By now you’re probably well versed on The Foodery’s mission to craft nourishing foods that allow people to live healthier lives while supporting and revitalizing New England’s food systems. That being said, The Foodery you see now was definitely not crafted overnight, so here’s a behind the scenes look from Co-Founder John’s journey!:
1)Tell us a little about your history.
My sister and I were raised by our mom and dad in a small mountain town in northwest Colorado called Craig. My parents both worked hard at modest jobs to put my sister and I threw college. I played several sports when I was six years old all the way through high school and that’s really where I developed the competitive side of my personality. After high school, I knew I wanted to study business so I attended the University of Northern Colorado where I studied business and met many of my best friends including my business partner, Mike Speights.
2)What’s the root of the passion you have for local, high quality, fresh food?
When I was about 21 years old, I started bodybuilding. In order to gain muscle mass and lose body fat, a person must eat with the most optimized nutrition possible. It was during this time that I started to understand value in the nutritional content in the food I eat. I would change my diet and it would change my body. I develop the ability to feed my body based on the performance I needed from my body. I developed a passion for the sport and was competitive for about 10 years. The skill of nourishing one’s self with nutrition is a skill I feel is one of the most important skills a person can learn.
3)What are some of your other hobbies and things you’re passionate about?
I enjoy weightlifting, stand-up comedy, reading and riding my bicycle. Usually when I’m bored though, I work. The Foodery never feels like work to me.
4)What inspired you to create The Foodery?
I have always struggled to eat properly while maintaining a prosperous career and enjoying my free time. Finding a convenient meal is easy; a takeout restaurant is just a phone call away. On the other hand, a nourishing meal is going to be time-consuming. I always wished there was a way to eat healthy, clean food with decent variety AND have the convenience of takeout. If I was struggling with it, I knew others were as well. To provide the solution for myself and others was a business idea I thought had value in the marketplace.
5)What’s it like to have co-founded your business with your best friend?
People often give you advice like “don’t do business with friends or family – it can be destructive to your closest relationships.” I have found the experience to be quite opposite. Sure, Mike and I have our disagreements; any business partners will. But our conversations are always respectful and I trust him more than anyone with the company brand and reputation. That level of trust is the most important quality in any business partner. I got lucky that my best friend is also my business partner.
6)What does a typical day look like for you at The Foodery?
I have always done all the hiring for the company. I also spend a majority of my time planning the technology needs for the company. Fundraising is also another priority of mine.
7)What are some of the biggest challenges you’ve faced in the history of The Foodery?
Probably the biggest challenge has been starting a food company with no culinary experience. Back when the company was just Mike and me, we procured all the ingredients, prepped all the food, cooked it and played it. It probably took us three or four times as long as it would take a chef. Developing menu items was also incredibly challenging.
8)What brings you the most joy as a result of The Foodery?
People today struggle to get access to nourishing food. To be a part of a family-like team that provides a service that gives people simple access to local, carefully sourced, and convenient food is something I will have an eternal passion for.
9)What’s your all time favorite dish from The Foodery?
There are too many now to recall. I will say my favorite dishes are the dishes that have my ideal nutritional profile: a lean protein, heavy vegetable portion, complex carbohydrate and healthy fats. These meals propel me for hours after I eat them.
10)What’s your vision for the next five years with The Foodery?
Mike and I want to make a meaningful contribution to the Boston community before expanding the business elsewhere. We truly want to make a difference in human health as well as impact the way food is raised/grown and consumed in new England. In doing so, we want to offer many different types of products to meet the needs of all of our customers’ dietary challenges. Food is for nourishment and enjoyment. We will keep expanding the service to always serve these two needs.