to become an operator.

$20,000+ Investment
Tier 6 | $20,000+ Invest $20,000+ and receive 7% bonus shares + first 200 meals free ($3000 value) + personal video call with CEO.

Our product will be perfectly positioned to capitalize on various markets, including the quick service restaurant (QSR) market (valued at $296.55B in 2021); the global food delivery business (worth $126B in 2021), as well as theme parks, airports, train/bus stations, and parking lots, which we believe can add up to a combined market cap of nearly $5.8B.

The Speedy Eats automated kitchen will combine quality, convenience, and strong customer experience while minimizing overhead, streamlining operations, and setting up in untapped, high-trafficked areas such as parking lots.

Our automated kitchens will be able to integrate with third-party delivery companies and will be able to learn traffic patterns in order to anticipate when and how much food needs to be ready.

Adam Enamorado



Chief Operating Officer


Aggressive and meticulous with operations efficiency and meeting goals with time to spare, Adam has owned and operated several businesses displaying a proven ability to set up a company for rapid growth. 


















Sanjay Maharjan



Chief Mechanical Engineer


Sanjay Maharjan is the Chief Mechanical Engineer at Speedy-eats. He has been involved in the Manufacturing and Engineering industry for the past eight years, specializing in Product Design, Automation, and Testing. He is experienced in SolidWorks and ANSYS to facilitate design, simulation, fabrication, and product testing. He is also experienced in Programming languages such as Python, C/C++, MATLAB, and ladder logic to programming control boards and PLCs.















Juliana Hernandez



Chief Financial Officer


Juliana Hernandez was born and raised in Venezuela. She moved to the US when she was 17 and went to Louisiana State University where she obtained her undergrad and grad school degree. After earning her CPA degree and earning years of experience in public accounting and private accounting with some of the most prestigious firms here she opened CPA Accounting Solutions, LLC.

Juliana is an expert in construction accounting. However, Juliana and her team manage a variety of clients in other industries in which she became an indispensable part of the team. She has been outsourced as the CFO of the largest newspaper in the south (The Advocate), one of the largest Substance Abuse Center (The Grove of LA), one of the largest civil construction companies in Louisiana (Five S Construction), among others. Juliana also specializes in taxes and has successfully saved my clients tens of thousands of dollars a year with proper tax planning and tax preparation.















Chef Jay Ducote



VP of Product Development


Jay Ducote started his enterprises in the food and beverage world through Bite & Booze, a blog about everything he ate and drank, in 2009. The Bite and Booze Radio Show, produced and hosted by Ducote since 2011 on Talk 107.3 FM, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters. Jay created his own Jay D’s product line featuring a Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Single Origin Coffee and more. In May 2018 Jay launched his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge, which now has its own free-standing location. On the TV front, Jay finished runner-up on Season 11 of the hit reality competition show Food Network Star in 2015, and had a pilot for his show "Deep Fried America" air on the Travel Channel in 2016. In 2019 he won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. The Jay Ducote Hospitality Group, which runs all of Jay's businesses, earned a spot on the LSU 100 list as one of the fastest growing companies led by an LSU alumnus three years in a row.


















Chris Meaux



Director of the Board- Mechanical Engineer


Chris Meaux is an accomplished technical professional with extensive experience in enabling breakthrough performance utilizing comprehensive engineering, sales, and operational leadership across diverse sectors. He obtained a degree in Mechanical Engineering (CAD / CAM Manufacturing) from the University of Louisiana and a MBA (Finance) from Tulane University. Chris is continuously involved with highly technical engineering projects and played an integral part in helping startup Ecorobotics (Industrial Cleaning Robotics) launch from the ground up.



















Brian Blanchard



Advisor to the Board- Automation Engineer


Brian is a graduate of Louisiana State University's College of Engineering with degree in electrical engineering. He has experience in industrial control systems and manufacturing automation technologies. Brian has a passion for educating people about science and technology while contributing to complex projects using engineering and problem solvin skills.















Mitch Rotolo



Director of the Board


Mitch Rotolo has successfully owned and operated Rotolos Pizza Company for over thirty years. Mitch has successfully grown his operation to over 30 locations. 


















Sarah Diebold



Director of the Board


Sarah has a background in Mechanical Engineering and currently is a Co-Owner at Arkansas Poly & Printing.















Ozzie Fernandez



Director of the Board


Ozzie is the owner of Izzos Illegal Burrito, Lit Pizza, Rocca Pizza, Modesto and Central Kitchen Foods. Ozzie has over 30 years of successfuling owning and growing his restaurant brands.















Luis Garcia



Director of the Board


Luis Garcia is a transformational leader in the luxury private aviation industry. His areas of expertise include business and operational development, sales leadership, and customer value realization. He currently serves as Vice President of Sales for Wheels Up, a leading brand in private aviation headquartered in NYC.
He is a graduate of Louisiana Tech University with a degree in Aviation Management and served as a Staff Sergeant in the Louisiana Air National Guard in New Orleans (159th Fighter Squadron). Luis and his family reside in Houston, Texas, enjoying traveling, live music, and hiking.
















Ross Ford



Director of the Board


Ross Ford is an experienced Executive Chef with 20 years in the Culinary industry. He is skilled in Foodservice Operation, Menu Creation, Menu Costing, and Leadership. He is a 2006 graduate of Le Cordon Bleu Culinary School. He is currently working in Sales with a local Baton Rouge based coffee company, River Road Coffees, and lives in Baton Rouge with his wife and 3 children. In his free time he enjoys cooking, dog training, and all the hunting and fishing opportunities South Louisiana has to offer.