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Security Type
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Revenue Sharing
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Categories
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Hospitality
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Min Investment
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$100
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Offering Date
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March 25, 2021
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Expected Close Date
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May 26, 2021
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Target Raise
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$50.00K-$100.00K
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Security Price
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$1
Company Description
BEAU Eatery offers a wide array of high-quality food that includes fresh, hearty dishes with moderate pricing in a casual atmosphere. The primary focus of BEAU Eatery is to serve food with ingredients that are clean and locally sourced and that fuel and invigorate the changing lifestyle of the growing community.
Key Deal Facts
BEAU Eatery's menu will feature a selection of traditionally inspired Southern cuisine
Because the restaurant aims to be inspired by the neighborhood artistry, BEAU Eatery will have murals to blend with the art and the known culture of the community.
Beyond the art, the neighborhood is fast becoming a center of creativity, an art district, a cultural center, a hub for galleries and a mixture and fusion of delightful cuisine and music.
Use of Proceeds
- Space Build Out: $94,000
- Mainvest Compensation: $6,000
Management Team / Advisory Board Bios
ILEANA ACOSTA, FOUNDER
Ileana Acosta has over 17 years of experience in the sales and marketing arena and is skilled in developing powerful brands across diverse platforms. One of the areas of strength is shifting market share and managing a successful team. Ileana does not only create strong relationship, but utilizes strategic sales techniques that consistently outperform the competitive set. She has a passion for cooking and exploring new foods but she additionally takes great pride in sharing her extraordinary food related skills with others. Besides teaching her 8-year-old daughter how to cook, her love for food has positioned her as a guest on the Food Network where she has worked alongside a celebrity chef.
VINCENT WALTON, FOUNDER
Vincent Walton is a leading professional that has demonstrated his entrepreneurial mindset and passion for food by successfully opening and operating six restaurants throughout the USA. Prior to opening restaurants, he served as a General Manager for three hotels and has played a significant role in overseeing all six restaurant outlets. Moreover, he has a deeply rooted understanding of the entire hospitality arena, which takes into account the importance of catering to consumers.
