We are a food truck providing classic and reimagined takes on heroic Midwestern dishes. Brooks High Beer Battered will serve to honor and elevate the traditional fish fry, featuring local brews as the core ingredient of a rotating batter selection. Picture your favorite beer, an IPA, a Pilsner, a stout, we will use each of these as the central ingredient for a variety of uniquely crafted beer batters that will bathe walleye in a deliciously fluffy, crispy and craft beery layer - so you know it’s good.
Partnering with local breweries, we’ll feature their beers as the heart of a rotating selection of “batters-on-tap” that bathes walleye in a crisp, fluffy layer taking on the distinct qualities of the beer serving as its foundation. As the core dish, fresh fish is deep-fried in your choice of batter (2-3 options) laid on a locally sourced bun spread with housemade tartar sauce and topped with a creamy slaw crafted specifically for that batter. Additionally, battered walleye can be served as a whole filet wrapped in paper or a sampler made for testing each unique batter. Each of these will include an option to add handcut fries to the side.
In addition, Brooks High Beer Battered will feature a rotating selection of modern Midwestern comfort dishes - such as beer bread, cheese curds, wild rice and house-made slaw. The Brooks High Beer Battered truck will serve as a test kitchen for a brick-and-mortar space. This will allow us to run small batches of planned menu items and test their success and cost viability—all while building brand recognition and momentum toward a restaurant opening. A rotating selection from our pub menu will also be features of the truck. These include a 3-Cheese, Bacon Mac & Cheese, Beer Bread, Beer Cheese Soup and other Midwestern beer-inspired dishes yet to be dreamed up!
That’s right, their beers, our food.
Brett Drake is a 10-year veteran of the hospitality industry with tenures at The Tin Fish in Minneapolis and The Iron Horse Tap Room in Washington, DC. He graduated from The George Washington University School of Business with a degree in Business Administration and concentrations in International Business and Marketing. Brett is fluent in social and digital media with experience in developing and executing award-winning social marketing strategies. His clients include Cadillac, Budweiser and Mercedes-Benz.
Pete Toft’s experience includes 12 years in the hospitality industry including 8 years as an employee and recent manager of the Tin Fish Minneapolis. Pete graduated from the University of Minnesota with a Bachelors of Design in Architecture. He combines a restaurant background with experience as a graphic artist, social media brand developer and industrial designer. He has shaped aesthetics for Fortune 50 companies, New York fashion brands, fledgeling social startups, and organic farm co-ops. These projects included identity branding, print and web design, project management, and creative direction.
After meeting at Minneapolis-based Tin Fish restaurant, we began a 7-year working relationship that turned quickly into a lasting friendship. Throughout our time in college, we found various common interests including a craving for culinary knowledge and strong entrepreneurial spirits.
As college ended we both found ourselves in Minneapolis. Pete working in the hospitality industry in a number of facets and Brett focused on social media strategy at an advertising agency. Yet we each felt something missing—passion. We knew we had to build something ourselves. This led to ideas for a number of business ventures, based mainly in the hospitality industry, and also a move to New York City.
While in New York, Brett continued his work in social media strategy for major clients in the beverage and automotive industries. Peter worked as a graphic artist with clients including fashion icons, venture capital firms, family-run farms and tech start-ups.
Though the vibrance of New York City fulfilled a void for the both of us, there was still the need for something more. We revived an idea that we’d had for years—a gastro-pub serving modern takes on delicious and sustainable comfort food paired with local brews, in an unpretentious neighborhood atmosphere—a place to call your own. With the plan nearly complete, we saw an overlooked opportunity. Going back to the drawing board, we streamlined the concept down to essential pieces. A food truck! we thought. This would allow us to test our ideas, build brand recognition and develop our skills as entrepreneurs—all under the reduced financial burden of a mobile eatery.
The Brooks High Beer Battered truck was born. Starting with this mobile concept and learning from it, we can expand Brooks High into a brick-and-mortar space and continue to build our company with confidence, knowledge and creativity.
Passion. Our mission is to grow Brooks High into something meaningful to the communities we serve.
Our short-term goals include:
1. Becoming profitable within the first year.
2. Beating revenue projections for our first 6-months.
3. Paying back all debt prior to scheduled term.
4. Establishing meaningful consumer and vendor relationships.
Our long-term goals include:
1. Locating a space and opening a brick-and-mortar restaurant within 3 years.
2. Becoming a respected staple of the community.
3. Expanding to an umbrella company with multiple concepts and locations throughout the country.
4. Developing a hospitality company that is considered an industry leader and innovator.
A unique used step-van: $5,000
Bring it up to code (hood/sinks/generators/etc): $12,000
Freshen it up with a custom paint job (We’ve got a buddy): $1,000
3 40-lb Commercial Fryers: $2,200
24in Flat Top Griddle: $800
Pizza Prep Refrigerator: $1,600
POS System (iPads): $800
Misc Commercial Equipment (Knives, Utensils, Accessories): $800
We have come a long way from where this idea started. A year and some change in the making means we have some people to thank! Hunter Johnson for his masterful videography, direction and script consulting. ProleteR for the only music that could have ever worked for this video. Jim Smart, the best "Fancy Chef Man" anyone could ever ask for. Adam Tapper, sound guy extrodinaire and one liner king. Melissa Toft for her awkward coffee drinking and willingness to help out on short notice (oh and being a great sister...kind of). Sheff and Athena Priest for their generosity and location help. St. Mary's Greek Orthodox Church for allowing us to take over their kitchen for a night. Christian Korab, master of the still-life product photography. Madison Vermette and Emily Delay for dealing with us throughout this process. Last but most definitely not least, all of you! Everyone of our friends, family, acquaintances and people we have yet to meet who donate to this Kickstarter and deal with our constant sharing, retweeting and general social bombardment of information related to this campaign. We could not be more excited to bring this to you. All of you.
Risks and challenges
We can hear you thinking it right now, "WHY ANOTHER FOOD TRUCK?" And we don't blame you, there are a ton of them out there and it's going to be tough to cut through the noise. We genuinely believe we've created something special, something that will immediately demand attention and our established brewery partners will help give us a much needed boost in visibility to hit the ground running.
As our backers, you are faced with the obvious risk of standing by a new company and all of the challenges that come with trying to become established and profitable. We've thought and planned, planned and thought, projected and then planned some more trying to account for every situation. We're confident it's time to go.
We're more than happy to provide you with robust financial projections and our entire business plan, should you so desire.Learn about accountability on Kickstarter
- (30 days)