Personal blog of Yzmir Ramirez

AgBiome, developing products from microbial communities, brought in a $116 million Series D round as the company prepares to pad its pipeline with new products.

The company, based in Research Triangle Park, N.C., was co-founded in 2012 by a group including co-CEOs Scott Uknes and Eric Ward, who have known each other for over 30 years. They created the Genesis discovery platform to capture diverse microbes for agricultural applications, like crop protection, and screen the strains for the best assays that would work for insect, disease and nematode control.

“The microbial world is immense,” said Uknes, who explained that there is estimated to be a trillion microbes, but only 1% have been discovered. The microbes already discovered are used by humans for things like pharmaceuticals, food and agriculture. AgBiome built its database in Genesis to house over 100,000 microbes and every genome in every microbe was sequenced into hundreds of strains.

The company randomly selects strains and looks for the best family of strains with a certain activity, like preventing fungus on strawberries, and creates the product.

AgBiome co-CEOs Scott Uknes and Eric Ward. Image Credits: AgBiome

Its first fungicide product, Howler, was launched last year and works on more than 300 crop-disease combinations. The company saw 10x sales growth in 2020, Uknes told TechCrunch. As part of farmers’ integrated pest program, they often spray fungicide applications 12 times per year in order to yield fruits and vegetables.

Due to its safer formula, Howler can be used as the last spray in the program, and its differentiator is a shorter re-entry period — farmers can spray in the morning and be able to go back out in the field in the afternoon. It also has a shorter pre-harvest time of four hours after application. Other fungicides on the market today require seven days before re-entry and pre-harvest, Uknes explained.

AgBiome aims to add a second fungicide product, Theia, in early 2022, while a third, Esendo was submitted for Environmental Protection Agency registration. Uknes expects to have 11 products, also expanding into insecticides and herbicides, by 2025.

The oversubscribed Series D round was co-led by Blue Horizon and Novalis LifeSciences and included multiple new and existing investors. The latest investment gives AgBiome over $200 million in total funding to date. The company’s last funding round was a $65 million Series C raised in 2018.

While competitors in synthetic biology often sell their companies to someone who can manufacture their products, Uknes said AgBiome decided to manufacture and commercialize the products itself, something he is proud of his team for being able to do.

“We want to feed the world responsibly, and these products have the ability to substitute for synthetic chemicals and provide growers a way to protect their crops, especially as consumers want natural, sustainable tools,” he added.

The company has grown to over 100 employees and will use the new funding to accelerate production of its two new products, building out its manufacturing capacity in North America and expanding its footprint internationally. Uknes anticipates growing its employee headcount to 300 in the next five years.

AgBiome anticipates rolling up some smaller companies that have a product in production to expand its pipeline in addition to its organic growth. As a result, Uknes said he was particular about the kind of investment partners that would work best toward that goal.

Przemek Obloj, managing partner at Blue Horizon, was introduced to the company by existing investors. His firm has an impact fund focused on the future of food and began investing in alternative proteins in 2016 before expanding that to delivery systems in agriculture technology, he said.

Obloj said AgBiome is operating in a $60 billion market where the problems include products that put toxic chemicals into the ground that end up in water systems. While the solution would be to not do that, not doing that would mean produce doesn’t grow as well, he added.

The change in technology in agriculture is enabling Uknes and Ward to do something that wasn’t possible 10 years ago because there was not enough compute or storage power to discover and sequence microbes.

“We don’t want to pollute the Earth, but we have to find a way to feed 9 billion people by 2050,” Obloj said. “With AgBiome, there is an alternative way to protect crops than by polluting the Earth or having health risks.”

Cresicor, a consumer packaged goods trade management platform startup, raised $5.6 million in seed funding to further develop its tools for more accurate data and analytics.

The company, based remotely, focuses on small to midsize CPG companies, providing them with an automated way to manage their trade promotion, a process co-founder and CEO Alexander Whatley said is done primarily manually using spreadsheets.

