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Intentional Swine will be a whole animal butcher shop, deli & cafe, offering local heritage pork, grass-fed beef, pastured lamb and free range poultry, in addition to more obscure meats & game when available. We will specialize in house-cut butchered meat, house-made charcuterie & house deli meats. We will partner with trusted, sustainable, ethical farms who raise animals in a natural manner. Through whole animal butchery, we will utilize as much of the animal as possible via the sale of butchered meat and ready-to-eat products, such as house ham, bacon, terrines & more.
A small, focused menu will consist of charcuterie boards, specialty sandwiches, salads & soups. Come in to pick up your monthly CSA and enjoy a simple sandwich of good meat on good bread paired with a locally brewed beer, or perhaps a charcuterie board and a glass of sustainable wine. Intentional Swine will be offering chef's tasting menus & special events on a regular basis. Our fast-casual shop will transform monthly into a dining space that will accommodate small groups for upscale dinners or family-style garden BBQ's.
Our goal is to create an enduring space that allows community to connect through food and experiences, while providing a unique product that supports our local farmers and economy.
We are excited and eager to have the opportunity to offer our product to the community of Asheville, NC through a brick & mortar shop. We've secured the lease on a 900 square foot retail space located on historic Beacham’s Curve in West Asheville. This particular area bridges the gap between the main thoroughfare of West Asheville and the ever-evolving River Arts District. Our space is located on the highly trafficked corner of Haywood Road and Clingman Avenue, with bars, restaurants, coffee shops & dense residential neighborhoods surrounding.
We will be nestled between recently opened, artisan bakery OWL to the west, a new restaurant to the east, and a boutique brewery behind our building. Intentional Swine & OWL will share a communal garden space between the two buildings and plan to collaborate and cross-promote through events & shared products. Our space will offer a dine-in option through an 8 seat bar overlooking bustling Haywood Road, in addition to sidewalk & garden seating.
Local commercial real-estate developer James Diaz has purchased a 2 acre plot of land that includes our building, neighboring OWL bakery, a former auto-body shop that’s slated to be converted to a brewery, and over an acre of parking space that will be developed into two mid-rise buildings with underground parking decks. Total renovation of our 100 year old building will be completed to both the interior and exterior, as well as extensive site work including all new pedestrian sidewalks and off-street parking.
At 900 square feet, we intend to create a focused, efficient business model. We believe this is our opportunity to secure a space in an area that is still in the beginning stages of growth, which will allow our business to become established in a location where it can continue to grow and flourish for many years to come.
Running a shop based around whole animal butchery requires extensive knowledge of the product and the best way to utilize each cut to its maximum potential. Co-founder JT will fill the role of head butcher & executive chef; his butchery and culinary expertise will ensure the delivery of top quality product through resourceful & efficient methods. Samara will oversee customer service & business administration, with the goal of creating a warm, welcoming, and educational experience for every guest who walks through the doors.
Together we have over 30 years of combined restaurant experience. JT is a graduate of the California Culinary Academy in San Francisco and has a background consisting of opening restaurants, running kitchens, and butchering whole animals in fine dining restaurants around the country. Samara's educational background is in design and business, and has spent the past decade working in the front of house of restaurants, providing top-level customer service, gaining diverse food & wine knowledge, and most recently in management. With different yet complimentary skill sets and backgrounds, we believe we will make very strong leaders for our business and it's team members to come.
<$25,000 - our Kickstarter is not met, nothing, nada, zilch, zero :(
$25,000 - our Kickstarter goal is met, thank you! This will only fund a portion of the entire project, but will help us to secure additional funding needed and begin renovations of our space
$35,000 - will go towards extensive renovations of our space including plumbing, electrical, HVAC & a walk-in cooler being built on a new concrete slab
$50,000 - extensive renovations of our space and the beginning of purchasing major equipment such as a meat grinder, six burner range, refrigeration & a smoker capable of making enough bacon for everyone.
The total scope of this project will take a combined effort of gathering capital from a variety of different sources, with the hope of this Kickstarter being a very important aspect of our funding.
The startup costs for a project like this add up quickly, however we believe we can accomplish our goal and be a landmark in the community for generations to come. This is a business we wish to build not only for ourselves and our family, but for the amazing community we are a part of.
Risks and challenges
The biggest hurdle that we need to clear before our dreams of a community/family oriented butcher shop/deli can come to fruition, is meeting our financial goals. This Kickstarter campaign will be only a fraction of the total we will need. However, it will be a key component to assist in securing additional financing, as well as go towards our start-up expenses which include: completing the build out, paying taxes, purchasing equipment, paying taxes, hiring a small handful of employees, paying taxes, purchasing initial inventory, paying taxes, paying lawyer fees, accountant fees, rent, utilities, and having enough operating capital for atleast 2 months.
Opening a food based business is a big commitment to hard work. The cost of product is high and the price people want to pay for food is generally low. We believe, however, that educating our clientele and working with our customers to understand where our food comes from and what sets it apart from the ordinary, is going to make our space a worthwhile destination.
Another challenge many face in the food industry is utilizing product quickly; freshness is of the utmost importance when it comes to a premium, perishable product, such as meat. The way we plan to address this often costly dilemma is to use a multitude of distribution channels for the same product. We will distribute our product through the sale of CSAs, cooked products (such as terrines, sausages, ham and more) available by the pound as well as for lunch on a daily basis, and tasting menus that feature the exciting parts of the weekly whole animals which require more advanced cooking techniques to become something amazing. Having these outlets ensures that any meat destined for the raw display case is the freshest it can be. What doesn't sell that day is turned into a whole new product and experience long before there is any question as to the quality or freshness, thus resulting in little to no loss.
Avoiding loss of product due to age is not only financially beneficial, it is also respectful to the animals and farmers whom we have relationships with. They have made great sacrifices so that we have the privilege of providing our families & bodies with a healthy, sustainable and delicious product.
With our combined backgrounds and knowledge, we feel confident we can overcome these challenges & create a lasting place for community to gather, while providing a unique product, & supporting our local farmers and economy.Learn about accountability on Kickstarter
- (30 days)