Hey potential backers!
We hope you liked the video from our friends at Le JIT productions. We're certainly happy with how it turned out. It covered a lot of information about who and what we are but we're going to take this opportunity to tell you a little more about what we're trying to accomplish and how you can help us achieve our goals.
The three of us have been in the hospitality industry for over 50 years combined. We've worked for "Mom & Pop" establishments, celebrity chefs and consulted on projects across the world. Together we feel that we are a formidable team that couldn't be more excited about bringing the Barmobile concept to the city of Boston.
Boston has been great to us and has long been known as the innovation hub. We can't think of a better place to launch this ambitious project. In short, the Barmobile will be a mobile cocktail catering company based out a 1950's Flxible bus. It will be customized into a rolling craft cocktail bar outfitted with two wells, four tap lines, back bar coolers and a VIP banquet/lounge onboard.
Utilizing the relatively new 12C Catering license we'll be able to load the bus up and bring the party to your private events, corporate parties, charitable opportunities and anywhere there isn't a liquor license attached to. As great as it would be to serve Sazerac's at the SOWA market that is not what we're out to do (yet!). We can be hired as a service for music festivals, sporting events and apply for a daily public license six times a year. We've met with the ABCC and had them review our business plan in order to make sure we are compliant throughout the process. This is a sound business plan.
Your backing efforts will go a long way in helping us get on the road and seeing this project through quickly and efficiently. It's no secret that our bus is a classic car. Read: it needs a lot of work. We'll be using the funds to get her road ready and reliable. A new diesel Cummins engine, automatic Allison transmission, power steering, brakes and tires are all necessary. As if this was not enough work we'll be customizing the bus to be a rolling bar. It'll need a new generator to keep up with the electrical demand of the coolers and entertainment for the duration of all of our parties.
Our $35,000 goal is the minimum we'll need to get the Barmobile in a good place. We feel that we are offering some exciting incentives that will make you feel good about backing our project. Please share this Kickstarter page with your friends, family and bon vivants to help us exceed our goal.
We want to make YOU and Boston proud!
Disclaimer: ALCOHOL will NOT be included in any of our incentives or served by the Barmobile team per Kickstarter rules and local Massachusetts law.
The Barmobile Team
Domingo-Martin Barreres (Creative Director) has established himself as not only a premiere Boston barman, but has gathered an international audience for his creative, artistic and compelling cocktail styling. As a novice to the beverage service industry in 1989, Domingo found a unique way to incorporate his passion for art into his newfound passion for cocktails. The son of an acclaimed artist Domingo Barreres, Domingo-Martin graduated from The School of the Museum of Fine Arts in 1993 and it is at this point there was no looking back. With his natural talents for the arts and cocktail creation integrated, he has taken his career from around the world and back. His resume reads like a list of top establishments where he has worked, including the famed Channel, Les Zygomates, The Beehive, Ten Tables, Foundation Room at House of Blues, Intercontinental Hotel's Sushi-Teq, Banq, Market by Jean Georges at W Hotel Boston and Bogie’s Place. Through these venues, his talents were recognized by many influential people leading to his cocktail development consulting in the National and International markets.
A long time consultant on global cocktail development for Starwood’s F&B division Culinary Concepts Hospitality Group as well as others in the international market, Domingo's signature styled cocktails can be enjoyed from across the United States to Canada to Mexico to Qatar. His current projects include developing business and cocktails for clients in London UK, Bogotá Columbia and Danat Abu Dhabi. Domingo presented his Chemistry of the Cocktail at The Museum of Science as part of their culinary series which included world renowned Chef Ferran Adria. Domingo also enjoys sharing his knowledge and skills as an instructor at the Boston Center for Adult Education where he teaches his The Art of the Cocktail courses. He is also a regular contributing writer on the Boston Herald's Fork Lift Blog, sharing recipes and experiences as only Domingo can.
