Food Tech
Food businesses balancing perishability, compliance, and thin per-order margins at delivery scale.
Food businesses lose money in ways that do not appear on a marketing dashboard: wastage, cold-chain failure, and the gap between menu price and true cost to serve once delivery commissions and packaging are loaded in.
Layered on top is FSSAI compliance and food-safety governance, which is not optional and becomes a diligence gate the moment institutional capital or a strategic acquirer is involved.
We build per-outlet and per-SKU economics with wastage and commission included, install the compliance and controls stack, and structure the capital that funds kitchen or facility expansion.
How we work in Food Tech
What the engagement usually looks like
Wastage-inclusive unit economics
Per-outlet and per-SKU contribution with wastage, cold chain, packaging, and platform commission fully loaded.
FSSAI and food-safety governance
The compliance stack and documentation that an investor or acquirer treats as a gate, not a formality.
Expansion capital
Structure the debt and equity that funds new kitchens or facilities against economics that hold at the next site.
Capabilities
Where this work sits in the studio
- ControllershipThe controls, reporting structures and governance systems that make a company's numbers trustworthy.Read more
- Debt & Blended FinanceWorking capital, venture debt and blended structures for businesses that should not be raising equity.Read more
- Strategy SprintsShort, structured sprints that size the market, test the pricing and validate the model, before a long report or a raise.Read more
Talk to someone who knows the sector
Tell us where the business actually is and we will tell you what we would do first. No deck required.