Butcher shop that sells Organic/All-Natural local Meats, Whole Beasts, House Charcuterie/ Pickling, Sandwiches+Rotisserie Chickens. Read more
This project's funding goal was not reached on March 17, 2013.
About this project
Our goal is to bring something special to the Orange County Community, not just Santa Ana. A real Butcher shop that supports local organic Farms and Ranches. A place where you dont have to worry about how your meat was raised, slaughtered or prepared. Where your Butchers can give you excellent advise on not only which cut your looking for but how to cook it. Also where you can get a meal for a reasonable price that is made from scratch in house.
The funds we raise through Kickstarter will all go towards the building out of a Historic retail space in the Artist District of Santa Ana. We have chosen the location and now we have to bring it up to California Health code and put in new plumbing, while keeping the Historical integrity of the building.
Wheat and Sons will carry Grass Fed as well as Grass Fed/Grain Finished Beef, for both palates. Whole hogs, goats, lamb, duck and chicken which we will break down in to different cuts. Also pasture raised eggs and rotating in bison, quail, squab, rabbit and whatever else we can get our hands on. Six week Dry Aged Beef Ribeyes and New Yorks will also be available.
A casual bite to eat will also be offered, for those in the neighborhood and local businesses that don't want to spend a lot on Breakfast Lunch or Dinner, but want a good meal at the same time. Since we have to be at the shop anyway so early in the morning, there will be two quick breakfast options. Birds in a nest made with local bread and a local farm egg. Because we are a Butcher shop we will also make a doughnut fried in Organic house-rendered lard. We will be offering Market inspired Sandwiches that showcase our House Charcuterie, as well as Rotisserie Chickens and Weekend late night Sausages.
This idea came to us not only from having past experience but because living in Orange we have to drive all the way to Irvine to get a decent cut of meat. When we do, its from a major supermarket and the meat is from Canada half the time. We feel that every town should have a local Butcher shop where you know and trust the people working there. That way everyone gets the best product possible but also a sense of community. Where you look forward to going to your Butcher, like our Grandparents did.
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.
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.
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (30 days)