Help the chef/owner of Sous Rising guestaurant launch his own brick-and-mortar restaurant in Chicago!
Help the chef/owner of Sous Rising guestaurant launch his own brick-and-mortar restaurant in Chicago! Read more
Project: Open my restaurant, Dyne. Dyne will be a 36 seat, BYOB establishment featuring multi-course dining experiences (a la Next, Schwa, El Ideas, and Goosefoot). Menus will change with the seasons and feature unique ingredients that inspire me. My goal for Dyne would be to become one of the best restaurants in Chicago, but the first step is to make Dyne a reality! This can only happen if I get backed, so please check out my reward levels to see if anything grabs you or help spread the word.
My Background: My high standards are a result of my years of experience at Chicago restaurants such as Alinea, Charlie Trotter's and Schwa. Having spent years as a Sous chef learning to execute someone else's vision, I realized the only way to showcase my culinary talent would be by starting something of my own. Given my means and lack of capital, I turned to an underground restaurant concept: Sous Rising Guestaurant. A guestaurant is restaurant quality food, service, and atmosphere with the unique distinction of being experienced as a guest in my home.
Sous Rising is a platform to exhibit my culinary style. I, with a great deal of help from my loving wife, have been running my guestaurant since early 2012. I've seen momentum build behind what we have been doing and our guests are incredibly supportive. Check out a few things some have said: http://www.yelp.com/biz/sous-rising-chicago.
Many Sous Rising guests ask, "when are you going to open a restaurant?" As soon and I obtain necessary funds and capital, I say. I've spent a great deal of time thinking about what it would take to actually open my own brick-and-mortar restaurant. Large restaurant build outs in Chicago can easily cost upwards of a million dollars. However, with a little sweat equity and creative problem solving a smaller concept can be launched for much less. With the aide of friends, family and the Kickstarter community, I may actually have a shot at converting an existing restaurant into my own space. The name of my concept, Dyne, means dynamic. The funds I'm asking for will be used to renovate a space for Dyne (kitchen and dining room), purchase new equipment, obtain permits, licenses, etc.
Please check out the rewards that I am offering, I hope you find something that sparks your interest. If you can't support my project, please share my link to spread the word, every little bit helps and it's all greatly appreciated. A reminder that this is an all or nothing project. If I don't reach my goal, I receive nothing, zero.
Thank you for your time and consideration. This is truly an amazing experience for me and I want to share my talent with the world.
Risks and challenges
Any new venture comes with some risks and challenges, however I have more than 10 years of culinary experience, most of which were Executive Chef positions. I have developed an extensive business plan with pro forma and break even analysis, market and demographic research, as well as a unique selling proposition (USP). With my skill set, I know what it takes to be profitable and successful. Additionally, I have a supportive base of family and friends to help me reach my ultimate goal of becoming a restauranteur.Learn about accountability on Kickstarter
- (30 days)