JM Stock Provisions & Supply (Stock) is a whole-animal butcher shop and market, specializing in quality local ingredients. By forming relationships with Virginia farmers, Stock will make such products available daily to a community of consumers invested in supporting responsible and sustainable agricultural practices.
- That's our PR blurb, but what is Stock beyond that? We're a couple of guys that believe responsibly produced food shouldn't just be accessible, it should be approachable. Stock isn't just about slangin' hocks and makin' bills. It's about creating a community of educated consumers, and reminding them that good food is for everyone.
To execute this dream though, we must have a venue. Stock's location in Charlottesville is part serendipity, part calculated response to a changing economy. The food industry is changing, and this is becoming evident more and more each day. When we were ready to leave our comfortable employment in New York and head home to Virginia, we started looking at communities that we thought were ready to support this movement. Charlottesville almost immediately soared to the forefront of our short list, and it just so happened that it's local agricultural community is well ahead of the curve.
Stock's Kickstarter campaign is meant to provide us with the ability to complete the already-in-progress build-out, purchase the final bit of processing equipment, and get the doors open to the public by October.
The following is a list of the specific items we intend on allocating our Kickstarter funds toward:
1. Rent on our space for the first 3 months - $8,000.00
2. 48" Refrigerated Deli Case - $1,700.00
3. 8' Refrigerated Produce Case - $3,000.00
4. Butcher Blocks - $2,200.00
5. Computers and Point of Sale Software - $5,000.00
Who we are:
Matthew S. Greene - Chef, Charmer, Champion.
Matt has been cooking for 13 years in both Richmond and Brooklyn. During his time in Brooklyn, he took a 2 year hiatus from kitchens to manage The Meat Hook, a successful butcher shop in Williamsburg. A bit of a perfectionist, Matt settles for nothing less than exceptional when creating his food.
James L. Lum III - Butcher, Patriot, Sandwich enthusiast.
James began butchering at The Meat Hook in 2010, starting as an intern and leaving as management. In between his time at the Meat Hook and opening the doors to Stock, he has spent time as a farm hand at Timbercreek Organics, learning that quality and care start from the beginning.
Risks and challenges
With all great endeavors, come impediments of all sizes along the way. The amount of hiccups and obstacles we have encountered over the past year are innumerable. With each one, though, we have learned invaluable lessons.
The most important lesson? Forethought. Forethought, forethought, forethought. This may seem obvious, and luckily we learned this one early on. This project was never, and will never be, an off-the-cuff endeavor. Knowing well that this process was going to be an arduous one, we started out slowly. Cooking together and discussing ideas. It will have been just shy of 2 years in the making by the time we open our doors, and that is no accident. No decision taken lightly, and no step taken without proper research and development.
Immediate concerns of ours for the next few months are our inspections, our staffing, and our product-use and turnover.
Knowing full-well through our experience in the industry that food and health inspections can be a drawn out process, we have established a working dialogue with the powers-that-be for nearly 6 months. Because we got the ball rolling ahead of time, we hope to have no problems getting our doors open on time with the proper inspections and certifications.
We have been working arduously to staff our shop with talented people who share our vision. It is our hope that we may learn something from each person hired onto our staff. A successful staff, however, does not lie solely on the talent of it's individuals, but the chemistry between each other. This is why we are going about a slightly unorthodox method of interviewing in which we try to spend some time with interested parties and talk about the goals of the business. I think all of us have had less than ideal work relationships and know that they are detrimental to the the health and progress of the whole crew. If we can't get along, we can't move forward.
This is an area we feel rather intensely about. Product loss can be the nail in a coffin for any business, and when working with perishable products, it needs to be on the forefront of everyones mind. Being able to not just overturn products, but prolong their lives in the form of value-added, prepared items is going to be where our business thrives. The kitchen at JM Stock will be running full-boar everyday making everything from stocks and sauces to smoked barbeque and bacon.
I have tried to highlight three major concerns of ours specifically in hopes that they give a broader idea of our commitment to troubleshooting hurdles and tackling obstacles.Learn about accountability on Kickstarter
- (17 days)