Maitland-Based Meal Kit Eatery to Open Second Location Downtown

"In 2020, CooKit was established in Maitland with the mission to make wholesome, healthy meals accessible, affordable, and enjoyable," the press release states.
Photo: Official

CooKit, a Matiland-based meal kit eatery, has plans to soon open a second location in Orlando’s downtown, according to a recent press release. The establishment will be based at 355 N Rosalind Ave, near Subway and Craft & Common. 

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“In 2020, CooKit was established in Maitland with the mission to make wholesome, healthy meals accessible, affordable, and enjoyable,” the press release states. “Inspired by recipes from around the world, CooKit offers customers a wide variety of ‘Ready to Eat’ meals and snacks and ‘Ready to Cook’ recipes.”

In addition to prepared food, they offer catering services as well. CooKit executed a 10-
year lease for the last available 706 square feet. They anticipate opening in late summer.”

Defining their vision on the official website, Cook It states “Cooking should not be a hassle, and shopping for all ingredients, using a portion then discarding the unused portions is a waste of the most valuable resources, time and money. From that premise, we have created CooKit.”

“Every CooKit meal is carefully planned to save our customers time and money, improve health, and bring joy back to cooking.”

“A foundation to success embodied by both founders is the principle of win-win.  We genuinely believe that trust, loyalty, and commitment should be nurtured and earned. It is the principle upon which we will sell, market, and establish relationships with all stakeholders, direct or indirect.” 

The menu, featured on the company’s website, shows a varied selection, ranging in cuisine from Mediterranean to Italian, Mexican to American. 

What Now Orlando briefly contacted owner Issam Merhi who confirmed the upcoming development and provided a few bits of insight on its status.

“We’re going to take possession April first and it’s going to take us about two months if I’m lucky,” Merhi says. “Hopefully, by the end of June we’ll be operational.”

Merhi adds that customers can consistently expect fresh new choices at this location.

“Our menu is revolving so we always add new recipes and take some out. There’s constant evolution, it’s always changing.”

Photo: Official
Paul Soto

Paul Soto

Paul Soto is a freelance writer. He is a graduate of Syracuse University's MFA in Creative Writing and lives between the U.S. and Portugal, where he is working on his first book.
Paul Soto

Paul Soto

Paul Soto is a freelance writer. He is a graduate of Syracuse University's MFA in Creative Writing and lives between the U.S. and Portugal, where he is working on his first book.
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