Local Kitchens
A multi-brand restaurant with collaborations from a variety of chefs.
| Date | Investors | Amount | Round |
|---|---|---|---|
| - | investor | €0.0 | round |
| N/A | €0.0 | round | |
| investor investor investor investor investor investor | €0.0 | round | |
* | $40.0m | Series B | |
| Total Funding | 000k | ||
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Local Kitchens operates as a multi-brand restaurant, effectively functioning as a micro-food hall. It was established in the summer of 2020 by former DoorDash employees Jon Goldsmith (CEO), Andrew Munday (COO), and Jordan Bramble (CTO). Their collective experience in technology and food operations, including roles at Cava and the White House Digital Services for Bramble, shaped the company's foundation. The founders identified a challenge for local restaurants: the difficulty of expanding into new areas without significant capital investment and operational burdens.
The company's business model centers on a "franchise as a service" approach, licensing menus from popular local and regional restaurant brands and preparing the food in a single, centralized kitchen at each of its locations. This allows customers to mix and match items from multiple different menus in a single order for takeout, delivery, or on-premise dining. Revenue is generated through a licensing model, where Local Kitchens pays its restaurant partners a royalty on sales, enabling them to expand their reach with minimal risk. The company primarily targets suburban areas, selecting restaurant partners based on data analysis of local demand, demographics, and online reviews.
Each Local Kitchens facility features a curated selection of about eight different restaurant brands, covering a variety of cuisines. The service is designed for convenience, particularly for families or groups with diverse tastes. Behind the scenes, the company has developed its own proprietary technology, including a point-of-sale system and a program called "Dynamic Firing," which coordinates cooking processes to ensure all items for an order are ready simultaneously. This operational efficiency has reportedly led to unit-level profitability. Since its inception, the company has secured significant funding, including a $25 million Series A in 2021 and a $40 million Series B in 2024, to fuel its expansion across California and into other states. In May 2025, Jay Gentile, formerly of Veggie Grill, took over as CEO to lead the next phase of growth, with the founders stepping back from daily operations.
Keywords: micro food hall, multi-brand restaurant, ghost kitchen, restaurant-tech, food delivery, franchise as a service, culinary collective, local dining, takeout, online ordering