Last fall, Curtin and his colleagues found space to rehab in the Langdon Park neighborhood. The $600,000 in start-up costs are being underwritten by grants from the Boeing Co., the Morris & Gwendolyn Cafritz Foundation, the Philip L. Graham Fund, Kaiser Permanente, Bank of America and others.
“The goal now is to make sure we’re running all the Fresh Start operations as efficiently, as effectively and as profitably as we can,” Curtin said.
The 6,000-square-foot space will be used primarily for production, though it will help Fresh Start serve its customers in different ways. “One thing this is not intended to be is the thing that makes us the largest school-food provider in D.C.,” Curtin said. Fresh Start will continue to make school meals in District-owned buildings. In the new space, “what we would be interested in is processing salsa for the chicken quesadillas we serve at school lunch, or making all the tomato sauce used in schools.”