Everytable, a new meal delivery service, aims to make nutritious food accessible across the Peninsula | Peninsula Foodist | The Peninsula Foodist | Mountain View Online |

Local Blogs

Peninsula Foodist

By The Peninsula Foodist

E-mail The Peninsula Foodist

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac...  (More)

View all posts from The Peninsula Foodist

Everytable, a new meal delivery service, aims to make nutritious food accessible across the Peninsula

Uploaded: Aug 10, 2022
By Anthony Shu

Delivery services launch constantly in Silicon Valley, and most of them advertise increasingly rapid drop-offs and exclusive products from the country’s most popular chefs.

Few companies are founded by a recovering “wealth addict” profiled in the New York Times and say they are making fresh, nutritious food accessible to everyone.


Everytable's entrees feature lean proteins and vegetables alongside grains like pasta and rice, and wraps, salads and snack boxes are also available. Photo courtesy Everytable.

Everytable recently expanded its delivery services across the Peninsula, and the company’s main selling point is nutritious food at low prices. Entrees feature lean proteins and vegetables alongside grains like pasta and rice, and wraps, salads and snack boxes are also available. The menu draws influences from different cuisines and currently includes both an “Egg Roll in a Bowl” and carnitas tacos.

CEO Sam Polk, a former hedge fund trader, started Everytable after leading a Los Angeles-based nonprofit that addressed food insecurity by distributing free groceries and providing nutrition education. He quickly learned that busy families relied on fast food because they lacked other affordable and convenient options and started envisioning a company that might offer nutritious meals in South L.A. and other landscapes dominated by fast food.

The New York Times labeled Everytable “The Amazon of Quinoa Bowls,” as Polk aims to keep prices low through production on a massive scale and integrating his business’ supply chain. The company launched in Los Angeles and has now expanded into Northern California and New York. It looks to bring its retail stores, which are already open in Los Angeles, to the Bay Area in the future.

The company’s focus on equity has led to some unexpected practices, including a pricing model that varies according to neighborhoods’ median incomes. For example, the “Southwest Chipotle Chicken Bowl” was listed at $8.75 before fees in our Palo Alto office’s area code. The same dish cost $7.50 in 95122, a zip code located in East San Jose.

The Everytable University program recruits franchisees from marginalized communities and secures loans for its graduates that cover the costs of owning a franchise. The Pay it Forward initiative allows customers to purchase meals that are donated to others.

Whether or not Everytable succeeds remains to be seen — it’s hoping that partnerships with restaurants like Compton’s Trap Kitchen, which developed a curry chicken bowl for the service, will produce food that satisfies various palates (a spokesperson says that Bay Area partnerships are coming soon.) Despite the company’s focus on food justice, salaries for some posted jobs are near minimum wage, like a San Jose delivery driver position offering $18/hour, though it promises full insurance (Everytable has not yet responded to a request for comment on employee wages.) Everytable will also need to continue scaling to make its offerings affordable for the area’s lowest-income residents.

Peninsula residents can now order from Everytable through its website.

Dig into food news. Follow the Peninsula Foodist on Instagram and subscribe to the newsletter to get insights on the latest openings and closings, learn what the Foodist is excited about eating, read exclusive interviews and keep up on the trends affecting local restaurants.
Community.
What is it worth to you?

Comments

Posted by Claudette, a resident of Woodside,
on Aug 11, 2022 at 10:26 am

Claudette is a registered user.

I love the model, the idea! I hope it's successful !


Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

In order to encourage respectful and thoughtful discussion, commenting on stories is available to those who are registered users. If you are already a registered user and the commenting form is not below, you need to log in. If you are not registered, you can do so here.

Please make sure your comments are truthful, on-topic and do not disrespect another poster. Don't be snarky or belittling. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.

See our announcement about requiring registration for commenting.

Stay informed.

Get the day's top headlines from Mountain View Online sent to your inbox in the Express newsletter.

New sushi restaurant and steakhouse coming to Palo Alto in 2023
By The Peninsula Foodist | 5 comments | 3,026 views

Local Flavor– Highland Noodles and Aurum
By Laura Stec | 0 comments | 2,485 views

What Do You Get Out of Being Stubborn?
By Chandrama Anderson | 0 comments | 1,606 views

My recommendations for Palo Alto City Council
By Diana Diamond | 0 comments | 483 views