October Kitchen - July 2020

This is our way of saying you are important to us, and we truly value your business. Please feel free to pass this newsletter on to your friends and neighbors. ENJOY!


Meet the Team Behind Your Meals JULY 2020

OctoberKitchen.com | 860-533-0588 | 309 Green Rd., Manchester, CT 06042

It’s also really great to be working alongside my team. It’s fun to be a leader and teach them. We’ve hired some new guys to help meet the demand. I enjoy helping them learn the ropes in our kitchen so they can develop into good cooks with good habits. It’s been rewarding. When you run a business, you have to wear many different hats, not just a chef’s hat. I’ve often said that I’m really just an overblown cook. Making great food is second nature to me, but when it comes to mastering the ins and outs of marketing, I’ve had to learn on the fly. Now that things are moving along pretty well, it’s been nice to return to my roots and just cook the spaghetti or make the pot roast myself. Being in the kitchen right now has also reminded me what an amazing team we have in the front and the back of the house. Over these last few months, we’ve had to double the amount of food we’re getting out the door. To do this, we had to figure out a new way of doing things. How do we pack twice as many boxes in the same amount of space? How do we change our schedules so we can get twice as much food out? How do we meet all these new orders with the same level of quality and care? There have been a lot of new responsibilities and a lot of organic growth in the last few months. We’ve been able to adapt and things have run very smoothly. You can’t plan for everything too far ahead. As a result, I’ve always trusted that we’re smart enough and flexible enough to meet the challenges. I’ve never been proven wrong. Sometimes It’s Just Nice to Cook IN THE KITCHEN

In normal times, my week is filled with health fairs, seminars, lunch-and-learns and other events that I attend to help educate folks about healthy eating and the October Kitchen mission. Usually, I spend about two or three days a week actually cooking. The rest of my time is spent at various community events. But these are not usual times. There haven’t been any community events since February. And while I enjoy getting out there and meeting people, I have to admit that it’s been really nice just to be in the kitchen cooking. We’ve gotten pretty busy around here and I’ve found myself in the trenches twice as much as I usually am. In order to get everything done, I need to pitch in with my guys. I’ve been spending at least five days a week in the kitchen just cooking. With everything going on, it’s great to just spend the day baking cookies for the visiting nurses association or prep lunches to donate to the ambulance service or the respiratory care division at the hospital. Of course, this is on top of fulfilling our regular orders and the influx of new orders coming in. Things are really busy, but getting into the kitchen and cooking again has been fun.

We’ve gotten pretty busy around here and I’ve found myself in the trenches twice as much as I usually am.

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