Kune foods, a Kenyan food-tech startup, has announced the official commencement of operations. They expect to launch four meal hubs in strategic locations in Nairobi with plans to expand to other towns in Kenya in the coming year.
Many homes love Kune because they offer tasty home-made healthy meals. So, the orders keep coming.
The startup aims to raise KES 400 million from local and international investors to increase their production capacity. It’s looking to build a countrywide footprint by 2024.
The four new locations will be fully operational by the end of March 2022. They include:
• one on Nairobi City CBD along University way
• another on Sameer business park on Mombasa road, and
• two more along Thika road and Lang’ata road.
By investing in their production and mobile app Kune has been able to scale down on infrastructure costs. As a result, they offer quality healthy foods at cheap rates.
“Currently, Kune is delivering over 400 meals a day with a projection to be serving over 1,000 meals a day by the end of this quarter. Our factory production and delivery infrastructure are fully in place for us to scale our operations with our unique offering,” said Faith Mwendia, the Managing Director Kune.
Kune’s MD added that $1 million pre-seed funding raised last year has enabled the company to develop its factory capacity, boost research capabilities, and strengthen the delivery system. Kune currently has the capacity to produce and deliver up to 8,000 meals per day!
“In the past few months, we have seen tremendous growth in demand owing to our dynamic menu and friendly prices. We have invested heavily in research and development where we have a fully dedicated in-house team working consistently on our menu advancement so as to meet the changing demands of customers while also bridging the nutrition and price gap. Our prices range between KES 250 to KES 360 for a balanced meal including a fruit salad,” Ms Mwendia added.
Kune Supports Local Food Sources
Kune loves to give back to society. It sources food from local suppliers and employs production efficiencies that currently allow it to serve three balanced-diet meals (2 non-veg, 1 veg) a day while taking advantage of the fruits and vegetables when in season.MORE…