This project's funding goal was not reached on April 30, 2012.
About this project
In the last year and a half the Seabirds Truck has served over 50,000 Beer Battered Avocado Tacos, traveled over 20,000 miles, and driven through 6 states. We've burned through 10 oil changes, 3 engines, and 2 transmissions. We've shoveled 56,000 pounds of ice, refilled 43,000 gallons of water, and washed & chopped 3,000 bunches of local kale. We've had first degree burns, third degree burns, bumps, bruises and sprained ankles. Life on the road has been fun, but we think its time to plant some roots and have a place to call home.
WHY A RESTAURANT?
1. OUR CUSTOMERS HAVE WORKED REALLY HARD keeping up with our ever-changing schedules and twitter feeds. It's time we offer them a reliable spot and provide an actual roof over their heads, with tables and chairs as apposed to curbs and parking lots.
2. With a motionless kitchen we would be able to offer ELEVATED MENU ITEMS, cooked to order, in a MODERN, INNOVATIVE and COMFORTABLE ATMOSPHERE.
3. WE'RE SET BACK BY BREAKDOWNS. It's tough to feed people and run a business when our mobile kitchen blows a gasket...
So...How's the food?
We have 4.5 stars on Yelp! Read our reviews by clicking HERE.
Some of our most recent awards:
“Best New Age Food Truck 2011” -OC WEEKLY, November, 2011
“Best Vegetarian Restaurant"-OC WEEKLY, December 2011
“Best West Coast Street Vendor”- PETA
"Top 50 Must Try Dishes" - Orange Coast Magazine (for our Beer Battered Avocado Tacos pictured below)
History of Seabirds:
In the summer of 2010, Stephanie Morgan and her Seabirds Truck set out to change the skeptical minds of Orange County and prove that a plant-based diet can be exciting, flavorful and satisfying. It was an honest effort to help people healthy and feeling their best.
Supporting Local Farms:
We stand behind our slogan of "Local, Fresh Organic." It has always been extremely important to us to source from local farms whenever possible. Our sweetheart farm- Tanaka Farms- is located less than 5 miles from the truck in Irvine. Tanaka Farms is a true gem and grows amazing organic produce that we feature in each week's menu. We've built a strong bond with the Tanaka family, the farmers, and the produce stand operators and send business their way whenever possible. We believe that SUPPORTING LOCAL FARMERS and other small businesses is the best possible way to do business and reinvest in our COMMUNITY.
So, WHAT'S THE $100,000 FOR!?
We need to turn a SHOE SHOP into a RESTAURANT. The project actually costs $200,000, but we are only asking for half. The location is on the promenade pictured below, to the right of the umbrella.
You may be asking yourself, "Why dont you just find an existing restuarant that went out of business instead of bulding out a kitchen?"
Great Question! The answer is because we FELL IN LOVE with Downtown Santa Ana and see an opportunity to get into the most UP & COMING AREA of ORANGE COUNTY at the GROUND LEVEL. A lot of effort is being put into restoring this area and we would love to be able to help build the COMMUNITY and offer a much needed healthy dining option.
Here is a breakdown of where the $200k would be going:
Construction $90,000, Kitchen Equipment $44,450, Front of the house $20,000, Profesional Design & Plans by Architect $14,000, Licenses/Permits $12,950, Insurance $1,500, Inventory $2,000, Misc $5,000, Professional Fees $1,500, Rent & Deposit $4,400, 90 day working capital $15,000.
How many seats?
Another great question! We're estimating there will be 30 indoor seats and another 15 on the patio.
What's the menu?
The restaurant menu will be an extended version of the truck menu, including some elevated dishes that aren't possible to execute on the truck. We will be keeping true to our slogan, "Local, Fresh, Organic" by continuing to source from local farms and using organic ingredients whenever possible.
We also plan to obtain a Beer & Wine license and feature Organic Wines, Gluten Free Beers, and Mimosas with WEEKEND BRUNCH!
What about the truck?
The truck will continue to roam the streets of Southern California.
Birds preppin on the truck
WHO is in CHARGE HERE?
"Hi! I'm Stephanie Morgan, the owner/founder/chef of the Seabirds truck. I would be the one managing the restaurant and creating the menu. I also do most other things (since this is a small business and all). My background is in sales, customer service and finance and I've been successful in managing the truck for the last 20 months so I know I would be successful in managing the restaurant. I have a passion for creating delicious yet healthy meals and find local, organic produce to be one of the most beautiful gifts this planet has to offer. If you would like to ask me any questions or pick my brain before donating, my business cell is 949-463-2473. Please keep in mind I'm on Pacific Standard Time. You can also learn more about me in my bio up to the right." --->
Take a look HERE for more info about the amazing gals that work for me.
Here we are after feeding The Ellen DeGeneres Show
Photo Shoot for the Food Network's "The Great Food Truck Race"
Baby Bird, Lady Bird & Mama Bird after a busy shift in Las Vegas
"Babysitters' Club" Birds
"Back the Birds" T-shirt...
What's this private Grand Opening Party?
To show our thanks to our most loyal fans and generous donators, we will be hosting a huge celebration once we get funded! Food & cocktails will be in abundance, along with music, swag bags and hopefully a wild dance floor. We hope to see you there!
What's the WALL OF LOVE?
Once we get funded, we'll create a wall in the restaurant with the names of those who donated $1000 or more. The names will be a permanent fixture in the restaurant and a daily reminder of our eternal gratitude to YOU for making this dream a reality. Also, with all of us wishing good will your way, pretty sure you will win the lotto, wake up with super powers, or inherit a mansion if your name is on this wall.
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (33 days)