Crafty Q BBQ LLC. is a pre start up organic, culinary inspired, nutritionally focused, fast casual BBQ restaurant.

The menu offers variety while cross utilizing products to minimize food inventory and waste. 

The passion to teach young chefs the principles of cooking and provide a healthier “comfort food” environment for our guests is the core of Crafty Q all natural BBQ’s purpose.  

 

 

Crafty Q provides a nutritionally responsible culinary experience served with authentic and engaging hospitality.  We provide our staff with skills training, support and interactive advancement leading to long term tenures.  We work with neighborhood organizations and food banks to help serve our community and reduce food waste. 

Our work principles are:

Integrity, Respect, Accountability and Recognition.

 

Crafty Q is known for “Great BBQ that’s quick and clean” 

We have developed chefs, managers and industry leaders; Most are still a part of Crafty Q BBQ

Restaurants across the country are helping eradicate food insecurity through zero waste initiatives

 

Goals are accomplished through: 

Operational excellence and execution

Clear and active accountability and recognition

Checks and balances in place for all operational and financial processes
Growth strategy that's focused on fresh engagement

 

We combine the BBQ styles of Memphis and Kansas City using organic ingredients.  All menu items are prepared in house by our chefs.  We allow time to slowly merge the flavors throughout the preparation and cooking process.  Our fast casual business model allows us to maximize sales during peak hours and reduce the labor cost of servers and bartenders.

 

Guests will be able to view the menu panel in the front window or pick up a tri fold paper menu at the entrance. Upon entry guests will be greeted and directed to the self service kiosks or cashier service at the counter.  During peak the greeter will be able to take orders using a tablet to minimize wait times. Once guests have placed their order, they will move forward to the end of the counter for pick up. Delivery drivers and order pick up guests will use the stanchioned off lane labeled “Guest & Driver Pick up” for quick entry and exiting.

The dining area is in the center and railed off with 4 access points.  Two wood picnic tables sit side by side closest to the exit.  The remaining seats are wood toned  2 tops with high backed chairs.

 

Tresslyn Brown, the owner and Executive Chef has over 35 years of experience managing all aspects of the business.  We will hire and train prep cooks to prepare the recipes to standard, complete prep to par and execute orders during service.  We will hire 3 full and 2PT authentic guest service professionals to engage and educate guests.  We will hire an expeditor to manage meal packaging, delivery service and guest service related activities.  Long term we will have 1 to 2  “chefs in training” rotating through every quarter.

We will integrate DoorDash, Uber Eats, Grubhub and Meal Pal for delivery services and brand awareness.

 

We are sourcing locations that will allow us to engage our target market in high visibility areas such as:

·         767 9th avenue(between 51st and 52nd) 

·         70 7th avenue(at 14th street)

 

Our target customers:

·         Business sector who enjoy quick, good tasting  familiar food 

·         Local residents who love of good food, are careful in their food choices and like convenience

·         Families who are looking for healthy alternatives to their children’s favorite foods and kid friendly environment.

·         Tourists who are looking for a quick bite with self seating

 

They are interested in:

·         Great tasting quality food

·         Food sourcing

·         Nutritional information on foods they consume

·         Speed/convenience

·         Simple/familiar foods 

 

Direct Competition -Mighty Quinn’s BBQ and Dinosaur BBQ

Other Competition – Dallas BBQ, Virgil’s BBQ

 

Mighty Quinn’s represents direct competition.   The focus on slow smoked

They show the opportunity for success in creating a replicable BBQ business model.

The have locations across multiple states and have international expansion plans in the works.

Using the commissary kitchen business model labor savings are significantly lowered as additional locations are opened.  They currently have 14 locations across NY, NJ and Florida as well as two confirmed locations in Maryland.  

They seek to be the Shake Shack of BBQ

 

Dinosaur BBQ also focuses on prepared in house, slow cooking/smoking.  Their niche is full service music venue style business as they epland. They still have quick service venues primarily in upstate NY.  They do have one location in Harlem and one in Brooklyn with a total of 6 locations

 

Dallas BBQ’s   offers a full service restaurant business model.   They offer traditional BBQ fare with an extensive side and seafood menu.  They have locations across 4 of the five boroughs for a total of 11 restaurants.   Their prices and cocktail list continue to drive their brand.

 

Crafty Q’s niche is:

·         All organic food items. 

·         Culinary roots with nutritional focus

·         Family Backyard BBQ feel

·         Quick service menu maximizes peak sales hours and reduces labor costs

·         Cross utilization of product leading to lower overall food cost 
·         Optimal efficiencies across the operation

 

Consumers today want to know where their food products are sourced and the nutritional information of every menu items.

