Partnership owned by two sisters with a love for food and what we do, looking to open a full service, fine-dining restaurant serving inventive menus - going back to basics, cooking nearly everything from scratch and using local farmers as suppliers. Since childhood, we've been cooking together and our love of food and spending time together hasn't stopped.
Samantha has worked in multiple kitchens since she was 15 in all areas including: pasta, pantry, sauté, broil, prep, pastry, and baking. She learned a lot about different restaurant and food service styles in that time and has honed her skills even more. She has a degree in Culinary Management from WCTC and made many great connections in her time there as well as learning how to manage a restaurant while running the school's onsite kitchen. She will be our head chef and focus on making creative menus that change frequently based on available local ingredients. She is passionate in reducing waste and our goal in a frequently changing menu is to reduce waste by creating a menu composed mainly of "specials" to use ingredients we already have on hand.
Jessica started off in the foodservice industry, and left to pursue an accounting career, although after years of bookkeeping for local restaurants, realized how much she missed that fast paced world of food. She returned to cooking, working pastry with Samantha and hasn't left the industry since. While bookkeeping for restaurants, she learned a lot about the inner workings of a restaurant, without ever entering it. Combined with her experience in event managing for a local caterer, serving, cooking, and prepping, she was able to see the full circle between successfully running a foodservice business and managing costs.
Missing the ability to serve the food we truly wanted, we began serving strangers in our home back in 2021 and after hearing great feedback, decided to open our own catering company in 2022. We have both been working full time while running the catering business but know we can do so much more with proper funding to allow us to put sole focus on our business. We've worked with a lot of great customers in that time who love our menus and the quality of our food, although, we know we can provide better quality when not buffet-style and more involved menus by opening a restaurant. We have been building a strong fan base and know we would be able to reach more customers as well as have return customers, with a permanent space.
We are looking for a space around 2,000-3,000 square feet including a full bar and seating with an upscale and cozy environment. We are searching for a property for lease in an up-and-coming area of Milwaukee with middle to high income clientele nearby to create a spot that both locals will return to, and new customers will travel to for our interesting menu options.
Our funding will go towards rental of a space, renovation, purchase of equipment, starting staffing costs, licensing, and marketing.
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