Producing and delivering world-class cuisine, beverages, and desserts, created by the award-winning La Duni Restaurant and Baking Studio and a network of celebrated chefs and restaurants, Venduni is redefining food service through a new category we call Smart Hospitality—blending robotics, automation, and AI-powered retail solutions within self-service storefronts.

In partnership with this Dream Team of local culinary talent, Venduni brings unmatched quality and 24/7 convenience to high-traffic locations, revolutionizing how people experience food.

Venduni is more than just dining. It’s an elevated lifestyle experience. Think Snap Kitchen meets Goldbelly, and available when you want it.

The Problem and the Solution

THE PROBLEMS

Consumers seeking high-quality, fresh food on the go, 24/7, face limited choices, often resorting to:

1. Expensive takeout or delivery services with long wait times and added fees
2. Ordinary vending machine snacks that lack creativity, freshness, and variety
3. No available options during late hours

Traditional Restaurants struggle with:

1. Rising costs in rent, ingredients, and operations
2. Labor shortages and staffing quality challenges
3. Major struggles with production capacity during peak hours
4. Operational inefficiencies that make premium food and beverages less deliverable
5. Challenges at peak-hour with production and labor

This gap in the market creates a growing demand for a solution that offers fresh, high-quality, and convenient dining options—anytime, anywhere...

THE SOLUTION IS VENUNI!

Venduni bridges this gap by combining the newest in Smart Retail Solutions- robotics, automation, and AI-powered self-service retail solutions- to deliver award-winning, diverse, chef-driven, high-quality food and beverages—anytime, anywhere.

Strategically placed storefronts are designed for maximum convenience in:

1. Retail storefront locations (shopping centers, malls, etc.)
2. Offices , factories & corporate campuses
3. Residential complexes
4. Airports & transportation hubs
5. Hospitals & retirement homes
6. Hotels & resorts
7. Entertainment venues & sports arenas
8. Mini-marts at participating restaurants

Each location operates with minimal overhead, maintaining a focus on artisanal quality and a seamless customer experience.

*Storefronts are currently in development and not yet available to consumers. Images above are computer-generated renderings for demonstration purposes.

Hungry for more?

Meet the Culinary Dream Team

Venduni is collaborating with some of the most esteemed chefs, restaurants, and gourmet food product manufacturers in the Dallas-Fort Worth market, boasting decades of experience and products that are beloved throughout the Metroplex.

Dozens of chefs and restaurants have currently joined the Dream Team since March of 2025, with more joining every week.

SIGNED MEMBERS OF THE CULINARY DREAM TEAM

1. David Holben, Continental and Meats
2. Abraham Salum, Salum American
3. Pascal Cayet, Lavendou French Provencal
4. Fernando Barrera, Latin Deli
5. Pardeep Sharma, Roti Indian
6. Hatsumi Kuzu, Asian
7. Ken Rathbun, BBQ
8. Taco & Duni Borga, La Duni Baking Studio
9. Robert Olson, Anthony's Italian
10. Beau Nazary, Cafe Izmir
11. Jesse Carmona, Pesca and Taco Milagro
12. Daniel Guillen, El Cantinero
13. Sharon Van Meter
14. Hugo Galvan, Hugo's Bar
15. Michelle Carpenter, Beatrice
16. Lori Finkelman, Continental
17. Uno Immanivong, Red Stix Asian
18. Mirella Velazquez, Cinepolis
19. Adrian Verdin, Hospitality Alliance
20. LaGina, Calming Snow Ball Apiary
21. Markus Pineyro, Oomi
22. Lauren Plaskoff Weiner, Big Al's Smoke House
23. Tom Fleming, Crossroads
24. Sean Jet, Humble Pies
25. Ava Skipworth, Monster Yogurt

And the list keeps growing...

Award-Winning Founding Chefs

Taco and Duni Borga - Co-Founders of Venduni

Venduni proudly launches in partnership with its sister brand, La Duni, bringing a curated selection of its most beloved sweets and savory items. La Duni has earned over 75 national awards and is widely recognized for its iconic Latin cuisine and gourmet desserts. Founded nearly 25 years ago by Executive Chef Taco Borga and Executive Pastry Chef Duni Borga, La Duni Latin Café and La Duni Baking Studio have become culinary landmarks in Dallas, known for their artisanal quality and creative excellence winning Local, National and International Awards!

1. D Home Best of Everything
2. Top 50 Hispanic Restaurants
3. City’s Best
4. D Magazine Best of Dallas
5. Dallas Observer Best of Dallas
6. James Beard Award Best Pastry Chef
7. Food Network Best Chocolate Cake
8. Texas Monthly Best Cake in Texas
9. D Weddings Best of
10. Zagat Top Restaurants (La Duni)
11. Nation’s Restaurant News

and many, many more!

Still hungry for more information?

The Market Research

The convergence of smart retail technology and evolving consumer dining habits is fueling rapid growth in both the global vending machine market and the U.S. online food delivery sector—creating a prime opportunity for innovative, tech-enabled foodservice models like Venduni.

Premium Vending

The premium vending machine segment is still in its early stages in the U.S., but strong examples like Farmer’s Fridge and the Sprinkles Cupcake ATM demonstrate the growing consumer appetite for convenient, high-quality food options outside of traditional restaurant settings. These early success stories serve as proof of concept—showing that when executed well, automated retail can deliver both novelty and quality, paving the way for broader adoption. What’s happening now is just the incubation phase of a much larger shift in how Americans access fresh, chef-driven food on the go.

Global and United States Vending Market

The global vending machine market is expected to grow from USD 20.1 billion in 2023 to USD 41.4 billion by 2033, reflecting a CAGR of 7.5% during this period (source).

