Foodfast builds on the foundation that having enough data about where people live, what they like and their budget allows us to predict market gaps – be it price, cuisine or experience. This data tells us where to place kitchens and which brands will cater local demand. Each kitchen is multi-brand and has overlapping cuisines, reusing ingredients and equipment.

We cook delicious food, use sustainable packaging and fast delivery to capture market-share traditional chains or franchises cannot.

We opened our first kitchen in June 2019 in Santiago, Chile. We bootstrapped our business into where we are today; soon opening our third kitchen and close to 20 people working in the kitchen.

Point of difference #

Customers have quickly adapted to a delivery economy. Restaurants haven’t. The availability of local diversity is yet to find its way to the dinner table. We circumvent this with data-driven market decisions and invent brands to fit this gap.

We don’t stop there. With software-driven kitchens we can both improve overall delivery time and reduce the error rate.

People live in more places than one delivery app can provide. That’s why we chose to sell through all of them.

Unfair advantage #

There is little-to-no disruption in the restaurant business. In tandem to reinvigorating the delivery business; someone needs to tackle scalable, data-driven approaches about what food to cook, where and for how much.

To achieve this we revisit everything from kitchen layouts, inventory management, cost analysis, safe delivery, packaging and the client experience.

These patterns are challenged across the world but we’re yet to face it in LATAM. This is where we make our stand.