Chicago-based Foxstrad, a chain of 12 upscale, distribution-centric corner shops and cafes, is expanding its private label arm with two senior employees.
Whole Foods market veteran Mitch Modoff joins Foxstrad as senior vice president of private label and supply chain, while Momofu joins CCTC’s Chef Day Strain, corporate executive chef at Washington, D.C. According to CEO and co-founder Mike Lavitola, the next chapter of Foxstrat’s private label business will list its cafe, prepared foods, shelf-fixed items and gift offerings.
“Our unique label reflects the centerpiece of what we love about Foxtrot – we discover and nurture the most delicious products from all corners of the culinary universe and deliver them to our customers’ doors, ”Lavitola said. Mitch and Chef Day bring world-class culinary skills and passion to our convenience edition. We are pleased to set a new standard for what customers can expect from their local market. “
Modoff, who has worked in the wholesale food market for the past 20 years, comes to Foxstrad with a detailed knowledge of the private label space. As vice president of exclusive brands, he managed some of the most successful brands for the company. A longtime senior in the food industry and a graduate of the American Culinary Company, Madoff is bringing a culinary eye to his new role, which will lead to the growth of the company’s private label division, with its fast-sizing scale.
Foxstrat’s private label line features uniquely packaged dishes ranging from exotic to nostalgic, including colorful gummy snack mixes and an adult version of oatmeal cream pie made with bourbon. This summer, led by Madoff, Foxstrad will launch a range of ice creams that have proven to be very popular with its customers.
“I’ve been in the private label business for a long time, and the way Foxstrod approaches their product development is unlike any other brand,” Madoff said. “The mindset and passion to bring happiness to the customer through the product experience makes it a leader in retail and convenience. I am happy to join such an innovative and perspective thinking team.”
As Corporate Executive Chef, Chef Day will lead the recipe development of private label products and the menu of “Food by Foxstraat”, Breakfast, Lunch, Dinner and Snack Offers. Chef Day brings more than 15 years of diverse culinary experience to Foxstrad at James Beard Award and Michelin Recognized Restaurants. Most recently, he led the re-emergence of David Chang’s Momofuku CCTC in Washington D.C., where he considered a full menu renaming. Previously, he worked at The Progress restaurant in San Francisco, where he served as chef de cook when the restaurant was first given a Michelin star.
“What attracted me to Foxtrot was their sense of honesty and ambition,” Chef Day said. “They have this incredible energy and are truly dedicated to creating a unique experience for their guests beyond the level of a comfortable model. It is rare to see teams in this industry being invested in creating their own culinary project. I have great respect for the team and a new perspective when we define what our food will be. I’m grateful to bring it. ”
Launched in Chicago in 2014, Foxstrad combines an upscale corner store and cafe with utility-based purchases that allow it to deliver its entire inventory within an hour. The company currently has 12 stores across Chicago, Dallas and Washington, D.C., and plans to open nine more locations by the end of 2021. From beach to beach customers can purchase selected items from Boxstrat via the company’s online. Ship shop.