It seems like just yesterday we sat down in Tri’s living room to start working on what would become Munchery. Only one year ago, we were a small team packed into spare walk-in pantries at our kitchen for an office (see above!).
Our team and office have grown, but our mission remains the same as it was in Tri’s living room – to make the easy answer to “what’s for dinner” the best one for busy families like ours. And what a journey it’s been.
Since then, we’ve served over 580,000 meals, from more than 50 talented Bay Area chefs, to tens of thousands of customers from the hills of Marin county to the office parks of Cupertino, and everything in between.
This last fall, we rebuilt our product from the ground up. Added industry leading sustainable packaging, a meal donation program with the SF & Marin Food Bank, and a CO2 offset program with The Conservation Fund.
But one question followed us at every turn – “When are you coming to my city?”
So, while donating over 80,000 meals to the food bank, and offsetting more than 240 metric tons of carbon since this fall is exciting, we’re just as excited to announce that Munchery is ready to start expanding to new markets.
We don’t always see eye to eye in football, but Seattle and SF both share a deep passion for real good food, and sustainable businesses.
Work is already well underway building our state of the art kitchen, and we can’t wait to call the Emerald City our second home.
So set the table for early summer 2014!
Seattle is just the first of many new markets for us. A key component of our expansion has been finding talented, forward thinking investors that share our vision and want to join us on our journey.
Today we’re excited to announce Munchery has raised a $28 million Series B funding round led by Shervin Pishevar and Scott Stanford’s SherpaVentures.
SherpaVentures founder Shervin Pishevar is an investor, advisor and board observer to Uber, among many great companies, and we welcome him to Munchery’s Board of Directors.
We’re also excited to welcome a few new faces to the startup investing game.
But you might recognize them from screens big and small, most recently as guest judges on the latest season of Bravo TV’s ‘Top Chef’.
Chef Roy Choi – Street food pioneer and founder of LA’s world famous Korean taco truck, Kogi BBQ. Awarded “Best New Chefs 2010” by Food & Wine Magazine.
Jon Favreau – The actor, writer and director of the upcoming foodie film ‘Chef’, the cult classic movie ‘Swingers’, and the Director of Iron Man 1 & 2.
With existing investors e.ventures and Menlo Ventures participating, this funding round is the biggest for a food startup to date, and we couldn’t have asked for a better group of people to work with.
Folks in Seattle remember Chef Emily Moore as the Executive Chef of The Painted Table. Where she famously received local critic John Hinterberger’s first four star review in 17 years of reviewing restaurants.
Honored as one of “Best Chefs America 2013” by over 5,000 of her chef peers, we’re excited to welcome Emily as Culinary Manager for Munchery in Seattle.
She’s in charge of recruiting a world-class team of local chefs, helping them with menu and dish development, as well as sourcing nothing but the best ingredients the Pacific Northwest has to offer.
She joins us from the 21 Acres Center for Local Food and Sustainable Living, a non-profit farm, education center and retail farmers market that features the finest farm-to-table food in the Northwest.
We’re also thrilled to welcome Chef Scott Newman to our already talented roster of chefs serving the Bay Area.
Chef Newman is the former Executive Chef of SF’s legendary culinary institution – Rubicon.
Food & Wine Magazine calls Rubicon “a culinary academy of excellence” and is honoring Chef Newman and other Rubicon alumni at this year’s Pebble Beach Food & Wine Festival.
Scott is already hard at work creating his first menus that he will begin serving in just a few weeks.
We just moved into an amazing new office (pictured above) and raised some money to help us build a world-class team. One that is passionate about “tech and taste,” and wants to help us upend the culinary world.
So like every other company and your Aunt Sally, we’re looking to hire Senior & Mid-Level Software Engineers.
Most companies at this stage traditionally end up bringing on outside recruiters to help them “source” candidates.
Well, we’re not a traditional bunch of operators over here.
So we decided to see if our community can help find us some engineering talent, and earn a unique “recruiting fee” for doing so.
Anyone who refers an engineer to us that we end up hiring, gets free Munchery dinners for a year!
(Note: if you are an awesome engineer and reach out to us directly and get hired, we’d be more than happy to hand those free dinners to you as long as you reference this blog post when applying!)
How does this work?
1. You can see the full job descriptions below, or here: https://munchery.com/jobs
2. If you know someone who is interested, email us at firstname.lastname@example.org with them cc’d. Or have them email us directly, and make sure they include your name as the referral in the email.
3. If we hire someone you refer us, we’ll give you $6500 in Munchery credit. Depending on how you spend it, that’s $25 per day for dinner on Munchery, 5 days a week for the next year. Upon hiring, we’ll immediately give your account $1000 credit, and add the remaining $5500 after the engineer reaches 90 days on the job.
What’s it like working at Munchery?
Benefits & Perks:
What we’re looking for:
Engineering and Product Roles
For our software engineers, code is a way of life. You’re the kind of person who enjoys picking up a new language on your free time, and get the tingles thinking about scalable, high-performance systems. Our engineers play a critical part in designing the technology behind Munchery’s e-commerce and operations management systems. Our code is very “tangible.” It moves food from production to inventory to fulfillment and delivery, and a ton of algorithms behind it. With the lack of innovation in the “tech and taste” space, there’s nothing better than putting smart, creative engineers to solve it.
Senior Software Engineer
We launched Munchery a few years ago as a couple of busy new parents desperate for an easier answer to “what’s for dinner?” And a mission to create a better one.
We’ve come a long way since then, and we couldn’t have done it without you. Your tweets and posts make our day, and your suggestions, well, we’ve been listening.