Here’s what happens in a trade promotion: When a company wants to run a discount on one of their slower-selling items, the company has to spend money to do this — to have displays set up in a store or have that item on a certain shelf. If it works, more people will buy the item at the lower price point. Essentially, a trade promotion is the process of spending money to get more money in the future, Whatley told TechCrunch.

Figuring out all of the trade promotions is a complicated process, Whatley explained. Companies receive data feeds on the promotions from several different places, revenue data from retailers, accounting source data to show how many units were shipped and then maybe data directly from retailers. All of that has to be matched against the promotion.

“No API is bringing this data back to brands, so our software helps to automate and track these manual processes so companies can do analytics to see how the promotions are doing,” he added. “It also helps the finance team understand expenses, including which are valid and those that are not.”

What certain companies spend on trade promotions can represent their second-largest cost behind manufacturing, and companies often end up reinvesting between 20% and 30% of their revenue into trade promotions, Whatley said. This is a big market, representing untapped growth, especially with U.S. CPG sales topping $720 billion in 2020.

“You can see how messy the whole industry is, which is why we have a bright future and huge TAM,” he added. “With this new funding, we can target other parts of the P&L like supply chain and salaries. We also provide analytics for their strategy and where they should be spending it — which store, on which supply. By allocating resources the right way, companies typically see a 10% boost in sales as a result.”

Whatley started the company in 2017 with his brother, Daniel, Stuart Kennedy and Nikki McNeil while a Harvard undergrad. Since raising the funding back in February, the company has grown 2.5x in revenue, while employee headcount grew 4x over the past 12 months to 20.

Costanoa Ventures led the investment and was joined by Torch Capital and a group of angel investors including Fivestars CTO Matt Doka and Hu’s Kitchen CEO Mark Ramadan.

John Cowgill, partner at Costanoa, said though Cresicor raised a seed round, the company was already acquiring brands and capital before releasing a product and grew to almost a Series A company without any outside capital, saying it “blew me away.”

Cresicor is the “perfect example” of a company that Costanoa would get excited about — a vertical software company using data or machine learning to augment a pain point, Cowgill added.

“The CPG industry is in the middle of a rapid change where we see all of these emerging, digital native and mission-driven brands rapidly eating share from incumbents,” he added. “For the next generation of brands to compete, they have to win in trade promotion management. Cresicor’s opportunity to go beyond trade is significant. It is just a starting point to build a company that is the core enabler of great brands.”

The new funding will be used mainly to hire more talent in the areas of engineering and customer success so the company can hit its next benchmarks, Alexander Whatley said. He also intends to use the funding to acquire new brands and on software development. Cresicor boasts a list of customers including Perfect Snacks, Oatly and Hint Water.

The retail industry is valued at $5.5 trillion, and one-fifth of it is CPG, Whatley said. As a result, he has his eye on going after other verticals within CPG, like electronics and pet food, and then expanding into other areas.

“We are also going to work with enterprise companies — we see an opportunity to work with companies like P&G and General Mills, and we also want to build an ecosystem around trade promotion and launch into other profit and loss areas,” Whatley said.

Forward Kitchens was working quietly on its digital storefront for restaurants and is now announcing a $2.5 million seed round.

Raghav Poddar started the company two years ago and was part of the Y Combinator Summer 2019 cohort. Poddar told TechCrunch he has been a foodie his entire life. Lately, he was relying on food delivery and pickup services, and while visiting with some of the restaurant owners, he realized a few things: first, not many had a good online presence, and second, these restaurants had the ability to cook cuisine representative of their communities.

That led to the idea of Forward Kitchens, which provides a turnkey tool for restaurants to set up an online presence, including food delivery, where they can create multiple digital storefronts easily and without having to contact each delivery platform. The company ran pilot programs in a handful of restaurants, and this is the first year coming out of stealth.

“It’s an expansion of what they have on the menu, but is not immediately available in the neighborhood,” Poddar added. “Kitchens can keep the costs and headcount the same, but be able to service the demand and get more orders because it is fulfilling a need for the neighborhood, which is why we can grow so fast.”

Here’s how it works: Forward Kitchens goes into a restaurant and takes into account its capacity for additional cooking and the demographic area, as well as what food is available near it, and helps the restaurant create the storefront.

