Alex McKenzie

Alex McKenzie
Alex McKenzie is a Montana-based writer and holds a BA in Food Policy. He has worked in numerous restaurants of all shapes and sizes, including multiple James Beard Award-winning establishments. He has prior experiences in organic and biodynamic farming in the US, Italy, and Costa Rica, working with both produce and livestock; has worked in fisheries and aquaculture; and founded and operated his own missions-based food startup from 2015-2018. Familial experiences with Crohns and colitis further inform his understanding of the health- conscious eater, and he practices flexitarian cooking at home.

Recent Posts

Alternative Solutions To Sourcing Sustainable Seafood

Posted by Alex McKenzie on Jun 10, 2019 9:00:00 AM

Our past coverage of sustainable seafood options for your restaurant focused on the two most common options available for you to serve:...

Incorporating Sustainable Seafood Into Your Restaurant’s Menu (And What Exactly Counts As “Sustainable”?)

Posted by Alex McKenzie on May 24, 2019 9:00:00 AM

Whether interested in healthier sources of protein, or simply a desire to eat something they may not be comfortable cooking at home, restaurant...

From Your Kitchen to CPG: Part 6 - Distributing Your Product

Posted by Alex McKenzie on May 20, 2019 5:51:27 PM

Part 6: Distributing Your Product 

From Your Kitchen to CPG: Part 5 - Developing Your Packaging

Posted by Alex McKenzie on May 16, 2019 9:00:00 AM

Part 6: Developing Your Packaging

In Part 4, I gave you a template query letter for connecting with a reputable co-packer. Now that you have a...

From Your Kitchen to CPG: Part 4 - How To Write A GREAT Co-Packer Query Letter

Posted by Alex McKenzie on May 13, 2019 9:48:37 AM

Part 4: How To Write A GREAT Co-Packer Query Letter

In Part 3, we discussed whether or not you should self-produce or co-pack your product. If...

Identifying and Sourcing Sustainable Seafood For Your Restaurant

Posted by Alex McKenzie on May 10, 2019 9:00:00 AM

If you’ve made the decision to offer sustainable seafood on your restaurant’s menu, congratulations! You’re not only helping to minimize negative...

From Your Kitchen to CPG: Part 3 - To Self-Produce or Co-Pack?

Posted by Alex McKenzie on May 9, 2019 9:00:00 AM

Part 3 - To Self-Produce or Co-Pack?

In Part 2, we prepared you for the transition from your kitchen to the CPG market, by offering a broad...

From Your Kitchen to CPG: Part 2 -Transitioning from Your Kitchen to The CPG Regulated Market

Posted by Alex McKenzie on May 6, 2019 9:00:00 AM

Part 2: Transitioning from Your Kitchen to The CPG Regulated Market

In Part 1, we discussed how to identify your initial product offering by...