Details About Poster
First & Last Name
(Sample Name) John Doe
Restaurant/Food Experiences
(Sample Info) I’ve spent the past 12 years working across multiple areas of the food industry, from full-service dining to high-volume quick-service operations. I started as a line cook in a busy downtown bistro and worked my way up to sous chef and later kitchen manager. I’ve managed kitchen teams of 5–20 staff, overseen menu development, implemented food cost controls, and coordinated supplier relationships. I’m comfortable handling everything from prep and plating to inventory management and quality assurance.
In recent years, I expanded into catering, coordinating corporate lunches and private events for up to 300 guests. This experience gave me deeper insight into pricing, logistics, and customer expectations. Having worked in dine-in, takeout, and event catering, I’ve developed a well-rounded understanding of operational challenges and opportunities in the food business.
In recent years, I expanded into catering, coordinating corporate lunches and private events for up to 300 guests. This experience gave me deeper insight into pricing, logistics, and customer expectations. Having worked in dine-in, takeout, and event catering, I’ve developed a well-rounded understanding of operational challenges and opportunities in the food business.
Business Experiences
(Sample Info) I’ve been involved in several small business ventures, including co-founding a meal-prep service in 2021 that grew to over 150 weekly subscribers. I handled supplier negotiations, packaging logistics, customer service, and social media marketing. Though I eventually exited the venture, the experience sharpened my understanding of business scalability, branding, and customer retention.
I’ve also consulted for two small café startups, helping with menu pricing, workflow optimization, and food safety compliance. These experiences gave me practical knowledge of budgeting, vendor selection, business planning, and early-stage growth strategies.
I’ve also consulted for two small café startups, helping with menu pricing, workflow optimization, and food safety compliance. These experiences gave me practical knowledge of budgeting, vendor selection, business planning, and early-stage growth strategies.
Job History
(Sample Info) Kitchen Manager – Urban Fork Bistro (2016–2021): Oversaw kitchen operations, ordering, training, scheduling, and food cost control.
Head of Catering – BrightDay Events (2021–2023): Led menu design, logistics, and event execution for corporate and private clients.
Operations Consultant – Two independent cafés (2023–2024): Helped with menu costing, staffing setup, and workflow improvements.
Restaurant Supervisor – Riverstone Grill (2013–2016): Assisted with front-of-house coordination, bar oversight, and customer service management.
Earlier in my career, I worked as a line cook, prep cook, and server, which gave me a full understanding of both kitchen and front-of-house operations.
Head of Catering – BrightDay Events (2021–2023): Led menu design, logistics, and event execution for corporate and private clients.
Operations Consultant – Two independent cafés (2023–2024): Helped with menu costing, staffing setup, and workflow improvements.
Restaurant Supervisor – Riverstone Grill (2013–2016): Assisted with front-of-house coordination, bar oversight, and customer service management.
Earlier in my career, I worked as a line cook, prep cook, and server, which gave me a full understanding of both kitchen and front-of-house operations.
Skills / Position (Bringing to the table)
(Sample Info) I bring a mix of culinary, operational, and business skills. I specialize in menu development, kitchen workflow optimization, supplier negotiation, and cost management. I’m experienced in hiring and training staff, developing SOPs, running inventory systems, and maintaining high food safety standards. I also have experience with branding, social media marketing, and building customer loyalty programs.
I’m comfortable taking on roles such as Operations Manager, Kitchen Director, or Co-Founder. I enjoy collaborating with partners, setting systems, and building a restaurant concept from the ground up. I thrive in fast-paced environments and love being hands-on, solving problems, and improving efficiency.
I’m comfortable taking on roles such as Operations Manager, Kitchen Director, or Co-Founder. I enjoy collaborating with partners, setting systems, and building a restaurant concept from the ground up. I thrive in fast-paced environments and love being hands-on, solving problems, and improving efficiency.
