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Y Combinator

Cytera CellWorks aims to bring cell culture automation to your dinner plate
 Cytera CellWorks aims to bring cell culture automation to your dinner plate 150 150 Sarah Buhr
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Cytera CellWorks hopes to revolutionize the so-called “clean meat” industry through the automation of cell cultures — and that could mean one day, if all goes to plan, the company’s products could be in every grocery store in America.

Cytera is a ways off from that happening, though. Founded in 2017 by two college students in the U.K., Ignacio Willats and Ali Afshar, Cytera uses robotic automation to configure cell cultures used in things like growing turkey meat from a petri dish or testing stem cells.

The two founders — Willats, the events and startups guy and Afshar the scientist, like to do things differently to better configure the lab, as well — like strapping GoPros to lab workers’ heads, for instance. The two came together at the Imperial College of London to run an event for automation in the lab and from there formed their friendship and their company.

“At the time, lab automation felt suboptimal,” Afshar told TechCrunch, further explaining he wanted to do something with a higher impact.

Cellular agriculture, or growing animal cells in a lab, seems to hit that button and the two are currently enrolled in Y Combinator’s Summer 2018 cohort to help them get to the next step.

There’s been an explosion in the lab-made meat industry, which relies on taking a biopsy of animal cells and then growing them in a lab to make the meat versus getting it from an actual living, breathing animal. In just the last couple of years startups like Memphis Meats have started to pop up, offering lab meat to restaurants. Even the company known for its vegan mayo products, Hampton Creek (now called Just), is creating a lab-grown foie gras.

Originally, the company was going to go for general automation in the lab, but had enough interest from clients and potential business in just the cell culture automation aspect they changed the name for clarity. Cytera already has some promising prospects, too, including a leading gene therapy company the two couldn’t name just yet.

Of course, automation in the lab is nothing new and big pharma has already poured billions into it for drug discovery. One could imagine a giant pharma company teaming up with a meat company looking to get into the lab-made meat industry and doing something similar, but so far Willats and Afshar says they haven’t really seen that happening. They say bigger companies are much more likely to partner with smaller startups like theirs to get the job done.

Obviously, there are trade-offs at either end. But, should Cytera make it, you may find yourself eating a chicken breast one day built by a company who bought the cells made in the Cytera lab.

Y Combinator invests in HappiLabs to help scientists shop smarter
 Y Combinator invests in HappiLabs to help scientists shop smarter 150 150 Sarah Wells
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To create life-saving drugs or groundbreaking technological advancements, scientists first need the proper lab equipment. Everything from intricate and expensive specialized machines to beakers and rubber gloves must be sourced, price compared and ordered by a lab manager before even the first steps toward discovery can take place.

But, says Tom Ruginis, CEO and founder of the virtual lab manger startup HappiLabs, the process for finding the best and most cost-effective materials for your lab is far from a standardized process.

“The pricing aspect started catching my attention more and more,” Ruginis told TechCrunch. “The profit margin for lab supplies is extraordinarily large. Scientists don’t know that, and even if they know that it’s really hard for them to shop around. There’s nowhere for them to go.”

As an ex-PhD student and lab manager himself, Ruginis has first-hand experience with the struggles — and shortcuts — necessary to properly stock your lab. After leaving his PhD program in pharmacology, Ruginis took a job as a salesman for a scientific distributor and saw that even labs that were floors apart were paying drastically different prices for the same basic supplies.

Taken aback at how far behind scientific purchasing was from the rest of the retail world, Ruginis began compiling his own spreadsheet of pricing information and, with the help of his then-girlfriend (now wife) Rachel, began designing small price-comparison pamphlets for items like gloves and beakers to distribute to local labs to give them a perspective on the pricing space.

“I went to this one lab that I knew was paying too much,” said Ruginis. “I had data showing that a lab three floors up in their building was paying almost half the price. I went straight to [the lab] and showed [them] this. I asked ‘would you give me $10 for this info and if I kept bringing you more pricing info?’ They gave me $10 and in my head that was our first customer.”

Ruginis says the pamphlets grew from one page to eight and it wasn’t long after that labs began coming to him directly for purchasing guidance and outsourcing. And in 2012, with $20,000 raised from friends and family, he launched HappiLabs as a virtual lab manager for labs, spanning topics from biotech and brain research to robotics.

