About this project
Risks and challenges
Opening a food establishment is high risk no matter what kind of place it is. We aren't going into this blindly. We have years of experience in the restaurant industry and know the ins and outs of labor, food costs and general overhead. By us the "owners" working the majority of the hours, this will minimize labor. Also, the nature of the business (Butcher/Charcuterie) isn't as labor intensive as a full service restaurant. We know the hours it takes in building a successful business and are prepared to do what it takes.
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We are looking at smaller spaces to minimize our monthly overhead as well as the build out. We are using the best ingredients so our food cost will be on the higher end, but we plan on leveling this out with our low labor cost and general overhead. Because we will have the best products available in the area we believe this will attract business more than discourage people away from the higher prices. This will not be your average Carniceria that is so prominent in the area.
It is always hard to get patrons into a new business but we will be using the local businesses, restaurants and offices to our advantage, not having to rely solely on foot traffic. Many restaurants could rely on us if they were to run out of meat and menu items. We will offer free delivery of prepared goods to the neighboring businesses and multiple city and county buildings, that have thousands of lunch goers everyday. These same business people can benefit from our easy take home Rotisserie chickens, for dinner. Although we are primarily a 10-7 business we will cater to the weekend late night crowd, by serving our prepared sausages until midnight.
We see these as our major set backs and if they were to arise we are prepared to take them on.
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