About this project
Are you hungry for Ohio's best agriculture?
Nobody does Local like Fowl and Fodder. What makes us different? Produce grown with organic practices, grass-fed beef, pastured livestock, artisan cheese and fresh baked bread all sourced right here in Northwest Ohio. Fowl and Fodder features a scratch made menu and a fresh juice bar. We strive to deliver farm to table service utilizing the best ingredients Ohio has to offer. Our fast casual concept will make gourmet fare easily accessible to everyone in the Toledo area. In our restaurant you'll know where your food came from, how it was produced, and the story behind it's label.
Why do we shop local?
Commercial agriculture is large-scale farming intended for widespread distribution. This type of production utilizes intensive farming techniques by resourcing synthetic hormones, antibiotics and insecticides to maximize profit potential. These factory style farms raise animals and crops on chemically engineered food materials to maintain mass production.The harvested products may be processed on site or sold as-is to be further processed elsewhere. Being a global industry, product can ship from any where in the world. Produce and livestock that travel long distances are more susceptible to disease and infection.
Sourcing ingredients locally allows us to serve food that is better tasting and has a higher nutritional value. Local foods promote a safer food supply by eliminating the chance of contamination through delivery. Buying local helps maintain the farmland in our community. Purchasing produce and animals from local farms keeps the land enriched and well balanced building a sustainable environment.
Not only is our scratch made menu a clean choice for our community, purchasing Ohio fresh ingredients supports our local economy. Fowl & Fodder has created a unique menu with the fresh ingredients bought from farmers, bakers, and artisan cheese makers in our own backyard. We want to make the best of Ohio's natural agriculture accessible to everyone in our community.
It is our goal to deliver real food from real farms to real people.
The man behind the Fowl
I grew up in a small town in eastern Ohio. By the time I was 8 years old, I was mowing lawns for elderly neighbors. Already an entrepreneur at age 10, I added a newspaper route. I always made sure to spend time with customers who wanted to chat.
Fast forward 8 years: I moved to Toledo to pursue a degree at the University of Toledo. At 20, I started with Ruby Tuesday restaurants as a server, and learned all of the other positions in the restaurant. At 21, I was promoted to management at the Franklin Park Mall location, and I assisted the Sandusky location during the summer Cedar Point traffic.
I continued to grow with Ruby Tuesday and by 24, I was one of the seventeen Regional Service Managers. I oversaw the training for 52 restaurants in 4 states. I opened 7 new restaurants, including our flagship restaurant in Times Square. While I enjoyed the challenge, after a while I wanted to settle down, so I returned to Northwest Ohio as general manager of the Sandusky location, then the Toledo location. At both restaurants, I improved sales and profits by watching spending, improving operations and treating customers right.
While I got a lot of great experience in the corporate world, my entrepreneurial side led me to create something new and better. I am passionate about supporting and growing our local economy here in Northwest Ohio, as well as improving the quality of the food we eat. There are lots of great family farms here that deserve recognition. At Fowl &Fodder, I’ll use my restaurant management and customer service skills to transform quality organic and local ingredients into a unique casual dining experience.
With community support, I know Fowl & Fodder can make a difference in our corner of the world, by making real food, from real farms, for real people.
Your Name on our Wall for Life
Construction has begun!
Here we come Toledo!
Bringing you a scratch made menu using the freshest seasonal ingredients available!
Risks and challenges
As expected there are risks and challenges to opening a restaurant. Construction mishaps, building permits, licensing hold ups, food sourcing shortages, just to name a few. We've already got the ball rolling with a reputable construction company, reliable farmers, local bakers and cheese makers, so we hope to avoid most of these issues. Despite the challenges we are committed to getting this restaurant up and running. Many initial steps have been taken and there is no going back! Rent is paid, construction has begun, and we are eager to share our local fare with our community! We are prepared to conquer any issues that may arise, and will dedicate our full attention to any problems along the way. We are thankful for our supporters, and the encouragement we've received in this planning process. We look forward to serving our community, and are confident that with the support we can make anything happen!
We have created a great variety of rewards for all of our supporters! We hope you enjoy the many perks to your contributions! Supporting our efforts earns you some sweet deals in our restaurant and helps us bring delicious, freshly prepared, wholesome food to our community!Learn about accountability on Kickstarter
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