Residents of the Valley looking for quick and easy takeout meals now have a new establishment to try out. The Supply Collective, located at 655 Buggy Circle in Carbondale, offers a rotating menu of quality takeaway meals to those looking for a quick lunch or a pre-made dinner.
The Supply Collective officially opened on May 27 of this year. Tuesday through Friday, from 11am to 6pm, they provide pre-prepared, heat-and-eat meals created by in-house chefs. Currently, some of the featured menu items are pastrami-braised short ribs, roasted sweet potatoes with lime yogurt, and a three-cheese mac with green chile, bacon and chives.
The Supply Collective is owned by Mark Hardin, who also operates Field to Fork Kitchen — a catering company in Carbondale. The concept for The Supply Collective grew from the catering work, where surplus ingredients are common.
That minimal-waste concept influences some of the menu items at The Supply Collective, which vary based on what’s fresh, seasonal, or unused from events.
“A party might add or drop people and we’ll end up with excess produce in the walk-in,” said Grace Mumm, who works in food production and creating dishes. “This program is a really good way for us to use a lot of that.”
Another one of the employees at The Supply Collective is Mitch Holdsworth, who manages the logistics and organizational aspects of the business. “I do all the ordering, shopping, scheduling,” said Holdsworth.
Each team member’s role is essential to keeping the operation running smoothly.
“Mondays we’re always restocking The Supply Collective. Coming in, making an order list, getting an inventory of what we have and what we need and cooking,” said Mumm. She added that throughout the week, they’re tasked with coming in every morning and making sure that the deli case is full and serving customers.
“There’s always stuff to organize here,” said Holdsworth, who, in addition to his work with The Supply Collective, continues to work in Field to Fork’s catering business. “Usually we’ll have a big event,” he said. “Grace holds it down for The Supply Collective, and then I’ll do a lot more jumping back and forth.”
The Supply Collective prides itself on its connection to the local community and a do-it-yourself work ethic, even going so far as to cure meats in-house. In addition to locally sourced ingredients, they also have a section in their storefront for locally made products. Cutting boards and dog treats, among other items made by residents in the Valley, occupy the entrance space to the business.
Despite strong word-of-mouth, increasing foot traffic remains a current obstacle for the business. The Supply Collective is situated away from busier streets in Carbondale so the chances of someone randomly stumbling in are lessened.
To address this, the team is looking at incentives and curb-appeal improvements. Holdsworth mentioned they are thinking of running promotional deals and getting a glass door that’s more inviting.
While it’s difficult to get newer customers, those who do stop by are likely to return. “I see a lot of the same people return once they’ve tried it,” Mumm said. “But the tough part for us right now is getting people to come.”
Still, both Holdsworth and Mumm are optimistic about the future.
“I’m really excited for the fall, when we can transition what you see in the deli case into more seasonally oriented things,” said Mumm, who is specifically looking forward to adding butternut squash dishes to the menu. The team recently purchased another fridge for the store which they plan to fill with many different cuts of meat soon.
For more information, visit The Supply Collective’s website at www.thesupplycollective.com or stop by in person at 655 Buggy Circle in Carbondale, Tuesday through Friday, 11am to 6pm.