Our Story
It all began in a small locally owned pizza restaurant in southeastern Wisconsin in 2018. The owners made an excellent pizza but with no delivery option. With a rising trend in delivery, the growth potential delivery offered and increasing demand for their delicious pizzas, they were willing to begin delivering pizzas to their customers. It being a new experience for them and not having the staff to carry this out, they enlisted third party delivery services to help out. They quickly realized that this was a mistake as their food was being delivered less than ideally. They were unhappy with the provided service and their customers were unhappy with the received food. They vowed to solve the problem. The search began, both nationally and internationally, for a food transport solution but, ultimately, one could not be found. From their experiences and the shared experiences among many other restaurant owners, as well as the countless unsatisfied customers receiving poor quality food, our company, Thermonator Holdings, was formed.
Our Vision
To completely change the food delivery process by focusing on superior food transport, maintaining high quality food standards and creating a bridge between restaurant and customer.
Our Mission
To completely satisfy the end customer with high quality food as if it was ordered in-store and at the same time, protect the restaurant's brand from damage related to poorly delivered food.
Our Goals
Even in this technological age, delivered food still suffers. The problem is universally identifiable and relatable but still, even today, we all receive bad food. You have either experienced it first-hand or know someone (or everyone) that has had a poor experience. What’s worse is the expectations for delivered food is quite low and many do not even attempt to order out because they know how the food will travel. And the finances don’t work out, why pay good money for food that will come at a lower quality state than if I dined in? We, at Thermonator Holdings, aim to change the expectation levels of the delivery ecosystem because it doesn’t have to be that way. Restaurant operators fearful of adding typical dine-in menu items to the delivery menu can safely do so. Customers that typically order can expect to receive food that closely equates to the amount they are being charged for it. And those that typically don’t order food, have no more fear, go ahead and order “fries with that!”.
