About NFG
Nantucket is a seasonal, tourist driven economy. Real estate and staff housing costs make starting a food service business difficult. Having only 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. No capital up front and no long term leases. More use of technology and less reliance on service staff. More cooperation – less competition.
Why can’t a private chef take a sauce his clients love and turn it into a product to be sold in retail? Why can’t a caterer prep extra meals when doing an event, and then sell them as 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. She was the first head of marketing for Monster.com, and the first company she founded, a marketing agency, was named one of the Fastest Growing Women Owned Companies by Entrepreneur Magazine. She started the Nantucket Island Center for Entrepreneurship in 2019 when she moved to the island full-time. For the past two and a half years, she’s been working with Remain to plan and launch The Hive, which her company will operate.
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.
