Table 606 New American Restaurant

I am opening an upscale casual restaurant focusing on local ingredients with a New American cuisine approach. The restaurant's purpose is to provide quality, sustainable, and local meals, prepared from scratch, and unique in taste.   A strong emphasis will be on service, ensuring our guests an above and beyond experience. The name that we are choosing is Table 606 and is 2500 square feet that was built in 1900 and was renovated in 2015.  We will be open lunch and dinner Tuesday-Saturday, and brunch on Sundays.  The location Is in the historic district of Savannah in an area called the East Victorian District.  The restaurant is already  furnished with distressed wood tables throughout the restaurant, as well as an enclosed patio, and an area for outdoor al fresco dining.  With our New American cuisine focusing on farm to table ingredients, the distressed wood farm tables just reaffirms our farm to table concept, providing an inviting look without the stuffiness.  Across the street, is a AAA Four Diamond Hotel called The Mansion On Forsyth Park (which I was the opening Executive Sous Chef there), and across the street from the hotel is Forsyth Park, where there is a ton of foot traffic.  In addition to that, there are 3 Savannah College of Art and Design properties.  Between these 3 high visible geographical areas,  I plan to  use those customers in addition to the multitude of tourists, in supporting my business.

In regards to my credentials, I have been in the food and beverage hospitality for over 25 years, working in restaurants and hotels from casual settings to white table cloth/fine dining restaurants.  I am a hands-on working chef.  Of the 25+years, I have served in the Executive Role for 10 years.  I have opened 4 restaurants in my career, and have served as a corporate chef for a local restaurant group in Atlanta for about 6years.  My business partner/Pastry Chef has been developing breads and desserts for 8 years.  I plan on hiring a Sous Chef that has some experience but can mold into someone that can oversee the operation, as well as a front of the house manager to oversee service.