LET'S Delivery raises BRL 2.1 million and brings former CEOs of Mapfre and Via to the board

The startup created a solution that unifies all delivery orders in a single platform, so restaurants can manage orders from iFood, Rappi, Uber Eats, and others on one platform

LET'S Delivery raises BRL 2.1 million and brings former CEOs of Mapfre and Via to the board
André Mortari, LET'S CEO. Photo: Courtesy
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Eyeing the growth of the food delivery market and the emergence of several platforms in recent years, LET’S Delivery launched itself on the market with the proposal to integrate into a single platform all the orders received by a restaurant, whether via iFood, Rappi, Uber Eats, and others.

In other words, LET’S Delivery has identified the difficulties that many restaurants had to manage dozens of orders made by different platforms and created a service that does this management. Through the LET’S platform, restaurants can organize production, change menus, and view its performance.

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Although it has been in the market since 2018, LET’s started as a consultancy and had its turning point last year, when it began to develop the so-called “Max” platform. The product, which today is the company’s flagship, helped the startup raise a BRL 2.1 million investment in a pre-Seed round that brought investors Marcos Ferreira, former CEO of Mapfre, and Flávio Dias, former president of Via, to the company’s board. The round also had the participation of a family office and an investment fund from São Paulo that were not disclosed.

With the newly raised capital, LET’S plans to expand the team, currently with 45 employees, and to invest in technology. The company’s goal is to scale up the operation and end 2021 with 1000 clients – it already has more than 100 clients today. Ferreira, one of the new investors, said that the business model is ready to consolidate quickly. “The proposal solves one of the biggest problems for restaurants and is scalable,” he said.

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André Mortari, LET’S CEO, explained that the startup‘s business model is based on customer success. “The more we help the restaurant grow, the greater our success. If we notice that the restaurant is doing badly, we can offer some consulting, we can give it more attention so that the restaurant really has an advantage in using us.”

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