Mark Wright
We are a tech company offering starting solutions to Restaurants, Catering services and Food Trucks entrepreneurs.
Our values are : Loyalty, integrity and inclusiveness
we are on a mission to increase the survival rate of start-up restaurateurs (in their first five years) by reinforcing their foundation and providing them with corporate methods and processes used exclusively by large restaurant chains.
Tell us about yourself?
With almost 3 years’ experience in commercial banking and over 5 years’ experience in corporate finance and IT, I became familiar with local credit policies and worked on numerous commercial financing cases. On top of it, I have always been passionate about cooking and nutrition. For me there is no doubt that there are many ways to improve the management of our restaurants so that our restaurateurs can spend more time doing what they do best (cooking)
If you could go back in time a year or two, what piece of advice would you give yourself?
Persevere, stay focused and stop doubting yourself and your vision.
What problem does your business solve?
80 % of new restaurants do not survive their first 5 years of business.
We are here to improve the survival rate and reduce the gap between the kitchen and business administration for restaurant owners.
What is the inspiration behind your business?
After a member of my immediate family was diagnosed with a chronic condition, I did a lot of research on the factors causing it. This is how I learned the importance of the quality of our diet and that more than 40% of our food expenditures were made in restaurants. At the same time, there is an expression that says “let the food be your medicine”. There is no doubt in our mind that an institutionalization of the restaurant industry could help to remove this opacity.
What is your magic sauce?
The majority of the industry prefers to stay away from the premature restaurateurs, leaving the new entrepreneurs by themselves. We are stepping in at a very early stage of the restaurant entrepreneur’s experience.
What is the plan for the next 5 years? What do you want to achieve?
On the short term, we would like to contribute to the success story of many people who are really passionate about cooking and want to share their passion with a maximum of people. On the medium term we want to diversify our solutions to support restaurateurs and become a full member of the local eco-system.
On the long term we will become a major industry institution and replicate the same model internationally.
What is the biggest challenge you’ve faced so far?
There is no more doubt on what we are trying to accomplish and our vision anymore.
Our biggest challenge so far is the lack of funds to automate and scale our services.
How do people get involved/buy into your vision?
We just completed our bootstrapping phase with the Montreal chapter of founder institute with a very low budget and so far every single person we worked with were very excited about this project and are looking forward to see our vision materialized. You would be surprised how many people are willing to contribute in some way to the improvement of the conditions of young entrepreneurs in the restaurant industry, because whether we like it or not, their failure represents a big loss for an industry that meets a primary necessity
GIPHY App Key not set. Please check settings