A recipe for success:
Kitchen to Kitchen, is a startup digital Restaurant Group headquartered in New York City, initially funded and supported by Material, which is a Venture Studio founded and led by Matt Salzberg, founder and chairman of Blue Apron. Kitchen to Kitchen is co-founded and led by Dean Furbush, who was COO, then CEO of FreshDirect from 2003-2006, and returned as COO of FoodKick, FreshDirect’s on-demand business, from 2017-2019. Kitchen to Kitchen is also co-founded by Thaddeus Duprey, working as Chief Product Officer. Both Material and KtoK are headquartered in New York City.

As a digital Restaurant Group, KtoK develops and launches restaurant brands whose menu and operations (from design to ingredients, preparation, pick-up, and packaging) are specifically curated for delivery. KtoK operates and licenses others’ operations of central kitchens, which deliver to partner restaurants for on-demand delivery to customers. Restaurant partnerships allow KtoK to scale quickly with low capital costs into menu-matched communities and in a way that supports local brick-and-mortar commerce. Last mile delivery is driven by partnerships with delivery platforms.

KtoK’s first brand is Meatball Kitchen (MBK), which launched in January, 2020, and currently operates for direct customer delivery from our kitchen in Garland, Texas — available at meatball.kitchen and through DoorDash, GrubHub, Uber Eats, and Favor. KtoK’s second brand, Sweetbasil Thai Kitchen (SBK) was launched in August, 2020, in Garland, Texas.