Each restaurant is able to build multiple storefronts, for example, an Italian restaurant setting up a storefront just to sell its popular mac n’ cheese or other small plates on demand. A couple hundred digital storefronts were already created, Poddar said.

A group of investors, including Y Combinator, Floodgate, Slow Ventures and SV Angel and angel investors Michael Seibel of YC, Ram Shriram and Thumbtack’s Jonathan Swanson, were involved in the round.

The new funding will be used to expand the company’s footprint and reach, and to hire a team in operations, sales and engineering to help support the product.

“Forward Kitchens is empowering independent kitchens to create digital storefronts and receive more online sales,” Seibel said via email. “With Forward Kitchens, a kitchen can create world-class digital storefronts at the click of a button.”

Apeel Sciences, a food system innovation company, is out to prevent food produced globally from ending up in the landfill, especially as pressures from the global pandemic affect the food supply chain.

The company just added $250 million in Series E funding, giving it a valuation of $2 billion, to speed up the availability of its longer-lasting produce in the U.S. (where approximately 40% of food is wasted), the U.K. and Europe.

Existing investor Temasek led the round and was joined by a group of new and existing investors, including Mirae Asset Global Investments, GIC, Viking Global Investors, Disruptive, Andreessen Horowitz, Tenere Capital, Sweetwater Private Equity, Tao Capital Partners, K3 Ventures, David Barber of Almanac Insights, Michael Ovitz of Creative Artists Agency, Anne Wojcicki of 23andMe, Susan Wojcicki of YouTube and Katy Perry.

With the new funding, Apeel has now raised over $635 million since the company was founded in 2012. Prior to this round, the company brought in $250 million in Series D funding in May 2020.

Santa Barbara-based Apeel developed a plant-based layer for the surface of fruits and vegetables that is tasteless and odorless and that keeps moisture in while letting oxygen out. It is those two factors in particular that lead to grocery produce lasting twice as long, James Rogers, CEO of Apeel, told TechCrunch.

Apeel installs its application at the supplier facilities where the produce is packed into boxes. In addition to that technology, the company acquired ImpactVision earlier this year to add another layer of quality by integrating imaging systems on individual pieces as they move through the supply chain to optimize routing so more produce that is grown is eaten.

“One in nine people are going hungry, and if three in nine pieces of produce are being thrown away, we can be better stewards of the food we are throwing away,” Rogers said. “This is a solvable problem, we just have to get the pieces to the right place at the right time.”

The company is not alone in tackling food waste. For example, Shelf Engine, Imperfect Foods, Mori and Phood Solutions are all working to improve the food supply chain and have attracted venture dollars to go after that mission.

Prior to the pandemic, the amount of food people were eating was growing each year, but that trend is reversed, Rogers explained. Consumers are more aware of the food they eat, they are shopping less frequently, buying more per visit and more online. At the same time, grocery stores are trying to sort through all of that.

“We can’t create these supply networks alone, we do it in concert with supply and retail partners,” he said. “Grocery stores are looking at the way shoppers want to buy things, while we look at how to partner to empower the supply chain. What started with longer-lasting fruits and vegetables, is becoming how we provide information to empower them to do it without adding to food waste.”

Since 2019, Apeel has prevented 42 million pieces of fruit from going to waste at retail locations; that includes up to 50% reduction in avocado food waste with corresponding sales growth. Those 42 million pieces of saved fruit also helped conserve nearly 4.7 billion liters of water, Rogers said.

Meanwhile, over the past year, Apeel has amassed a presence in eight countries, operating 30 supply networks and  distributing produce to 40 retail partners, which then goes out to tens of thousands of stores around the world.

The new funding will accelerate the rollout of those systems, as well as co-create another 10 supply networks with retail and supply partnerships by the end of the year. Rogers also expects to use the funding to advance Apeel’s data and insights offerings and future acquisitions.

Thomas Park, president and head of alternative investments at Mirae Asset Global Investments, said his firm has been investing in environmental, social and governance-related companies for awhile, targeting companies that “make a huge impact globally and in a way that is easy for us to understand.”

