About NFG
Nantucket is a seasonal economy. Costs make starting a food business difficult. Having a few months to generate all revenue makes profit nearly impossible. Not anymore.
Nantucket Food Group is on a mission to change the business of food on Nantucket… and beyond. So, what does that really mean?
Simply put, we want to innovate the way our entrepreneurs approach making and selling food, so there is less risk, and revenue is possible year-round. Shared workspace. More technology and less service staff. More cooperation – less competition.
Why can’t a private chef turn their secret sauce into a product to sell in retail? Why can’t a caterer sell meal kits? The answer is they can, if they have the right infrastructure and support. Now they do.
Our Team
Karen Macumber
Founder
Karen is an accomplished startup executive and entrepreneur. Her first company was named one of the 50 Fastest Growing Women Owned Companies by Entrepreneur Magazine. She started the Nantucket Island Center for Entrepreneurship in 2019, and for the past three years, she’s been working with Remain to plan and launch The Hive, with Nantucket Food Group as operator.
Tom Pearson
Culinary Operations Manager
Tom brings over 20 years of culinary experience to NFG, including seven years as the Executive Chef for the prestigious White Elephant Hotel & Resort. Tom is responsible for all day-to-day operations of The Hive’s kitchen facility, as well as helping members create new recipes and products. Tom, who started his career in the U.K., has been a full-time Nantucket resident for over 10 years.
