BOH Agenda 052720 - Laserfiche WebLink

Browse Search

Small Business Spotlght:MealSmith I Business I mebaneenterprise.com The coronavirus pandemic has been an extraordinarily difficult time for people worldwide throughout recent months, and particularly local business and food service providers. For the husband and wife team of Jessica Smith and Tyceson Mills of MealSmith, providers of locally-sourced meals based in Alamance, Orange, and Chatham Counties, the situation has required them, like most local food service professionals, to make numerous transitions. We learned to pivot, said Smith in an interview with the Enterprise. Initially, we had great plans for April and May that we had to cancel, revise, or move around. Starting in March we have been in nearly daily contact with our suppliers while making changes to our website and our business model. Happily, we are learning we can do it - one day, one week, or one month at a time. We also are continuing with a pick-up option both in Mebane and Hillsborough and have reverted back to our delivery model offering a contactless option. Fortunately for MealSmith - as has been the case with many local restaurants and food-related businesses - they have managed to stay in good shape as far as supplies. MealSmith sources much of its food from local vendors, who have worked together in an effort to mutually sustain. Even before this crisis, we passionately practiced sourcing locally, hence the majority of our ingredients are from local vendors,0 Smith explained. OWe purchase our meats, our farm fresh eggs, and our dairy products from Kenyon's Market in Mebane. In addition, within the past year, we have become guest vendors with the Eno River Farmer's Market because many of the farmer-members are our vendors. We have come to know each of them as close associates and friends. They know we respect the care they put into their product and in turn, they respect us and our business.O The frustrating thing for a relatively new and growing business like MealSmith is that they were ready to take off, having been booked through the spring for the wide range of events that take place in normal times in April and May. But although things have come to a brief halt, they have still found ways to service their customers by innovating and staying active. Although referrals were fl and still are fl a mainstay, tough times call for pulling out all the stops,0 Smith said. OLuckily, last fall we added catering, and in no time, we were fully booked through April and May with graduations, birthdays, receptions, and conferences, Then came Coronavirus-19 and we were back to pivoting. Smith added that they have included Family Size Meals, which has been very well received. http://www.mebaneenterprise.com/business/article_cb4e6686-93b0-Ilea-9e83-c76eeb3eca9l.html[5/13/20, 1:16:54 PM]