Less than six months after raising $20 million, ghost kitchen operator All Day Kitchens has received $65 million in its latest funding round, the company announced Friday.
The San Francisco-based company has raised $102.5 million to date and will use the investment to expand to new markets, hire workers, and do research and development, the company said in a press release.
Instead of operating out of large warehouses, All Day Kitchens uses small satellite kitchens and a “micro-fulfillment model” to give small, regional chains and independent restaurants the option of expanding their market penetration without investing in a full brick-and-mortar unit.
To date, All Day Kitchens has 15 locations in the Bay Area and Chicago and has quadrupled the restaurant brands on its platform over the last 12 months, the company said. In Chicago, it works with restaurants such as Honey Butter Fried Chicken, HaiSous and Cheesie’s. In the Bay Area, All Day Kitchens has partnered with Chine Live, Dosa and more.
“We’ve seen increasing urgency from restaurants to expand digitally, for pick up and delivery, using All Day Kitchens,” said CEO and co-founder Ken Chong in a statement. “We’re scaling rapidly in new markets to help more great brands thrive.”
The Series C funding round was led by Lightspeed Venture Partners. Existing investors also participated.
All Day Kitchens said it plans on expanding to Texas and Southern California and is adding employees to its headquarters staff.
The company was founded in 2018 by Chong and Matt Sawchuk, both formerly of Uber Eats. It started as Virtual Kitchen Co.
DoorDash CEO Tony Xu was among the investors in the company’s previous funding round.
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