Austin, Texas is being recognized by national food media as a city to visit for great food and great experiences. It's also being recognized as a real oasis for vegan and vegetarian eateries.
Missing in the landscape is vegan fine dining; a place to go for a night on the town, for special occasions or to enjoy an inspired plant-based meal that uses great produce and organic ingredients.
Bistro Vonish started because we wanted to bring elevated vegan cuisine to Central Texas and showcase the phenomenal local produce. We wanted to create a truly memorable dining experience with seasonal menus, changing daily if necessary, to use only the freshest ingredients available.
To start, the Bistro Vonish Supper Club was started, taking the inspiration for the Bistro and creating small private dinners. And the response was phenomenal! Seats get filled almost as soon as the event is announced, and the waiting lists just grow and grow.
Our guests are thrilled to finally have a chance for vegan fine dining in their town. They just love the food and the experience. We have filled our space with as many chairs as we can, with events on a regular basis, and different styles of menu trying to accommodate as many diners as possible.
Part of what makes Austin, Texas such a wonderful home for Bistro Vonish is the city’s appreciation of great food, and especially local food. We find many of our guests simple love the innovative meals they experience, which happen to come along with the health benefits of eating whole plants, fruits and vegetables. The events have appealed not just to the vegan and vegetarian communities, but also to the local foods (locavore) movement which has a great roots in Austin. Local food enthusiests drawn to the aggressively local menus from Bistro Vonish.
The next step is to take Bistro Vonish to a full time restaurant in order to meet the demand for vegan fine dining in Austin. The demand shown at each and every supper club and dinner event. But we need help,
Bistro Vonish will be located in near east Austin, or South Austin’s 78704 neighborhoods. There are a number of new buildings being built with availabilities specifically for restaurants. The money we raise will be used to secure a lease and begin the construction phase of the project. This includes installing kitchen equipment, as well as painting and furnishing the dining room.
We greatly appreciate any contribution. With your help, we can enrich the dining landscape and make elevated vegan cuisine a reality in Austin.
Thanks so much for your support,
Chef Craig Vanis and the entire Bistro Vonish Family
Risks and challenges
We have been in contact with several property managers, and found locations in both South Austin (the South 1st area of 78704 area), and East Austin (near E 6th and Medina). Both of these locations would be incredibly well suited for Bistro Vonish. However, we need to raise money so we can sign a lease and begin our renovations. Once these operations have begun, we will then have access to funds through private investments. This initial fundraising campaign is the crucial inciting incident needed to execute our business plan through the first year.
Of course the restaurant industry is notoriously difficult, but Bistro Vonish is filling a niche that has been wildly successful in other cities. Bistro Vonish will be the first vegan fine dining restaurant in Austin ("the most vegan friendly city in the country"), and the only one in the state of Texas.
Our management team is also uniquely suited for success. First, this is our passion, this is what we live for, this is why we wake up in the morning. To make exciting and inspired, plant-based cuisine.
In addition to being devoted, we are also continuously assessing our operations: What do we need to be successful? How do we find out? Do we possess what we need? How will we get it? This helps to keep the business lean by abandoning ineffective practices, and productive by adapting to practices that are successful.
Chef and owner, Craig Vanis, comes from a restaurant background, spending many years managing kitchens and restaurants. This is in addition to his degree in mechanical engineering, and several years of professional experience working as an engineer in the aero-space, metal casting, and oil and gas industries.
The Bistro's assistant operations manager, Ryan Terrillion, is a proven small business owner in his own right. His success has been a result of hard work, relentless attention to customer service and the customer's experience, while maintaining fiscal responsibility and a productive work environment. All of these skills are crucial to the restaurant's success.
Lastly, Austin does have a bit of a reputation for difficulty in obtaining permits. Once a lease is signed, we will immediately begin these legal processes. The management's previous business experiences have taught the valuable lesson of being proactive and persistent in completing this paper work, and are accustomed to adapting to any problems that arises.Learn about accountability on Kickstarter
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