Goldbelly Wins a $100M Bet for Cross-country Delivery
As with a lot of eateries Di Fara, one of the city’s Pizza establishments was a victim of the storm that erupted during the pandemic that swept the world. The issue was how to make enough money to survive at a time when customers were unable to leave their homes.
The only way to resolve this problem was to use contactless delivery of frozen portions of traditional pies across the nation. To do this, the restaurants have partnered with the 8 o’clock eCommerce system, Goldbelly. The rational decision-making process picked the company’s sales up so high so that Di Fara had to convert its second location to a food store and eventually became the product brand of Goldbelly.
Many restaurants had to lay off their staff Di Fara was able to stay clear of cuts. Margaret Mieles, the daughter of Di Fara’s founder praises Goldbelly for its role in being one of the few companies that were in the field of nutrition to outlast the outbreak.
It’s not just the famous pizzerias that have to rely on the company’s services to survive lockdown. Around 800 restaurants sell food items on Goldbelly’s platform. From this, the company has signed up 400 new restaurants since the pandemic’s ravages. Due to recent successes, Goldbelly has announced an increase of $100 million in new funds according to the gold belly us100m series merged york times.
The base of Goldbelly was established by the city of San Francisco in the year 2013. It supplies boxes and cold packs needed for sending orders to restaurants and assists them in shipping straight from their location for a small fee. Joe Ariel, Goldbelly’s co-founder and chief executive, claimed in an interview they were the first food-related platform eCommerce for food and beverage producers as well as restaurants. At first, they offered food items like deep-dish pizza from Lou Malnati’s restaurant in Chicago or Texas-style beef brisket at The Salt Lick in Austin.
They plan to open an area of 3,000 miles for restaurants. This funding will help them take advantage of the rise of dining in homes after and in the aftermath of the pandemic.
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