WITH the growth of food delivery apps in the market, newcomer EatFun hopes to carve a niche for itself by connecting home-based chefs directly to consumers.
“We discovered a city full of great culinary talents, but so few of them got to share their passion of cooking delicious food with others in real life,” says CY Lai, the founder and chief executive officer of EatFun.
EatFun aims to make the process of getting a home-cooked meal out to its users as seamless as possible through fast and reliable delivery.
Currently, there are about 200 chefs and 2,000 customers registered on the app. They are looking to add more home-based chefs to the platform in their bid to grow.
According to Lai, the EatFun app is designed to accommodate interactivity between customers and the chefs, such as through its ‘know your chef’ programme. On the app, users can also customise their dietary preferences, track deliveries and enjoy concierge-level services.
The startup has already got the early backing of Singapore-based angel investor Satvik Investments. It is currently looking for investors who can help it expand its idea regionally in 2019, and possibly the rest of the world over the next few years.
“We foresee that in the future, for every five meals delivered, one is being cooked at home,” Lai says.
Online food-delivery services have grown in popularity in recent years. The market has moved from just individual brands like McDonald’s and Dominos making their own deliveries to full-fledged platforms with varieties like Food Panda and Grab Food.
Lai notes that there have been some failures in the food delivery startup scene but he is confident of making EatFun a success.
For now, EatFun provides services to major areas such as Bangsar, Petaling Jaya, Damansara, Cheras, Ampang, Puchong, and Kepong.
“At the core, Eatfun is a big data tech company. Our automated system helps to simplify the tasks, from food ordering to delivery. We also use big data to help reduce food waste, which is good for the environment, while maximising our chefs’ profit. It’s a win-win.
“We put home-based chefs in business within days, without the upfront costs of a high-street premises,” he says.