Catering to the community

Kristin Klock ’00 is a small business owner who runs Root Catering and Kin Event Space. Her thriving, eight-year-old business came to a sudden halt a few weeks ago. “It all stopped, literally overnight,” she says. “Every time I checked my phone, there was a cancelation. Within what seemed like hours, we went from being a busy catering and event business to only being able to offer a take-out option.”

It’s a fall-out of the pandemic. Small business owners like Klock are now struggling, but a curbside pickup option helps her keep her business afloat, pay her small staff, and, now, help the community.

When Klock started offering curbside pickup, her loyal customers lined up, eager to get the healthy, delicious food her business is known to make. They also started tipping her staff, and doing so quite generously.

“Their generosity got me thinking,” Klock adds. “I wondered if people would want to help us get meals to our community’s frontline health care workers and local charities who are really helping out during this unprecedented turmoil.”

So, Klock added an option on her website for people to donate toward meals for those who are going the extra mile right now. Instead of leaving gratuities online, customers can now click an option to make a donation in an amount of their choice.

Klock’s gut was right—people have stepped up, and in a big way. Last week, her team delivered 70 meals to places like the University of Rochester’s Ronald McDonald House and Strong Memorial Hospital. Plans are in the works to prepare and deliver more than 200 meals this week to even more places, including Foodlink and some 911 call centers.

For Rochester’s healthcare workers and charities, Klock’s team is mostly serving up Root Catering’s signature grain bowls, which are filled with healthy options such as roasted chicken, brown rice, carrots, cabbage, and cilantro. “These bowls taste good either hot or cold,” she says. “They are perfect for busy people who don’t know when they will get a moment to eat.”

“Doing this is a win-win for everyone,” Klock adds.  “We have a certified kitchen, the staff, and the expertise and infrastructure—we even have a delivery truck. We are so lucky.”