An Interview with Henry Nneji, Co-founder & CEO of FoodCourt
Henry Nneji, co-founder and CEO of FoodCourt, is reshaping Nigeria’s food delivery landscape with an innovative business model. Unlike traditional food delivery services, FoodCourt operates multiple in-house, delivery-only restaurant brands—such as Jollof & Co. (Nigerian cuisine), Wrap City (shawarmas and wraps), and Good Greens (healthy meals)—all prepared in a centralized kitchen.
In a conversation with Jaco Maritz, editor-in-chief of How We Made It in Africa, Nneji shares insights into his entrepreneurial journey, the challenges he has faced, and the company’s growth strategy.
From Fashion Map to FoodCourt
Before FoodCourt, Nneji launched Fashion Map, a startup that did not succeed. However, his mother’s experience running a Chicken Republic franchise influenced his vision for FoodCourt, inspiring a business model that eliminates inefficiencies in traditional food delivery.
The Dark Kitchen Model Advantage
FoodCourt’s centralized “dark kitchen” model enables cost savings and operational efficiency by optimizing the use of inventory, labor, and equipment. This setup allows them to deliver restaurant-quality meals at a fraction of the cost while maintaining high production capacity. Unlike traditional delivery services that operate as intermediaries between restaurants and customers, FoodCourt controls both the food preparation and the delivery platform, creating a more profitable system.
Early Struggles and Funding Hurdles
The company faced a major setback when it was forced to vacate one of its early commercial kitchen locations due to legal disputes with a neighbor. This unexpected hurdle drained the initial $25,000 investment from angel investor Rob Solomon, former CEO of GoFundMe. Despite the setback, Solomon provided an additional $25,000 to help them secure a new location.
Just when funds were running low again, a breakthrough came when the father of FoodCourt’s COO unexpectedly purchased a property and allowed them to use it rent-free. This financial relief enabled the team to reinvest in infrastructure and scale their operations.
Scaling Up and Overcoming Financial Challenges
FoodCourt rapidly expanded, increasing daily orders from 100 to over 700. A significant milestone was its acceptance into Y Combinator, which came with a $500,000 investment. However, access to the funds was delayed due to bureaucratic processes. The team had to rely on revenue from daily sales to fund construction for their new kitchen space. Despite these challenges, FoodCourt successfully launched a new location with just a few hundred dollars left in its account before finally receiving the Y Combinator investment.
Economic Pressures and Sustainability
Nigeria’s economic conditions, particularly high inflation and currency devaluation, have impacted FoodCourt’s operations. Rising food prices have forced the company to adjust its pricing strategies and streamline its operations. Additionally, the slowdown in venture capital funding pushed the team to prioritize sustainability over aggressive expansion.
Future Plans and Expansion
FoodCourt is preparing to launch a new location in Abuja, with aspirations to expand across West Africa. Nneji believes the company’s adaptable model allows it to tailor its offerings to different markets. “There are no borders when it comes to food,” he says, emphasizing FoodCourt’s potential to penetrate various regions with localized menus and efficient service.
By redefining food delivery with a unique business model, FoodCourt has not only survived Nigeria’s challenging economic landscape but has also carved a path toward sustainable growth and regional expansion.
