NOCONA

Name

NOCONA

Legal name

NOCONA – Das wandernde Restaurant

Website

https://nocona.at

Company type

Private

Founded year

2019

Operating status

Operating

Headcount range

1–10 employees

Ownership category

akta.pro rank

Product category

Catering Services

NAICS

Caterers (722320), Mobile Food Services (72233)

SIC

Retail-Eating Places (5812), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Full-Service Catering (Off-Premise) (HSACAGAA)

akta.pro secondary industries

Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Private Chef & In-Home Dining Services (HSACAGAE), Mobile / On-Site Catering (Food Trucks for Events, Pop-Ups) (THAFAIAJ)

Keywords

• Sustainable catering services
• Private chef dining
• Mobile restaurant catering
• Cooking workshops
• Nose-to-tail cooking

Headquarters

HQ city

Feldkirchen

HQ country

Austria

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Mobile Catering Services: Full-service catering where NOCONA brings its kitchen, team, and equipment to customer locations for weddings, corporate events, birthdays, and private celebrations. Pricing is quote-based depending on event requirements, guest count, and menu complexity. Minimum 2 persons.
2. Private Chef Service: Exclusive private dining experience where chef Daniel Kraschl travels to customer's location (home, villa, mountain chalet, retreat) to prepare customized multi-course menus. Covers purchasing, preparation, cooking, service, and cleanup. Pricing is quote-based per event.
3. Cooking & Self-Sufficiency Courses: Educational workshops including Wild Herbs, Soap & Natural Cosmetics, Self-Sufficiency, Cooking, and Wild & Farm day courses. Pricing starts at €50-100 per person depending on course type. Booked through inquiry with flexible scheduling.
4. Pop-up Restaurant & Street Food Events: Public pop-up events at markets (Sommermarkt Krumpendorf, Pop Up Gartenhof) and farm locations serving seasonal, regional street food and multi-course meals. Revenue generated from direct food sales at these events.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels5 records

Core offering

NOCONA operates a mobile catering and private chef business in Carinthia, Austria under the 'wanderndes Restaurant' (wandering restaurant) concept. The company brings a full professional kitchen, chef, and team to customer-chosen locations for weddings, corporate events, and private celebrations, and also offers exclusive private dining experiences at homes, villas, and retreats. A secondary offering consists of hands-on courses and workshops covering wild herb foraging, soap making, self-sufficiency skills, cooking techniques, and farm experiences.

Product overview

NOCONA is a modular catering and culinary education business operating as a 'wanderndes Restaurant' (wandering restaurant). The core offerings include: NOCONA Mieten for mobile catering services (mobile restaurant brought to events), Private Chef for exclusive personal dining experiences, Pop-up Restaurant (NOCONA Unterwegs) for market and event-based street food, and NOCONA Kurse for educational workshops on self-sufficiency, wild herbs, natural cosmetics, and cooking techniques. All services emphasize seasonal, regional ingredients with low-waste and nose-to-tail philosophy, primarily serving Carinthia, Austria.

