Keeping Pandemic Plates Full: John Doherty of Heavenly HARVST Meals

John Doherty

Founder and Chairman, HARVST Foods PBC

What’s your G.O.A.T.? 

I used to think it was the ocean, but as I get older I realize it doesn’t matter where I am; as long as I am with my wife and children (of all ages) I am my happiest—leaving nothing more to desire.

What would you say to your older self? 

Not sure, but I would say to my younger self: Be more empathetic towards others. You can’t do it all alone, engage those around you. Everything is happening for you, not to you, and when you look back you will be glad everything happened the way it did. There is a plan in place that includes what’s best for you so let it happen. 

Best gift you gave or received? 

My son, Evan, walking into my office unannounced from college on my birthday.

Last thing that surprised you?
How the NYC Mayor's office just praised themselves for the “SUCCESS” of the Outdoor dining program for restaurants! They must be working remotely from Miami!

Something you refuse to give a f about? 

What “celebrities” have to say about political and social issues.

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Keeping Pandemic Plates Full:
John Doherty, Restaurant Chef-Owner and Food Scarcity Problem-Solver

My grandmother was a great cook but her food didn’t inspire me to become a chef. While in high school, I got a job washing dishes, which put me in the kitchen and I started cooking there. One day, it struck me when I observed the love that the owners had for the food they cooked for their guests—and that is when I became addicted to cooking. Cooking is just one way to express love for others, and it can become fulfilling once you’ve learned the chemistry of it. When you learn why things happen when you cook, you no longer need a recipe—then it’s an extension of your heart.

Restaurants survive on very small profit margins, so they need to be busy (all seats full) to make enough money to sustain themselves. The pandemic forced operators to think of creative ways to generate revenue if we couldn’t feed people inside. Regardless, all revenues were decimated so reducing operating costs to keep all percentages in line was next. Through this process, we learned what we (and our guests) could live with—and without. Things will be different moving forward, just like security measures increased after 9-11. There will be a new normal. The cost of labor is by far the highest line item on the P&L. We must find ways to deliver a memorable dining experience (food and service) with lower payrolls. Other operating expenses will have to be lower as well, in order to survive. But on food especially, labor intensive items will have to be replaced by items that are more efficient to produce.

The idea for Heavenly HARVST came to me while driving down the Jersey Turnpike—the idea, name and logo surfaced all at once. I was overwhelmed with the desire to do it. Why? I asked myself. Because I can. The pandemic certainly made the problem of food insecurity much worse than it was previously, but it has also brought a great amount of awareness to the issue. Unfortunately, the need is so much greater than the current set of solutions. So many organizations are in the fight and they are all to be commended. Where Heavenly HARVST stands out is that it is a new solution to an old problem. There are no shelf stable, complete meals available to anyone so HH brings new light to the situation. 

I never set out to start a foundation, it just came to me as a calling or an overwhelming idea from the universe. Once I had the thought to make meals in a pouch, my soul was filled with the task of creating these for those in need. The problem with the foundation is that I can only make as many meals as I have received donations for. So, we’ve started a Public Benefit Corp called HARVST, which will make these same meals along with other products and donate a portion of its proceeds to the foundation. This will help sustain the foundation and help it grow. We are also looking for corporate sponsors to support the production and distribution of meals.

Ultimately, I see the pouch meals becoming a huge solution to hunger in school programs, disaster relief and international refugee sites, as well as just a great product for the consumer on the go.