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“ We prioritize giving our team members real responsibilities and a strong sense of ownership over their work,” he adds.“ This approach has resulted in excellent retention, with many team members having been with the company for four to ten years, which is great for a company that is a little over 11 years old. We also operate in a naturally engaging industry. Who doesn’ t love great food, wine, cocktails, and global cuisine? It is a fun space to work in, and because everyone can connect with the joy of food, our team is genuinely passionate about helping customers find the best culinary experiences worldwide.”
Scaling with soul
Heading into 2026, Sam is focused on continuing the company’ s global expansion, to add new locations and offers to the portfolio.“ Simultaneously, we are prioritizing our API partnerships. We have built an API that enables any company to get instant access to high-quality culinary experiences that they can offer to their own customers. We are currently in conversations with several travel companies interested in offering private chef services, cooking classes or food tours to guests staying in their properties. Imagine staying at a rental property and having a chef come in to make breakfast or even having the fridge filled before you arrive. That is the level of integration we are enabling. We have already entered partnerships with companies like Furnished Quarters, and we plan to bring many other partners in this area on board in the coming year.
“ Scale without soul is a failure in our industry,” Sam concludes.“ As we expand into additional locations, we don’ t just airdrop into a new market. We start by identifying the local culinary leaders, the chefs who define that city’ s taste. We treat our local communities as micro-ecosystems. We have dedicated team members who understand the nuances of the local food scene, ensuring that a pasta-making class in Rome, for example, feels distinct from one in San Francisco. Our global reach is supported by a strategy that remains deeply, intentionally local.” ■
www. cozymeal. com
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