£150,000 · SEIS round · ordinary sharesSEIS Advance Assurance applied for · closing June 2026 · Confidential
This already works — and it's already making money
A proven track record — and a growing network.
9 years
running restaurants & delivery kitchens across London — Loughton, Bromley, Soho, Notting Hill, Clerkenwell, Holloway
£16k+/week
peak single site (Loughton · 90% delivery · 4.1★) — over £20k a week at its best
£1.1M
customer orders through the network, last 12 months · 40,000+ orders
Signed
first international franchise — Kosovo
Today's network: 52 active kitchens (47 across our partner network, 5 on Hungry Tum's own) · peak £108k in a single month. We've run eat-in, takeaway and delivery for nearly a decade — we know what makes a kitchen profitable.
The problem
Kitchens run half-empty, and delivery margins are thin.
Idle space
Kitchens sit quiet most of the day. The rent and staff are paid whether 10 or 100 orders come in.
Thin margins
Delivery apps take a big cut. One brand on one kitchen rarely makes enough.
Running several brands well from one kitchen used to be too complex and too expensive to manage. That's the gap.
The solution
Fill the kitchen with brands that already sell.
Wing Shack
Wings, sauces, sides — big flavour.
Eggs n Stuff
Brioche breakfast builds & morning offers.
SMSH LDN
Premium smash burgers, London builds.
We run several proven brands from one kitchen on our AI-native software — so the kitchen earns more from space it already has. 8× more revenue per kitchen on our AI-native software vs without — same brand, same delivery apps. Four brands live today; two more launch with this round — six by mid-2027, each designed for delivery and easy to cook.
How it works
One loop, six steps — and every turn makes it stronger.
A kitchen joins, our brands and software go in, and a self-feeding loop starts: we bring the orders, the kitchen cooks, the customer comes back — and the data from every order makes the next one better.
The six steps, spelled out
The kitchen just cooks. We do everything else.
STEP 1 — SIGN
A kitchen joins the network
An existing kitchen with spare capacity signs a licence. No new site, no fit-out — the space and staff are already there.
STEP 2 — ONBOARD
Live in 2–3 weeks
We install our proven brands — menus, recipes, packaging — and train the team through our own academy app.
STEP 3 — STOCK
The right stock, predicted
The kitchen buys ingredients from our supply store. The system predicts what they'll sell and pre-builds the order — no over- or under-stocking.
STEP 4 — ORDERS
We generate the demand
The brands sell on Deliveroo, Uber Eats, Just Eat and our own app. We run the marketing — the kitchen never has to find a customer.
STEP 5 — COOK
The kitchen just cooks
Orders flow straight to the kitchen. Our software watches sales, ratings and speed daily and flags problems before they cost money.
STEP 6 — EAT
The customer comes back
Great food arrives fast. Reviews and reorders feed the system — which sharpens the menus, the marketing and the next stock order.
~£45–50k/yr
what the kitchen earns — extra profit from space and staff they already pay for, across 3–5 brands
£13–19k/yr
what Hungry Tum earns per kitchen — royalty on every order, a bigger share on direct orders, and supply profit
Our story
Nine years in kitchens. Three years remote. Eighteen months building the system.
We didn't research this market from the outside. We've run restaurants for nine years — and every problem Hungry Tum fixes is one that cost us money first.
2017 → 2023 · The kitchens
We ran real restaurants
Eat-in, takeaway and delivery across London — Loughton, Bromley, Soho, Notting Hill, Clerkenwell, Holloway. Our Loughton flagship ran 90% delivery and peaked at £16–20k a week at 4.1★. We learned what makes a kitchen profitable by doing it, year after year.
2023 → · Fully remote
We left the building — the kitchens kept trading
Three years ago we went fully remote and ran the whole operation from laptops. That forced a rule that shaped everything since: if a process needed us in the room, we rebuilt it so it didn't. Checklists became software. Gut feel became data.
