The Wayside is a cafe and deli coming soon to Olympia, Washington. Our goal is to open in May 2018, and we are launching this campaign to raise the $15,000 we'll need to complement a more traditional loan of $45,000. With your help we can bring our delicious, plant based eats to Olympia's downtown food scene!
Our deli offerings will consist of housemade mock meats, sauces, and cold salads, as well as a restaurant menu with set as well as rotating and seasonal options. We're excited to be making our own breads, and we'll also happily be dishing up creations for our gluten-free friends!
Did you know? The Wayside will be the only establishment within a 30-mile radius to offer dairy free soft serve and milkshakes.
Starting a restaurant isn't cheap! We expect our start up costs to total $60,000, and hope to fund a quarter of this endeavor with your help. Everything we raise will go toward necessities such as equipment, rent, inventory, startup wages, remodeling, licenses and fees. Many of you have enjoyed our cooking in the past, and helping to fund the Wayside is a great way to ensure you can enjoy it in the future.
Facts. In neighboring Portland there are over 40 plant based restaurants while Seattle has more than 20. Olympia has...zero.
Jamie has worked in food service for the last twelve years, with a strong focus on front of house management and customer service. Over the last eight years she has worked as lead late night server at King Solomon’s Reef and is often the only server on during some of the busiest and most hectic hours of operation. She is proficient in keeping everything running smoothly while maintaining excellent customer relations. She is also well versed in the process of expediting and communicating efficiently with the back of house to ensure a smooth and efficient service.
Jamie’s cooking experience thus far has been in-home. She began her culinary journey 10 years ago when she chose to pursue a vegan lifestyle. She took on vegan cooking as a challenge, and has over the years become increasingly skilled in the the craft of preparing and sharing plant based comfort foods and mock meats. She often hosts large dinners for friends and is well regarded for her abilities in and around the kitchen. Jamie recently completed the Enterprise for Equity business planning program which trains students in all major areas of running a business.
Kevin’s cooking experience extends beyond the restaurant world as well. He has volunteered as the head chef and kitchen coordinator for the Interfaith Works Emergency Overnight Shelter Fundraiser Dinner each year since its inception in 2015. This dinner is one of the shelter’s main sources of funding for the year, and Kevin must create an impressive and delicious meal while keeping costs as low as possible. Part of this role includes coordinating and managing the kitchen and serving staff volunteers, which for the past two years has included a group of students from the culinary program at South Puget Sound Community College. The dinner is a multiple course meal served to over 200 people, and Kevin is responsible for ensuring everything is prepared on time and brought out to the tables quickly and efficiently. He was also food coordinator and head lunch lady each year of Stonewall Youth’s Queer Rock Camp, a week long day camp that ran from 2011 to 2015. During this time his responsibilities included creating menus, purchasing ingredients while keeping cost at a minimum, coordinating the kitchen staff, and cooking for the 100 plus campers and volunteers.
Risks and challenges
Opening a restaurant is risky! There is a high failure rate among startup restaurants. We've all seen new places open and quickly close down. Some places open and close before you even notice they're there.
We believe that this town is in desperate need of a haven for vegan and vegetarians alike. While most restaurants in the area do offer vegetarian and vegan options, they are often few and lackluster. The meatless community is here, visible, and it is eager for something new and interesting to fill in the gap.
With our combined 20+ years of experience in the industry and our skill at making food that people love, we are confident in our ability to fill this niche in the community. We will make every effort at being noticed, and once people come in, we will be remembered for the great food and great experience.
The bigger picture: National interest in plant based diets is on the rise. As the area’s only 100% vegan or vegetarian restaurant serving cooked food, we will tap into a market that is as yet only served by meager options in standard restaurants. Recent trends in the food industry have shown an increase in the demand for vegan and vegetarian foods. Global chains are beginning to offer more plant based options, market analysts predict plant based foods to be the number one trend of 2018, and omnivorous consumers are increasing their intake of fresh vegetables and non-meat proteins, as well as practicing meat-free days. Food at The Wayside will be delicious and of a high quality, as many of you already know. Customers will come because of the flavor and quality of food, regardless of whether it is plant based or not.Learn about accountability on Kickstarter
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