Good To-Go, the award-winning, Maine-based dehydrated gourmet meal brand, has expanded its staff with six new key hires in operations, sales and marketing, ensuring it continues to offer customers and retail partners top-notch service and support.
Vice President of Sales, Matt Andrews. Matt joins Good To-Go after 16 years at fellow Maine brand, Sterling Rope Company. During his time there, he’s served in various customer service roles, managed the North American outdoor retail channel, was the sales director for the global outdoor distribution channel, and most recently, coordinated all international sales for Sterling’s parent company, Vertical Supply Group.
“I’m thrilled to join Good To-Go at a time when there are so many successes to celebrate and even more opportunities ahead,” said Matt. “As we continue to build out our team, I’m looking forward to working together to elevate the brand and expand our channels.”
As the Vice President of Sales, Matt will help formalize and implement the brand strategy for growth and assist the sales team in day-to-day operations. Additionally, Matt will coordinate with the marketing and customer service teams to help provide the best possible customer experience and brand presentation.
Digital Marketing Manager, Amy Vallance. Amy brings a background in outdoor education and nutrition to her newly created role at Good To-Go. A graduate of the National Outdoor Leadership School, she has spent months living in the backcountry of the Rocky Mountain wilderness, guiding on the rivers, mountains and glaciers of Alaska, and completing the Integrative Nutrition Health Coaching curriculum.
“It is my passion to help make the outdoors a more inviting place for all, and help people become more confident recreating in it. Combining that with my love of delicious, healthy food and commitment to curating meals that provide proper fuel for backcountry adventure, I’m excited to expand Good To-Go’s digital presence,” said Amy.
Operations. The packaging department has added three Weigh-Fill Operators: Brenda Brassard, Kristina Williams, and Brendan Cavanaugh, as well as a Picker-Packer at Good To-Go’s off-site warehouse, Ethen Lawrence.
“Adding staff in our operations department is critical to providing a product that is consistent, while also ensuring we’re getting product out to customers and retail partners quickly and efficiently,” said Izie Marenghi, Director of Operations. “I feel so fortunate to have such a solid team in place.”
For more information on sales, please contact firstname.lastname@example.org.
Good To-Go was founded by Jennifer Scism, an award-winning chef and long-time co-owner of Annisa, a nationally recognized restaurant in New York’s Greenwich Village, and David Koorits, an outdoor enthusiast who has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. Scism’s career has long been focused on the importance of good food. She has cooked at NY Times four-star restaurants, traveled to over 20 countries studying regional foods, and along with her team from Annisa, beat Mario Batali on the TV Food Network’s Iron Chef program. Started in 2014, a time when the market was craving something tastier and healthier, Good To-Go has won multiple outdoor industry awards and start-up competitions, while they continue to add staff and production space to address demand. Today, the brand’s dehydrated gourmet meals are sold in over 700 stores nationwide and in Canada. More info can be found at www.goodto-go.com. For media inquiries, please contact Kate Ketschek, email@example.com.