Differentiator

Problem solved

Functional benefit

Products and services

• NOCONA Mieten (Mobile Catering) Mobile restaurant catering where Chef Daniel Kraschl and team bring full kitchen equipment to the customer's location for weddings, corporate events, birthdays, baptisms, and private celebrations in Carinthia. Includes menu planning, on-site cooking, service, and cleanup, with seasonal, regional ingredients prepared under low-waste and nose-to-tail principles. Quote-based pricing from 2 persons; additional staff costs for events above 20 persons.
• Private Chef Service Exclusive private dining experience where Chef Daniel Kraschl travels to the customer's location (home, villa, mountain chalet, retreat, seaside, or glamping site) to prepare individually curated multi-course menus using seasonal, local ingredients. Service covers purchasing, preparation, cooking, service, and cleanup. Suitable for candle-light dinners, family gatherings, romantic dinners, business retreats, yoga/wellness retreats, and surprise evenings. Quote-based pricing per event.
• Pop-up Restaurant (NOCONA Unterwegs) Mobile street food and pop-up restaurant service appearing at markets, farms, and public events in Carinthia, including Sommermarkt Krumpendorf and Pop Up Gartenhof. Serves seasonal, regional, low-waste dishes prepared on-site with menus that change based on available local produce, ranging from street food to multi-course meals.
• Wild Herbs Course (Wildkräuter sammeln & verarbeiten) Hands-on workshop on identifying, collecting, and processing edible wild herbs, including sustainable harvesting practices, recipes, and preservation techniques such as oils, salts, and ferments. Targeted at individuals interested in foraging and seasonal cooking. Starting from €50 per person.
• Soap & Natural Cosmetics Course (Seifen & Naturkosmetik) Workshop teaching natural soap making, salves, balms, and natural deodorants using regional ingredients. Duration 4-6 hours, group size 4-10 persons, with products to take home. Targeted at individuals interested in natural cosmetics and self-sufficiency. Starting from €60 per person.
• Self-Sufficiency Course (Selbstversorgung) Comprehensive course covering vegetable cultivation, soil building, harvest preservation (fermenting, pickling, drying), nose-to-tail animal processing, canning, and small livestock keeping for private gardens or balconies. Targeted at individuals seeking practical self-sufficiency skills.
• Cooking Course (Kochen) Seasonal cooking course focused on low-waste techniques, vegetable cuisine, and nose-to-tail cooking. Topics include pasta, soups, sauces, fish, meat, vegetarian/vegan cooking, grilling, and multi-course menus. Duration 4-8 hours, group size 4-8 persons.
• Wild & Farm Day Course (Wild & Farm Tageskurs) Full-day farm experience covering animals, fields, and ecological cycles from feed to finished product. Includes animal processing, preparation, and collaborative cooking of a multi-course menu. Duration 8 hours, group size 6-15 persons. Starting from €100 per person.

Quantifiable outcome

• From 2017-2019, Daniel Kraschl achieved 60% self-sufficiency for a restaurant with approximately 100 seats - a notable achievement for a venue of that size.

Segments5 records

Ideal customer profiles5 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Scale indicators2 records

Recent moves4 records

Expansion highlights3 records

Broad incumbents

• Marché Restaurants: European chain of market-style restaurants and mobile food concepts with sustainability positioning. Comparable as a mobile/street food service operator with regional European presence, though at much larger scale.
• Haubis Group: Austrian family-owned bakery and catering group with deep regional presence, established brand, and broader catering portfolio. Comparable as a long-established Austrian food services business operating across multiple service lines including event catering.

Direct peers

• Wiesinger Genusswelten: Austrian premium catering company serving corporate and private events across multiple Austrian states. Comparable as a regional full-service Austrian caterer with similar customer segments (corporate, weddings, private events).
• Mosshammer Catering: Austrian full-service catering company offering event and corporate catering across Austrian states. Comparable as an established Austrian off-premise catering operator with similar target segments (weddings, corporate events, private celebrations).
• Cozymeal: Online marketplace for private chefs, cooking classes, and food experiences. Comparable as a platform-based private chef and culinary experiences operator; potential competitive threat if expanding into Austrian market.
• Take a Chef: Global private chef marketplace connecting customers with vetted chefs for in-home dining experiences. Comparable as a private chef service model serving households and events — overlaps directly with NOCONA's private chef offering.

Emerging players

• Dean & David: German-Austrian healthy fast-casual chain emphasizing fresh, sustainable ingredients. Comparable in its sustainability-forward positioning and Austrian/DACH market presence, though operating in a different segment (fixed retail vs. mobile catering).
• EatWith: Platform for hosted dining experiences and private chef bookings globally. Comparable as a curated marketplace for unique, chef-led dining experiences — overlapping with NOCONA's private dining and pop-up event concepts.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat2 records

Key risks5 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/das_wandernde_restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about NOCONA