And the people cooking it don't have websites. FoodBang is the feed for the cooks big apps skip — street vendors, home kitchens, pop-ups, tiny spots. No fees. No middleman. Just the food, the cook, and a 15-minute scoot.
Every great city has a block where the best food of the week is being cooked by someone who'll never be on a delivery app.
Too small. No POS. English isn't their first language. 15% of the bill would wipe out the margin. They cook when they're cooking and close when they close.
We kept eating from these places and thinking the same thing: someone should build the feed. So we built it.
When there's a call to make, these are how we make it.
Every feature gets judged on whether it makes life better for the person at the stove. If it doesn't, we don't ship it.
We're the feed and the DM. We don't hold money, route orders, or pretend to deliver food we didn't cook. 0% is a promise, not a pricing experiment.
Phone-shot, shaky, sizzly footage of today's food will always beat a lit-from-above stock photo. We design for the cart, not the showroom.
The “famous spot 12km away” isn't your neighbor. We build for scooter distance, and we add cities because cooks there asked us to.
Builds FoodBang end-to-end — the app, the feed, the onboarding calls with cooks. Ships loudly, cooks mid.
FoodBang is built by SG Systems PTE. LTD., a Singapore-registered company that makes software for real people doing real work.
The team is small on purpose. We'd rather build the right thing with a few hands than the wrong thing with a hundred. Hiring opens when we're ready to move faster than one person — for now, it's Sebastian, a lot of cooks, and a growing list of eaters asking when their neighborhood fills up.
Rough, honest, subject to change. We're building in public — if we pretend to have a perfect roadmap, don't trust us.
Both apps ship today. We're onboarding cooks, shaping the feed around what actually happens at the cart, and filling in neighborhoods one cook at a time.
Every cook gets a regulars list — the eaters who keep coming back. Ping them first when you open, drop early access for today's specials, reward repeat orders. Turn one-time buyers into every-week repeats.
Team up with another cook for one-off drops. Guest-chef nights in someone else's kitchen. Shared audience, shared margin, shared prep. The kind of drop that only exists for 24 hours.