Last 18 months · The system
AI made the leap possible
We rebuilt the operation as an AI-native system: software agents that watch every kitchen daily, predict orders, build the stock orders, run the marketing and flag problems before they cost money. Two people now run what used to take a head office.
What we saw — and what we built to fix it
Every problem below, we lived. Every fix below is running today.
We saw
Kitchens sitting half-empty — rent and staff paid whether 10 orders come in or 100.
We built
Multi-brand kitchens. One kitchen cooks 3–5 of our proven brands from the same space — more revenue from the same rent and the same team.
We saw
Delivery apps taking ~a third of every order. One brand on one kitchen rarely earns enough.
We built
Our own ordering channel. Orders on our app skip the apps' fees — the kitchen keeps more and we earn more. Moving orders there is the growth engine.
We saw
Kitchens guessing their stock orders — over-buying, under-buying, wasting money every week.
We built
The supply store. The system predicts what each kitchen will sell and builds its stock order automatically. The kitchen never orders stock again.
We saw
47 partner kitchens cooked our brand without our system — and earned ~8× less per site than kitchens running on it. Same brand, same apps.
We built
The proof. That 8× gap is the business: the difference is who runs the demand, the stock and the quality. Our system does — daily, for every kitchen.
We lived the problems for nine years, spent the last eighteen months building the fix, and proved it on our own kitchens. The raise scales it.
The team
Operators with a nine-year track record.
Joshua Jarvis
Founder & CEO. Built the brands and the AI-native software that runs the network. 9 years running restaurants & delivery in London.
Nigel Owusu
Co-founder & COO. Runs the kitchens, supply chain and onboarding — the on-the-ground reality.
The last 3 years we've run the whole operation lean, fully remote and AI-native, and signed our first overseas franchise. We've built and run this — now we scale it.
How we make money
Four revenue lines — all running today.
1 · A cut of every delivery-app order
When a kitchen sells our food on Deliveroo, Uber Eats or Just Eat, we keep 4p in every £1. (We charge 6p, but 2p goes straight into ads for that kitchen — their marketing money, not our income.)
Running today: the network sells ~£1.1M a year through the apps
2 · A bigger cut of orders on our own app
Orders on our own channel skip the delivery apps' fees — the kitchen keeps more, and we keep 25p in every £1. About 17% of orders come this way today; we're moving that to 25% within two years, because every order we move multiplies what we earn by six.
Running today: 17% of orders at our best site
3 · Profit on the stock we sell them
Kitchens buy their ingredients from our supply store — part of the licence, and our system does it for them: it predicts what they'll sell and builds the stock order automatically. We make ~12p of profit per £1 of stock today, heading to 15–18p as volume grows.
Running today: £14,800 sold · 94 orders · best month yet was May and it's growing
4 · Franchise royalties from Kosovo (signed)
A local partner pays us £50,000 plus 7p of every £1 their stores sell — they fund and run the stores, we provide the brands and the system. First store opens July 2026; 10 stores planned within 3 years, each modelled on what our own Loughton shop sold (£60–80k a month).
Signed: contract done, first store opens next month
The basic maths
One kitchen, one month.
Take a typical kitchen selling £9,000 of food a month:
£7,200 sells through delivery apps → we keep 4%£288
£1,800 sells through our own app → we keep 25%£450
They buy ~£2,400 of stock from us → ~15% profit£354
One kitchen pays us, per month~£1,100
That's ~£13,000 a year from one kitchen — rising to ~£19,000 as it matures (more orders on our app, more stock through our store). It costs us only ~£1,500 a year to look after, because the software does the work. The whole model is just this, multiplied by the number of kitchens.
The numbers
The plan, in numbers.
