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GRUB CLUB

Grub Club is London’s No.1 “pop-up” restaurant platform; the USP is “Discover extraordinary experiences in curious corners.” The Grub Club platform brings together professionally trained chefs with unusual, interesting venues to either offer memorable private events or sell tickets for the chef’s own publicly available, themed event for one or more diners. The typical event party size is somewhere between 18-50 people. Grub Club makes its money by charging commission on the overall event cost.

THE IDEA
Products & Services

Grub Club’s private dining platform creates restaurants “on demand.” Pick a chef, choose a venue and create your private restaurant for the night. Grub Club targets individuals celebrating birthdays or parties & corporates entertaining clients or employees. Scaling the product comes by putting categories of chefs and venues into packages at varying commission levels. Chefs range from Michelin Chefs to Amateur/Theme Chefs. Venues range from Category A (modern, unusual cafés, Chef’s homes) to Iconic sites (historical places, rooftop apartments). As a second proposition, it is a platform for Chefs' own Public Events, an Airbnb for food. The best Public Event Chefs get to do their Private Events

Problem Solved

For a group of 8+ people in London, it is almost impossible to get a booking at a good restaurant, often taking set meals at expensive low-quality restaurants, on top of having to book well in advance. Restaurants don’t like group bookings either. Moreover, corporates entertain clients all the time while always looking for “something special” to differentiate themselves from their competitors. Grub Club is the perfect place for bespoke dining. The inherent risk to chefs in setting up restaurants is de-risked by Grub Club providing opportunities for them to test new concepts. Nine restaurants have been set-up on the back of Grub Club, one made Timeout’s top 100, one got a Michelin star.

Revenue Model

Grub Club has a clear monetization strategy of up to 15% on Public Events, 20% on Private events for individuals and 35% on the more premium corporate events. In addition, they regularly monetize through brand partnerships and sponsorship deals.
The revenue strategy is based primarily upon being an online retailer of dining experiences. However, a plan is in place to build new revenue streams by partnering with brands who want to access a "tastemaker" millennial audience. The business has already generated such income from brands such as Peroni, Grey Goose and Pepsico's Tostitos.

Exit Strategy

Aiming to exit in 3-5 years; Grub Club would be an acquisition target for businesses in the following areas:
Travel - airbnb: Already launched into experience space, could expand into food. Tripadvisor: Would offer a clear monetisation strategy for them.
Ticketing- Eventbrite: Started buying companies in the conference space; pre-booking in food already a massive trend.
Entertainment/Media - Timeout: help compensate falling ad revenue.
Marketing Companies – Omicom etc : Client FMCG & Alcohol companies (Unilever, P&G; Heineken) very interested in our millennial audience as we have already seen.
Restaurant Groups - Access to new audience or test-bed for new concepts at low risk and cost.

Minimum Target £ 150,000 Maximum Target £ 375,104 Minimum Investment £ 5,000 Maximum Investment £ 250,000
Share On Website Visit site Location LONDON
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Gallery

The Idea

Products & Services

Grub Club’s private dining platform creates restaurants “on demand.” Pick a chef, choose a venue and create your private restaurant for the night. Grub Club targets individuals celebrating birthdays or parties & corporates entertaining clients or employees. Scaling the product comes by putting categories of chefs and venues into packages at varying commission levels. Chefs range from Michelin Chefs to Amateur/Theme Chefs. Venues range from Category A (modern, unusual cafés, Chef’s homes) to Iconic sites (historical places, rooftop apartments). As a second proposition, it is a platform for Chefs' own Public Events, an Airbnb for food. The best Public Event Chefs get to do their Private Events

Problem Solved

For a group of 8+ people in London, it is almost impossible to get a booking at a good restaurant, often taking set meals at expensive low-quality restaurants, on top of having to book well in advance. Restaurants don’t like group bookings either. Moreover, corporates entertain clients all the time while always looking for “something special” to differentiate themselves from their competitors. Grub Club is the perfect place for bespoke dining. The inherent risk to chefs in setting up restaurants is de-risked by Grub Club providing opportunities for them to test new concepts. Nine restaurants have been set-up on the back of Grub Club, one made Timeout’s top 100, one got a Michelin star.

Revenue Model

Grub Club has a clear monetization strategy of up to 15% on Public Events, 20% on Private events for individuals and 35% on the more premium corporate events. In addition, they regularly monetize through brand partnerships and sponsorship deals.
The revenue strategy is based primarily upon being an online retailer of dining experiences. However, a plan is in place to build new revenue streams by partnering with brands who want to access a "tastemaker" millennial audience. The business has already generated such income from brands such as Peroni, Grey Goose and Pepsico's Tostitos.

Exit Strategy

Aiming to exit in 3-5 years; Grub Club would be an acquisition target for businesses in the following areas:
Travel - airbnb: Already launched into experience space, could expand into food. Tripadvisor: Would offer a clear monetisation strategy for them.
Ticketing- Eventbrite: Started buying companies in the conference space; pre-booking in food already a massive trend.
Entertainment/Media - Timeout: help compensate falling ad revenue.
Marketing Companies – Omicom etc : Client FMCG & Alcohol companies (Unilever, P&G; Heineken) very interested in our millennial audience as we have already seen.
Restaurant Groups - Access to new audience or test-bed for new concepts at low risk and cost.

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