Olympia Oyster Bar - Dive In
Olympia Oyster Bar - Dive In
Olympia Oyster Bar is bringing oyster farms to the oyster bar, many oysters many ways, raw, naked, dressed. you'll thank us later!
Olympia Oyster Bar is bringing oyster farms to the oyster bar, many oysters many ways, raw, naked, dressed. you'll thank us later! Read more
About this project
Three years ago, the idea for an oyster bar was born, but it truly evolved during Christmas time, Paris 2013, where two passionate chefs and best friends, Melissa Mayer and Maylin Chavez embarked on a research trip to Paris, France for inspiration. On December 23rd, they walked into Le Baron Rouge, the ultimate local Parisienne “dive bar” to experience what has been their greatest inspiration for Olympia Oyster Bar since: locals packed like sardines and living life to the fullest, spilling out of the restaurant into the street, eating epic quantities of oysters alongside 1 litre bottles of wine and cheese and charcuterie platters for days. It was oyster bar nirvana in their collective favorite city - unpretentious, social, casual and a food experience that exuded pure joy. One month later, their inspiration and passion would become their ultimate journey. As their plane touchdown’d in Portland OR in January 2014, Maylin looked at Melissa and said “kid, I think this is where it starts “. Five months later, they packed their bags and moved their lives from sunny San Diego to share their passion and commitment to oysters with the great food community of Portland, OR. The journey has been intense and enriching, filled with a spectacle of oyster farm experiences, rich farms and unforgiving long hours worth every minute of the commitment. What Melissa and Maylin have discovered is that community really truly matters. They have met so many people along the way that have opened doors and brought them in to embrace their journey and pay it forward. It takes a village to build dreams. And it will take a few more people and doors opening to open Olympia Oyster Bar. We ask for you to be a part of our journey and in return we will give back in the kindness of oysters, hospitality, memories and friendship. Olympia Oyster Bar is an homage to the olympia oyster, the only native oyster to the Pacific Coast and we aim to become the pinnacle oyster bar of the Pacific Coast. Olympia Oyster Bar is also a reflection of the renaissance of love for oysters. At the heart of Olympia Oyster Bar, oysters are King and we believe in “oysters for everyone”. Oysters are the number one growing seafood in popularity in the United Sates and they are coincidentally the most sustainable seafood in the ocean. The oyster’s popularity is being met with a 25% growth in the number of oyster farms along both the Eastern and Western seaboards. Olympia Oyster Bar is committed to only the most sustainable sources and practices of oyster farming and we are also dedicated to going directly to the source, shaking the farmers’ hands, farm to bar through and through. Our commitment and dedication to oyster culture embodies our mission. By supporting Olympia Oyster Bar you are also supporting the farmers we work directly with and supporting the most sustainable seafood in the ocean. As a brand, we are dedicated to the mastery & craft of oyster stewardship from cultivation and harvest to treatment and service. We aim to grow our oyster bars along the Pacific West Coast, sharing our passion and love for oysters with markets from Portland to Seattle, San Francisco and beyond. Sail with us on this epic journey, be a part of the oyster renaissance and the launch of a beautiful, memorable and iconic brand that is Olympia Oyster Bar. Have a seat at our bar, experience the happiness of oysters and pay it forward. We thank you for believing in and supporting our vision.
Risks and challenges
Each project has its risks and rewards. The single greatest risk to Olympia Oyster Bar's campaign is surviving the leaner winter period (Jan-Feb) that any restaurant has to prepare for. One of our advantages is that we are not opening from the ground up, rather assuming an already existing space that reduces risk and liability, allows us to not have to secure initial permits and depend on the city for permission to build, etc. Outside of funding, that is 90% of the battle of getting your restaurant open. Another advantage is that we have done the groundwork; we have made a name for ourselves. Not only does Portland know who we are, we are blessed and honored to have a fan-base and they are waiting for us to open our doors and deliver oysters beautifully on the 1/2 shell many ways. In order to maintain cash flow, we aim to operate a very tight build out budget, low labor costs and have enough cash flow for working capital. We also have a very strong built-in PR campaign that has enlisted a following that will continue to enrich our ability to grow.Learn about accountability on Kickstarter
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