St. Anthony is a self-described "small, progressive, yet traditionally grounded restaurant" that is scheduled for opening in Douglas, Mich. in spring of 2014.
The restaurant is a labor of love for two veterans of the West Michigan progressive food scene, Matthew Millar and Brandon Joldersma.
With plans to bring a creative touch to both the menu and the dining experience, Millar and Joldersma are taking a very creative approach to raising the capital for the restaurant by utilizing a
web-based business plan and pitch.
Millar explains: "It is not really done in the industry. Originally, we took a more traditional approach to find investors, but it did not work out. We are looking for the right investor to be part of something special versus a quick return on investment. We did not see a drawback to being very quiet, so we might as well start from the beginning doing something different."
The site features a video and a very detailed explanation of the concept, menu, and their philosophy. There is also a password protected section that includes financials for serious investors.
Millar, most recently the executive chef at Reserve, says the decision to open a restaurant in Douglas is two-fold. "I live in Fennville and have been here quite awhile -- it is where I want to be in the long term. The lakeshore also brings tourism and supports restaurants that do something interesting. The people like to eat and drink at a higher level."
Millar says they anticipate a total of 20 full- and part-time jobs created, with seven to eight of those jobs being in the kitchen. Although Millar is keeping the exact location a secret for now, he does share that it will be in the Blue Star corridor.
To learn more about St. Anthony, you can visit their website
here.
Source: Matthew Millar, St. Anthony
Writer: John Rumery, Innovation and Jobs News Editor
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