The firm, which is part of Mirae Asset Financial Group, often partners with other investors on venture rounds, and in Apeel’s case with Temasek. It also invested with Temasek in Impossible Foods, leading its Series F round last year.

“When we saw them double-down on their investment, it gave us confidence to invest in Apeel and an opportunity to do so,” Park said. “Food waste is a global problem, and after listening to James, we definitely feel like Apeel is the next wave of how to attack these huge problems in an impactful way.”

Will Clem knows all too well about restaurant workers not showing up for a shift. At least one person would have car trouble or need to stay home with sick children, and it became a common occurrence on the weekends for the co-founder of Memphis Meats and owner of Baby Jacks BBQ in Memphis.

Needing to fill a shift one Friday night, Clem decided to prop his laptop in the drive-thru lane of one of his restaurants and took orders from home by remoting into the system. No one noticed that he wasn’t actually taking orders from the kitchen itself. Thus came the idea for Bite Ninja, a remote hiring technology platform for restaurants.

Clem connected with Orin Wilson to start the company in 2020 and worked for a year on the technology before launching it in March. Today, the company announced $675,000 in pre-seed funding led by Y Combinator, AgFunder and Manta Ray.

With many restaurants unable to find workers as a result of the global pandemic, Clem and Wilson wanted to build a technology that would enable restaurants to go back to normal operating hours, or even reopen their stores. At the same time, the workers, or “Ninjas” as they are referred to, can work the drive-thru or counter for a lunch or dinner rush shift from home, but appear on-screen to customers via menu boards, Wilson said.

Bite Ninja drive-thru. Image Credits: Bite Ninja

“When a restaurant is slammed, you need an army of people to work the rush, but it is not reasonable to ask them to get in their uniform and get in their cars, last-minute, to clock in for just an hour or two,” he added. “They have control of their schedule and can pick the right shift for them. It is so popular that we typically have five to 10 people bidding on each shift.”

Bite Ninja is providing a better experience and reaches potential workers that would not necessarily have an interest in performing fast food work. Many of the 3,000 Ninjas already working with the company are stay-at-home moms and retirees with customer service experience, but who can’t physically come into a store, Clem said. In addition, the company is working with the Nurse-Family Partnership to help women get back into the workforce.

The company initially ran three pilot programs and has expanded services to curbside and front cashier stations. The funding will enable Bite Ninja to scale initiatives, hire additional software engineers and prepare for a rollout at national food chains.

Since launching earlier this year, Bite Ninja is already being used in a few thousand stores.

Manuel Gonzalez, partner at AgFunder, said restaurants are a big part of entrepreneurship, but the pandemic forced more than 110,000 of them out of business.

“Bite Ninja’s solution is one that decreases costs to restaurant owners, but increases the income of the worker,” he said. “It also helps entrepreneurs and the community because restaurants are important for economic, cultural, community and social points of view.”

One year after voice-based AI technology company ConverseNow raised a $3.3 million seed round, the company is back with a cash infusion of $15 million in Series A funding in a round led by Craft Ventures.

The Austin-based company’s AI voice ordering assistants George and Becky work inside quick-serve restaurants to take orders via phone, chat, drive-thru and self-service kiosks, freeing up staff to concentrate on food preparation and customer service.

Joining Craft in the Series A round were LiveOak Venture Partners, Tensility Venture Partners, Knoll Ventures, Bala Investments, 2048 Ventures, Bridge Investments, Moneta Ventures and angel investors Federico Castellucci and Ashish Gupta. This new investment brings ConverseNow’s total funding to $18.3 million, Vinay Shukla, co-founder and CEO of ConverseNow, told TechCrunch.

As part of the investment, Bryan Rosenblatt, partner at Craft Ventures, is joining the company’s board of directors, and said in a written statement that “post-pandemic, quick-service restaurants are primed for digital transformation, and we see a unique opportunity for ConverseNow to become a driving force in the space.”

At the time when ConverseNow raised its seed funding in 2020, it was piloting its technology in just a handful of stores. Today, it is live in over 750 stores and grew seven times in revenue and five times in headcount.

