Tech Platform Partners with Chefs to Launch Virtual Brands

Foodhaul partners with Top Chef alum Fabio Viviani to launch two virtual brands.

Foodhaul, a technology platform that partners with  chefs to create delivery-only virtual restaurant brands, announces a partnership with Top Chef alum and hospitality developer, Fabio Viviani of Fabio Viviani Hospitality Group. 

Viviani unveils two new concepts now available to consumers in the greater Chicagoland area including Toscana by Fabio Viviani, which features traditional Italian recipes, and Burgers ’n Wiches, which offers a variety of elevated burgers .

The Foodhaul offerings are currently available to order in the surrounding Chicagoland suburbs, with plans to expand service offerings regionally and nationally. 

How it Works

Foodhaul is creating an opportunity for restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing Foodhaul’s virtual brands.

Utilizing dark kitchens is among the revenue-generating  approaches restaurants have embraced during the pandemic.  At Restaurant Next, during the panel discussion Host Kitchens Heat Up, three execs shared how their 3 different virtual concepts are adding revenue to the bottom lines.  All Restaurant Next educational sessions are now available in the Restaurant Next Content Hub.       

Licensed Kitchens

With a selective screening process, Foodhaul vets each kitchen to ensure they are providing the highest level of quality control, service and hospitality. Once a kitchen signs on to be licensee, Foodhaul provides a turnkey toolkit, along with the concept’s recipes designed for systematic production. Foodhaul funnels orders to its licensed kitchens through a proprietary customer acquisition model, with a goal to ultimately create a new revenue stream for kitchens and keep staff employed, especially for those restaurants on the brink of closing. The platform’s portfolio is then made available to consumers via third-party delivery services including DoorDash, Uber Eats, Grubhub, Postmates and more.

Beyond his role as an investor and licensor, Viviani joins other partners chefs Anthony Bosko and Dirk Flanigan. With the addition of Viviani’s new brands, Foodhaul’s current roster totals seven original concepts which include Smokeheads BBQ from Bosko, Pluck’d featuring wings from Flanigan, Stock & Leaves for soups and salads, Three Kings for pub-inspired fare, and Kid Oh’s offering the best kids menu in collaboration with HandCut Foods. Every menu item has been crafted and tested to be as delicious as if it were ordered inside a restaurant, with thoughtful ingredients and a singular focus on designing meals for delivery. The delivery process ensures the best experience with custom packaging that protects the food during transport and makes the serving and home-plating experience seamless.

To date, Foodhaul has raised $1.25 million from investors including Starstep Capital, Fabio Viviani Hospitality Group, Schafer Condon Carter (SCC), Fortune Fish & Gourmet and more, which bolsters plans for regional and national expansion. 

 The Foodhaul offerings are currently available to order in the surrounding Chicagoland suburbs, with plans to expand service offerings regionally and nationally. 

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