With a round of investment and additional financing secured, Good To-Go, a provider of gourmet camping meals, has broken ground on a 1,600 square foot addition to its Kittery, Maine headquarters. This gives the company the critical space and equipment to increase production, ability to hire more Mainers, and the capacity to work on more recipes, said the company.
With sales increasing 600% from 2014 to 2015 and another 400% increase forecasted for 2016, the investment, financing and expansion comes at a critical time for the brand.
“Who knew that what started out as Jen making some delicious meals for our adventures would turn into this?” said David Koorits, co-founder of Good To-Go. “We started sales in April of 2014 and by April of 2015 I had to ask our sales reps to stop soliciting new retailers. The response has been fantastic and slightly stressful. We are as eager as our customers to increase production and add new meals. There are many people to thank for their support and patience as we grow, and we’re really looking forward to ramping up in 2016.”
Good To-Go was started by Chef Jennifer Scism, a former NYC restaurateur and Iron Chef contestant and winner versus famed Mario Batali, and David Koorits, who has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. The dehydrated gourmet brands’ mission is to elevate expectations of what trail food can taste like. Today, the brand is sold in nearly 200 stores and over 350 doors nationwide, offering lightweight, dehydrated gourmet meals made with all natural ingredients, no preservatives or additives.
In addition to the expansion, Good To-Go has also announced two new meals for spring, Pad Thai with a peanut and shrimp sauce, and Indian Vegetable Korma over garbanzo beans for an added protein punch and satisfying chew.
The new meals are both gluten free with the Pad Thai suitable for pescatarians and the Indian Vegetable Korma as a vegetarian option.
