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Business partners Anthony Pigliacampo and Rob McColgan had trouble finding a fast yet healthy place to eat everyday but kept coming up short. Taking matters into their own hands. Modmarket is quick, made from whole, fresh ingredients and not too expensive. “We decided to create Modmarket and solve what we felt was a fairly large problem in the food industry,” says cofounder Pigliacampo. We had a chance to catch up them more to find out what’s in store for the future.
Q: What is the biggest challenge of running the business? And biggest reward?
The biggest challenge is knowing you are only as good as the last meal you served. We literally have to be perfect all the time! The biggest reward is knowing we serve sustainable food to so many people on a daily basis.
Q: How have you seen the consumer and natural food market change over the last few years?
Consumers continue to seek out healthier options, and they are becoming more educated on the benefits of sustainable food. Calorie counts and low fat are no longer the definition of healthy in the consumers’ minds. Sourcing transparency and quality of ingredients are becoming more and more important. Media, like the Food Network, has changed customers’ expectations on quality and has exposed them to chef-driven cuisine.
Q: What is in the future for Modmarket?
To continue to build stores and expand across the nation in order to feed healthy food to as many people as possible!
Q: What is something readers would be surprised to know about the business?
The first day Rob or I worked in a restaurant was the day we opened our first location in Boulder. It was an incredibly steep learning curve!