Hideout

We started Hideout because we wanted to reinvent the idea of a delivery meal. We believe delivery dining should be its own unique experience, as enjoyable as dining out or sharing a home-cooked meal.

Team that has previously started and sold a social gaming company and led Michelin starred kitchens
Backed by Y Combinator and Bread and Butter Ventures
Where most ghost kitchens see food as a commodity, we believe quality and experience win long term
Revenue grew 5X when we moved from a shared kitchen into our own space, validating our model
Currently $500K run rate out of 1 kitchen. Rated 4.5 stars on Yelp, 31% customer re-order rate
Unit economics are 4X more profitable than restaurants at scale
Can launch national food brands faster and for less CapEx. Kitchens cost $50-200K, payback in months

$750,000

• 50% -- hiring (marketing, content, and culinary roles), 46.25% -- build out of 2 kitchens, 3.75% -- Wefunder intermediary fee

$1,070,000

• 50% -- hiring (marketing, content, and culinary roles), 36.25% -- build out of 2 kitchens, 10% -- advertising, 3.75% -- Wefunder intermediary fee

Brian Leung, Co-founder & CEO
Cofounder and CEO of Blue Shell Games with 1M daily actives and $11M annual rev, acquired in 2015. Previously Lead PM on FunSpace, which was the largest app on Facebook at the time.
I was opening a dumpling restaurant as a side project with the goal of bringing amazing Chinese food into central locations in SF and LA, where it was missing. We saw the potential in delivery, but saw it was lacking. Instead of focusing on ONLY Chinese food ONLY in SF and LA, we decided to bring our favorite foods directly to everyone's door.

Dani Sobel, Exec Chef
Executive Chef & sake sommelier at Michelin starred and recommend NYC Japanese restaurants. corporate sous for Three Michelin star chef Masa Takayama

Jon Tien, Advisor
Currently Head of Engagement at NY Times. Formerly CEO at Kitchen Surfing and SVP of Product at Zynga

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