Restaurants were some of the hardest-hit industries during the pandemic, and as they reopen, Shukla said their two main problems will be labor and supply chain, and “that is where our technology intersects.”

The AI assistants are able to step in during peak times when workers are busy to help take orders so that customers are not waiting to place their orders, or calls get dropped or abandoned, something Shukla said happens often.

It can also drive more business. ConverseNow said it is shown to increase average orders by 23% and revenue by 20%, while adding up to 12 hours of extra deployable labor time per store per week.

Company co-founder Rahul Aggarwal said more people prefer to order remotely, which has led to an increase in volume. However, the more workers have to multitask, the less focus they have on any one job.

“If you step into restaurants with ConverseNow, you see them reimagined,” Aggarwal said. “You find workers focusing on the job they like to do, which is preparing food. It is also driving better work balance, while on the customer side, you don’t have to wait in the queue. Operators have more time to churn orders, and service time comes down.”

ConverseNow is one of the startups within the global restaurant management software market that is forecasted to reach $6.94 billion by 2025, according to Grand View Research. Over the past year, startups in the space attracted both investors and acquirers. For example, point-of-sale software company Lightspeed acquired Upserve in December for $430 million. Earlier this year, Sunday raised $24 million for its checkout technology.

The new funding will enable ConverseNow to continue developing its line-busting technology and invest in marketing, sales and product innovation. It will also be working on building a database from every conversation and onboarding new customers quicker, which involves inputting the initial menu.

By leveraging artificial intelligence, the company will be able to course-correct any inconsistencies, like background noise on a call, and better predict what a customer might be saying. It will also correct missing words and translate the order better. In the future, Shukla and Aggarwal also want the platform to be able to tell what is going on around the restaurant — what traffic is like, the weather and any menu promotions to drive upsell.

Ensuring food safety compliance can be challenging at one restaurant, let alone across thousands of restaurants. Zenput has developed technology aimed at making sure operating procedures are quickly adapted so that businesses maintain quality.

The San Francisco-based operations execution company raised $27 million in Series C financing, led by Golub Capital, to continue developing its application to automate operation procedures like tracking food safety, public health protocols and changing market conditions.

Restaurants, convenience stores and grocery chain customers can use Zenput to update all of their locations — at the same time — with new processes, promotional campaigns and key initiatives while also gathering data and insights from those locations to find opportunities for improvement.

Joining Golub in the round were existing investors, including Jackson Square Ventures, MHS Capital and Goldcrest Capital. This brings the company’s total funding to more than $47 million, co-founder and CEO Vladik Rikhter told TechCrunch.

Greg Gretsch, founding partner and managing director at Jackson Square Ventures, led Zenput’s Series A round in 2016 and had met Rikhter a year prior. At the time, Rikhter was in the early stages of developing what Gretsch called an organization task manager. While he didn’t invest then, he kept in touch with Rikhter and saw “how much of a grinder he was” in expanding the platform.

“When he sees a problem, he works and works to solve it,” Gretsch said. “Whenever you have a multilocation business, you have a remote management problem. You’re trying to manage everything so your weakest link can perform as best as the best link, but you need a platform to manage that so that you can hold stores accountable to improve the end product.”

Front-line workers use Zenput’s mobile app for onboarding at the beginning of the day and to track safety compliance and fresh food checks, something Rikhter said was historically challenging once a business had thousands of locations. The app can also alert when food has been left out too long to assist in lowering food waste rates.

Since its founding in 2012, Zenput is currently used by customers like Chipotle, Domino’s, P.F. Chang’s, Five Guys, Smart & Final and 7-Eleven in over 60,000 locations across more than 100 countries.

The Series C round comes as the company saw 100% revenue growth over the past year. At the same time, product usage more than doubled at stores, and to date, 1.5 billion questions were answered through Zenput, a figure Rikhter expects to double over the next 12 months as locations aim to find ways to do more things remotely.

