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East Bay Launch & A Round of Funding

first email East Bay Launch & A Round of Funding

We launched Munchery a little over two years ago to help people eat better by creating a new dinner option that was both convenient, healthy and affordable.

Two years and over 60,000 meals later we’ve learned so much from each of you, and couldn’t be more excited to share with you the next chapter in the Munchery journey.

Starting today, Munchery will now be available to almost the entire East Bay, including Berkeley and Oakland. Now almost all of the San Francisco Bay Area can eat better with Munchery.

We’re also excited to announce that Munchery has raised a $4 million Series A round of funding, led by diehard Munchery customers e.ventures. Last week we announced that we were removing our marketplace fee, lowering prices by 20-25%, to better serve you. We’ll be using this funding to better serve you in a variety of ways too (new packaging starting today!), as well as expand Munchery to other markets around the country, starting with LA, Seattle and New York City in early 2013.

We’re just getting started, and want to thank each of you for all your feedback and love you’ve shared with us to date. We’ve got a lot more in store that we can’t wait to share with you in the coming months.


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Less Fees. More Coverage.

I’m excited to announce some upcoming changes to our meal pricing and coverage that will bring amazing value to our customers.

Our mission has always been to offer a third way for dinner besides going out and cooking in. We’re fanatical about democratizing delicious food by connecting customers and chefs together.

To further that cause and better serve you, we’re reducing fees and increasing convenience.

Bye Bye Marketplace Fee
Starting Monday, November 5th, the total cost of all your orders will be reduced by 15-25%.

How are we doing that? Back in July 2012, we rolled out a pricing structure change which comprised of a delivery fee as well as a marketplace service fee. However, we felt it did not deliver the best customer experience. Working with our chefs, we’ve completely rebuilt the economics of our meals and are removing the marketplace service fee altogether.

Once this change goes live, you can expect to see anywhere from $2-$10 off your total from now on since there will no longer be a marketplace fee.

In order to preserve our popular no-minimum order policy that everyone loves, we’re also restructuring the delivery fee to better reflect the increase of gas prices and the varying delivery distances.

Depending on your location in SF, the delivery charge will range from $2.95-$3.95. Other parts of the city will see a nominal delivery fee increase of $1. We don’t take any increase lightly, but there are certain realities such as gas, parking, density, and distance that make this a necessary change.

Even with a new delivery fee structure, customers will still see noticeable savings, since orders of any size will no longer include the service fee. We think it’s a big win for everyone.

Peninsula & Marin – Less Cost, More Convenience
We just rolled out new a logistics system for Peninsula and Marin that has enabled us to reduce delivery windows from 3 hours down to 2.

This also optimized our delivery costs, and we’re passing that savings back to our customers.

On 11/5, we’ll reduce the delivery fee by up to 30% across our Peninsula and Marin zones (savings will vary depending on your area).

Removing our marketplace fee and dramatically cutting our delivery fee means that all of you in the Peninsula and Marin are in for a big price reduction.

Munchery to the East Bay
Start spreading the word, Munchery is coming to the East Bay very soon! Stay tuned!

We’re just getting started
We’re growing rapidly and have more big announcements on the horizon. I’d like to thank all our customers and chefs. Your words of encouragement as well as honest feedback has had a tremendous effect on our small team. We’re trying to fundamentally disrupt something as basic as dinner, and we’re super-excited and deeply grateful for everyone’s support.

We’re cooking up even more exciting stuff that I can’t talk about yet, but stay tuned. Next week and the coming months are going to be big, and we can’t wait to share everything we’ve been working on with you.

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Trick-or-Treat with Munchery

We all know that San Francisco does not take Halloween lightly so Munchery is joining in on the celebration. We are offering up two treats for the holiday, a $50 Munchery gift card and a promotional discount!

Share with us your creative costume by posting a photo of you, friends, and family to our Facebook wall. Whether you are dressing up for trick-or-treating, an office party, or a Giants celebration we want to see you rocking a Halloween costume. Post photos throughout the week for a chance to win $50 of Munchery credit. The winner will be chosen Monday, November 5th so make sure to get your scary, fierce and cute costume photos posted!

Check out Wyatt, Director of Business Development, and his family who spent time enjoying festivities last weekend.

 Trick or Treat with Munchery

Our second treat … a special discount for those who place their orders early. The first 20 people to use the promo code TRICKORTREAT will receive 20% off their order! Enter the code during checkout to see whether you are one of twenty to receive this Halloween treat! Let Munchery do the cooking so you can dedicate time to looking your best.

email halloween1 300x112 Trick or Treat with Munchery

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Munchery is going Beyond Buttercream

 Munchery is going Beyond Buttercream

Confection connoisseurs, get ready to rejoice. The Munchery chef roster has a new addition: a pastry chef to reckon with. So, please join us in welcoming Jennifer Bratko and her Beyond Buttercream brand to Munchery. We are already very fortunate to be working with amazing pastry talents such as Lauren Cox and Remi Hayashi, so adding Jennifer is a super bonus.

