Vegetable and Butcher, a Union Kitchen Accelerator Member and fast-growing meal delivery company, is scaling its operations with a move to a new 32,000-square-foot facility in Upper Marlboro, Maryland. This new facility allows them to quadruple their current production capacity.
Founded by Turner Hoff and Ariane Valle, Vegetable and Butcher aims to make nutritious, chef-prepared meals using locally sourced ingredients more accessible. From the start, the co-founders partnered with Union Kitchen to turn that mission into an operational reality.
Vegetable and Butcher began in the Union Kitchen shared commercial kitchen in Washington, D.C., where the team worked closely with the Accelerator to build out its core systems—developing a process, defining its customer, and owning production from day one. That foundation allowed the brand to focus on product quality, responsiveness to customer needs, and continuous iteration.
As demand grew, so did the business. Vegetable and Butcher scaled through a phased approach—launching hyper-locally, validating the model, and then investing in its first independent facility. Now, the company is preparing for its next stage of growth with a move that will quadruple its production space and dramatically increase output.
The new facility allows Vegetable and Butcher to centralize operations under one roof: culinary production, packaging, delivery logistics, and leadership all in a single, purpose-built space. This integration will improve efficiency, increase consistency, and create space for ongoing innovation.
Crucially, Vegetable and Butcher has maintained ownership of its manufacturing at every stage. By keeping production in-house, the team has been able to control quality, protect margins, and build defensibility—giving the company a strategic advantage in an increasingly competitive category.
Today, Vegetable and Butcher serves a loyal and growing customer base across Washington, D.C., Maryland, and Virginia, with sights set on deeper expansion throughout the Mid-Atlantic. The new facility is designed to support that growth while staying true to the company’s mission and operational discipline.
Vegetable and Butcher is an example of what’s possible when a food business owns its operations, focuses on product-market fit, and follows a phased path to scale.
This is how Union Kitchen helps food businesses build to last—by starting local, owning manufacturing, and growing with intention. Learn more about the Union Kitchen Accelerator here.
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