The Moran Square Diner

The Moran Square Diner was built in 1939 by The Worcester Lunch Car Company in 1939 and remained open until its' closure in 2018. Brittany and Adam Willoughby, Fitchburg locals, aim to re-open the famous diner this fall. By investing in The Moran Square Diner, you will help bring back a beloved local restaurant to the city of Fitchburg.

• Equipment: $18,000
• Renovations: $10,000
• Tableware: $10,200
• Working Cpaital: $8,800
• Mainvest Compensation: $3,000

Adam O'Neil Willoughby
Chef Owner
Adam’s passion for cooking stemmed from his grandmother’s “spaghetti sauce” a staple meal served every Wednesday in her house. He began working in kitchens at the age of 17 as a prep cook/dishwasher at The Highlands Nursing home in Fitchburg, MA. After graduating fromThe University of Massachusetts Dartmouth with a degree in Music in 2010, he started as a line cook at Palace Pizza in Dartmouth, MA for three years. After a move to Everett MA he was made a chef de partie at The Beat Hotel in Cambridge, MA. Finding inspiration in Dan Barber’s “The Third Plate”, Adam started working as a line cook at Woods Hill Table in West Concord, MA serving local, organic, and sustainable food. In the spring of 2019 he left for 3 months to work in the Kitchen at Giulia in Cambridge to pursue a passion for pasta, before returning to Woods Hill to eventually be made a Sous Chef, under the mentorship of Chef de Cuisine Matt Kenah.

Brittany Rose Careau
Chef Owner
Brittany’s love of food stems from her family. At family functions they always joke that everything they do revolves around food. She’s been working in the food industry for over 10 years, ever since her first job in high school where she worked at a local Friendly’s. Here she was introduced to the many different tasks and roles within a restaurant. Since then she’s worked numerous front and back of house positions as well as managerial roles. Her love for nutrition and health blossomed in college when she realized the importance of nourishing oneself. She took a nutrition class at Fitchburg State University furthering her education and began to spend her days looking up and creating new recipes. After discovering that she had a wheat intolerance she focused on learning how to make gluten-free recipes delicious. Most recently she worked at the farm-to-table restaurant Woods Hill Table in West Concord, MA as Garde Manger. At Woods Hill she crafted local, organic, and sustainable cold plates. She learned the inner workings of a kitchen managing tickets, prepping ingredients for service, and working with the line as a team. Last summer and fall she worked on a farm at The Farm at Walden Woods, a non-profit owned by the Thoreau Society. This job taught her a lot about the care and work that goes into growing and harvesting food and the importance of honoring each ingredient. She not only worked in the fields but also helped to manage the farmstand working directly with the public and educating them on how to work with specific ingredients. She graduated from Massachusetts College of Art and Design with a BFA in photography and channels her creativity through creating new dishes and flavors and photographing them.

If you invest $100, the business agrees to share a portion of their revenue until you have been repaid $160. They will owe you this amount by 1/1/2027, regardless of revenue.