From Goodies to Holiday Meals: A Glimpse into HWFC Catering
by Natalie Criscione
Catering at Honest Weight exhibits its own style, look, and evolution. In the earliest years of the co-op, the 1977 Coop Scoop reported that “we carry baked goodies and tofu made by members.” Even then, members were creating their own “catering” niche. Think of those items as the early concept of grab-and-go selections to feed a single person or a small family. With the 90’s expansion, baked goods were produced daily in-house and the deli and takeout business grew in popularity. Those small measures, along with the dedicated teams that promoted them, surely seeded the now robust catering offerings at Honest Weight. (Hey, besides food, in November of 1990, you could even pre-order a Christmas tree!)
But, it was not until the new store opened up and Dan Hurlbut joined the team as Honest Weight’s Food Service Manager that catering became a broader endeavor. Hurlbut brought to the store his interest and expertise that had begun while he was a high schooler in Remsen, NY. As he worked for local restaurants during his teenage years, his passion for food service led him to a Bachelor’s degree in Food Service Management and Culinary Arts at Paul Smith’s College in the Adirondacks. From there, his path moved him from fine dining establishments in New York State to hotels in Aspen and Snowmass, Colorado. Hurlbut even explored the “corporate route” for a while with GE Research and Development. However, it was not until his wife encouraged him to apply to an open position at Honest Weight that he ventured into the world of grocery store management. “I never thought about a grocery store as a career path, but I love what we stand for and what we get to do,” says Hurlbut, “and this December, I’ll be here for 10 years. I’m loving life.”
What makes Hurlbut’s job especially wonderful is the team he works with and the personal qualities that imbue their work and rapport. What is the special ‘ingredient’ that unites and allows for such synergy, you may ask? Besides being “phenomenal people” who both bring their “great backgrounds” and do “amazing things,” Hurlbut sums up the key element by saying simply: “They care.” It’s a gift for any team in any industry and something that, he admits, cannot be taught. His team cares about the store, the quality of the products, each other, and the broader vision that encompasses Honest Weight’s mission.
Like the store itself, the catering department adheres to the directives set forth in the purchasing guide handbook which includes such things as avoiding antibiotics and hormones and using local items whenever possible. (Check it out online if you haven’t already.
So, what does a day in the life of Honest Weight catering look like? Well, simply put, each day is different than the one before; it’s a business with a rhythm of its own that ebbs and flows. Throughout the last decade, Hurlbut has caught onto that rhythm as he and his team design menus and develop detailed meal selections for special events and holidays like Thanksgiving, Christmas, and Hanukkah. They have met challenges like the COVID pandemic with strategies that provide customers with full meals; and they’ve recently handled large orders for up to 300 people. Hurlbut and his team regularly meet to discuss and reevaluate or update the catering menu, try new things, and respond to customers’ requests. “We just had a meeting last week, in fact, to talk about the upcoming holiday menus,” says Hurlbut during our early August interview.
The catered Thanksgiving meal has become so popular that it is limited to a first-come, first-served basis and capped at 100 meals, something that is based primarily on available space. “Last year, we rented a refrigerated truck that we parked outside the teaching kitchen during the Thanksgiving holiday,” says Hurlbut. The truck held raw products such as vegetables and other items that could not be accommodated by the store’s interior walk-in. Perhaps you noticed it as you stopped in for some last-minute shopping.
Perhaps, too, you’ve begun thinking about your upcoming holiday meals and wondering as you read this, how you might be able to order either a full meal or supplemental items to complement your menu. Not to worry. Ordering is easy. The catering menu is available both online and in hard copy in the deli department and includes ordering instructions. Remember, orders must be placed at least 72 hours ahead of time. So, order early.
Know that there is a feast in your future—let Honest Weight share in the preparation.