CROOKED FOOT BREWERY AND FARM RESTAURANT Allentown, Pennsylvania An upstart craft brewery to be part of our farm-to-table restaurant Summary We know that farm-to-table is an all the buzz right now, but we want to offer the Lehigh Valley a new spin to this concept. Introducing Crooked Foot Craft Brewery and Scratch Farm Pub. Our concept is to open a world class farm restaurant, on a farm, with a brewery, and an education center, so that we cannot just serve great local food and beer, but teach the public how to do it, and maybe change behavior, at the same time. We know that the Lehigh Valley could use another craft brewery, so we are taking our talents public. Chef Michael Bren fleck, Ryan Sabo, and Seth and Tara Kelsey bring you incredible food, service, and craft brews worthy of funding. Our food uses only local ingredients and, in the future, ingredients from our farm. Our beers use the highest quality ingredients, clever themes and humorous labels. Mike's food can compete with the best-of-the-best, so it is time we offered you the chance to get in on the ground floor of a project not only ecologically minded, but socially conscious. We want our beer to follow the theme of our restaurant, which is "All things, from Scratch!" The beer will be made on premises, and offered at the bar to our clients. We already brew four varieties: Queen T. Hefeweizen, Attucks Black IPA, Ensor’s Double Vision Belgian Double, and Pennsyltucky Vanilla Bourbon Stout, and it was a hit at our most recent Pop-Up Dinner, held March 22 and 23, 2013 in Alburtis, PA. Look for other unique varieties, such as: 3rd. Party Pork Barrel Bacon Ale! Location We don't have a location, but we want to stay local in the Lehigh Valley. We are in seeking of a location that will allow us to farm and brew on premises. Preferably rural, but easily accessible. We would start in an urban location, if the above is simply not available. Menu All ingredients are local, and intended to be raised on our farm. These are just samples of our creativity and knowledge of local ingredients. BAR MENU Chicken and Waffles, Maple Creme Fraiche, Hot Sauce Venison Sliders, Brioche, Pickled Cucumbers, Bacon Marmalade Vegetarian Chili, Pearl Barley, Sweet Corn, Smoked Habanero Fish and Chips, Mixed Greens, Cider Vinaigrette Barbeque Spare Ribs, Butternut Mac and Cheese, Brussels sprouts Black Walnut Blondie, Poached Cherries, Goat Cheese Ice Cream DINNER MENU SAMPLES
Duck Confit, Baby Arugula, Pickeled Salsify, Diced Apple, Sunflower Seeds, Corn Meal Crouton, and Apple Cider Vinaigrette, paired with Queen T. Hefeweizen. Crook Neck Squash Soup, Sautéed parsnips, Maple Country Sausage, Pepita Pesto, Chili Oil, paired with Attucks Black IPA. Braised Lamb Shank, Potato Gnocchi, Sautéed Local Royal Trumpet and Oyster Mushrooms, Black Walnut Cream Sauce, paired with Ensor’s Double Vision Belgian Double. Bourbon Soaked Molasses Cake, Almond Crust, Bacon Ice Cream, paired with Pennsyltucky Vanilla Bourbon Stout Atmosphere Our interior will be mostly local wood tables and chairs, as we will work with a local arborist and sawyer to mill to our specs. We will cover the tables in laminated galvanized steel, have a roaring working fireplace, belt driven sailing fans, and preferably an additional greenhouse dining room where our herbs and vegetables will grow right around you. Our kitchen will be open, so you can see the action. The dining room would be lit by wax candles and gas lighting. We want to grow our hops on premises, as well, and include the vines in an outdoor nature walk, with plaques that educate about not just brewing, but about our food system. This is aspect is to be installed so that we can invite school aged children to our facility so that we may teach them a healthier way to live. Marketing Strategy Our marketing strategy has been to host Scratch Pop-Up. Dinners to help gain a core group of followers. We have over 100 people on our list who like our concept, and 60 of whom have dined at our events. We also will use direct mailings in year one, and then radio, print, TV, and internet marketing in the following years. Financial Plan Our strategy is to raise enough money to open a restaurant. This restaurant will serve as our proving grounds, and help us earn the money we need to move to phase 2, which is locate a participating farm. We think it is reasonable to raise $50,000 from food start (although we are asking for more), which will be enough to find a lease-to-own property, to purchase the brewing equipment, inventory, and for staffing needs. Once up an running, our gross sales in year one should generate $500,000, with a jump to about $700,000 in year two, and over a million in year three. We can achieve this using a four-fold sales plan: On site a la carte food and beer sales, off site catering, beer distribution, and culinary/farming classes. We feel our profit margins will fall just under 10% in years one and two, jumping above 10% in year three, and then will skyrocket once we purchase a farm, and use our products in the restaurant, cutting out the middle man. Visit here for Start Up Brewery Financing