An avid gardener and junior high science teacher, Diana Ellis runs a Garden to Plate club to get teenagers excited about eating vegetables they’ve grown themselves. She has cooked co-operatively since 1999 and is co-author, long with Alex Davis and Andy Remeis, of Dinner at Your Door.

The secret behind successful dinner co-ops

Three tips from a pro

By
December 15, 2008

In real estate, the secret of success is the mantra “location, location, location.”

Around the dinner co-op table, it’s “communication, communication, communication.”

Over the last 10 years, I’ve had the opportunity to talk to people throughout the country about their experiences cooking and exchanging meals with their neighbors. Everyone seems to say the same thing: Keep the lines of communication open so morale stays high and everyone is happy eating food they enjoy.

  1. Plan how to talk to each other. The first co-op meeting is all about setting expectations, such as delivery times, preferred foods, portion sizes, etc. Go beyond that to discuss how you will give each other feedback down the road. Many groups schedule a regular forum every so often to note the recent favorite and not-so-favorite meals. By making it a structure and acknowledging that everyone wants to make food that others like, you can keep communication positive and meaningful within the group.
  2. Spread the love. Everybody needs positive strokes now and again about the meals they’re creating for you — even if they cook like a celebrity chef. Whether it’s a quick phone call after dinner, an email, or a “loved the trout” next time you deliver dinner, be sure to let your appreciation be known. This also makes it easier on everyone when you acknowledge a certain dish is not on your list of faves.
  3. Keep it real. As the weeks turn into months and even years (yes, Virginia, it can happen!), it’s easy to take a good thing for granted. Be careful about raising the bar unfairly on your fellow chefs. As in: “Hmmm, this pork tenderloin with figs and wine isn’t quite as good as I remember it last time.” It’s easy to forget what it was like to shop for, cook, and clean up after every dinner during the week. So occasionally reminisce with your co-op neighbors about the days B.C. (before co-op). Your appreciation of each other and your improved quality of living will stay fresh.
Everyone is happy eating food they enjoy.

Communication is a big deal. But ultimately, the most important “secret” in starting a successful dinner co-op is finding a few other good cooks who are simply willing to give it a try.

Subscribe
Comments
There are 2 comments on this item
Add a comment
1. by FoodRenegade on Dec 15, 2008 at 6:10 PM PST

I’ve never even heard of dinner co-ops. What an interesting and bold idea! I don’t think I’m personally up for it, but WOW. People actually do this?

2. by Alex Davis on Dec 15, 2008 at 8:48 PM PST

I’ve been cooking in a dinner co-op for five years straight. It is a huge time saver and the best way to ensure you’re getting great quality homemade food on the weeknights without wearing yourself out. There are thousands of people around the country cooking this way. It’s been fun with the publication of “Dinner At Your Door” to see them all coming out of the woodwork.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice