Hangry, an Indonesian cloud cooking startup that aims to grow into a global food and drink company, has raised a $ 13 million Series A. . It will be used to increase Hangry’s outlets in Indonesia, including the launch of its first catering restaurants, over the next two years before it enters other countries.
In addition to a previous $ 3 million round 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, of which 34 were launched in 2020. Hangry plans to expand its total number of outlets to more than 120 this year, including catering restaurants.
Founded in 2019 by Abraham Viktor, Robin Tan and Andreas Resha, Hangry is part of Indonesia’s burgeoning cloud cooking industry. Tech giants Grab and Gojek both operate cloud-based kitchen networks that are integrated with their food delivery services, while other industry startups include Everplate and Yummy.
One of the main ways that Hangry sets itself apart is by focusing on its own brands, instead of providing kitchen equipment and services to restaurants and other third-party customers. Hangry currently has four brands, including Indonesian Chicken Dishes (Ayam Koplo) and Japanese Food (San Gyu), which cost around IDR 15,000-70,000 per serving (or around USD 1-6). Her food can be ordered through Hangry’s own app, as well as GrabFood, GoFood, and ShopeeFood.
“Since Hangry has developed an extensive network of cloud kitchens across Indonesia, we would naturally be interested in other brands to take advantage of our networks,” CEO Viktor told TechCrunch. “However, our goal is to grow our brands as our brands are rapidly gaining popularity in Indonesia and require all the kitchen resources they need to realize their full potential.”
Providing food deliveries has helped Hangry thrive during COVID-19 lockdowns and social distancing, but to become a global brand in a decade, it must operate across multiple channels, he added.
“We knew that one day we would have to serve customers in all channels, including dinner,” Viktor said. “We started the hard way, delivering first, where we faced the challenges of making sure our food always tastes great when it reaches customers. We now feel ready to serve our customers in our catering premises. Our catering concept is an extension of everything we have done in the delivery channels. “
In a press release, Eko Kurniadi, partner of Alpha JWC Ventures, said: “In the space of a year and a half, [Hangry] has launched multiple brands across a myriad of tastes and categories, and almost all of them make it to the best sellers list with top ratings across multiple platforms, tangible examples of product-to-market fit. This is just the start and we can already predict their growth to become a leading local F&B brand in the country. “