Independent Chef Partner

Seeking culinary independents Personal Chefs Private Chefs Wedding Chefs Event Chefs Caterers Executive Chefs Sous Chefs Food Truck Operators anyone interested in having a full restaurant to operate out of on their down nights and build their brand.

Client: Geshmak Inc.

Location: Washington (Duvall/Seattle/Tacoma)

Vedasoft is seeking independent Chefs caterers and culinary professionals to join Geshmaks network. Geshmak recently featured in Yahoo! Finance (see link below) is shaking up the Food & Beverage industry with their unique Restaurant Space Sharing model. Geshmak partners with restaurants to help them monetize their downtime by pairing them with Chefs whose off-days align with their closed hours. Unlike other models that facilitate 1-off popups or single-sitting popups Geshmak fosters ongoing recurring popups or residencies. Its basically your restaurant that night every week. This creates a steady and reliable added revenue stream for restaurant owners while creating a platform for independent Chefs to build (or scale) their brand without the barriers to entry that come with opening your own restaurant. Its a chance to bring your culinary vision to life and run your own show that one night each week. Your team. Your menu. Your prices. Your name on the sign out front. Your restaurant. Your time to shine.

The Opportunity:

Your own restaurant space on a weekly basis allowing you to build a following and your brand

Be a restaurateur on a part-time basis without any of the costs burdens or commitments

You have full access to the kitchen as well as the FOH its up to you how many guests show up

Complete control over menu pricing serving times; you bring your own staff and your own food

Shared revenue model entitles you to 10% of liquor revenue (which is handled by the restaurant)

How It Works

Geshmak partners with restaurants that are closed during standard operating business hours (Monday nights Tuesday nights Wednesday nights even Sunday nights or weekend brunch hours)

They identify a Chef who is typically slow on that night and interested in committing to taking over the restaurant space every week on that night. They would pair the restaurant also with someone who fits their vibe has a relatively similar price-point and most importantly brings a different culinary style than the restaurant serves typically to attract a new stream of customers as well as invigorate their regulars excited to try something different at their favorite restaurant space.

The restaurant has one of its employees handle liquor sales for legal and liability purposes. Revenue is shared in this model in that the restaurant gets 10% of the food sales while the Chef gets 10% of alcohol sales (with Geshmak taking 10% as well which can be canceled out by an 11% price increase on your original menu pricing). It essentially results in getting your own restaurant with zero overhead.

Geshmak issues both the Chef and the restaurant with separate pre-programmed (with the food menu on one and the bar menu on the other) and all sales are tracked through the system. Funds are distributed within 48 to 72 hours after the restaurant approves of the restaurants condition post-shift

Both Geshmak and the restaurant work with the Chef to help market and promote the kickoff event but the ultimate onus falls on the Chef to make sure their night is a success. If nobody knows youre there youre going to have a lot of food youre stuck with and you will have wasted your time.

As one Silicon Valley investor put it this is the democratization of restaurant ownership.

Requirements:

MUST HAVE

-Experience designing your own menu

-Resources to source your own food order and assemble a staff as-needed

-Ability to assemble a staff as needed to facilitate both food preparation and service to tables

-Have either a private following a strong reputation or a large social media following to drive business to your events (at least to start the idea being that you build momentum every week from there)

-Be willing to reach out to your network of previous guests you may have served or your own personal network to ensure a healthy kickoff to build on

NICE TO HAVE

-Have a network or a following (or have the marketing or self-promotion skills) that could potentially get a full turn (double the capacity) each night (if not more even).

-Possess a very unique culinary style specialization that likely is not well-represented in the community and would attract a new stream of diners

Locations:

Currently have a presence in: Seattle Tacoma DC-Metro SWFL Portland Boston

We are partnering with new restaurants almost every day and have Reps in over 30 states so just reach out and we can likely find you a match in your area.

Interested

Are Mondays a dead night for you usually Is Tuesday your slow night Are you looking for a consistent and steady restaurant to call your own on Sunday nights Are you interested in having your own space to do brunch on the weekends

Apply via Dice or email your details and availability to:

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