Snappy suppers: Meal prep kitchens take work out of dinnertime
It seems like history is repeating itself. These articles are almost the same ones we saw back in 2005 about this industry. The phrasing, theory and benefits are almost exactly the same.
Resurgence or rehash?
Beth Fulton used to cringe when she heard, “What’s for dinner?”“I don’t love to cook, but it’s part of my job description,” the mother of six said. “You slave over this food, and when the kids go ‘ew’ after one bite, you’re ready to send them to their rooms for life.”
Then there is this which sounds almost identical to articles written in years past:
With more and more meal-prep kitchens springing up around the suburbs, the growing industry is catering to an increasing number of hungry, time-starved families searching for an alternative to drive-throughs and DiGiornos.
“It’s catching on big time because of the demand for convenient and healthy options,” said Joyce Clarkson, co-founder of The Dinner Club, a meal assembly store that opened its doors in La Grange in November 2005 and added a second location in Homer Glen in June 2007.
“People love it because we’re preserving that family bonding time with everyone congregated around the table while taking the grunt work out of the process,” she added. “We save customers at least 30 hours a month because we’re trimming the meat, doing the sauces — taking care of all the early steps for them.”
Snappy suppers: Meal prep kitchens take work out of dinnertime
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August 13th, 2008 at 7:56 pm
I obviously vote rehash-possibly my second shortest post ever