Since its launch, HappiLabs has grown to 14 employees — comprising six PhD virtual lab managers and eight support staff — and, after earning $1 million in 2017, this summer received a $120,000 investment from Y Combinator .

Actively working with 26 labs across the country, Ruginis says the company is ready to begin incorporating more software and technology into the company and is searching for a CTO to help it reach that goal.

“We’re building an internal software tool that’s strictly for lab managers,” said Ruginis. “What some other companies have done is they’ll try to build a tool and give it to all the lab managers on the planet, but what we’re doing is we’re building a tool for us [first]. We’re going to use it for a few years, make it awesome, and then we’ll end up selling that somewhere down the line as a lab manager software.”

Even further down the road, Ruginis says he imagines creating both hardware and software that can not only be installed in labs across the world (think Alexa for scientists) but even support scientific advancement in labs that are out-of-this-world for future scientists working on the red planet or the ISS.

Y Combinator invests in a build-your-own mac and cheese restaurant
 Y Combinator invests in a build-your-own mac and cheese restaurant 150 150 Megan Rose Dickey
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Y Combinator has invested $120,000 in Mac’d, a build-your-own mac and cheese restaurant that lets customers choose their own adventure from the beginning. I popped over to one of the Mac’d locations last week in San Francisco to get my mac on and chat with the founders.

For starters, the mac and cheese was bomb. Sure, one could argue it’s hard to mess up mac and cheese, but it’s somehow been done before. Trust me, I know this from firsthand experience.

I opted for a relatively basic mac and cheese with what Mac’d calls its “#Basic” sauce, which is a blend of cheddar cheeses, a spice mix and a hint of asiago. From there, I selected a combination of a shells and elbow noodle base. For those who are gluten-free, Mac’d also offers a cauliflower base. Next, I picked my mix-ins. Again, I’m super basic, so I just went with bacon and topped it with pulled pork and breadcrumbs.

Although the restaurant is tech-enabled, it’s less of a tech play and more of a restaurant play, Mac’d founder Chen-Chen Huo (pictured above on right) told TechCrunch.

“I wouldn’t necessarily say with full confidence that we’re a tech company but we’re a company that participates in a lot of tech and integrates tech into the production of our product to grow the business,” Huo told me.

Mac’d currently has two brick-and-mortar locations, both of which are in San Francisco. Mac’d is also available in Portland through what Huo describes as a ghost kitchen. In fact, ghost kitchens are part of the company’s expansion plans for at least the next 12 months, as it aims to be in about five to seven cities.

“How we plan to do that isn’t necessarily building out more brick-and-mortars in these cities but our expansion strategy sort of ties into that idea of cloud kitchens — sort of like ghost kitchens,” Huo said. “Essentially we move into commissary kitchens and hop on to existing catering and delivery networks and serve our customers like that.”

In Portland, Mac’d rents out some kitchen space and sells its mac and cheese strictly through providers like UberEats, Caviar, DoorDash, Postmates and others.

The idea is that once Mac’d determines some of the patterns of a specific market via its low-capital ghost kitchen approach, the company can make a more informed decision of where to open a brick-and-mortar location. Eventually opening brick-and-mortar locations in cities is important, Mac’d co-owner Antony Bello (pictured above on left) told TechCrunch, because it helps build up the brand and get people on board with the experience.

“It’s an interesting new wave of restaurants,” Bello said. “As far as marketing strategies, it’s more salient to come in and experience the food because you get a better sense of the kind of people that are behind this. Putting a face behind it is more difficult if it’s all online and digital.”

Mac’d got its start by doing a series of pop-ups in San Francisco last January. The mac and cheese restaurant opened its first permanent location in July 2017, located in San Francisco’s Marina district. That first location, Huo said, was entirely bootstrapped — in part thanks to the money earned through the pop-ups. Mac’d was able to open its second brick-and-mortar location a couple of months ago in June, funded solely off the profits of its first location.

“Theoretically, if we were to continue this trajectory, we could continue to bootstrap and continue to organically grow,” Huo said. “But if there’s anything about going through YC, it’s realizing the power and benefits of expanding quickly but also efficiently and thoughtfully, and taking it one step at a time.”