Adventurous Eaters Rejoice, Good To-Go Announces New Meals, Increased Production for 2016

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{Kittery, ME}—Since launching in April, 2014, Good To-Go’s meals have knocked the socks off of retail buyers and those who love adventuring and eating outdoors (and even those who like to eat at their desk or on the road). With healthy, flavorful meals like the award-winning Thai Curry, Herbed Mushroom Risotto, Smoked Three Bean Chili and Classic Marinara with Penne, some have found it difficult to find the meals on store shelves this year—that’s all about to change.

With a round of investment and additional financing secured, Good To-Go has broken ground on a 1600 square foot addition to its Kittery, ME headquarters. This gives the company the critical space and equipment to increase production, ability to hire more Mainers, and the capacity to work on more recipes. With sales increasing 600% from 2014 to 2015 and another 400% increase forecasted for 2016, the investment, financing and expansion comes at a critical time for the brand. 

“Who knew that what started out as Jen making some delicious meals for our adventures would turn into this?” said David Koorits, co-founder of Good To-Go. “We started sales in April of 2014 and by April of 2015 I had to ask our sales reps to stop soliciting new retailers. The response has been fantastic and slightly stressful. We are as eager as our customers to increase production and add new meals. There are many people to thank for their support and patience as we grow, and we’re really looking forward to ramping up in 2016.”

In addition to the expansion, Good To-Go has also announced two new meals for spring, Pad Thai with a peanut and shrimp sauce, and Indian Vegetable Korma over garbanzo beans for an added protein punch and satisfying chew.

GTG_16_Meals

PAD THAI

Continuing Chef Jennifer’s affinity for Southeastern Asian cuisine, the Pad Thai follows Good To-Go’s commitment of only using recognizable, pronounceable ingredients. The Pad Thai’s flavors are bold and satisfying, sourcing wild American shrimp, gluten free rice noodles and traditional ingredients you would find in quality Thai restaurants. The Pad Thai is sure to please on and off the trail. 

INDIAN VEGETABLE KORMA 

This mild, yet flavorful dish is a nod to Good To-Go fans who appreciate a little something different on the trail. If you’re like the Good To-Go crew, you dream about your next meal while spending a long day adventuring, so it needs to be tasty and hearty. The Indian Vegetable Korma is tomato and yogurt braised veggies with protein-packed garbanzo beans. The flavors will take you to India while the clean, natural ingredients will re-fuel your body.

The new meals are both gluten free with the Pad Thai suitable for pescatarians and the Indian Vegetable Korma as a vegetarian option. 

Good To-Go was started by Chef Jennifer Scism, a former NYC restaurateur and Iron Chef contestant and winner versus famed Mario Batali, and David Koorits, who has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. The dehydrated gourmet brands’ mission is to elevate expectations of what trail food can taste like. Today, the brand is sold in nearly 200 stores and over 350 doors nationwide, offering lightweight, dehydrated gourmet meals made with all natural ingredients, no preservatives or additives.

More information on Good To-Go can be found at www.goodto-go.com. For sales inquiries, please contact David Koorits, david@goodto-go.com or 603-828-9097. For media inquiries, Kate Ketschek, kate@revolutionhousemedia.com or 603-828-1050.

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