Our expanded culinary sourcing model and what it means for the menu

At Territory, we believe our relationship with food is one of the most important relationships we have as humans. When you tag us in to help you with it, we take that job seriously. As Executive Chef at Territory, my main responsibility is to help nurture that relationship through food that meets our super high bar of quality and flavor. We’re also always looking for ways to over-promise on this front. So, I’m excited to share our latest move to better serve you. 

As a way to build deeper menu variety, nutritional diversity, and ingredient exposure, we’re expanding our culinary sourcing model. For our community, that means you’ll start to see exciting new meals that lean heavily into nutritional trends through functional ingredients, higher-end cuts of protein, and produce that’s typically out of reach given price constraints. 

More specifically, we’ll soon offer meals with select fish and seafood options, and animal proteins like bison, lamb and different cuts of red meat and pork. It also means a wider spectrum of fruits and vegetables, leaning into seasonality and celebrating the exploration of the garden. It even means introducing trendy wellness ingredients like adaptogens and collagen. 

To help unlock this opportunity, we’re slightly changing our pricing model and moving more towards a “restaurant menu” paradigm – something we’re all very familiar with (ie: the filet mignon has a bigger price tag than say, the burger and fries). 

All I heard was ‘price change’. Help!

Don’t sweat it. We’re not changing the pricing of our core menu, and the meals that you know and love won’t see a price change. You’ll just start to see a few meals here and there (starting first in our DMV market) that have a slightly higher price tag (around ) to help compensate the higher-end ingredients for that particular meal. 

If you have a recurring order, rest assured we won’t automatically slot a higher priced meal into your pack. Rather, you’ll opt in to these meals by customizing your menu.   

By unlocking our sourcing constraints, we’re thrilled to better fit taste preferences with seasonal concepts while introducing ingredients that were previously off the table. Our local chefs are particularly excited about this opportunity, too – as it provides additional space to showcase their breadth of culinary expertise. 

Similar to any shifts we make and initiatives we roll out, we rely heavily on your feedback. If you have a meal concept you’d like to see, ingredients you’d like to try, or general feedback on this paradigm shift, send them over to [email protected]. 

About the Author:

Stefan Niemczyk, Executive Chef At Territory

Stefan received his Culinary Arts degree from Le Cordon Bleu and has worked in restaurants of all shapes and sizes in Los Angeles – including Michelin two-star, fine-dining restaurants.

In 2011, Stefan founded eliteEATS, a nutrition-focused, ingredient-driven meal prep company as a way to serve his local gym community. Then, in 2013 Stefan transitioned to join the core Territory team to help expand the community footprint across LA, and eliteEATS became part of the Territory LA chef network, where they remain today (hi, Tony and Vice!). 

Most recently, Stefan moved back to his culinary roots and currently holds the Executive Chef position at Territory. Stefan spends the majority of his time cultivating the food experience, where he takes customer-driven feedback and works collaboratively with our local chefs and Culinary Managers to create nutritional solutions that fit customers’ dietary preferences, lifestyle and taste buds.

Stefan lives with his wife and two (very adorable) daughters in LA.