Territory Foods Stakes Its Claim in DFW with Network of Chefs

In Dallas, Territory Foods operates a decentralized network of chefs who prepare food in their own kitchens. The startup now has 500 locations in multiple cities.

Territory Foods

A Virginia-based prepared meal startup that expanded into Dallas-Fort Worth with a network of independent chefs has raised $4 million that will allow it to continue a rapid growth program.

After its last expansion, Territory Foods, of Alexandria, now has 500 locations in Dallas, Baltimore, Los Angeles, San Francisco, San Diego, and Washington, D.C. The company rebranded from Power Supply in 2017 after raising roughly $6 million in funding, the Washington Business Journal reported.

“I grew up in Wichita Falls in northern Texas, and have always loved Dallas-Fort Worth. I was thrilled to have the opportunity to bring Territory Foods to Texas.”
Patrick Smith

Territory Foods

Patrick Smith

Dallas-Fort Worth has been a successful market for the company, CEO Patrick Smith told Dallas Innovates.

“We came to Dallas-Fort Worth in 2016 as a young brand looking to plant roots in a community that lives with the same mission and intentions that our brand was founded on,” Smith said via email. “I grew up in Wichita Falls in [North] Texas, and have always loved Dallas-Fort Worth. I was thrilled to have the opportunity to bring Territory Foods to Texas.”

Smith added, “So far we’ve continued to grow within the area, adding more local chefs and partners to our team, expanding our meal line offerings, and earlier this year, launched doorstep delivery for residents, too.”

Territory Foods’ model is unique in each area it serves, focusing on locally prepared meals using fresh products.

Spaghetti squash with marinara and grass-fed meatballs [Photo Courtesy Territory Foods]

In Dallas, for example, it operates a decentralized network of chefs who prepare food in their own kitchens.

Using local chefs means they can utilize excess capacity in their own kitchens and make money preparing prearranged meals ordered from their own community.

The model has helped Territory Foods grow rapidly because not owning or leasing its own food-prep facilities or hiring its own workers to fulfill orders keeps costs down.

Territory also sources most of its food products from regional sources for its Dallas meals. For example, eggs come from Vital Farms in Austin and pork from Pederson’s in Hamilton, about 125 miles southwest of Dallas-Fort Worth.

Here’s how it works:

Clients determine what they want with weekly plans personalized by when it will be delivered, what size meals they’d like, the nutritional approach they follow, and ingredients they’d like to avoid.

Unsure? Territory Foods can recommend food for you.

According to the Washington Business Journal, Territory Foods has experienced a 100 percent year-over-year revenue growth.

Sweet Potato Power Pancakes with pulled pork, apple butter, and balsamic berry juice [Photo Courtesy Territory Foods]

 

Some of the Dallas-area chefs preparing meals for Territory Foods are:

Chef Adam Fiscus of Food Glorious Food

Already a cook before his 20th birthday, Fiscus went on to refine his skills in culinary travels from Fort Worth french bistro, to high-end hotels such as the Renaissance and the Gaylord Texan Resort and Convention Center, to executive chef positions at the New Jersey Performing Arts Center and Nico Restaurant. He’s in his second stint of crafting artful, delicious fare at Food Glorious Food.

Chefs Anne Hoyt + Taylor Nicholson of Unrefined Bakery

Founded by mother/daughter team Anne Hoyt and Taylor Nicholson, both themselves celiacs, Unrefined is a dedicated gluten-free, soy-free, organic and non-GMO bakery. It specializes in allergen-free baking, including a large vegan and paleo line. Baking in the healthiest way possible, they keep sugar low, using whole grain and nut flours, without sacrificing taste in their lineup of bread, cake, breakfast, and snack options.

Chef Doug Brown of Beyond the Box

Brown is a graduate of New York’s renowned Culinary Institute of America and became interested in cooking at a young age by watching his mother prepare three meals a day for a family of nine. After graduating from The Culinary Institute, he continued his education at Florida International University, attaining a degree in Hotel and Restaurant Management. In 2003, he opened Beyond the Box Cafe, which puts a unique twist on the “grab and go” concept by serving a variety of delicious, high-quality, prepared foods.

Territory Foods

A spicy taco salad  [Photo Courtesy Territory Food

TERRITORY FOODS FOCUSES ON SPECIAL DIETS

Smith told the WBJ that his goal is to provide as many people as possible with an easy way for them to follow special diets.

“I really want to help people add that connection between nutrition and health,” Smith said. “What we are trying to do is build this market production platform to serve intentional eaters [people who eat according to a specific diet or set of rules] of all stripes.”

It’s that connection with healthful eating that excites Unrefined Bakery’s Nicholson and benefits her company.

“We have loved being one of Territory Foods’ original partners since their launch in DFW,” she told Dallas Innovates via email. “They share our purpose of providing nutritious and delicious food to all! They reach a large paleo and gluten-free community, and we are excited for their keto launch!”

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