This project's funding goal was not reached on April 16, 2014.
About this project
One day, doors closed, no job.Two weeks before Thanksgiving and the restaurant that Chef Troy Meyers was working closed its doors for good.This was the point, the tipping point, the beginning of something new.For every door closed there is one that opens, that’s what Troy told himself, and that’s what he did, opened a new door.
With two kids needing Christmas presents Troy did something he said he would never do, a catering.But without a job and without a paycheck this is what needed to be done.The first gig was a success, rave reviews, compliments overflowing and invitations to catering more events.One catering turned to two, then three, then more than he could handle.
In the winter of 2008, after catering for an entire year out of private homes doing parties, Troy needed a bigger place to work out of.On the way to an event he passed a local spot that had just closed its doors after fourteen years in business.It had a hand written sign in the window that said “for rent”, it was a small location, in a strip mall, and it had absolutely no appeal from the outside, it was perfect.
Troy signed a lease in January of 2009 and started in on the long task of cleaning the kitchen and getting things ready to start catering, but then, just then, he saw some potential, a 1000 sq. ft. dining room.What was it going to be, fine dining, not in the middle of a recession, or maybe fast food, but not with his name attached to it.In the middle of deciding Troy and his family were finding it more and more difficult to choose a place to eat that had the charm of a upscale dining establishment but the convenience of a quick service restaurant.There it was, right in front of them, the answer to the question was what they needed was what the community needed. Troy’s Café and Catering was born, a casual dining restaurant that focused on fresh ingredients, done simple and served in a friendly atmosphere.
Now in 2014 Troy's Café is expanding and we need your help. Our second location will be in Mason, Oh. Not too far, not too close. We want to keep the feel of a locally owned and operated restaurant. We feel our food is awesome, our hospitality is out of this world and our community involvement is stellar. Help us grow!!!
Our new Location has already been purchased and is getting ready to go. 322 Reading Rd. in Mason, OH. It's a picture perfect location with the same amount of seats (49) as the current location in West Chester. Our goal is to knock this one out of the park just like the first location.
Currently we're ready to start construction. The contractors are putting in for permits and the equipment is being worked out. We are hoping to have everything in place and ready to go by mid summer. The money we raise will go to help train employees and purchase inventory.
The current location increased sales year over year for the past 4 years. So the expansion right now just make sense. We have an awesome crew that is ready, willing and able to provide the same hospitality as we currently do.
We can't wait to get this thing on the road. Our timeline is set for mid summer as an opening date for our second location. This is all contingent on construction timing and training. But we feel awesome about the fact that we will open this summer.
We have built a culture of learning and teaching with hospitality being our #1 goal. We have structured our employees as manager, supervisors, line employees and owners. As owners our first job is to create opportunities for our employees to grown and to become the next leaders in our company.
Our food is our passion, fresh and simple. We have an awesome staff that creates great dishes day after day.
We have a great selection of wines and LOCAL beers. Our focus is on trying new things and being creative.
We can't wait to get our new project off the ground. Help us be successful and we will keep up our end by making great food and giving great service.
Risks and challenges
Our risk are that we're in a tough business, but with 5 years already under our belt the learning curve is short. Working capital is the biggest reason most restaurants fail. This extra funding will help us conquer that and become highly successful.Learn about accountability on Kickstarter
I lived about .25 miles from the WC Troys location before I randomly tried it. What is your plan to better promote the new location and to get customers? I have never seen any advertising for Troys.
That's a great question. We've always relied on our guest to be our advertising. We feel word of mouth is one of the best ways to promote our business. We don't do coupons or flyers for our advertising. We like to build our business by giving people the opportunity the be regulars, we live off of hospitality. But we also know that there area untapped regulars in Mason, so we have to let them know where we are at. Local store marketing is our first push, hit the ground and knock on doors of the local business that surround our new location. Community involvement, find a charitable organization to help promote our business by sponsoring a local event. Networking, going the local Chamber and becoming active in any local business leader group we can find.
- (30 days)