All Day Kitchens — the restaurant platform and ghost kitchen company formerly known as Virtual Kitchen Co. —announced Wednesday a series B fundraising round of $20 million, bringing the company’s total funding to $37.5 million.
The San Francisco-based company, founded by former Uber executives Ken Chong and Matt Sawchuk, is debuting in Chicago this week, with plans to expand further into California and enter markets in Texas next year.
“When the pandemic hit last year, there was a rush of inbound interest and the team worked hard to help as many restaurant partners grow their digital and delivery business as possible'', Ken Chong, co-founder and CEO said in a statement. “Now with reopening top of mind, the entire industry is looking at building for the modern consumer by incorporating platforms like All Day Kitchens into their strategy.”
This latest round of funding was led by San Francisco based venture capital firm, Founders Fund, with additional funding from venture capital firm, Khosla Ventures, Doordash CEO Tony Xu, and Eric Wu, CEO of real estate transactional company Opendoor. Existing investors Andreessen Horowitz and Base10 also invested in this latest round of funding for All Day Kitchens.
Currently, All Day Kitchens has 10 locations with 16 restaurant partners in the San Francisco-Bay area. On Wednesday, All Day Kitchens will be launching in Chicago, debuting flagship locations in Lincoln Park and West Town, with additional locations opening throughout the city this summer. Local restaurants that have already signed on include Indian restaurant, ROOH; Ethiopian concept, Demera; fast-casual Chicago dogs spot, Devil Dawgs; grilled cheese concept, Cheesie’s and vegan whole foods restaurant, UnCooked.
All Day Kitchens was found in 2018 as Virtual Kitchen Co. and quickly became one of the bigger players in the rapidly expanding virtual restaurant/ghost kitchen space. Customers can order multiple items from multiple brands in one order for either takeout or delivery. Moving forward, the company will be investing in traditional storefront spaces in a food hall-like environment.
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