All Day Kitchens, a ghost kitchen company formerly known as Virtual Kitchen Co., has raised $20 million and is expanding from its home base of San Francisco into Chicago.
DoorDash CEO Tony Xu was among the investors in the Series B round led by Founders Fund.
The company founded by two former Uber employees partners with local restaurants to extend their reach with satellite kitchens. It has 10 kitchens in the Bay Area, where it partners with restaurants including China Live and Dosa.
The fresh funding will help it get underway in the Chicago area, where it currently has four locations up and running with six restaurants; a total of 20 restaurants are set to launch in the next few weeks. Customers can order food from any combination of those concepts on a single ticket for delivery and pickup.
All Day calls itself a "distributed restaurant company." Its services include a culinary team that helps restaurants shape their menus for delivery, kitchen staff that finish the food, and logistics. Restaurants do not lease space or pay rent; a representative had not responded to questions about cost structure as of publication time.
It plans to continue growing in California and enter Texas this year.
As part of its investment, Founders' Fund General Partner Keith Rabois, former executive with PayPal, Square and LinkedIn, is joining All Day's board. Other investors in the round were Khosla Ventures and Opendoor CEO Eric Wu, along with existing investors Andreessen Horowitz and Base10. All Day has raised $37.5 million to date.
It is the latest ghost kitchen company to get an infusion from investors as more restaurant business shifts to off-premise channels. Others to close funding rounds recently are Reef Kitchens and Zuul.
All Day was founded in 2018 as Virtual Kitchen Co. by Ken Chong, Matt Sawchuk and Andro Radonich. Chong led the Marketplace product teams at Uber, and Sawchuk helped develop Uber’s UberX and Uber Eats businesses. Radonich founded Andro’s Rostilj, a corporate catering business in the Bay Area.
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