La Colonial is a concept grown out of my passion for food, culture and community, mixed with my education and heritage. As a Chef training in Spain I knew about finding a voice with food, something more than just a plate and sauces. Developing the idea of a Filipino/ Spanish small plates restaurant became my goal, but I wanted to do it in my hometown of Seattle. After eight years away in New York and Spain I came home to make La Colonial a reality.
As a restaurant we will be telling a story through food, the story of Spain and the Philippines and how two cultures mixed to create flavors and dishes that have roots of thousands of years into history.
My goal is to open a brick and mortar restaurant in our neighborhood, the Central District in Seattle, WA to not only serve my neighbors but make it a community based business by reaching out. Using the restaurant as a platform to offer classes on Dining Sustainability, How to Shop and Cook like a Chef, and Wilderness Foraging, La Colonial will be able to be community staple where we hope to have a positive affect on our guests and neighbors. In the summer, we would like to offer a Food Camp for kids to expose them to not only food, but how it is created/ grown/ harvested to at the very least open young eyes on how to think about food.
Having over 20 years of culinary experience as well as opening three separate restaurants still in operation today, I possess the proper qualifications to operate a profitable establishment.
Like most chefs and other creative types, our biggest projects are telling of our own backgrounds. La Colonial is a reflection of my love and cultural heritage of the Philippines, mixed with my professional education in Spanish cuisine.
Financing this project will assist our additional funds to secure a venue, and build out the project as well as secure our equipment and licenses for a full bar/restaurant.
Risks and challenges
Restaurants can be sustainable businesses that contribute to communities and they can be unmarketable trend focused businesses that fail within a year. What separates La Colonial as a sustainable, profitable business is my modern and flexible approach to managing our costs as well as creating a draw.
By utilizing a menu based on available market items we can focus on utilization and talent to create dishes that may only be available for one or two days minimizing waste.
We will be operating a small kitchen that will utilize a cross trained staff that will have chefs and cooks interacting with guests to decrease the cost of servers and runners who work shorter shifts for higher rates. Not only will this be cost effective, but kitchen staff will be part of the experience for our guests instead of behind the scenes.
As for opening costs, a DIY approach to our buildout will save us money on the front end reducing our initial capital costs. Bar, tables, booths and some decor will be designed and created on premised by myself (a hobbyist woodworker)
La Colonial will be available for off site events such as catering and parties as well as private dinners off site. With an established kitchen, we will be able to undercut higher end catering competitors all while making a greater profit margin for such events.
- (30 days)