Good To-Go, a dehydrated meal brand started by chef Jennifer Scism and her husband/business partner David Koorits, added five employees and completed a 3,700-square-foot expansion (pictured above) in order to increase capacity and respond to demand.
The addition to Good To-Go’s Kittery, ME headquarters will allow the company to increase production, hire more employees and develop recipes. During the first full month in the new building, according to a company press release, meal production increased by 43 percent, running one shift a day versus the three the brand had previously been running.
“The expansion of our production facility and the additional staff was critical for us to address growth in a timely manner,” said David Koorits, co-founder of Good To-Go. “The space is working out better than expected and Jen and I are really proud of the team we have in place — they make everything possible and got us up and running in the new facility quickly and smoothly.”
Good To-Go hired Dryer Cook Tanner Jacques and Kettle Cook Joel Papa, and added Bethany Boucher to its packaging team.
Eric Paul will join the company as sales manager. He has managed a retail store as well as an independent rock climbing gym, and will provide dealer service and support to the brand’s retail partners.
Christian LaPage, Good To-Go’s new Shipping Manager, has a master’s degree in global logistics and experience managing international shipping accounts for small businesses.
Izie Marenghi was promoted to production supervisor. She has worked with the brand for the past one-and-a-half years as a dryer cook and grew into a supervisory role.
Good To-Go is sold in more than 400 stores nationwide.
Photo courtesy Good To-Go.