Available Minimum $CAD Contributions
$
85000
Minimum Hours Expected To Commit (Weekly)
40
Dealbreakers
I value professionalism, transparency, and long-term vision. My dealbreakers include partners who are disorganized, unreliable, or unclear about financial commitments. I avoid partnerships where responsibilities aren’t defined or communication is inconsistent. I expect honesty around finances, timelines, and expectations.
I also won’t join projects that cut corners on food safety, staffing ethics, or quality standards. Finally, I avoid partnerships focused only on “quick money” instead of building a sustainable business with a clear brand identity and loyal customers.
I also won’t join projects that cut corners on food safety, staffing ethics, or quality standards. Finally, I avoid partnerships focused only on “quick money” instead of building a sustainable business with a clear brand identity and loyal customers.
Posters Ideal Partner Requirements
Recommended Skillsets
(Sample Info)
Strong operational and organizational skills
Financial literacy: budgeting, cash flow, and cost control
Staff management, hiring, and training experience
Marketing, branding, or social media expertise
Problem-solving, adaptability, and ability to work in fast-paced environments
Knowledge of food safety, compliance, and hygiene standards
Strong operational and organizational skills
Financial literacy: budgeting, cash flow, and cost control
Staff management, hiring, and training experience
Marketing, branding, or social media expertise
Problem-solving, adaptability, and ability to work in fast-paced environments
Knowledge of food safety, compliance, and hygiene standards
Recommended Experiences
(Sample Info)
Prior experience in the restaurant or food industry (front-of-house, kitchen, or catering)
Experience managing or running a small business or food-related venture
Background in operations, finance, or logistics for hospitality businesses
Exposure to menu development, pricing, or supplier/vendor management
Previous experience with launching or scaling a food concept is a plus
Prior experience in the restaurant or food industry (front-of-house, kitchen, or catering)
Experience managing or running a small business or food-related venture
Background in operations, finance, or logistics for hospitality businesses
Exposure to menu development, pricing, or supplier/vendor management
Previous experience with launching or scaling a food concept is a plus
Ideal Position / Contributions
(Sample Info)
Co-Founder or Operations Partner
Take lead on specific areas like kitchen operations, marketing, or finance
Help shape the business vision and growth strategy
Collaborate on menu development and supplier relationships
Contribute time, expertise, and potentially capital to launch and scale
Co-Founder or Operations Partner
Take lead on specific areas like kitchen operations, marketing, or finance
Help shape the business vision and growth strategy
Collaborate on menu development and supplier relationships
Contribute time, expertise, and potentially capital to launch and scale
Minimum Expected Hours Commitment (weekly)
40
Required $CAD Contributions
$
85000
The Business Idea
Business Type
- Restaurant
- Fast Food
- Food Truck
- Catering
- Food Related Shop
- Grocery or Convenience Store
- Other Food Related Business
Business Operational Details
(Sample Info)
Concept: Full-service Indian restaurant with a focus on authentic regional dishes, modern presentation, and customizable spice levels.
Service Style: Dine-in, takeout, delivery, and catering for corporate events and private parties.
Location: Targeting a high-traffic urban area with a mix of office workers, families, and food enthusiasts.
Hours: Lunch and dinner service, 6–7 days per week, with potential weekend brunch offerings.
Team Structure: Kitchen led by Head Chef, supported by line cooks and prep staff; front-of-house managed by a floor manager and servers; marketing and operations support handled by co-founders/partners.
Suppliers: Local produce and spices, supplemented by specialty imported ingredients for authenticity.
Technology: POS system integrated with delivery platforms, online ordering, and inventory management software.
Concept: Full-service Indian restaurant with a focus on authentic regional dishes, modern presentation, and customizable spice levels.
Service Style: Dine-in, takeout, delivery, and catering for corporate events and private parties.
Location: Targeting a high-traffic urban area with a mix of office workers, families, and food enthusiasts.
Hours: Lunch and dinner service, 6–7 days per week, with potential weekend brunch offerings.
Team Structure: Kitchen led by Head Chef, supported by line cooks and prep staff; front-of-house managed by a floor manager and servers; marketing and operations support handled by co-founders/partners.
