Miami-based Meat N' Bone has named a five-member Strategic Advisory Committee as it pursues a $4 million Pre-Series A equity raise to fund national franchising, logistics infrastructure, and marketing — part of a plan to operate more than 40 company-owned and franchised boutiques and surpass $70 million in revenue by 2029.
The premium protein retailer currently operates eight boutiques, a central fulfillment center, and three food and beverage concepts — The Wagyu Bar, The Wagyu House, and Get The Cook — alongside nationwide shipping and same-day delivery in South Florida. The company says it has fulfilled more than 500,000 orders for more than 150,000 guests and is tracking toward $13.5 million in revenue in 2026.
The Advisory Lineup
The five advisors collectively bring more than 110 years of industry experience. Rob Wilder, Co-Founder and Vice Chairman of José Andrés Group — which operates 45-plus restaurants across North America and the Bahamas — adds hospitality scale and brand-building credentials, alongside his role as Co-Founder of World Central Kitchen. Deb Luster, Founder and former President of Annie's Homegrown (now a $1 billion brand under General Mills), brings three decades of CPG social-impact leadership. Carlos M. Herrera, former President and CEO of Durham Meat and Seafood — a $180 million protein platform operating under the Sierra Meat and Flocchini banners — contributes direct expertise in meat manufacturing and distribution that few advisors in the specialty retail space can match.
Rounding out the group are Barry T. Kates, founder of experiential marketing agency Innovative Group with client rosters spanning the NFL, PepsiCo, and Heineken, and Roberto Lopez, CEO of RRA Group and Meat N' Bone's first institutional investor. CEO Luis Mata called the board "exactly the right blend of brand-building prowess, hospitality expertise, supply-chain mastery and capital discipline" needed to establish the company as a national premium protein leader.
Why Operators Should Watch
Meat N' Bone's model is built on a hybrid retail-foodservice structure that challenges the frozen-only direct-to-consumer players dominating online protein sales. Its boutiques function simultaneously as local fulfillment hubs, enabling same-day pickup and delivery in a way that pure e-commerce competitors cannot replicate. That operational architecture — boutique as both brand experience and last-mile logistics node — is increasingly relevant as restaurant and hospitality operators explore omnichannel revenue strategies.
The $4 million raise is earmarked not just for new locations but for franchising infrastructure, a signal that Meat N' Bone is positioning itself as a replicable system rather than a regional concept. With the advisory board's CPG and multi-unit restaurant experience now in place, the company is building the scaffolding to support that kind of structured growth. Industry observers tracking premium protein and specialty food trends will recognize the broader market context: the company describes itself as competing in a $400 billion-plus category it says lacks a clear national premium leader — a gap that has attracted growing investor attention across foodservice and retail channels.
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.