90% of our menu item ingredients are organic. There is a measurable difference in the after meal fatigue that is diminished with cleaner eating.  Having all of our menu items made in house instead of being pre processed will add to our all natural branding(No frozen fries here!)

We will have product label information available in a binder at the register.  When financially feasible we will post calorie counts for all menu items.
The flavors will keep them coming back.  The perception of organic food not tasting good can only be broken by getting the product into the customers hands.

 

Most BBQ today speaks of  “smoked.”  Crafty Q is about the rub and the slow merging of the meat and the sauce for a completely different flavor profile and BBQ experience.  We have many vegetarian and gluten free options that taste amazing. 

Our limited menu offers variety yet our approach minimizes the number of sku’s to inventory and order.  Multiple products are cross utilized leading to less product waste and shrinkage.

 That simplicity leads to an easy to replicate business model.  The production model will allow us to serve our guests quickly while our focus on nutrition, product sourcing and culinary excellence will set us apart.

Our marketing program will be multi-tiered with promotions in-house, through direct marketing as well as social media.

Organic BBQ that tastes amazing will be our core marketing campaign.

“It’s in the Sauce” will be our secondary marketing campaign.

Most BBQ restaurant focus on the smoking of the meats.  At Crafty Q we will highlight marinating our meats for at least 12 hrs before we chargrill them over an open flame and slow cook them in our Crafty BBQ sauce.

 

UI/UX designer Diego Valencia and his team will be setting up and maintaining our website, Facebook, Instagram and LinkedIn pages. They will create marketing materials, manage user engagement as well as maintain and update content through the first 2 months of business. 

We will ramp up our marketing efforts in the areas we generate the greatest returns and restructure advertising to eliminate low level returns.

SEO key words  "BBQ"  “Organic” “Sauce” "Clean" "Family" "Quick"

Our primary menu will be a vinyl attachment to the window in the vestibule.  Guests will be able to review the menu from outside at all times.  This placement will allow guests to view the menu before reaching the register for a quicker ordering process. We will also have a wall menu closer to the register area.  Mini accordion style “to go” menus in the vestibule will also be available before the self serve kiosks.  It will include a statement to our all natural and nutritional mission. We will transition fully to QR menus on the back of our business card to minimize cost. 

We will have catering menus available at the pick-up counter and on tables throughout the dining room.

The walls will be bright wood paneling  with pictures of family BBQ’s, new and old throughout the restaurant. 

We will have a section of the dining room wall highlighting our vendors.  Joyce Farms, North American Meats & More, Hudson Valley Farms and Creekside Meadows are some of the vendors we are currently sourcing.  We will have framed pictures on the dining room wall as well as information on the farms .

A board by the restrooms titled “Neighborhood News”  will list upcoming events at Crafty Q as well as community events that guests post. 

 

·         Grand Opening banner listing our opening date at least 3 weeks prior.

·         Active menu distribution to pedestrians 2 weeks prior to opening

·         Distribute one week prior to opening one hundred 10% off coupons to guests to be redeemed between 6pm and 9pm opening night.  We will market this promotion as Neighborhood Night and offer on Tuesday evenings every week

·         Sampling products to pedestrians 3 days prior to opening

·         Ongoing efforts will include dropping off samples and coupons to local offices and businesses. This will give us the opportunity to explain our catering and delivery services and provide menus.

PRE-OPENING

30 days – coming soon teasers

2 weeks – sampling/menu distribution

Friends and Family  

2 days prior to opening we will invite friends and family to act as guests.  This will allow the team to work on execution and get a feel for the flow of the line.

 

GRAND OPENING

Count down banner posted 1 week before grand opening

Banner advertises giveaways for first 20 guests

 

ONGOING

Family Night

Buy 1 Adult meal get a kid’s meal ½ off

Neighborhood night – Tuesday after Memorial Day 6p-9p ( show ID – create map)

 

Special of the day/ combo of the week

Bundled daily or weekly deal with no substitutions(Short Rib/Coleslaw/drink – cannot change meat or side) – Encourage guest to enter the Daily Combo for You Contest.

·         Guest submits their request for the daily/weekly combo

·         If their request is selected we will run that combo for a week. They will win Free lunch the first day and 15% off rest of week

(must fill out entire questionnaire or entry will be void and null)

BBQ family Photo contest

Pick the Potato salad contest – 1st or 2nd week of Nov.