Suppliers: Local produce and spices, supplemented by specialty imported ingredients for authenticity.
Technology: POS system integrated with delivery platforms, online ordering, and inventory management software.
Minimum Total Project Funding Needed In $CAD
$
170000
Equity Split
51% / 49%
Short Term Goals
(Sample Info)
Finalize menu offerings and seasonal specials
Secure a suitable location and complete necessary permits and licenses
Hire and train a reliable kitchen and front-of-house team
Launch a soft opening to test menu items and workflow
Build local brand awareness through social media, PR, and community engagement
Establish partnerships with delivery platforms and corporate catering clients
Finalize menu offerings and seasonal specials
Secure a suitable location and complete necessary permits and licenses
Hire and train a reliable kitchen and front-of-house team
Launch a soft opening to test menu items and workflow
Build local brand awareness through social media, PR, and community engagement
Establish partnerships with delivery platforms and corporate catering clients
Long Term Goals
(Sample Info)
Achieve consistent profitability and stable customer base
Expand catering services to larger corporate accounts and events
Open a second location or explore franchise opportunities
Develop a signature line of packaged sauces or spice blends for retail
Maintain a strong online presence with high customer engagement and loyalty programs
Be recognized as a go-to destination for authentic, high-quality Indian cuisine in the city
Achieve consistent profitability and stable customer base
Expand catering services to larger corporate accounts and events
Open a second location or explore franchise opportunities
Develop a signature line of packaged sauces or spice blends for retail
Maintain a strong online presence with high customer engagement and loyalty programs
Be recognized as a go-to destination for authentic, high-quality Indian cuisine in the city
Business USP (Unique Selling Point)
(Sample Info)
Authenticity Meets Modern Dining: Traditional regional Indian dishes with contemporary presentation and a customizable dining experience.
Flexible Service Options: Dine-in, takeout, delivery, and catering all under one operational model.
Quality & Consistency: Locally sourced ingredients combined with carefully selected imported spices ensure authentic flavors every time.
Customer-Centric Approach: Menu customization, spice level adjustments, and responsive service create a personalized dining experience.
Community Engagement: Regular events, cooking classes, and cultural promotions to build a loyal, engaged customer base.
Authenticity Meets Modern Dining: Traditional regional Indian dishes with contemporary presentation and a customizable dining experience.
Flexible Service Options: Dine-in, takeout, delivery, and catering all under one operational model.
Quality & Consistency: Locally sourced ingredients combined with carefully selected imported spices ensure authentic flavors every time.
Customer-Centric Approach: Menu customization, spice level adjustments, and responsive service create a personalized dining experience.
Community Engagement: Regular events, cooking classes, and cultural promotions to build a loyal, engaged customer base.
What stage is the business currently at?
We’re currently in the planning and pre-launch stage. The menu has been drafted, potential locations are being evaluated, and we are starting to build our team. The goal is to secure a location and complete licenses in the next few months to launch a soft opening.
What kind of financial commitment is expected from a partner?
We’re open to partners who can contribute time, skills, and/or capital. Exact investment requirements will depend on the role and level of involvement. Financial transparency is a priority, and all contributions and equity discussions will be clearly documented.
What role will partners play in the business?
Partners can take on roles that align with their strengths and experience, such as operations, kitchen management, marketing, finance, or co-founder responsibilities. The goal is to collaborate closely on strategy, daily operations, and long-term growth.
How much time commitment is expected from a partner?
We are looking for partners who can commit a meaningful amount of time to the business, particularly during launch and growth phases. Exact hours and involvement can be flexible depending on the partner’s availability and role, but regular communication and participation are essential.
What are the main risks and challenges?
As with any restaurant, risks include operational challenges, staffing, cash flow management, and market competition. We mitigate these by thorough planning, strong supplier relationships, clear roles, and a focus on high-quality food and service. Transparency and proactive problem-solving are expected from all partners.
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