We want to create Kansas City's first ramen shop. We plan on keeping it simple! To us, quality always comes before quantity.
We will have 4-5 different types of ramen, canned beer and unique sodas. That's it! The goal here is local and good. From the architect to the farmer, we are going LOCAL!
OPENING SUMMER OF 2015!
THE SET-UP - the garage. Most ramen shops in Japan are tiny little spaces where there seems to be no space. That's what we are trying to replicate here. We will have 12-16 seats inside, and also offer patio seating during the beautiful weather. We will share a kitchen spot with our sister restaurant Happy Gillis cafe & hangout. Breakfast and lunch by day...ramen by night.
EAT IT & BEAT IT - Because we are so small we think the best solution for this is the actual ramen philosophy itself...HOT and FAST. We refer to this as eat it and beat it, or slurp and run. Whatever you like to call it, don't mess with tradition.
THE RAMEN - We will have 4-5 types of different ramen (tonkotsu, chicken, dashi, vegetarian), canned beer and unique sodas. The goal here is local, simple and great. We will utilize locally grown produce and goods. The bones for our stocks and broths will come from wholesome, heritage animals. Even the bowls will be handmade to our specifications by local potter and neighbor, Paul Mallory.
THE HOURS - Right now we plan to be open four nights a week. This is up for conversation but Thursday-Sunday for dinner only is the plan for now. We will grow this in the future as business demands it.
THE FUNDS - We are proud to be part of Kansas City! We want to be part of more of it. Relying on a crowd funding concept might be strange for some, but for us it seems natural. We like being a part of the city, and we think you do as well. With this idea (kickstarter) we can ALL be a part of making something happen. To me, this is the most exciting part. Without your support we will not be able to start the ramen shop. WE NEED YOU!
THE BREAKDOWN - these are just some of the major things that need to be done to the space to make it ready for ramen.
1) a bathroom...this is a requirement of the city.
2) we need to turn an old walk-in we have (we use it now for dry storage) back into a walk-in! We use a TON of fresh stuff at Happy Gillis and we will at the ramen shop too. We NEED the space.
3) heating and cooling the space
4) a little touch up to our basement so we can use this as our new dry storage space.
5) a little more electrical
6) a little more plumbing
7) some new kitchen stuff...huge stock pots, storage bins, small equipment, etc.
8) fixtures and furnishings for the space - (lighting, seats, tables, register)
9) BOWLS! BOWLS! and more BOWLS! We are having a local potter (the same one who makes our coffee mugs for happy gillis, Paul Mallory) make us custom, hand-made ramen bowls.
10) I'm sure there's more, theres always more...
Risks and challenges
Our biggest risk right now is NOT being funded.
We have been hard at work finding contractors, website builders and other locals from our community to help us get this project into the phase it is now.
Beyond getting funded, we face the ONE main challenge all construction projects face, and restaurants in particular - how to do this the best way with the least amount of money in order to be successful.
There are always setbacks in construction. We will be improving an existing space, and sometimes this poses problems. But we are up for the challenge.
The truth about it is that we KNOW this concept will be successful! We just need to get it off the ground!Learn about accountability on Kickstarter
- (30 days)