$82
pledged of $50,000pledged of $50,000 goal
6
backers
Funding Unsuccessful
The project's funding goal was not reached on Fri, August 23 2019 1:01 AM UTC +00:00
Last updated August 23, 2019

The Barrio Pizza Company

Pizza, made by fermenting the dough, crushing the tomatoes by hand, and making you feel like you stepped back in time.

The Barrio Pizza Company

Pizza, made by fermenting the dough, crushing the tomatoes by hand, and making you feel like you stepped back in time.

$82
pledged of $50,000pledged of $50,000 goal
6
backers
Funding Unsuccessful
The project's funding goal was not reached on Fri, August 23 2019 1:01 AM UTC +00:00
Last updated August 23, 2019

About

I am a trained chef, meaning I have a culinary arts degree that I earned on scholarship back in 2001 from the Scottsdale Culinary Institute. If you're wondering how I got a scholarship to a culinary school, I placed 3rd in a national recipe competition when I was 17. I went on to work for two James Beard award winners, a five star restaurant, and a cruise line that sailed exclusively in Hawaii. Sounds like I would be doing great right? Wrong.

I found out the hard way that unless you own the restaurant, you don't make money at all. The most I got paid at all those fancy sounding places that have national recognition paid me 12 bucks an hour(after they gave me a raise when I threatened to quit, which I did anyway). So for the past decade I have worked for Costco, supporting my family with a real income, and real benefits. But I am starting to lose my mind working for a corporation. I need to be my own boss, but I don't have the money to get a restaurant started on my own. My family isn't rich, my only savings is my 401k, and I drive for Uber to try to make extra money. 

My food is far better than any pizza place you will find. Though I haven't worked in the restaurant industry since 2007, my knowledge and skill are still intact. After eating at a pizza place in Phoenix that was dubbed "the best in America" by the NY Times, and is the only pizza place with a James Beard Award, I found myself thinking,"I am better than this, why don't I have a pizza place."

It's time for me to open my doors and show the world my skill and passion for making food taste the way food is supposed to taste. I am the reason other chefs were dubbed the best, its because I'm the best. So this is my second shot at earning a scholarship, except this time it will be for my own restaurant.

Risks and challenges

This is a restaurant, so there is always the potential risk of failure. Most restaurants fail because the food is simply not good. People do not like to go back to places that the food was only edible, not memorable. My food is exceptional, I have the education and experience to back that up. I will rely solely on word of mouth and returning customers to overcome failure, advertising is for the corporations that have no skill.

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Support

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    Pledge $5 or more About $5

    1 Free soda

    All our sodas will come in a bottle made with only cane sugars, no high fructose or artificial ingredients.

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  2. Select this reward

    Pledge $10 or more About $10

    1 free order of Two slices and a soda

    Pepperoni or cheese, your choice of a drink. A filling, practical and delicious lunch, or dinner.

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  3. Select this reward

    Pledge $20 or more About $20

    1 Free 1 topping pizza

    A 14 inch pizza with one extra topping (cheese is not a topping, its not pizza without cheese).

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    4 backers
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Funding period

- (60 days)