What if instead of a corporate cafeteria, your employer brought a different local restaurant to your office every day? It’s a simple idea, but the execution is surprisingly complicated.
Orazio Buzza is the founder and CEO of Fooda, a leading workplace dining platform serving offices, hospitals, distribution centers and other workplaces across the US. Before founding Fooda in 2011, Orazio was part of the founding team at Echo Global Logistics, where he served as president and COO and helped take the company public.
Today, Orazio walks us through how Fooda went from a single pop-up program at a Chicago office to a national platform, how they rebuilt the company almost from scratch after losing 95% of their business during COVID, and why food has become table stakes for employers trying to attract the best talent.
Highlights:
- Echo Global Logistics and the IPO (2:00)
- The origin of Fooda (4:30)
- The three-sided marketplace (6:30)
- Clients, restaurants, and scale today (10:30)
- City-by-city expansion (13:30)
- Losing 95% of business in COVID (16:00)
- Return to office and food as a perk (20:00)
- Technology and Fooda OS (24:00)
- Goals for ‘26 into ‘27 (29:30)
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