Domingo and his cocktails have been featured in many print and on-line periodicals including Vogue, GQ, Boston Magazine, Improper Bostonian, Stuff Magazine, Camille Styles and Poise Boston. He has been a contributing bartender for the published books Negroni: A Gaz Regan Notion and The Galliano Guida published in 2013 and 2014 respectively. Domingo has also been found on the cocktail competition circuit throughout the years too, winning numerous awards along the way including the Top 10 Most Inspired Bartenders in America by GQ Magazine, Bombay Sapphire and The United States Bartender's Guild.
Kevin Mabry (Director of Bar Operations) fell in love with the industry at a young age helping out at his parents sports bars in Connecticut. Enamored with the connections bartenders make with guests and the relationships they build proved to him that this career was about much more than what's in the glass. Hospitality is going through a renaissance now and Mabry wants to be at the forefront.
Mabry has had success behind bars in Connecticut, South Carolina and Boston. He's spent time working for celebrity chef Bobby Flay at his Bar Americain at the Mohegan Sun Casino and it was there that he realized he had what it took to make a career out of this industry. A move to Boston to open up jm Curley further affirmed that career choice. After jm Curley came Bogie's Place and then Merrill & Co. as he worked to the title of Beverage Director of the three locations. Accolades are not something Kevin holds a lot of weight in but they're hard to dismiss; Zagat's "30 Under 30", Boston's Best Bartender 2013 from Eater Boston and Boston Magazine, Top 100 Bartender's in 2013 from the Daily Meal and many mentions in local and national publications for his work behind the bar.
When not in the barroom engaging his customers chances are Kevin will be somewhere submersing himself with more knowledge in the food and beverage profession. That may come from a book, a conversation, a USBG meeting or traveling to distilleries and breweries. This profession is constantly challenging people to learn more and arm themselves with knowledge. An attribute Mabry enjoys thoroughly.
Suzie Dagenais (Chief Logistics Officer) grew up like most New England shoreline kids; working the summers at local eateries. She started scooping ice cream,washing dishes and bussing tables at the age of 15 in her home state of New Hampshire. She worked there every summer for the rest of high school. Her affinity for the restaurant industry carried over in to her college career at UMass-Amherst where she spent more time in the restaurants working than she did at class. She had found her calling. She transferred to the Culinary Institute of America and began a study in Culinary Arts, eventually completed an Associates in Culinary Arts and Bachelors of Professional Studies. She then had the opportunity to remain at the C.I.A. in the fellowship program and studied under esteemed Maitre D's as an Assistant Fine Dining Professor. At the insistence of her mentor she then traveled to Las Vegas to hone her skills at Caesar's Palace Hotel & Casino where she was given leadership roles throughout the hotels vast array of Food & Beverage outlets from the 24 hour cafe to Michelin Star rated Guy Savoy. While in Las Vegas, she was then introduced to the then Director of Operations for Todd English Enterprises and was given the opportunity to return to New England and her home. While employed at Todd English Enterprises she held the position of General Manager and eventually became part of the Opening Team and travelled the country opening many of the Todd English brands and becoming accustomed to the unique rigors of start to finish restaurant operations. Since then she has held leadership roles Boston area restaurants from Tony Susi's acclaimed Sage and Market by Jean-Georges. Most recently, she has been the "mama hat" to the team at jm Curley in Downtown Crossing, an experience that has been the culmination of the 15 year journey from New Hampshire to New York to Las Vegas and back home again.
Risks and challenges
Every restaurant hits delays, goes over budget and has it's troubles in the first few years of business as it problem solves and finds its identity. It's not an exact science. To add to the unpredictable nature of this line of business we're adding another fickle aspect to the business model.
A mobile automobile.
To minimize the risks involved we've done our homework and researched extensively. We've met with the ABCC officials and had our business model approved. We are joining a commissary kitchen that aids in the growth of young businesses; specifically food trucks. We have our LLC and liquor liability insurance in order. We feel confident that the garage doing our work is at the top of their class for a project like this. We believe in hospitality and making sure every person at the party feels like a VIP. We are a team that exceeds expectations and works together using our strengths to achieve a common goal.
We are the Barmobile and we will overcome any challenge that comes our way.Learn about accountability on Kickstarter
- (30 days)