About
Almost every restaurant on Grab is losing money without knowing it — bled by fees, ads, promos, and low-margin items — and no restaurant has an in-house data team to catch it. We built the opposite of vanity metrics: a machine obsessed with your real profit.
x7 Sales: Zoyy Noodles
x4 Sales: Anthony Fried Chicken
our philosophy
Profit should be provable, not promised.
Almost every restaurant on Grab is losing money without knowing it — bled by fees, ads, promos, and low-margin items — and no restaurant has an in-house data team to catch it. We built the opposite of vanity metrics: a machine obsessed with your real profit.. We only grow when you do — our fee is a commission on your monthly net delivery sales, from 7% down to 2% as your volume grows.
Who's behind the bear
From Thai Street Food Family to Global AI Leader
Born into a Thai street food family, raised half in Thailand and half in Europe. 15+ years helping global brands win with AI—Pepsi US, Sephora HQ, L'Oréal, Roberto Cavalli.
After talking to hundreds of Thai F&B owners, I spotted one thing: everyone is frustrated with Grab. High fees, no idea where to optimize. That's why FoodBear exists.
"I don't give vanity metrics. If something is bleeding money, I tell you to kill it—even if the numbers look good." - Rata
From French Pastry Chef to World-Class AI Expert
Former French pastry chef turned AI pioneer. Fluent Thai speaker. One of the first 100 employees at Dataiku—the pioneer data science unicorn ($3.7B valuation).
Co-founded Differs, a pricing optimization SaaS helping retailers across Europe and Asia maximize profits. Today, helping Thai restaurants turn Grab chaos into real money.
"We turn your data into free meals. Well, into profit." - Damien
The four rules
Four rules the bear won't break.
Cool story
