Miami-based Meat N' Bone has named a five-member advisory board and launched a $4 million pre-Series A equity raise as the premium protein retailer accelerates a plan to grow from eight boutiques to more than 40 company-owned and franchised locations by 2029, targeting $70 million in revenue on a path to $100 million.
The company currently operates eight retail boutiques and a central fulfillment center in South Florida, alongside three food-and-beverage concepts — The Wagyu Bar, The Wagyu House, and Get The Cook. Each boutique doubles as a same-day delivery and pickup hub, a model the brand argues frozen-only e-commerce competitors cannot replicate. Meat N' Bone says it has fulfilled more than 500,000 orders for more than 150,000 guests and projects $13.5 million in revenue for 2026.
The Advisory Roster
The five advisors collectively bring more than 110 years of experience across brand building, hospitality, protein supply chain, and capital markets. Rob Wilder, Co-Founder and Vice Chairman of José Andrés Group — which operates 45-plus restaurants across North America and the Bahamas — joins alongside Deb Luster, founding team member of Annie's Homegrown, now a $1 billion brand under General Mills. Carlos M. Herrera brings direct protein-industry depth as former President and CEO of Durham Meat and Seafood, a $180 million platform encompassing Sierra Meat, Flocchini, and MacDonald Meats. Barry T. Kates, founder of experiential marketing firm Innovative Group with client rosters spanning the NFL, PepsiCo, and Heineken, rounds out the brand-activation side. Roberto Lopez, CEO of RRA Group and Meat N' Bone's first institutional investor, continues in a board-level governance role.
Growth Strategy and Channel Context
The capital raise will fund marketing, logistics, debt repayment, and franchising infrastructure, according to CEO Luis Mata. "This Board of Advisors represents exactly the right blend of brand-building prowess, hospitality expertise, supply-chain mastery and capital discipline we need to establish Meat N' Bone as America's premium protein leader," Mata said.
The boutique-plus-fulfillment model has relevance beyond specialty retail. Premium proteins — chef-grade beef, wagyu, seafood, and game — have emerged as a foodservice-adjacent growth category that convenience and grocery operators are watching closely. The rise of premium protein programs at foodservice-forward c-store chains reflects a broader consumer willingness to pay up for quality cuts outside the traditional steakhouse or full-service grocery channel. Meat N' Bone's franchise buildout, if executed, would put a premium protein retail-and-delivery concept within reach of markets currently served only by online-only players.
The pre-Series A round underscores ongoing investor appetite for omnichannel specialty food brands that blend physical retail with direct-to-consumer shipping — a channel combination that has proven durable even as pure-play DTC food brands have faced margin pressure. Meat N' Bone's hub-and-spoke boutique structure, where storefronts serve as last-mile fulfillment nodes, mirrors logistics strategies adopted by larger foodservice distributors seeking same-day coverage in dense metro markets.
The company is a subsidiary of The Butcher's Fund Inc. No closing date for the equity raise was disclosed.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