Gift cards

QR code for Menu on back of business cards(catering menu as well)

Print(sticker) reheating instructions

 
                                                        Menu

                                                                      Mains 

1/3 lb beef short ribs seared then           Dijon crusted Brisket

Marinated in our signature sauce            slow roasted and sliced                     

1/3 lb Pork Ribs slow roasted for              ¼ of an oven roasted chicken

“fall off the bone” tenderness                      In our signature sauce                      

Braised strips of brisket marinated         Strands of lean pork tossed in

and served on a potato roll                           Our signature sauce on a Potato roll 

Hand pulled chicken steeped in                 All natural sweet sausage grilled

sauce and served on a potato roll              and topped with pepper and onions

 

                          Served with cornbread and choice of Potato Wedges or 

                    Mashed sweet potatoes and drink(sub kid’s pork rib for $1 extra)

                                 (Served with Basmati Rice or Orzo)

                                      Crafty “V” Bowl - $11.95

              Fresh plum tomatoes, Broccoli and red onions tossed with 

                         shaved carrots and balsamic viniagrette

                                  Portobello Bowl - $12.95

          Balsamic glazed Portobello mushrooms with sauteed spinach and

                                      plum tomatoes in a siracha broth

                                       Chicken Bowl – $12.95

               Marinated chicken with roasted apples and plum tomatoes 

                                           tossed in teriyaki broth

Truffle Mac & Cheese - $7.95                    Spinach Au Gratin - $6.95

Elbow macaroni tossed with                       Baby spinach sautéed with

Truffle, cheddar and swiss cheese            Garlic and white wine. Layered

Sauce. Topped and baked with                    with panko and parmesan

panko and Parmesan mix

 

Sweet potatoes mashed with                     Fresh Collard greens simmered low

cinnamon and Crafty’s                                   And slow w/seasoned turkey

signature sweetener                                    

Hand cut potato wedges tossed               cabbage and carrots tossed

In Crafty coating and baked to                   in our “mayo-free” dressing     

Golden brown                                    

sweet ears of corn roasted                         Fresh Northern beans simmered

with garlic butter                                              low in Crafty BBQ sauce

                                            Corn Bread - $2.95

                                     (add honey butter for $1)

                                                 Crafty Treats                

                                             Apple Tart - $6.50

                                       Sweet Potato Tart - $6.50

                                     Topped with candied pecans

                                     Chocolate Indulgence - $7.50

                                    cake and a layer of chocolate ganache                      

           Gluten free – meats, sweet potatoes, Corn, collards, slaw

       Vegetarian – V Bowl, Portobello bowl, Truffle mac, Spin au gratin. slaw

                                          Vegan – BBQ Baked Beans

                       

                                            Beverages

 

                       Hours of Operation –M-TH -11a-10p

                            Friday & Saturday -11a-11p

                                    Sunday -11a-8p
                                                                                                                                      

                                                                                                                                                  EXPERIENCE

District Manager
Nimbus Kitchen
New York, NY
September 2023- February 2024
 

·     Transform facilities to Nimbus standards after acquisition

·     Create new vendor contacts and set up service for utilities and sanitation

·     Set up cameras and security systems

·     Procure equipment; Coordinate delivery and installation

·     Client Orientations and ongoing support

·     Manage facility maintenance for hoods, fire suppression, grease trap, HVAC, plumbing and refrigeration

·     Create SOP’s for Nimbus training manual

·     Conduct interviews, create schedules and cleaning checklists

·     HR and Team management

·     Kitchen equipment layout and installation, P.O.S installation and menu building

·     Interview, hire and train AGM’s, Team leads and team members

·     Conduct group orientations with teams of 10-15 per session

·     Provide ongoing operational support

·     Authored cash handling S.O.P., quarterly member newsletters and Brand Ambassador job description

·     Sourcing and onboarding vendors into Service Channel and ResQ

·     Schedule preventative maintenance visits and create in house checklists

·     Resolve emergency repairs and manage invoices

·     Create and schedule facility audits

·     Manage KPI’s, guest experience and drive sales initiatives

·     Coach unit managers to meet food sanitation and respectful workplace standards

·     Communicate with Owners, CEO’s, HR, Marketing, Accounts payable and Operations teams to plan, execute and resolve issues

·     Conflict Resolution

·     Conduct reviews, create development plans and team building incentives

·     Build and manage scheduling and labor costs

·     Worked with client to plan and execute events up to 500 guests

·     Direct teams of 20+ to set up and break down buffet, beverage, and full service sit down events

·     Accepted invitation from NBC to provide food and beverage service to the cast and crew of SNL for 2 seasons.

