by David Chapman
Staff Writer
It’s been a little over three weeks since Matthew Medure opened his latest food endeavor in San Marco, but he’s already pleased with the results.
Take Away Gourmet (TAG) might be in the same space Medure’s former business, Matthew’s Marketplace, occupied but the similarities really end there.
Especially when it comes to the style and variety of the food.
“We have 100 different prepared foods and probably a couple hundred different items,” said Medure.
He made the change from Matthew’s Marketplace — which sold high-end meats, seafood, wines and cheeses among other delicacies — to the Take Away Gourmet idea several months ago as a result of both customer feedback and the economy.
“The items we had at Matthew’s Marketplace were very high quality and it was difficult for both customers and us to afford,” said Medure, referring to customer feedback. “So we listened and now are giving the customers what I think they want.”
Gone are the four large cases that housed the rare cheeses and meats, replaced by a single case that contains drinks, some cheeses, a variety of prepackaged non-leafy salads and a basket of paninis for easy take-home or eat-in (they’ll press them to order) access.
The most obvious, and costly, change to the business is obvious from the time one walks in: the food bar.
“The Mercedes of the place,” said Medure, referring to the renovations and price tags that came with it.
If the first several weeks are any indication, it’s an investment that will pay off.
Part salad bar, part carving station, part gourmet dish buffet, the food bar is filled with various hot and cold items and is a self-service amenity that is already drawing plenty of people for lunch and dinner.
The convenience — self-serve, eat what you want and how much you want — combined with the price ($8.50 a pound), has appealed to both the take out and dine-in crowd.
“I came in maybe eight times last week,” said Corey Nichols, who brings in friends to try the place out almost every visit. “They’re going to kill it here ... when you combine the quality of the food they offer with the price, it’s a great deal.”
It’s the customers like Nichols that has Medure enthused. Already, he said, he’s seen repeat customers coming in multiple times a week — always a good sign that something is working. Through word-of-mouth testimonials and some advertising, he hopes TAG will become an even bigger hit.
Maintaining the quality of each item is key, said Medure, and he and his brother are individually training each staff member on how to prepare the items to standards.
“It takes all the senses to make sure it comes out correct,” said Medure.
The business will also be big into catering for any occasion, with a full catering menu available in the near future. Unlike the food bar, though, each item will be priced differently in bulk.
Medure wants the business to be known as “a stop you can’t afford to miss” and one recent customer agreed with the idea, especially with the lower price point.
“It’s wonderful,” said Michele Foote, who recently had lunch at the eatery. “They have so many things to offer and it’s a great deal because it’s fast food and great food.”
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