Bungii launches on-demand hauling in Chicago; quirks of new markets steering KC startup’s agility
May 16, 2019 | Tommy Felts
Bungii is quickly seeing results in the third-largest U.S. city, as the sharing economy startup leaves its tire prints on yet another market.
“It’s early, but we are seeing very positive KPIs [key performance indicators] from the Chicago launch. It’s our fastest-growing record to date,” said Ben Jackson, co-founder of Bungii, which was founded in the Kansas City metro in 2015. “Each subsequent market is growing faster than the previous due to: 1) A better understanding and more precise customer acquisition model. and 2) Continuing progress we’re making from an operational standpoint.”
Co-founder Harrison Proffitt is on the ground in Chicago for the launch, fresh off opening the Miami market to Bungii’s platform this winter.
Click here to learn more about why Bungii was named one of Startland’s Kansas City Startups to Watch in 2019.
Bungii’s elevator pitch: Bungii is an app that puts a pickup truck at your fingertips to help move, haul and deliver stuff around town. We’ve been compared to popular ride sharing app, but instead of moving people, we move people’s stuff.
Click here to download the app.
New cities expose ways to improve Bungii’s offerings to better fit individual geographic and demographic quirks, while still appealing to and serving a broad customer and driver base, Jackson said.
Kansas City boasts a high population of pickup trucks, for example, while Atlanta has some of the worst traffic nationally, he explained, also noting the experience of Washington D.C.’s high population density and urban landscape.
“Each market is different with unique challenges and intricacies,” Jackson said. “We’ve found that each must be approached with a learner’s mindset; we really need to understand what makes these markets tick and where the hot spots are.”
“I’m so proud of our team’s ability to adapt and overcome,” he continued. “We can handle anything a market throws at us.”
Such confidence is earned, in part, through Bungii’s 24-percent compound monthly growth rate in gross revenue, year to date.
“When drilling down on a single market (city) level, we’re still seeing strong, triple-digit annual growth, even from our most mature markets,” Jackson said.
Bungii expects to open operations in at least 10 new cities in 2019, Jackson told Startland previously.
“By the end of the year, we should be operating coast to coast,” he said.
Click here to learn more about Bungii’s service.

2019 Startups to Watch
stats here
Related Posts on Startland News
This sandwich shop’s top menu item: Make Gallatin beautiful again (and don’t skip the sweet rolls)
Editor’s note: The following story was produced through a paid partnership with MOSourceLink, which boasts a mission to help entrepreneurs and small businesses across the state of Missouri grow and succeed by providing free, easy access to the help they need — when they need it. Feeding a busy family doesn’t necessarily mean leaning on…
Chris Boyle wants you to reach for kombucha on instinct; his plan: make it as accessible (and tasty) as your favorite beer
Daily Culture Kombucha’s expansion is not quite as effortlessly self-replicating as the scoby that powers the Kansas City brand’s bold, full-bodied flavors — but a commitment to consistency and authenticity has fermented a strategy founder Chris Boyle said keeps his company on the tip of consumers’ tongues. “We’ve just been growing,” Boyle said, noting Daily…
Olathe restaurateur brings comfort food home from the Mediterranean (starting with falafel bowls)
Summer Salem looked around her city for an authentic Mediterranean restaurant and found a gap in the Olathe marketplace. So a year ago she began planning one of her own. She teamed with her husband, Abraham, who also is a partner in a downtown Kansas City Mediterranean restaurant. But the recipes would be Summer’s own.…
Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’
Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu. “I started as a cook,” said Offerdahl. “I trained in the…


