Hungry, an Indonesian cloud kitchen startup that wants to become a global food and beverage company, has raised a $ 13 million Series A. The round was led by investor Alpha JWC Ventures, and was partnered by Atlas Pacific Capital, Salt Ventures and HyoCon Brothers. It will be used to increase the number of Hangry outlets in Indonesia, including launching its first dine-in restaurant in the next two years before entering other countries.
With a previous round of $ 3 million from Alpha JWC and Sequoia Capital’s Surge Program, Hangry’s Series A brings its total funding to $ 16 million. It currently operates around 40 cloud kitchens in Greater Jakarta and Bandung, 34 of which have been launched in 2020. Hangari plans to expand its total outlets this year, including dine-in restaurants.
Founded in 2019 by Abraham Victor, Robin Tan and Andreas Reha, Hangry is part of Indonesia’s babbling cloud kitchen industry. Tech giants Grage and Gojek both operate Cloud Kitchen’s network that integrates with their food delivery services, while other startups in the space include Everplate and Yummy.
Instead of providing kitchen facilities and service to restaurants and other third-party clients, one of Hangari’s main ways is to focus on the brand itself. Hangry currently has four brands including Indonesian chicken dishes (Ayam Koplo) and Japanese food (San Gyu), which cost around 15,000 to 70,000 IDR per portion (or about $ 1 to $ 6 USD). Its food can be ordered through Hangry’s own apps, plus GrabFood, GoFood and ShopeeFood.
Chief Executive Officer told ClearTips, “Given that Hangari has developed an extensive cloud kitchen network across Indonesia, we would naturally be interested in leveraging our network from other brands.” “However, our focus is on developing our brands as our brands are rapidly growing in popularity in Indonesia and require all the kitchen resources they need to realize their full potential.”
He said that COVID-19 helped Hangry develop during lockdowns and social disturbances, but to become a global brand within a decade, it needed to operate across multiple channels.
“We knew that we would one day serve customers across all channels, including dinner,” said Victor. “We started the hard way, doing the first business where we faced challenges and ensured that our food was still good when it reached the customers’ homes,” he said. We are now ready to serve our customers on our restaurant premises. Our dine-in concept is everything we have done in the delivery channels. “
In a press statement, Echo Kurnadi, partner at Alpha JWC Ventures, said, “Over a period of 1.5 years, [Hangry] Launched multiple brands in a myriad of tastes and categories, and nearly all of them are tangible examples of product-market fit, with superior ratings across multiple platforms on the list of best sellers. This is only the beginning and we can already expect their growth to become a top local F&B brand in the country. “