Mangia Bene Owners Think About Community First

A husband and wife team has used their different forms of expertise and fresh ingredients to make quality prepared meals a part of the community that they love.  

Wendy Doyle is the part owner of Gourmet Food to Go, which sells prepared meals, sauces, cold salads, stuffed breads and beverages.

“We didn’t create the concept, we just wanted to bring it to Rocky Hill,” she said of the business's prepared meals.

Doyle says her husband John, who ran a food service business for 23 years and owned and operated for about five years, “was caught in the economic recession.”

After some time at home, John and Wendy wanted to start their own company in Rocky Hill. By having the business in town, it gives the husband and wife more time together. 

“When he was home, we realized what we missed most was sitting down to dinner together,” Wendy Doyle said.

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It also allows the Doyles, who have received support from and elementary schools as well as the Rocky Hill Little League, to be more involved in the community.

“It is a great community. That is what keeps us going,” she said. “People walk in the back and pick up their stuffed bread. It makes us feel a part of the community. It makes you recognize how small the community is.”

The husband and wife team works together on a daily basis, however each one uses their different skill sets to help grow the business. Wendy handles the marketing for the business and runs the front of the store. John, who is a graduate of Culinary Institute of America in New York, cooks the meals and orders the products.

Mangia Bene Gourmet Food to Go was opened in March of 2011 and has found a niche in the community by providing catering for private functions, corporate offices and local family celebrations.

“The corporate catering has been loyal to us,” Doyle said.

The owners of Mangia Bene said they focus on using “fresh, quality ingredients” in all their prepared meals. The business often buys local produce and the owners grow a lot of their spices and herbs in a garden at home, Wendy Doyle said.

 “We are making everything fresh,” she said.

Even with times being tough, Wendy Doyle said Mangia Bene meals are affordable and people can have Chicken Francese, Burgundy Beef or a fish dinner complete with sides for under $20.

With summer around the corner, people will be grilling outside and grill masters often stop by Mangia Bene for its cold salads, she said.

“We are all about convenience without losing quality,” Doyle said. The clientele ranges from families to young professionals to seniors.

People can call a day in advance to request orders for larger quantities or smaller portions for one person.

Wendy Doyle said the business is already starting to receive orders for graduation parities, first communions and Mothers Day.

“Give mom the night off and look like a king,” she said about having Mangia Bene for Mother’s Day.  

As for the future, Doyle said John and her are “going to have to wait and see.” 

“I have to see where it takes us,” she said about the future. “I hope it takes us where we can do what we want to do in this community.”

Mangia Bene is open Monday through Friday from 10 a.m. to 7 p.m., Saturdays 9 a.m. to 6 p.m. and closed Sundays. Like Mangia Bene on Facebook and follow on Twitter.

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