“The pandemic inadvertently helped us,” he added. “Initially, it was rough, but then a lot of the brands we dealt with needed to expedite technology and saw an opportunity to invest in our technology. We have more products coming because there is more that can be done to make sure every meal is a safe meal.”

Much of the new funding will go toward building those new products and capabilities and into marketing to expand the customer base. The company recently launched an expansion of its Zenput for Franchisors tool and updates to its food prep labeling and temperature monitoring functions.

Rikhter also plans to double Zenput’s employees over the 16 to 18 months, especially in the product engineering and marketing areas.

All of that is to be ready for customer demand as restaurants, convenience stores and grocery chains do more to change up the way they do business in the future.

“I wouldn’t be surprised to show up at a restaurant and see changes made daily on protocols, which will drive a lot more of the journey than before,” Rikhter said. “We see more operators flexing muscles they didn’t know they had, as it relates to promotions and products, so they can grow faster and run totally different operational features and offer more options for customers.”

The United States estimates of the food produced here approximately 40% is wasted. Globally, $2.6 trillion annually is lost.

Berlin-based Choco, which has built ordering software for restaurants and their suppliers, is working to digitize the food supply chain and announced $100 million in Series B funding, led by Left Lane Capital, to give it a $600 million post-market valuation. Joining in is new investor Insight Partners and existing investors Coatue Management and Bessemer Venture Partners.

The new round comes just over a year after Choco’s $63.7 million Series A, raised at two different periods, a $33.5 million round in 2019 and a $30.2 million round in 2020 — at a $230 million valuation — to bring total funding to $171.5 million since the company was founded in 2018.

The company’s core food procurement technology digitizes ordering workflow and communications for restaurants and suppliers. During the global pandemic, Khachab said Choco became the go-to tool for operators to be more efficient around procurement processes and reducing expenses as they adapted to the changing market conditions.

With the food industry a $6 trillion market, Choco CEO Daniel Khachab told TechCrunch he aims to make the food supply chain more transparent and sustainable in order to help increase margins in the food service sector and combat climate change.

The company did 14 months of food waste research and found that it was central to a lot of other global problems: Food waste is the third-largest driver of climate change and is causing deforestation — as evident by news from the Amazon last year  — and the extinction of animals.

“It makes sense to try and solve it,” he added. “The food system is highly fragile, and what was shown in the first and second waves of the pandemic is how fragile and inflexible it was. It made the industry realize that it has to step up and that it can’t continue to work on pen and paper.”

Between the farmer and the end point, there are some nine parties involved, Khachab said. None are connected to another, which often means nine data silos and data not collected along the chain. It is important to connect them on one single platform so decision-making can be data-driven, he added.

As uncertainty swept across the food industry at the beginning of the pandemic, Khachab said Choco could either lay low and wait or invest in the company. He chose the latter, pumping up the team, regions and technology. As a result, Choco’s technology is stronger than it was 15 months ago and proved to be flexible amid the inflexible environment.

Choco saw orders quadruple on the platform in the past year, and gross merchandise value grew to $900 million annualized, up from $230 million, Khachab said.

As the company continues to learn how it can provide value to the food supply chain, half of the Series B funding will go into technology development. It will also go toward doubling its headcount, especially on the engineering side. Choco recently brought on ex-Uber and Facebook executive Vikas Gupta as chief technology officer, and Khachab said Gupta’s expertise will enable the company “to build the best technology team in Europe” and scale faster.

Choco is already operating in six markets, including the United States, Germany, France, Spain, Austria and Belgium. Khachab expects to expand in those markets and gain a footprint in new markets like Latin America, the Middle East and Asia.

Halla wants to answer the question of how people decide what to eat, and now has $4.5 million in fresh Series A1 capital from Food Retail Ventures to do it.

Headquartered in New York, Halla was founded in 2016 by Gabriel Nipote, Henry Michaelson and Spencer Price to develop “taste intelligence,” using human behavior to steer shoppers to food items they want while also discovering new ones as they shop online. This all results in bigger basket orders for stores. SOSV and E&A Venture Capital joined in on the round, which brings Halla’s total capital raised to $8.5 million, CEO Price told TechCrunch.

