Mise

The most successful ventures that operate in an industry that traditionally has thin margins are those in which systems for accountability and culture are established and reviewed consistently, by working with our clients in the initial critical moments and beyond. We can raise the bar for success! We feel the only way to do this is by demonstrating a template for success. This will be done by opening a cafe and a catering company to demonstrate our ability to foresee trends, plan, and execute.

We will launch a multi-pronged approach to the Food service industry by establishing a baseline of revenue with a unique approach to product development in the QSR sector, while applying a personalized and tailored experience in the corporate catering and wedding sector. We will apply the same level of detail and execution and variety of flavor profiles of a traditional full service restaurant. For our consulting customers, we are looking to offer them an all-encompassing service to act as their "contractor" and guide them through the process of establishing and maintaining their concept and brand.

• Space Build-out: $40,000
• Equipment: $15,000
• Operating Capital: $29,600
• Mainvest Compensation: $5,400

Brandon Johnson
Owner
As a classically trained chef of Le Cordon Bleu, Brandon Johnson has spent over 15 years delighting clients with a unique and unforgettable dining experience. During his tenure in the industry, he has watched food and catering establishments turn their eyes toward their bottom line, focusing more on revenue than the service being provided. His desire to make it "about the food" again is what lead him to start this business.

If you invest $100, the business agrees to share a portion of their revenue until you have been repaid $200. They will owe you this amount by 1/1/2026, regardless of revenue.