In today’s workplace, convenience, reliability, and experience matter more than ever, and Food Mamba is quietly transforming how Canadian companies plan meals and events. At the forefront is Ali Shahid, a seasoned innovator and immigrant entrepreneur, who co-founded the platform with his wife, Hira Malik, to modernize corporate hospitality through smart technology and trusted partnerships.
In this conversation with Mogaji ‘Tunde, Ali shares the story behind Food Mamba, its rapid growth, and insights for fellow immigrant entrepreneurs in Canada.
To begin, can you introduce yourself to our audience? Who is behind Food Mamba, and what inspired the vision for the brand?
I’m Ali Shahid, co-founder and CEO of Food Mamba, a corporate catering and events platform that I run with my wife and co-founder, Hira Malik, who also serves as our Director of Business Development. We’re both immigrants who came to Canada about four years ago, and the Food Mamba idea wasn’t born in a boardroom; it started at home and was born out of our lived experience.
It started while planning a birthday party for our son, Hira had to juggle food, decor, and entertainment from several vendors. The process was exhausting: miscommunication, late replies, no-shows, and zero accountability. She turned to me and said, “If this is how hard it is to plan a small event, imagine what companies go through.” That moment sparked everything. I had just been laid off, and we had no stable income, but we believed in the idea. We emptied our savings and built a simple MVP, a pre-order marketplace and a curated quote-based service with a software house in Pakistan. We were broke but determined. That conviction still drives everything we do today.
What challenge was Food Mamba created to address, and how have those early motivations shaped its current direction?
We started Food Mamba with a simple but powerful goal and our goal was simple: to make corporate catering and event planning easier. We launched with two core services: a self-serve pre-order marketplace and a curated quote-based system where clients could submit their event needs and receive tailored quotes. Client feedback shaped our direction from day one. We quickly saw strong demand and pain points across the board, and that validated our approach. We began adding verified vendors, investing in the tech and evolving the platform to meet growing complexity. Today, Food Mamba supports everything from daily team lunches to high-end corporate events, staying true to our original mission, making both small-scale and corporate hospitality seamless.
The intersection of food and technology is evolving rapidly. What excites you most, and how is Food Mamba leveraging this convergence?
What excites me is the ability to inject efficiency, consistency and personalisation into a traditionally chaotic industry. Food and events are human moments, but logistics often get in the way. Our platform changes that. At Food Mamba, we combine deep industry expertise with modern tools to offer a truly differentiated experience. For example, our platform uses AI to curate custom quotes based on specific event needs—budget, team size, and cuisine preferences — and eliminates guesswork.
Clients can also explore our Mamba Hub, a marketplace of verified vendors with menus, availability, and instant booking. For recurring meals, our Office Meals Program (Mamba Daily) allows companies to automate rotating meals from 100+ local restaurants with consolidated billing and easy team ordering. It’s smart tech + human insight designed to make planning both efficient and enjoyable.
Is Food Mamba structured as a B2B or B2C platform? How does it compare to services like DoorDash or Uber Eats?
Food Mamba is primarily B2B. We serve corporate clients from startups to large enterprises, handling their catering and event needs with professionalism and consistency. While we do help with some non-traditional corporate segments like property management events, we’re not in the individual meal delivery game like DoorDash or Uber Eats.
What sets us apart is our full-service approach: from vendor selection to logistics, dietary accommodations, billing, and presentation. We manage the entire experience, with a level of care that high-stakes corporate environments require.
What part of the food supply value chain does Food Mamba operate in, and how is it different from others in the space?
We operate across the entire value chain from vendor sourcing to delivery and execution. That’s our edge. We don’t just connect clients to vendors; we manage logistics, quality control, and ensure every event runs smoothly.
While most platforms focus on one aspect, like food delivery or event planning, Food Mamba does it all, and that’s why our clients keep coming back. Whether it’s food, decor, staffing, or equipment rentals, clients deal with one point of contact—us. So, clients don’t have to chase multiple providers or worry about last-minute surprises. Our unique value lies in this end-to-end control. That reduces stress and ensures accountability. Most competitors handle one piece of the puzzle. We handle everything.
