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Sedna HoReCa Bags Rs 50 Crore from Anicut Capital to Tidy Up India’s Hospitality Supply Chain

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In a bold move to tackle the messy backend of India’s hospitality sector, Sedna HoReCa has raised Rs 50 crore in equity funding from Anicut Capital. The startup is taking on the complex, under-digitized world of hotel, restaurant, and catering (HoReCa) supply chains—one of the most fragmented corners of India’s service economy.

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The funds will help Sedna accelerate its rollout plans, with a goal to be operational in more than 20 cities within the next year. The larger mission? To build India’s first end-to-end tech-driven platform that connects all the dots—from inventory tracking to food procurement—for HoReCa businesses that are currently stuck juggling multiple vendors, outdated software, and unpredictable logistics.

Sedna was started by Mahadevan Narayanamoni and Saurabh Pandey, the duo behind Aknamed, a medical supply chain venture that was acquired by PharmEasy in 2021. With Sedna, they’re now taking the same playbook—simplify, centralize, and digitize—and applying it to restaurants and hotels struggling with rising costs and scattered systems.

The company is structured around three focus areas:

  1. Tech tools — including SupplyNote, which helps restaurants stay on top of inventory, and BillNote, a restaurant-grade POS system.
  2. Commerce and distribution — where Vyap acts as the B2B supply network and SupplyLink handles logistics and delivery, customized for hospitality businesses.
  3. Food solutions — the third vertical, aimed at streamlining food procurement and partnerships.

Both SupplyNote and BillNote were originally built by AdCount Technologies, whose founding team—Kushang, Abhishek Kumar, Harshit Mittal, and Nitin Prakash—have now come on board to scale Sedna’s technology and operations.

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With hospitality businesses under pressure to operate leaner, smarter, and faster, Sedna is placing its bet on building a full-stack solution—one that goes beyond apps and dashboards, and actually fixes the plumbing of how India’s kitchens and hotels run behind the scenes.

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