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Walnut Creek Magazine

Feastin is a Win-Win for Bay Area Restaurants and Diners

Oct 16, 2020 02:09PM ● By Fran Miller

Feastin's Pinoy Heritage At Home Experience box

By Fran Endicott Miller

In recognition of the changes experienced within the restaurant industry this year, Sebastiaan Van De Rijt and Hannah Wagner set-out on a mission to build a better meal delivery partnership – one that would support not only hungry diners, but the Bay Area restaurant community as well.  

Feastin co-founder Sebastiaan Van De Rijt

“2020 devastated the restaurant industry in ways no one could have ever predicted and forever changed the way people eat and cook at home,” said Van De Rijt, the tech-driven restaurateur behind the Bay Area’s Bamboo Asia restaurants. “Even the most exclusive restaurants started selling meal kits, prepared foods, and specialty provisions in order to survive. These restaurants have to rely on doing their own deliveries or working with third party platforms that take up to 30% of their profits.”

Enter Feastin, Van De Rijt and Wagner’s commission free platform built to help restaurants thrive and grow revenue opportunities while providing diners from across the Bay Area - from as far north as Napa and Sonoma, south through San Jose and east to Walnut Creek - delivery from more than 20 restaurant partners, from Michelin-star cuisine to fast casual staples, for a 20% flat fee.

Feastin delivers restaurant prepared meals, meal kits, desserts, and crafted cocktails, wines, and beers from the Bay Area’s best restaurants – every item tasting as great at home as it does in its original restaurant environment. Current restaurant participants include Pinoy Heritage, alaMar, 620 Jones, Atelier Crenn, Che Fico, Zero Zero, Izzy’s Steakhouse, and more. Feastin continues to add concepts to the platform, intentionally focusing on high-quality brands, each unique in their own way.

Feastin's alaMar Shrimp Boil meal

620 Jones Cocktails

Restaurant purveyors and farmers are also part of the food maker eco-system suffering during COVID. Feastin opens up new direct-to-consumer opportunities for local purveyors and farmers to sell grocery staples. Prior to COVID, many of these purveyors focused only on delivering fresh ingredients to restaurants. Feastin does not charge commissions or retail fees so purveyors do not need to upcharge their prices, which in turn saves customers up to 70% on high quality items.   

Feastin’s executive chef is Eric Hopfinger, who works alongside restaurant partners to create and modify existing meal kits and prepared foods, adapting them to home delivery without compromising the quality of the dish. A third-generation chef and longtime Bay Area resident, Hopfinger is a 2002 San Francisco Chronicle ‘Rising Star Chef’ and a former contestant on Bravo’s award-winning ‘Top Chef’ series. Prior to joining the Feastin team, Hopfinger worked with the Bamboo Asia team to revamp the concept’s menu, making dishes more approachable and better suited to a takeout model. 

Feastin co-founder Hannah Wagner

“Michelin Star restaurants and purveyors expressed their excitement about Feastin finally filling a void in the delivery space, with our high standards of white glove service for them and customers,” said co-founder and CPO Wagner who is also the founder of Mad Maven Media, a food photographer, and a digital restaurant marketing expert. “Our goal is to build a community and collective, not just a delivery platform. We highlight our partner’s stories on their customized brand pages and work collaboratively with them on marketing so their businesses thrive on Feastin. We’re helping restaurants and purveyors reach customers that don’t usually have delivery access to them, and we’re invested in every part of the delivery experience and process.”

Photos courtesy of Hannah Wagner


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