Trust is key in this space. How does Food Mamba build strong vendor and client relationships?
We only work with verified vendors, partners who are reliable, responsive, and professional, and consistently deliver high-quality service. Our onboarding process is thorough, evaluating food quality, presentation, punctuality, and their ability to meet corporate standards.
We also empower our vendors, helping them access premium corporate clients they may not otherwise reach. It’s a win-win: vendors get repeat business and new exposure, while clients get consistently high-quality service. We maintain open communication, clear expectations, and ongoing support on both ends.
Internally, how is Food Mamba structured to stay innovative and ethical?
Speed is our mantra, but never at the cost of quality or ethics. We’re deeply client-centric, and every decision is based on the question: “Does this make life easier for our client?”
We have a no-blame culture. If mistakes happen, we solve them as a team.
Culturally, we’re proud to be a diverse, immigrant-led team, with members from Pakistan, India, Iran, Ukraine, and beyond. This diversity fuels our empathy, creativity, and resilience and it’s part of what makes Food Mamba so dynamic.
Transparency, ethical innovation, and user-first design aren’t just phrases; they’re in our DNA.
Starting up without funding is no easy feat. How did you fund Food Mamba, and how has that shaped your journey?
We’re proud to be 100% bootstrapped. No external funding, just grit and determination. In our first year, we hit $1.25 million in GMV by focusing on solving real problems, building strong relationships, and delivering value.
That traction gave us the confidence to reinvest in tech, expand our team, and diversify into decor, staffing, and entertainment. We’re now preparing to launch a mobile app to further simplify the user experience.
Our journey proves you can grow responsibly without chasing capital first.
If given a blank cheque, how much would you need to scale, and how would you invest it?
To scale Food Mamba across major Canadian cities and begin our expansion into the U.S. market, we estimate needing around $2 million in funding. About 40% of this would go into product and engineering, like building our mobile app, enhancing AI-powered features, and scaling our tech infrastructure. Roughly 30% would support sales and marketing efforts, helping us drive B2B outreach, form strategic partnerships, and grow brand awareness. Another 20% would be invested in operations and customer success to expand our team and maintain the high-touch service our clients rely on.
The remaining 10% would be reserved as contingency, giving us the flexibility to adapt to a fast-changing market. With this investment, we could accelerate our growth, deepen vendor partnerships, and make corporate hospitality smarter, more inclusive, and more accessible across North America.
What long-term strategies are you using to stay relevant in Canada’s evolving food-tech scene?
Our approach to long-term relevance is grounded in constant innovation, strong relationships, and a deep commitment to supporting local vendors. We’re continually evolving our technology to meet the changing needs of our clients by introducing AI-driven solutions, real-time updates, and greater personalization.
At the same time, we maintain close, long-term partnerships with our clients, allowing their feedback to directly shape our platform’s evolution. Just as importantly, we’re creating opportunities for small businesses to thrive by giving them access to steady, recurring corporate revenue. Our goal isn’t just to keep up with the food-tech landscape; we want to become an indispensable part of how companies across Canada (and beyond) think about food, workplace culture, and employee experience.
Finally, what advice would you give to immigrant entrepreneurs dreaming of starting a business in Canada?
I’ve been in their shoes, as an immigrant, and starting a business in a new country is both exciting and overwhelming. But I’m incredibly grateful that I took the leap, because Canada truly values quality service, innovation, and a strong customer experience, and rewards value creation. Focus on solving real problems, creating real value; don’t wait for things to be perfect. Start small, listen, and iterate fast.
Canada has its challenges, especially a lack of local networks and unfamiliar systems. Still, it also has room for fresh ideas, especially from immigrant founders who bring unique perspectives and resilience. So, my advice is simple: don’t wait until everything is “perfect.” Just start, stay consistent, and deliver value.
(TBI)
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