Every PLN meal is made in one place: our kitchen in Rochester, New York. Whether you pick up in Rochester or [state], your food came from the same building, made by the same team, on the same equipment, to the same recipes. There's no regional kitchen, no second facility, no variation by market.

No. Most prepared meal companies use co-packers — outside facilities that produce food for a dozen different brands under contract. We don't. Our meals are made in our own kitchen by people who work only on PLN food. It's a harder way to run a meal company and it's the reason we can tell you exactly who made what you're eating.

Our own team, most of whom have been with us for years. Our manufacturing operation is led by Jake, who's been running it for a decade. On any given production day there are 40-50 people on site cooking, portioning, packing, and checking the work.

Every recipe starts with a spec. Before anything is ordered, we define what the ingredient needs to be — the cut of protein, the grade of produce, how it's processed. Our chef builds the recipe against those specs, and our suppliers have to meet them. Nutrition targets are set alongside the recipe rather than calculated after, which is why the macros on the label reflect what's actually in the tray.

Directly. We ship from Rochester to each PLN location on a set schedule — no distributor, no repackaging in between. Meals stay frozen from the moment they leave our kitchen until you pick them up. Fewer hands between our kitchen and your freezer means fewer places for anything to go wrong.

Registered dietitian Matt Dengler M.Ed, MS, RDN, LDN independently audits our recipes and nutrition labels — reviewing ingredients, macros, and allergen information before a meal reaches the menu. We think outside review is a critical part of our product integrity.

Food safety isn't a policy document, it's a set of things we do every day and a set of records that prove we did them. We run a written HACCP plan — a hazard analysis that identifies critical control points in production and defines what we do when something falls outside limits. We follow written sanitation procedures on a defined schedule. We swab food contact surfaces and the surrounding production environment on a weekly basis, with written corrective actions. Temperature is controlled and recorded. And every meal is tied to the production lot it came from, so if we ever need to reach customers about a specific batch, we can.

Yes. Every PLN meal is made without gluten-containing ingredients, and we don't bring gluten into our facility at all — there's no wheat, barley, or rye in the building, so there's nothing to cross-contact with. Ingredients are specified before they're ordered, and our consulting dietitian reviews allergen information on every recipe.

We don't hold an outside gluten-free certification, and we'll tell you that plainly rather than imply one. What we can tell you is how we operate: no gluten comes into the building. If you have celiac disease, talk to your coach — they can walk you through the menu and answer anything specific.

Because it's the highest standard for meat and poultry production in this country, and the standard we want our food held to.

Under a USDA Grant of Inspection, a federal inspector is present in the facility verifying food safety systems on an ongoing basis. Not an annual audit — ongoing verification by the federal government. Fewer than 7,000 establishments nationwide operate under one.

We've built this company around the idea that what's on your plate should be something we can account for completely — where it came from, who made it, and what's actually in it. Federal inspection is that principle with the federal government's verification behind it. It's also the infrastructure a national platform runs on: we have 36 stores open and roughly 100 in development, and those franchise partners and their members deserve a supply chain with no ceiling.

We applied on July 31, 2026, and USDA assigned our establishment numbers on August 14. Our facility review is being scheduled now.