Completely self-taught, Jennifer is the winner of numerous baking and cake decoration competitions. Take a look at her Beyond Buttercream website and it is clear her sweet creations are quite beautiful. And as visually striking as her creations are, what struck us was how good they tasted. Often in high end baking, flavor is compromised for appearance – something that Jennifer feels very strongly should not be the case. And we agree. Let’s just say that there was hardly a crumb leftover when Jennifer came in for her Munchery tasting. Jennifer is very committed to making everything from scratch using high quality ingredients. She has even developed her own signature buttercream and 100% organic gluten-free flour. No inexpensive alternatives and no cutting corners. But don’t take it from us, check the Munchery menu for her next sweet offering and have a try for yourself.

Recently, we sat down with Jennifer to get to know a little more about her background, interests and colorful personality.

 Munchery is going Beyond Buttercream


Which celebrity chef would you most like to cook with and what would you want to prepare?  I would love to bake with Chef Ron Ben Israel, but I’d KILL to make sugar flowers with him.  His cakes are art and he’s such a wonderful personality on TV it would really be an honor.

Your cousin from out-of-town has a long layover at SFO. He hops in a cab and texts you wanting to know the one thing he has to eat in the city before he rushes back to the airport. What do you tell him?  I really dig hot dogs from Showdogs on Market and 6th.  Delicious food with a glimpse of gritty city living.

Do you feel as though you have a signature dish? If so, what is it?  My Swiss meringue buttercream is my signature, and it’s my own personal recipe.  It’s made from cooked egg whites and sugar that are whipped into a meringue with butter folded in.  It’s silky smooth, not that sweet, and is the type of platform I can load up with real fruit, chocolates and nuts.  It takes cake to a whole new sophisticated level.

Invite five famous or infamous folks (they can be alive or dead) to your dinner party. Who are they and what will you serve them?  Strangely, I am having a “Downton Abbey” sort-of fantasy…  Elizabeth I, Beethoven, Joss Wheaton, Bill Clinton and Matthew Shepard.  I’d probably make a dessert buffet of mini cupcakes, macarons, profiteroles, and pot du creme.  As a bonus I’d like to invite Tom Hardy to be my personal footman.

Which of your cookbooks has the most pages covered in olive oil and flour i.e. which one can’t you live without?  The Cake Bible.

In your opinion, what are a few ingredients that we should definitely shop for at farmers markets and which should we leave to the supermarket aisles?  If you can look the person in the eye that actually made the item at the farmer’s market, buy it.  Stuff I leave to the grocery stores are boxes of cereal.  I can’t live without my Honey Nut Cheerios.

Which newly in-season product are you most excited to start slicing and dicing?  Cranberries.  Magical things happen with those tart, flavorless things when you add a little love.

Think back to to your high school cafeteria days…what lunch lady “delicacies” used to make it onto your plastic tray?  I lived off gallons of coke and 1000 Grand candy bars in High School!  Although, there was this pizza joint across the street from my high school that sold the greasiest, slimiest “pizza” you could imagine.  It was foul, but it was a buck a slice.

If we peeked inside your fridge right now what would we discover?  Lots of condiments and no food.

What ingredient do you least like to work with?  Mint.  Hate it.  Can’t be around it.

What’s your favorite place to brunch in the Bay Area?  I have to pick just one?  Whichever one I can get a table and a mimosa at.

What artist or album do you like to rock out to while you’re cooking?  I seem to be stuck in the 80’s and 90’s when I work, so lots of Bad Religion, Siouxsie and the Banshees, Incubus etc.  I basically just put my iphone on random and let it go.


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Fuss-Free Thanksgiving

 Fuss Free Thanksgiving

We absolutely love Thanksgiving. The friends and family, the turkey and pies, the elastic wast banded pants and the leftovers. Oh, the leftovers.

This year, get a meal you’ll love, without all the hassle.

Leave the turkey drippings and dirty dishes to an award-winning chef with over 28 years experience. Relax and let Munchery do the cooking.

Tease your taste buds and check out the menu right here.

Sounds good, right? Here are details:

  • Complete Thanksgiving spread – everything you need, from turkey to pie and every side dish and sauce in between.
  • Special package available that serves 10-12 people (with all important leftovers).
  • Prepared by Chef Steven Levine (see bio below).
  • Order today, get it delivered the night before Thanksgiving.
  • Feed 4-people with menu items available a la carte.
  • Last day to order is Friday, November 16th, and supplies are limited – order today.


