He bet on Sarenza, The Fork
or even Evaneos
. Serena's co-founder, Marc Fournier, knows the market places, and continues to have ambition for this model. It thus invests in
, a start-up streamlines the process of selling fish and seafood. The young shoot announces, Tuesday, October 15, to have completed a round table of € 6.5 million with Serena, followed by Cape Horn, and its historical investors FJ Labs, Samaipata Ventures, Alpana Ventures and Piton Capital.
Created in 2016, the start-up has set up a platform on which chefs, restaurateurs or supermarkets can order fish or seafood products. "And this in several markets, being delivered the next day, everywhere in France, Switzerland and London"says the co-founder of the start-up, Renaud Enjalbert. It was during his last entrepreneurial experience that he saw an opportunity opening up in this market. "I was importing French products for London catering, and I started looking for products that I could send back to France for solve currency problems and fill trucks ", he says. The entrepreneur then starts selling langoustines in Parisian luxury hotels.
Hyperspecialization of marketplaces
In the complex seafood market, Renaud Enjalbert sees an opportunity for simplification through technology. "To have sufficient margins, with a market place, you have to be able to create a real disruption, says Marc Fournier. On fish, we face 5-7 middlemen, moving from that to a single middleman represents true value. " Investor Fabrice Grinda, who told Les Echos "Decline now (his) investment theses around market places », participates, too, in this tour de table. He believes in " verticalization »marketplaces, that is to say the hyperspecialization of the platforms. ProcSea responds perfectly.
To date, the start-up has a hundred sellers on its platform, including 75% of wholesalers, and 1,000 professional buyers, including 60 starred chefs, restaurants (50%) and supermarkets (35%). This fundraising should allow it to finance the increase of these two client clusters, the challenge for the market places being to do so in a harmonious way, so as not to create frustration on one side or the other. And if commercial force is to be mobilized to achieve this, entrepreneurs must be careful not to lose their margins. "We will try to automate a maximum, in terms of the registration of restaurant owners on the platform for example, not to cut corners in these margins", says Marc Fournier.
The start-up, which employs 60 people and has planned to recruit 40 in its offices in Rennes and Lausanne, will, moreover, work to develop its technology. "We develop tools for fish traders, especially to allow them to optimize their prices"says the co-founder of ProcSea. But technology also brings value to buyers because it increases product traceability. "In supermarkets, for example, the power plant can promote sustainable products with complete traceability or set rules on the subject, which stores must hold", says Renaud Enjalbert. And in 2019, Marc Fournier is certain that this information represents a distinctive element. "These are some of the things that the end customer is willing to pay for"he says. In Europe, ProcSea faces competition from the Swiss player InterFishMarket, and English Pesky Fish, while in China, gfresh, which raised $ 20 million in 2016, is positioning itself in the sector.