The company’s API technology is a plug-and-play platform that leverages more than 100 billion shopper and product data points and funnels it into three engines: Search, which takes into account a shopper’s preferences; Recommend, which reveals relevant complementary products as someone shops; and Substitute, which identifies replacement options.

Halla’s Substitute product was released earlier this year as an answer to better recommendations for out-of-stock items that even retailers like Walmart are creating technology to solve. Price cited a McKinsey report that found 20% of grocery shoppers sought out competitors following a negative outcome from bad substitutions.

Halla Substitute. Image Credits: Halla

None of these data points are linked to any shoppers’ private data, just the attributes around the shopping itself. The APIs, rather, are looking for context to return relevant recommendations and substitutions. For example, Halla’s platform would take into account the way someone adds items to their cart and suggest next ones: if you added turkey and then bread, the platform may suggest cheese and condiments.

“It’s also about personalization when it comes to grocery shopping and food,” Price said. “When you want organic eggs from a specific brand and it is out of stock, it is often up to your personal shopper’s discretion. We want to lead them to the right substitutions, so you can still cook the meal you intended instead of ‘close enough.’ ”

Halla’s technology is now live in more than 1,100 e-commerce storefronts. The new funding gives Halla some fuel for the fire Price said is happening within the company, including plans to double the number of stores it supports across accounts. He also expects to double employees to 30 in order to support growth and customer base, admitting there is “more inbound interest that we can handle.” Halla has been busy fast-tracking big customers for pilots, and at the same time, wants to expand internationally with additional product lines over the next 18 months.

The company is also seeing “a near infinite increase in recurring revenue,” as it attracts six- and seven-figure contracts that push the company closer to cash flow positivity. All of that growth is positioning Halla for a Series B if it needs it, Price said.

Meanwhile, as part of the investment, Food Retail Ventures’ James McCann will join Halla’s board of directors.

McCann, who only invests in food and retail technology, told TechCrunch that grocery stores need a way to inspire shoppers, that Halla is doing that and in a better way than other intelligence versions he has seen.

“Their technology is miles ahead of everyone else,” he added. “They have a terrific team and a terrific product. They are seeing huge uplifts in terms of suggestions and what people are buying, and their measurements are out of this world.”

Photo includes Halla co-founders, from left, Spencer Price (CEO), Henry Michaelson (CTO & President) and Gabriel Nipote (COO).

The office shut-down at the start of the COVID-19 pandemic last year spurred huge investment in digital transformation and a wave of tech companies helping with that, but there were some distinct losers in the shift, too — specifically those whose business models were predicated on serving the very offices that disappeared overnight. Today, one of the companies that had to make an immediate pivot to keep itself afloat is announcing a round of funding, after finding itself not just growing at a clip, but making a profit, as well.

SnackMagic, a build-your-own snack box service, has raised $15 million in a Series A round of funding led by Craft Ventures, with Luxor Capital also participating.

(Both investors have an interesting track record in the food-on-demand space: Most recently, Luxor co-led a $528 million round in Glovo in Spain, while Craft backs/has backed the likes of Cloud Kitchens, Postmates and many more.)

The funding comes on the back of a strong year for the company, which hit a $20 million revenue run rate in eight months and turned profitable in December 2020.

Founder and CEO Shaunak Amin said in an interview that the plan will be to use the funding both to continue growing SnackMagic’s existing business, as well as extend into other kinds of gifting categories. Currently, you can ship snacks anywhere in the world, but the customizable boxes — recipients are gifted an amount that they can spend, and they choose what they want in the box themselves from SnackMagic’s menu, or one that a business has created and branded as a subset of that — are only available in locations in North America, serviced by SnackMagic’s primary warehouse. Other locations are given options of pre-packed boxes of snacks right now, but the plan is to slowly extend its pick-and-mix model to more geographies, starting with the U.K.

Alongside this, the company plans to continue widening the categories of items that people can gift each other beyond chocolates, chips, hot sauces and other fun food items, into areas like alcohol, meal kits and nonfood items. There’s also scope for expanding to more use cases into areas like corporate gifting, marketing and consumer services, as well as analytics coming out of its sales.

