Pitch deck example
A Series A pitch deck example, every slide written out
An investor deck for Pantrio, a startup that cuts restaurant food waste, for founders preparing a Series A. It moves from the problem and its cost to traction, unit economics, how the product works, the competition and the team, and ends on what the $12M round buys.
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01Cover
Pantrio
Restaurants waste 10% of the food they buy. We cut it in half. · Series A · October 2026
02Agenda
What we'll cover
- The problem
- Our solution
- Traction so far
- Business model
- The team and the ask
03Section
The problem
Kitchens still count stock on clipboards, and guess what to order.
04Key numbers
Food waste is a $38B margin leak
For a restaurant on a 4% margin, cutting waste in half is worth more than a 20% jump in covers.
- $38B — Food wasted by US kitchens
- 10% — Of every purchase binned
- 4 hrs — Weekly stock counts
- 3–5% — Typical restaurant margin
05Chart
ARR has tripled in four quarters, led by expansion
Chart: Expansion ($M), Total ARR ($M) across Q4 25, Q1 26, Q2 26, Q3 26.
- Expansion ($M): Q4 25 0.3 · Q1 26 0.6 · Q2 26 1.1 · Q3 26 1.7
- Total ARR ($M): Q4 25 0.9 · Q1 26 1.4 · Q2 26 2.1 · Q3 26 2.8
$2.8M ARR across 640 locations. Groups adding sites now drive 61% of it, with no new sales cost.
06At a glance
Pantrio at a glance
- Ordering that runs itself — A camera over the walk-in and the POS feed predict tomorrow's usage, then draft the supplier order for the chef to approve.
- 48% less waste — Across 640 kitchens.
- 4 hours back — Every week, per site.
- 128% net retention — Groups add sites.
- Live in a day — No hardware install.
07Points
Why kitchens switch and stay
Pantrio pays for itself in the first month, so the sale is easy.
- Average customer saves $2,300 a month per site against a $365 subscription — a 6x return.
- Chefs approve orders in one tap; head office sees waste, cost and supplier prices across every site.
- Every order makes the forecast smarter, so accuracy improves the longer a kitchen uses Pantrio.
08Two columns
Our edge, and what we still have to prove
Our edge
- 2.1M orders of training data
- Integrations with 9 POS systems
- Supplier ordering built in
Still to prove
- Enterprise chains over 200 sites
- Payback outside the US
- Sales efficiency at scale
09Comparison
Spreadsheets and legacy tools only record waste; we prevent it
Legacy tools
- Manual counts and data entry
- Reports after the waste happens
- Months to implement
Pantrio
- Counts itself from camera and POS
- Predicts and drafts orders daily
- Live in a day, from $299 a site
10Table
Unit economics that improve with scale
Metric 2025 2026 Target ARR per site $2,760 $4,380 $5,500 Gross margin 71% 78% 82% CAC payback 14 mo 9 mo 7 mo Logo churn 2.4%/mo 1.1%/mo <1%/mo 11Timeline
From one kitchen to 640 in three years
- 2024Built inside our co-founder's own restaurants in Austin.
- 2025Seed round of $3.5M; first 200 paying locations.
- 2026640 locations, $2.8M ARR and first 100-site group signed.
- 2027Target 2,500 locations and $11M ARR with this round.
12Process
How Pantrio works every night
- SeeCameras and POS track what was used today.
- PredictForecast tomorrow's covers and usage.
- OrderDraft the supplier order for one-tap approval.
- LearnCompare actuals and sharpen the forecast.
13Composed
The $12M Series A takes Pantrio from 640 to 2,500 locations
- Trial: Free 14-day pilot in one kitchen (Customer)
- Onboard: Live in a day, POS connected (Pantrio)
- Prove: Waste report after 30 days (Pantrio)
- Expand: Rollout to every site in the group (Pantrio)
- Renew: Annual contract, 128% NRR (Customer)
Milestones
- 6 months: 1,200 locations
- 12 months: $6M ARR
- 24 months: Series B ready
Use of funds Share Delivers 1 Sales and success 45% 8 new AEs 2 Product and ML 35% Enterprise suite 3 Supplier network 12% 40 distributors 4 Operations 8% SOC 2, finance The round
- Raising: $12M Series A
- Committed: $4M from existing investors
- Runway: 30 months to Series B
Closing: First close by December 2026
14Image
One screen for the whole kitchen
Chefs see tomorrow's order, today's waste and what to prep first. Owners see the same numbers for every site on their phone.
- Built with 40 head chefs
- Works on any tablet in the kitchen
Image: Abstract illustration of a tablet showing stock levels in a busy restaurant kitchen
15Team
Operators and engineers who've done it before
- Sofia Delgado, CEO & Co-founder. Ran a 3-site restaurant group.
- Arjun Mehta, CTO & Co-founder. Led ML at a delivery startup.
- Hannah Kowalski, VP Sales. Scaled hospitality SaaS to $40M.
- Kwame Asante, Head of Supply. 15 years in food distribution.
16Quote
Chefs tell their friends
“We cut our produce bill by a fifth in two months. I haven't done a stock count since March.”
17Closing
Join us in ending kitchen waste
We're raising $12M to reach 2,500 kitchens by the end of 2027. Let's talk.
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Questions
A seed deck sells the team and the idea; a Series A deck proves the model. Expect investors to look for revenue growth, retention and unit economics, which is why this example gives traction and economics their own chart and table slides.