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Contxto – Harvard grads and fellow Colombians Daniela Izquierdo and Juan Azuero have many reasons to celebrate, US$75,000 worth of reasons. The pair co-founded their startup, Foodology, and recently won Harvard Business School’s New Venture Competition alumni track.
For that merit, they were awarded US$75,000 to invest into their six-month old startup.
It’s the first time a contender from Colombia wins this prize, as reported by media outlet, La República. So that’s another motive to uncork the champagne.
- Related article: Rappi to close the year with 300 Dark Kitchens
Foodology is all about dark kitchens and the logistics thereof. To that end, it builds and runs digital restaurant brands for delivery. At the moment, it operates in Bogotá where it runs three cloud kitchens and seven brands under its belt, according to its website.
Nonetheless, it’s hungry for more and hopes to open 12 more kitchens as well as expand throughout its native Colombia in 2020.
A higher dining experience through Foodology
Ever order food through Uber Eats and your meal arrives slightly warm—or even cold? Those little details tend to dampen the dine-at-home-experience. And that’s precisely why Foodology is focused on upping delivery processes. So for example, food that’s sent from one of its restaurants will come in special packaging that assures it stays hot.
To complete these deliveries, the startup’s restaurants are hosted on Rappi’s platform and it has its own deliverers too.
Moreover, the startup assures to directly follow up with consumers and provide the right customer service.
Check out their US$75,000-winning pitch here:
The bright future of dark kitchens in Latin America?
Brick and mortar restaurants are experiencing dark days. With no diners walking in, many must let go of staff and/or migrate to online platforms to continue operating.
However, this isn’t the case for cloud or dark kitchens, as they’re all about takeaway.
And while they’re still somewhat of a novelty in the region, the market is primed (and hungry) for this type of solution.
Why it’s a big deal: Lockdowns and quarantines are leading consumers to experiment with food delivery platforms—many for the first time. Consequently, businesses that work with dark kitchens like Colombians MUY and Foodology or Brazilian Mimic have an advantage in seeking to perfect delivery times and quality over traditional restaurants.
In any case, the largest obstacle they’re facing in the near future is the delivery of meals becoming a “luxury” rather than a habit, as the economy slows down.
Eventually, when we’re on the road to economic recovery, food delivery should bounce back.
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