The Spread:

Made from scratch in small batches with the best local ingredients by a chef with 28 years experience. There’s nothing “big box” about this meal, this is craft cooking at its finest.

 Fuss Free Thanksgiving

Mary’s 100% Organic Turkey
Mary’s is the local standard in free-range and humanely raised poultry. Trust us, these birds have been loved – having never, ever, been exposed to hormones, antibiotics, or animal byproducts. The turkeys will either come cooked and ready for a quick browning in the oven, or raw with directions and everything you need to roast yourself.

Dungeness Crab Bisque with Cornbread Croutons
Start your meal off in style. ‘Tis the season for Dungeness crab, and this creamy bisque celebrates all the great flavors of this local delicacy.

Cornbread, Apple and Fennel Sausage Stuffing
Made completely from scratch, this stuffing is packed with seasonal flavors and will be the cornerstone of your Thanksgiving plate.

Orange and Honey-Glazed Sweet Potatoes
This variation on the classic has a nice hint of sweet citrus.

Green bean, Chanterelle Mushroom and Fried Shallot Casserole
Everything you love about the traditional recipe without the canned soup, this is a terrific blend of flavors. And a great way to get your greens!

Giblet Gravy
In Steven’s kitchen, no part of the turkey goes to waste. This is especially true when it comes to making this simple but flavorful gravy.

Cranberry-Meyer Lemon Relish
Like its counterpart, the gravy, cranberry is a Thanksgiving essential. This version has a sweet and tangy flavor that goes beautifully with turkey.

Freshly Baked Pumpkin Pie
Within a flaky crust is a custard-like blend of pumpkin, cloves, nutmeg and ginger in a flaky crust.

>>Order now, get it the night before Thanksgiving>>

Your Personal Thanksgiving Chef:

A 28-year veteran of fine dining, Steven Levine made a splash last spring when he debuted on Munchery with his signature Wild King Salmon Roasted in a Corn Husk. Since then, Munchery diners have been treated to Steven’s brand of Contemporary American cuisine in various forms including Grilled Hawaiian Walu and mainstay Buttermilk Fried Chicken. Born and raised in Queens, New York, Steven started his culinary career working from the bottom up in some of Manhattan’s elite dining establishments. Under celebrated chefs, Charlie Palmer and David Burke, Steven got his chops at The River Café, Aureole, and the Quilted Giraffe before setting off to run kitchens as Executive Chef in New York and most recently at the San Francisco standout The Cosmopolitan.

blog thanksgiving Fuss Free Thanksgiving


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New to the Munchery Menu: Artisan Granola

 New to the Munchery Menu: Artisan Granola

Hearty, tasty, crunchy and doggone good for you, it’s tough to beat granola. Whether it be for breakfast, a midday snack or a late-night flavor fix, we love this toasty blend of oats, natural sugars, spices and nuts. So, we are very pleased to have partnered with Penelope Finnie and her team at local standout, Bittersweet, to offer their delicious gluten-free granola to Munchery customers.

The ingredients for this granola are pure and simple, but come with an added twist. Known for their bean-to-bar chocolate, the artisans at Bittersweet could not help but add pure cacao nibs to their recipe which enhances the flavor and gives the granola a little kick. Cacao is a rich source of macronutrients, minerals and vitamins, too. Otherwise, the recipe is a delicate balance of  rolled oats, sunflower seeds, sesame seeds, flax seeds, unsweetened shredded coconut, chopped almonds, honey, canola oil, sea salt, and vanilla.

penny 200x300 New to the Munchery Menu: Artisan Granola
We feel fortunate to have the opportunity to work with Penny. While she is a founder and one of the primary owners of Bittersweet, Penny was heavily involved in the tech world during the 90’s and early 2000’s, so we feel like she is “one of us.” A trained artist and experienced design director, creating Bittersweet was another sort of challenge for Penny who sought to create a place that became a part of the fabric of the community through chocolate and other artisan goods.  From its inception, Bittersweet has stressed the agricultural roots of chocolate rather than the “luxury” connotation of chocolate. Penny enjoys the “hand-madeness” and day-to-day creativity that Bittersweet offers. All products, including their delicious granola, are made from scratch in small quantities. At Bittersweet, they do it all, from making their own yogurt and granola, making their own small batched bean-to-bar chocolate, baking their own bread, roasting their own coffee, grinding their hot chocolate mixes, and baking all our pastries.
Please enjoy this new addition to the Munchery menu and let us know what you think. To get started, click here.


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