Most business owners will tell you that running a company requires the wearing of many hats. Restaurant owners, for example, have to know more than just how to bake a pie, or cook a steak. There are planning, staffing, time management and accounting requirements.
They also have to learn how to adapt to unforeseen changes such as a global pandemic.
The Chattanooga-based nonprofit LAUNCH recently kicked off a pilot program and immediately had to rethink it’s original plan and retooled its new kitchen incubator plan to help reach communities in need of food as a result of the effects of COVID-19.
Five new businesses are part of that new initiative and they are taking advantage of the opportunity to help others while learning to run their own food service organization. The five are Pat Rowe, BBQ Rowe and Catering; Mark Holland, Belaire Catering; Christine Nguyen, Mama Crunk’s Pies; Mahogany Hudgins, Wings Top Tots; and Terrence Locke, Chef Express.
In addition to providing meals to at-risk seniors, LAUNCH has also been doing a popup lunch every Friday from 11 a.m. – 2 p.m. featuring items from each of the five.