6 months
12 months
18 months
24 months
Kitchens in the UK
30
50
100
130
Our brands
5
6
6
6
Kosovo stores open
2
3
5
7
Food sold across the network, per year
£3.4m
£7.1m
£14.4m
£21.7m
Hungry Tum's income, per year
£380k
£800k
£1.6m
£2.7m
— from delivery-app orders (4%)
£71k
£156k
£330k
£485k
— from orders on our own app (25%)
£97k
£243k
£580k
£1.0m
— from stock we sell to kitchens
£73k
£191k
£470k
£790k
— from Kosovo (fee + 7% royalty)
£138k
£209k
£270k
£390k
Cost of running it all, per year
£154k
£392k
£934k
£1.5m
Profit, per year (before growth spend)
£225k
£405k
£710k
£1.2m
Why costs stay so low: the operation is run by our own AI software, not a head office. Running the network costs about 4p for every £1 the network sells today — our real, current ratio — and we've allowed it to grow to 7p as the team grows. Growth spend (signing kitchens, launching the two new brands) comes from the £150k round, then the seed — listed separately so you can see the business itself is profitable from the first quarter. The Europe + Asia franchise layer (300+ kitchens by end 2027) takes the 24-month pace to ~£4.4m. Forward targets, illustrative; capital at risk.
The ask
£150,000 to go from 5 to 50 kitchens — and six brands — in 12 months.
Network growth & onboarding
£57k
Demand generation
£40k
New brand launches
£30k
Ops & buffer
£23k
This funds the move off our old partner network onto kitchens we control — where each site earns multiples more. The pace is roughly one new kitchen a week from month three: onboarding takes 2–3 weeks, runs in parallel, and the network turns profitable around month six — so profits recycle into growth alongside the round.
SEIS — your downside is covered
Strong downside protection through SEIS.
Invest £10,000 → £5,000 back in income tax relief → £5,000 net cost.
Any gain after 3 years is free of Capital Gains Tax. If it doesn't work, loss relief covers much of the rest.
50% income tax relief on what you invest
0% Capital Gains Tax on gains held 3+ years
Loss relief against income if it fails
Ordinary shares · SEIS Advance Assurance applied for
SEIS-eligible UK company · ordinary shares only · relief subject to your circumstances and HMRC conditions.
How you get your money back
Three ways your shares turn back into money.
This is equity, not a loan — you own ordinary shares in the company. Your return comes from those shares becoming worth more, and there are three routes to realising it:
Route 1 · Trade sale
The company is sold
A sale to a larger food, franchise or delivery group — the classic outcome for SEIS investments, typically 5–8 years in. Gains on shares held 3+ years are free of Capital Gains Tax.
Route 2 · Later rounds
You sell to bigger investors
When larger cheques come in — the seed round, then Series A — early backers can sell some or all of their stake to them. Realistically the first window, around 3–5 years.
Route 3 · Dividends
Profit distributions, later
The business plans to be profitable early, so dividends are possible down the line. Most investors prefer growth instead: dividends are taxed, SEIS gains after 3 years aren't.
We're building a company that's valuable to hold or sell — we won't promise you a quick exit. What we do commit to: when bigger investors come in, early backers get first chance to take money off the table. Happy to walk through illustrative scenarios on a call.
Shares in early-stage companies are illiquid — there is no guarantee of a buyer, a dividend or any return, and you may lose all your capital. SEIS relief depends on your circumstances.
The round
An opportunity to back the network.
£150k
ordinary shares · £3M pre-money · min ticket £5,000
Closing June
Advance Assurance ready · SEIS certificates issued after close
~4.8%
of the company for £150k · £75k real cost after 50% SEIS relief
£13–19k/yr
Hungry Tum earns per UK kitchen; 300+ kitchens targeted across 3 regions by end 2027
Risk warning: investing in early-stage companies puts your capital at risk — you may lose all of it. These businesses often fail, shares are illiquid and hard to sell, and returns are not guaranteed. Forward-looking figures are targets based on stated assumptions, not forecasts of actual results. SEIS tax relief depends on your personal circumstances and can be withdrawn if conditions change. Do not invest more than you can afford to lose, and diversify. This is not financial advice.