North America dominates the regional vending machine market, holding a 44.7% market share and generating approximately USD 8.98 billion in revenue in 2023. This growth is driven by high adoption rates and strong technological infrastructure.

Premium Delivery

Premium food delivery is growing rapidly as consumers seek high-quality, chef-crafted meals at home—but it often lacks true convenience. Meals are rarely from local chefs or restaurants, and delivery is limited to specific windows, making it hard to access great food when you actually want it.

1. Meal Kit Delivery services like Blue Apron, HelloFresh and Home Chef deliver fresh, pre-portioned ingredients and recipes so customers can cook chef-designed meals at home with ease.
2. Prepared Food Delivery brands like Factor, Freshly, and Snap Kitchen offer fully cooked, nutritious meals that simply need to be reheated—ideal for busy lifestyles.
3. Grocery Meal Delivery from stores like Central Market and Whole Foods provides ready-to-cook or ready-to-eat gourmet meals as part of your grocery order, combining convenience with variety.
4. Restaurant Delivery platforms like Uber Eats, Grubhub, and DoorDash bring meals from your favorite local and national restaurants directly to your door with just a few taps.

United States Online Food Market

While estimates vary due to differing definitions, most sources project a similar CAGR and consistently point to a large, fast-growing market.:

1. Grand View Research estimates approximately $52.7 billion in 2024, expanding to $93.4 billion by 2030 (9.6% CAGR from 2025–2030). In terms of revenue, U.S. accounted for 18.2% of the global online food delivery market in 2024. (source)
2. IMARC Group reports the market as $31.9 billion in 2024, growing to $74.0 billion by 2033 (9.31% CAGR) (source)

This model of premium food in a convenient format is still emerging in the U.S., but the momentum is building quickly in the right direction.

Europe and Asia

Overseas, in both directions, customers are already embracing this world-wide revolution in food-tech and convenience. Overseas examples include:

Italy

The Italian market has innovations such as Barilla Pasta Vending Machines, which offer hot pasta dishes from vending machines to discerning pasta-loving customers in Italy.

In Germany and Canada

Europe and Canada are home to several Pizza Vending Machines with companies like Pizza Forno, Let’s Pizza, Pizza ATM, and Pizza Master offering pizza by the pie.

The rapid growth in this futuristic industry is driven by the need for customizable, contactless, and freshly prepared food options.

Asia

Found throughout Asia, more vending machines that serve hot and cold food in better "Bento Boxes". Fare includes many fan favorites like ramen, udon, and sushi. Asia is also seeing an explosion of Smart Cafes that combine many of the best vending machines to create cool dining spaces for patrons.

Case Study: Wonder Acquires Grubhub

Wonder, the New York–based food hall, recently reinforced an industry shift by acquiring Grubhub, providing further proof that convenient foodservice formats—ghost kitchens, delivery apps, vending, and automated retail—are rapidly converging. Wonder bought Blue Apron, a premium meal kit delivery business in 2023. This convergence underscores the growing demand for flexible, tech-enabled dining experiences and further validates the emergence of Smart Hospitality as introduced by Venduni.

Use of Funds

By building a powerful brand, testing state-of-the-art equipment, optimizing logistics, deepening chef collaborations, and enhancing guest engagement across multiple distribution points, Venduni is poised to lead the Smart Hospitality movement rapidly, expanding across DFW, Texas, and the U.S, and producing a strong investment return.

Branding

Venduni is creating a strong, co-brandable identity with our culinary partners, extending across storefront design, packaging, and product marketing. In partnership with the University of Texas Moody School’s Immersive Institute, we’re also developing experiential settings for the next generation of Venduni Smart Cafés.

Equipment

Venduni is actively buying and leasing a range of AI-powered, self-service technologies (refrigerators, freezers, ambient machines, various specialty food delivery machines, grab-and-go tech, and beverage machines), designed to deliver high-quality, chef-crafted meals in high-traffic environments.

Food Cooking Redefined

Venduni offers a diverse, gourmet menu spanning more than 30 food genres for breakfast, lunch, dinner, and snacks, including Italian, Mexican, French, Barbecue, Asian, Mediterranean, Indian, Thai, Southern, and more.

Each dish is developed with precision reheating protocols—utilizing induction, microwave, sous vide, and convection methods—to ensure consistent, chef-quality flavor at scale. Significant time and care go into perfecting the cooking algorithms for each item, preserving the integrity of the chef’s original creation.

Logistics & Food Mix

Our operational model utilizes partner restaurants to prepare, cook, and package items that Venduni then collects and distributes to its various locations. This ensures freshness, consistency, and quality control.

Venduni tailors the product mix by location, using sales data and user feedback to optimize offerings. For example, a corporate/ office building “Happy Wall” may feature staples like salads and sandwiches, alongside rotating entrees—Italian one week, Barbecue the next, followed by Mexican—drawn from our 30+ food genres.

This rotational model maximizes revenue per site and supports brand exposure for our culinary partners. The logistics and product testing required to support this rotation are core investments for Venduni.

Scalable Growth Potential

Venduni is designed for scalable growth. Insights from our test locations, combined with strategic partnerships and streamlined operations, enable us to refine and replicate our model across a variety of high-traffic venues.

Each distribution point—whether a corporate tower, airport, hospital, or entertainment venue—requires a customized build-out and modest investment. However, our flexible format, low-overhead model, and localized product strategy support a high-margin, scalable platform well beyond DFW.

Because the infrastructure is modular and mobile, location costs remain minimal. If a site underperforms, we can relocate quickly with minimal disruption or sunk costs—allowing us to “pick up our toys” and move to the next opportunity with efficiency and agility.