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Kenyan Food-tech Startup, Kune Starts Commercial Operations in Nairobi

Kune sources for food from local suppliers and employs production efficiencies- at the moment it is serving three balanced-diet meals (2 non-veg, 1 veg) a day while also utilising the fruits and vegetables in season.

Kenyan food-tech startup, Kune began commercial operations with four meal hubs located in Nairobi Thursday.

Kune plans to expand to other towns in Kenya in the next 12.

The startup sources food from local suppliers and employs production efficiencies- at the moment it is serving three balanced-diet meals a day while also utilising the fruits and vegetables in season.  

In addition, it has invested in its own production and mobile app which enabled it to scale down on infrastructure costs with the benefits passed on to the consumer through affordable pricing of meals.

“We have invested heavily in research and development where we have a fully dedicated in-house team working consistently on our menu advancement so as to meet the changing demands of customers while also bridging the nutrition and price gap,” Faith Mwendia, the Managing Director Kune reveals.

In June 2021, the startup closed a pre-seed funding round worth US$1 million to help it scale after a successful pilot. 

It is now in its second phase of fundraising,  targeting to raise $3.5 million (Ksh400 million) from local and international investors. The funds will be used to increase production capacity and build a countrywide footprint by 2024.

The locations that will be fully operational by the end of March 2022 include Nairobi’s Central Business District along University Way, Sameer Business Park on Mombasa Road, Thika Road and Langata Road.

Currently, Faith says Kune is delivering over 400 meals a day with a projection to be serving over 1,000 meals a day by the end of this quarter. 

“Our factory production and delivery infrastructure are fully in place for us to scale our operations with our unique offering,” she says.

The company presently has the capacity to produce and deliver up to 8,000 meals per day.


 

Experience working on communication and marketing departments and in the broadcast industry. Interested in sustainable development and international relations issues.

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