CAMO Raises $4M to Scale Virtual In-Room Dining

CAMO Hospitality has closed a $4 million seed funding round to scale its virtual in-room dining technology across the United States, allowing properties to offer hotel-branded room service without kitchen buildouts, capital expenditures, or extra on-property labor [[1], [2]]. The company operates in more than 60 hotels across six markets, pairing off-site fulfillment kitchens with white-label software to capture guest food delivery spending [[1], [2]].

How does CAMO eliminate hotel kitchen capital expenditures?

CAMO replaces traditional on-site food production by contracting external commercial kitchens and managing the entire logistics loop off-property [[1], [2]]. As reported by Lodging Magazine, approximately nine out of 10 hotels do not provide traditional room service, largely due to high operating costs and operational complexity [2]. CAMO manages ordering software, kitchen cooking, fulfillment, local delivery logistics, and guest service under the individual hotel’s name [[1], [2]].

Hotels avoid purchasing cooking equipment, retrofitting ventilation lines, or maintaining line cooks and service staff on payroll [[1], [2]]. Instead, the platform processes orders and delivers meals to rooms in an average time of approximately 22 minutes [2]. Because operations run behind the scenes under the hotel's brand, guests perceive the delivery as an amenity provided directly by the property [[1], [2]].

What unit economics and revenue share do participating hotels see?

Participating properties earn between $1,000 and $5,000 in monthly net profit via CAMO’s revenue-sharing model, according to Lodging Magazine [2]. The system generates an average ticket size of approximately $45 per order [2].

Unlike sales lost to third-party delivery apps like DoorDash or Uber Eats, these orders flow back through the property [2]. Lodging Magazine noted that operators frequently reallocate their monthly revenue-share payments toward non-budgeted operational needs, such as guest recovery credits, team member recognition incentives, and local sales initiatives [2].

Who backed the seed round and advisory board?

The $4 million seed financing round attracted capital from hospitality operators and telecommunications investors [[1], [4]]. As reported by Hotel Business, the investor group includes Anthony Lacavera, founder and chairman of Globalive; Rajan Hansji, CEO of Hansji Corporation; Azim Jamal, CEO of Pacific Reach; Parsa Rohani, co-founder of Neudesic and Timu; Evan Weiss, co-founder of LWHA; and a group of hotel owners currently operating with CAMO [[1], [4]].

CAMO also appointed external advisers across payments, consumer foodservice, and hospitality technology [[2], [4]]. The new advisory board additions include Paul Tuscano, former KFC chief digital officer and Marriott International executive; Mike Cohen, former executive at Square and Meta; and Alex Canter, founder of Ordermark and Nextbite [[2], [4]].

Why are hotel brands moving to capture in-room commerce?

CAMO estimates that hotel guests spend over $5 billion each year on restaurant delivery to U.S. hotel rooms [2]. Under normal operations, that spend bypasses the hotel ledger completely [2].

Outside marketplaces take the ordering relationship away from the hotel, leaving managers without guest data or quality control [[2], [4]]. Through CAMO's management portal, operators track order-level transaction details, observing what items guests select, purchase timing, and consumption habits throughout the stay [2]. Asian Hospitality also referenced a YouGov study indicating that value and midscale hotel brands are gaining ground as travelers reassess lodging expenses amid rising living costs, driving properties to seek high-margin revenue alternatives [[1], [3]].

How will CAMO deploy the new capital?

CAMO plans to allocate the seed capital to support multi-property brand pilots, expand into new geographic markets, and advance its proprietary tech stack [[1], [2]]. Hotel Business reported that founder and CEO Kevin Rohani spent years self-funding the company to ensure operational profitability before accepting outside capital [4].

The business initially launched by using an owner's existing commercial kitchen to supply food to surrounding hotels, remaining under the radar until it reached 50 to 100 properties [4]. Now experiencing greater than 200 percent year-over-year revenue expansion, CAMO is shifting from one-off property negotiations toward brand-level and regional portfolio agreements with major management groups [[1], [4]]. Over the long term, Rohani intends to expand the software beyond food delivery into wellness offerings, transport booking, local experiences, and other on-demand room services [[2], [4]].