CAMO is a tech-enabled hospitality startup democratizing hotel dining and reinventing the way travellers experience cuisine. We’ve developed an exclusive portfolio of brand IP and technology that leverages existing equipment in underutilized hotel kitchens to ultimately help recapture their guests’ dining experiences and keep revenue on-site.
We offer various products including a portfolio of hotel-exclusive restaurant brands developed in-house, innovative food hall concepts, and our room service platform, CAMO Eats. With CAMO Eats, we not only provide room service to hotels as a much-needed amenity but also give guests the freedom to mix and match a variety of cuisines in one cohesive order.
Unlike third-party delivery platforms, CAMO Eats offers speedy delivery times, zero delivery or service fees, and the highest quality ingredients. We work within hotel brand standards, require no up-front costs, and can launch in less than two weeks.
How did you come up with the idea for the company?
We created CAMO to bridge the gap between modern guests’ expectations and their dining experiences at hotels. Outdated brand standards, long Room Service delivery times, limited menu offerings, and unreasonably high fees are only a few challenges that not only affect the guest, but also a hotel’s ability to generate on-site dining revenue. As a result, guests have turned to third-party food delivery platforms, reluctantly accepting high delivery and service fees, and compromising on ordering just one type of cuisine from one restaurant.
In a world where people can have whatever they want whenever they want through the touch of an app, we are switching things up with CAMO and giving guests way more than what they crave. We’ve developed our restaurant brands from the highest-quality ingredients that can be cross utilized without limitation to offer multiple food genres per kitchen.
Now, families and groups of friends have the option to individually procure whatever cuisine their heart desires all at the same time within one cohesive order and with zero fees whatsoever. The best part? CAMO benefits everyone: guests enjoy great-quality food and hotels no longer lose dining revenue.
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How has the company evolved since launching earlier this year over the last couple of years?
After such a successful launch, we went all in on developing everything in-house, rather than relying on integrations and brand partners. Rather than having additional integrations and third-party services built-in, we developed a centralized platform and process that runs end-to-end internally. We also originally intended on partnering with third-party brands, and instead, decided to create our own in-house restaurant brands from the ground up so that we could have the flexibility to adapt and evolve with our guests.
Through this, we quickly became more focused and disciplined to deliver a better product to the guest and make sure that anyone staying at a CAMO-serviced hotel receives the best dining experience possible – whether delivered directly to them in their room or at the pool – while simultaneously helping the hotels recapture that revenue.
What can we hope to see from CAMO in the future?
We’ve already seen a tremendous amount of success with CAMO and are looking forward to growing into new markets both domestically and globally. We have gone to great lengths to disrupt the core model of bringing a better experience to guests and plan to introduce more services and features that are directly catered to their stay and overall experience.
While we are continuously rolling out new in-house restaurant brands built on high-quality ingredients, we are excited to develop more brands covering a wider variety of ethnic food genres. Ultimately, our goal is to make hotel guests happy by providing more dining options and the ability to mix and max as many cuisines as they desire in one cohesive order – a freedom that they cannot typically get from traditional room service or food delivery platforms.
