“We’re all really busy and we wanted to develop a menu that was well-suited for picking up and then reheating at home,” Davenport said. “We don’t want people to have to pull out five pans” to cook, she added. “We’re really excited to make it as tech-savvy and convenient as possible.”

The Big Kitchen is located inside an old diesel and engine repair shop. An existing bay door was kept and now serves as entrance to the parking area where customers can pick up their meals.

The Big Kitchen also will have a small retail space that will include items that complement the meals, like local breads and artisan crackers and wine, but the majority of its business will happen online. Adjacent to The Big Kitchen is the company’s smokehouse, where meats are smoked for the restaurants as well as The Big Kitchen meals.

To help with recipe and menu development, Richmond native and chef Danielle Goodreau has been tapped as BKH executive chef. She was most recently executive chef with the local catering company A Sharper Palate, owned by Tuffy Stone of Q Barbeque and his wife, Leslie. Goodreau also served as recipe developer and tester for Stone’s recent cookbook, “Cool Smoke: The Art of Great Barbecue.”