Amin calls the data that SnackMagic is amassing about customer interest in different brands and products “the hidden gem” of the platform.

“It’s one of the most interesting things,” he said. Brands that want to add their items to the wider pool of products — which today numbers between 700 and 800 items — also get access to a dashboard where they monitor what’s selling, how much stock is left of their own items, and so on. “One thing that is very opaque [in the CPG world] is good data.”

For many of the bigger companies that lack their own direct sales channels, it’s a significantly richer data set than what they typically get from selling items in the average brick and mortar store, or from a bigger online retailer like Amazon. “All these bigger brands like Pepsi and Kellogg not only want to know this about their own products more but also about the brands they are trying to buy,” Amin said. Several of them, he added, have approached his company to partner and invest, so I guess we should watch this space.

SnackMagic’s success comes from a somewhat unintended, unlikely beginning, and it’s a testament to the power of compelling, yet extensible technology that can be scaled and repurposed if necessary. In its case, there is personalization technology, logistics management, product inventory and accounting, and lots of data analytics involved.

The company started out as Stadium, a lunch delivery service in New York City that was leveraging the fact that when co-workers ordered lunch or dinner together for the office — say around a team-building event or a late-night working session, or just for a regular work day — oftentimes they found that people all hankered for different things to eat.

In many cases, people typically make separate orders for the different items, but that also means if you are ordering to all eat together, things would not arrive at the same time; if it’s being expensed, it’s more complicated on that front too; and if you’re thinking about carbon footprints, it might also mean a lot less efficiency on that front too.

Stadium’s solution was a platform that provided access to multiple restaurants’ menus, and people could pick from all of them for a single order. The business had been operating for six years and was really starting to take off.

“We were quite well known in the city, and we had plans to expand, and we were on track for March 2020 being our best month ever,” Amin said. Then, COVID-19 hit. “There was no one left in the office,” he said. Revenue disappeared overnight, since the idea of delivering many items to one place instantly stopped being a need.

Amin said that they took a look at the platform they had built to pick many options (and many different costs, and the accounting that came with that) and thought about how to use that for a different end. It turned out that even with people working remotely, companies wanted to give props to their workers, either just to say hello and thanks, or around a specific team event, in the form of food and treats — all the more so since the supply of snacks you typically come across in so many office canteens and kitchens were no longer there for workers to tap.

It’s interesting, but perhaps also unsurprising, that one of the by-products of our new way of working has been the rise of more services that cater (no pun intended) to people working in more decentralised ways, and that companies exploring how to improve rewarding people in those environments are also seeing a bump.

Just yesterday, we wrote about a company called Alyce raising $30 million for its corporate gifting platform that is also based on personalization — using AI to help understand the interests of the recipient to make better choices of items that a person might want to receive.

Alyce is taking a somewhat different approach than SnackMagic: it’s not holding any products itself, and there is no warehouse but rather a platform that links buyers with those providing products. And Alyce’s initial audience is different, too: instead of internal employees (the first, but not final, focus for SnackMagic) it is targeting corporate gifting, or presents that sales and marketing people might send to prospects or current clients as a please and thank you gesture.

But you can also see how and where the two might meet in the middle — and compete not just with each other, but the many other online retailers, Amazon and otherwise, plus the consumer goods companies themselves looking for ways of diversifying business by extending beyond the B2C channel.

“We don’t worry about Amazon. We just get better,” Amin said when I asked him about whether he worried that SnackMagic was too easy to replicate. “It might be tough anyway,” he added, since “others might have the snacks but picking and packing and doing individual customization is very different from regular e-commerce. It’s really more like scalable gifting.”

Investors are impressed with the quick turnaround and identification of a market opportunity, and how it quickly retooled its tech to make it fit for purpose.

“SnackMagic’s immediate success was due to an excellent combination of timing, innovative thinking and world-class execution,” said Bryan Rosenblatt, principal investor at Craft Ventures, in a statement. “As companies embrace the future of a flexible workplace, SnackMagic is not just a snack box delivery platform but a company culture builder.”