Meal delivery service Terra's Kitchen is looking to hire - Technical.ly Baltimore

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Apr. 28, 2017 12:54 pm

Meal delivery service Terra’s Kitchen is looking to hire

CEO Mike McDevitt talked about the company's founding, and what sets it apart in the meal delivery space.

Terra's Kitchen's.

(Courtesy photo)

Terra’s Kitchen is looking to hire following growth of its meal delivery service, said CEO Mike McDevitt.

The company started operating out of offices above Ace Hardware in Canton about two years ago, and has since grown to 18 employees. McDevitt said they will likely be at 30 employees by the end of the year. Right now, there are openings for a software engineer, as well as key roles including VP of Marketing.

McDevitt, the former CEO of Medifast, started the company after trying meal kit services to keep his own family together for dinner. He found that he liked, but didn’t love meal kit options like Blue Apron and Hello Fresh. One issue he wanted to address was the time of preparation.

Terra’s Kitchen offers a subscription service for meals that McDevitt said can be prepared in 30 minutes or less. Variety is also key, as the company offers more than 50 health-conscious meal combinations and options for diets like vegan, paleo and gluten-free. They also added salads, smoothies and snacks.

“However you want to eat, we want to make sure we have options for you,” McDevitt said.

Mike McDevitt, CEO of Terra's Kitchen.

Mike McDevitt, CEO of Terra’s Kitchen. (Courtesy photo)

 

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The meals are delivered from an offsite facility with pre-cut ingredients in a box that’s designed to keep the refrigerated contents fresh. The box is also reusable, with Terra’s Kitchen picking it up once customers are done. McDevitt knew the company was entering a crowded market. He sees the combination of health focus, variety and reducing waste as a way to stand out in the space.

Terra’s Kitchen is growing around the country at the same time as the wider meal kit delivery service space. But there’s still plenty of room for adoption in the overall food market, and McDevitt sees “a lot of upside ahead of us.”

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