In this episode of Take-Away with Sam Oches, Sam talks with Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that lacked access to healthier foods. Everytable made a huge splash when it launched, partly because of its unique pricing model: The brand boasts cheaper prices in lower-income neighborhoods while charging more in higher-income neighborhoods. Key to that strategy is its commissary kitchen model, through which it sources local ingredients to produce healthy grab-and-go dishes that are shipped directly to its 40-plus locations. Sam joined the podcast to talk about how Everytable’s mission has evolved over the last 10 years and about how it’s perfectly positioned to bring healthier foods to lower-income neighborhoods far beyond its California base.

In this conversation, you’ll find out why:

• The healthy food movement has a business model problem
• A streamlined kitchen opens new growth opportunities
• The value equation is a sliding scale that varies customer by customer and city by city
• Mission-driven businesses must have clear alignment with the bottom line
• Community-driven franchisees can be leveraged for more dependable, consistent business

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Have feedback or ideas for Take-Away? Email Sam at [email protected].