Future Kitchens does it their way: Dominik Sträuli, Founder and CEO (center), Timon Brunschweiler, Chief of Staff (standing, left side), Laurent Eperon, Head of Culinary (standing, right side)
Wednesday, Aug 27, 2025
Reading Time: 5 min
“We can grow without burning capital and cover our costs from the beginning.”
How can a company grow at full speed while remaining profitable from day one? Future Kitchens, a young company based in Zurich, is proving that it can be done. We spoke with their founder and CEO, Dominik, about their plans and why they still want to raise funds.
OOMNIUM: Why did you decide to go public? Why now?
Dominik Sträuli (D.S.): We are at a point where Future Kitchens is growing very quickly and we are evolving from a pure restaurant operator to a comprehensive delivery ecosystem. With the public offering, we are now giving our community the opportunity to participate in this growth. The timing is ideal because we already have a working model and are simultaneously taking the next steps into new markets and concepts.
OOMNIUM: How did you manage to break even from day one?
D.S.: Our model is asset-light: we use the existing kitchens of our partner restaurants and combine this infrastructure with our own brands, processes, and technologies. This means there are hardly any high fixed costs, and we can implement each expansion very efficiently. This allows us to grow without burning capital and to cover our costs right from the start.
OOMNIUM: You have launched six brands in a very short time – will there be more?
D.S.: Yes, definitely. Our system is designed so that we can develop new brands quickly and in a targeted manner. Next, we are launching Future Market, a grocery concept for beverages, cigarettes, and party supplies that are delivered within 30 minutes. With this, we are deliberately expanding our portfolio beyond classic food delivery and addressing a new, very attractive demand.
OOMNIUM: What is the secret to your success?
D.S.: It's a combination of strong brands, a scalable hybrid model that combines ghost kitchens and partner restaurants, and a highly motivated team. We develop our brands for delivery, pay close attention to quality and efficiency, and retain our customers in the long term as a result. Our ultimate goal is to provide the best delivery-first food experience.
OOMNIUM: What will you do with the capital from this round?
D.S.: We will use it to continue our consistent growth. A large portion will go toward marketing to strengthen our brands' position in the market. At the same time, we are investing in new markets to open further locations in additional cities. We are also expanding our teams to establish a foundation for long-term growth and success.
OOMNIUM: Thank you Dominik! We're excited to see you succeed further!