·     Positional work as bartender and sanitation lead as needed

·     Work with venue owners to manage inventory of alcohol, catering supplies and rentals

·     Managed FOH and BOH teams with 2 AGM’s in a 2 story,100 seat restaurant offering a bakery, café beverage station, soft serve yogurt station and open kitchen

·      Managed execution of daily catering events from 25-750 guests

·     Exceeded sales over prior year for 3 consecutive quarters by 50%

·     Coached and developed 3 AGM’s for their own location, 2 shift supervisors to AGM and 3 team members to shift supervisor

·     Menu R&D, sourcing vendors, recruiting, hiring, training

·     Creating food cost calculation worksheet, prep and inventory sheets, order guides, recipe binder, operational checklists,  training manuals, disciplinary and review forms

·     Coordinated off premise catering events including rooftop BBQ for 500 guests

·     Built sales incrementally to 100+ transactions per hour during peak

·     Worked with GM to maintain daily operations of the busiest Belgian influenced bakery café in Manhattan.

·     Trained and deployed wait, kitchen and counter staff to effectively meet guest needs

·     Set measurable goals for staff, provided feedback and ongoing customer service training

·     Led management and associate training plan and development

·     Maintained production by establishing pars for ordering, prep, inventory and cost controls

·     Conducted team meeting and produced biweekly newsletter

·     Plan and coordinate with regional catering director to achieve goals

·     Worked part time around my Starbucks schedule in Downtown Redmond

·     Received Employee of the Month 90 days after hire

·     Worked 4-6 table sections where each server was responsible for the full serving duties for each table

·     Scheduling, ordering, inventory, promotional planning, maximizing sales opportunities through efficient execution

·     Led staffing initiative for the 10 stores in the district by holding weekly open interviews, hiring, training and promoting candidates

·     Maintained controllable contribution of 30% over budget for 8 consecutive quarters

·     All aspects of operating a restaurant/bakery Café in Midtown Manhattan

·     Calculation of daily sales, food and labor cost as well as forecasting and budgeting

·     Ordering, inventory management cash reconciliation and deposits

·     Trained and developed team of 7 to utilize inhouse promotions to drive sales and provide the highest level of guest service

·     Managed kitchen operations for a 100 seat restaurant for lunch, brunch and dinner service

·     Managed food and labor costs

·     Implemented and trained a staff of 12  on procedures to prep menu items, execute orders and maintain DOH standards

·     Placed orders, received, stocked stations, interviewed, hired kitchen staff

·     Implemented checklists to effectively maintain 30% food cost

·     Managed execution of daily menu items to par

·     Managed cleanliness and DOH compliance

·     Planned, staffed and prepared banquets for up to 3,500 guests

·     Managed food court staff including training of food utilization, procedures of preparation and guest service

·     Created cycle menus for Italian food pavilion

·     Increased and maintained a steady dinner clientele with consistent, quality menu offerings, diverse specials and eye appealing plate presentations

·     Maintained all food stations: grill, saute, broiler and expeditor independently

·     Trained waitstaff on menu items, suggestive selling and timing

·     Responsible for working all stations in this fine dining restaurant and event hall

·     Meet with clients to discuss event details

·     Responsible for planning and executing events for up to 500 guests

·     Manage kitchen and waitstaff as well as temporary staff

·     Promoted from line cook up to head chef within 1 year

·     Prepare all menu items from scratch

·     Trained staff of 6 to prep and execute orders to time, taste and presentation standards

·     Coordinated prep and packing lists for off premise catering orders

·     Coordinated catering events in 2 second floor dining rooms while serving dinner guest on the main level

·     Responsible for butchering meats, baking breads, preparing soups, sauces, dressings and desserts

 

·     Worked from prep cook to Sous Chef at fine dining restaurant in downtown Oneonta 

·     Learned butchering, soup preparation, beef and chicken stocks

·     Built knife skills

·     Worked in the delegates dining room learning about kitchen operations

·     Began building knife skills, learned garde manger

·     Worked carving and saute stations at buffet table

AAS in Culinary Arts 1988

Captain of HS and College Basketball, Softball and Soccer teams

Volunteered for Boomer Esiason Cerebral Palsy Foundation,

Aids Walk, Locked up for MD

  Accounting & Budgeting
·     Proficient with POS systems 
·     Excellent interpersonal and communication skills
·     Recruiting, Team building, Development  
·     DOH/Permitting 
·     Kitchen Management 
·     Catering Execution 
·     High Energy/ Hospitality First attitude