Over the past few months we’ve been hard at work incorporating your feedback to help us reinvent the weeknight dinner.
We’re very excited to unveil a new Munchery today. Redesigned from the ground up with a ton of upgrades and new services we think you’re going to love.
From new iPhone and iPad apps, to expanded beverages and kids menus (finally!), it’s now easier than ever to put a good dinner on the table. You can read more details on everything below.
And if you like what you see, we’d love it if you could help spread the love by sharing the news on Twitter and Facebook.
Thanks for all your support. We’re just getting started, and we have a lot more in store.
– Tri & Conrad, Co-founders
Cheers to that!
Now featuring a rotating selection of beer & wine, fresh squeezed vegetable & fruit juices, Samovar Tea, and coffee from Philz and Coffee Bar.
Dedicated Kids Menu
A special section on the menu full of tasty dishes tailored just for the little ones by the same great Munchery chefs.
Filters. Find What You Need, Fast.
Quickly find just what you’re looking for by filtering for dishes tailored to specific dietary needs like vegetarian, dairy-free, organic, low-carb, nut-free, vegan, or wheat-free.
New all natural trays (no GMO, no bleach) made from a mixture of renewable bamboo and sugarcane plant fibers. Plastic lids made from recycled plastic bottles, and paper products made from 100% recycled paper.
Good In More Than Just Taste Too
We think it’s good business to do good. We’re working hard to green our footprint, and to help those who need a helping hand.
Carbon Neutral Delivery
We’re planting trees to offset the carbon footprint of every delivery through a partnership with The Conservation Fund.
For Every Order,
We Donate a Meal
Every time you order on Munchery, we donate to provide a meal for someone in need through a partnership with the SF & Marin Food Banks.
Diane has mastered the art of the Paleo diet, eliminating the use of gluten, grains, legumes, and refined sugar in any dish she creates.
Originally from Texas, Davidson moved to Los Angeles as an adult. She then journeyed to San Francisco to become a certified Nutrition Consultant and Therapeutic Chef.
Balancing macronutrients to ensure the best vitamin and mineral content for her dishes, Diane utilizes the highest quality local produce. She obsesses about finding the best vegetables, fruits, pastured meats, and organic nuts and seeds.
Born and raised in the Maryland/D.C metro area, Urban began cooking when he was four years old with his mother, preparing dishes such as Hungarian Paprikash and Coq Au Vin. At age 17, he decided to enter the restaurant industry.
Chef Urban has worked under great chefs like Johnny Monis, a past James Beard nominee, when he moved to Seattle to reopen Blue Onion Bistro as Executive Chef. Moving to San Francisco, he opened Yuzu as an Executive Chef, training alongside master sushi chef Hiro Hashinomoto.
Matthew brings all of his cross-cuisine experience to create food that has a strong focus on California-Mediterranean tastes with an infusion of French and Japanese.
Fun fact: Matthew worked for Munchery chef Steven Levine while at the Cosmopolitan!
Debut dish: House Made Sugar Snap Pea Ravioli “Carbonara’
We have some fantastic chefs joining Munchery this week, bringing their diverse backgrounds and food styles to the table.
Chef Reccio was born and raised in a small fishing town south of Lima, Peru, called Chorrillos. Reccio fondly remembers helping his grandmother procure fresh fish from the market nearby, which ignited his passion for local, high quality seafood.
Arriving in San Francisco at the age of 18, Chef Reccio began his official culinary career at Enrico’s Sidewalk Cafe in North Beach. Working his way through Boulevard, Cosmopolitan, Pomelo, and others, he finally returned to his roots to help open Limon Rotisserie where he designed the menu and ran the kitchens for all three locations.
Alex loves to cook traditional Peruvian dishes with modern techniques and interpretations.
An alum of the legendary San Francisco restraurant, Gary Danko, creating fine cuisine is Chef Macomber’s forte. His philosophy on food is that it is a personal and trusting experience. Originally from Hawaii, Bronson grew up eating local and organic food from an early age. And it should be no surprise that this islander has a deep appreciation for locally caught, fresh seafood.
He dedicates himself to creating unique offerings that combine his classical French training with touches of his Hawaiian heritage.
We’re very excited to have Jon Helquist join us as Culinary Manager after a long-standing career working in some of the nation’s most progressive restaurants such as Quince, Chez Panisse, Seghesio Family Vineyards, and other fabulous establishments in the Napa Valley.
Growing up fishing, hunting, and foraging in Oregon’s lush Willamette Valley, Jon set the foundation for a love of cooking as well as an affinity for fresh, local ingredients.
Jon took the plunge at age 18 and rode the Green Tortoise (a bus that ran from Portland to San Francisco) to start a life in the food industry in San Francisco. He started at a coffee shop and worked his way to managing the venue.
His journey eventually took him to Chez Panisse, where he spent the better part of a decade immersed in one of the nation’s most decorated restaurants.
He began his first year hand making pastas and soups, while soaking up all the knowledge he could from this iconic staple of the Bay Area food community. Two chefs took him under his wing, Catherine Brandel and David Tannis. Working with these chefs, and in the Chez Panisse environment, helped shape his food philosophy, which is easy in theory, harder in practice – “Keep it simple.”
After nearly 10 years at Chez Panisse, Jon stepped out on his own as a restaurant consultant where he traveled to Italy and China to immerse himself in their cultures and gain new perspective on food, flavors, and textures. He brought this depth of experience to bear assisting on the opening of many well known restaurants like Quince, Oliveto and more.
Jon is most excited to work with a wide cross-section of chefs and work with them to create dishes that are fit with the local palate. We’re excited to have Jon here at HQ to work with our wonderful chefs to make Munchery the best it can be.