Chez Casa

Chez Casa

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Categories
Food & Bev
Min Investment
$100
Location
Salem, MA
Offering Date
November 12, 2018
Target Raise
$20.00K-$30.00K

Company Description

WHY CHEZ CASA?

Chez Casa will be owned and operated by Waterview Hospitality LLC, a Boston based limited liability corporation managed by Keenan Langlois, a resident of Chelsea, Ma. Keenan is a graduate of The Culinary Institute of America and a lifelong devotee in the hospitality industry.

Aside from international kitchen training, Langlois has worked for multiple award winning restaurant organizations and has been instrumental in the opening and operating of several restaurant concepts in the Boston area.

Chez Casa is a full service upscale casual concept focusing on multiple, but limited cuisines in a quick serve and take away setting. The menu is inspired by European cooking traditions with a touch of the Central and Southern Americas including a selection of prepared foods such as fresh pastas, sauces and accoutrements.

The daytime cafe menu is centered around coffee, fresh juices and healthy blended drinks along with lunch fare. Also available are prepared foods such as roasted chicken or vegetable lasagna, sauces and spreads available for carry out.

MARKET ANALYSIS

Continued growth and education of the populace presents new opportunities to provide hospitality in Salem. The influx of residents and the culinary education of these new peoples presents the need for new options in dining and hospitality experiences. Chez Casa provides a different environment born from my personal trials, travel and education that culminates with my favorite parts of these experiences.

Pre existing local competition comes from small cafes, and casual restaurants where singular orientations prevail. Where Chez Casa differentiates is in providing a confluence of refreshingly different cuisines and senses in one house.

BUSINESS MODEL

Chez Casa will offer made to order products such as sandwiches, salads and hot items. We will also create pre made items and meals for takeaway and partial in-home assembly. All items will be made at Chez Casa where applicable. Particular items will include fresh pastas, unique bottled sauces and sides, baked goods and fully prepared meals easy to travel and reheat.

Use of Proceeds

  • Construction: $13,200
  • Cost of Equipment : $5,000
  • Other Costs of the Offering (e.g., legal and accounting fees): $10,000
  • Compensation to MainVest: $1,800

Management Team / Advisory Board Bios

Keenan Langlois
Chef/Owner
Keenan Langlois grew up on Martha’s Vineyard where he learned his love of food and cooking from his parents. He started working in the restaurant industry when he was 13 and went on to work, travel, eat and explore before heading to the Culinary Institute of America (CIA) in New York. While there, he landed an internship under Nancy Oakes, a James Beard award winner, at Boulevard in San Francisco. He later returned to the CIA to graduate with honors.

Langlois later moved to Boston where he proceeded to gain invaluable experience in a range of kitchens and cuisines. Working with Gordon Hamersley at Hamersley's Bistro provided him the opportunity to cook at the Michelin 3-star restaurant Les Jardin des Sens in Montpellier, France. Langlois went on to work with Michael Leviton at Lumière, where he learned the discipline it takes to become a well-rounded cook. He then moved over to the South End’s beloved Nightingale where he practiced making breads and pastries on a daily basis. Under the tutelage of Chefs Rob Jean and Jamie Mammano at Sorellina, Langlois developed an appreciation for the art of refined Italian cuisine. His love of all things French led him to The Aquitaine Group where he helped Gaslight Brasserie gain numerous awards and acknowledgement before reigniting the menu at the South End’s beloved Union Bar and Grille. In 2014, he joined the team at The Sinclair as Executive Chef. In the February of 2017 Langlois opened Publico Street Bistro producing a multinational menu influenced by Langlois travels and tastes. Recently Langlois has helped the owners of Superfine Foods open another location in Marblehead. He has worked as a private in home chef and started the acclaimed Dragon Pizza in Somerville.

Along the way, Langlois has traveled extensively, from a 10,000 mile trek across the US, to sojourns across Europe, to a journey through Istanbul. His travels, along with his education at the CIA, his work under award-winning chefs, and his experience helming kitchens across Boston and gaining his own awards have helped him develop his own singular style based on perfected techniques and a love for showcasing the freshest local ingredients. Whether he's based in Boston or on the other side of the world, his philosophy remains the same: “Simple food cooked perfectly never goes out of style.”
Amount Raised : $20,900
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