One minute you are minding your own business. The next, you end up owning a restaurant that will be serving healthy, fresh food with a heaping side dish of compassion and kindness.
Crystal LeCoy and Thad Cummings are the new owners of
Bartertown Diner, the iconic downtown restaurant founded by Ryan Capaletti.
LeCoy says the opportunity to become a business owner happened very, very quickly. Three weeks ago, she had plans to open a restaurant and was actually getting ready to review a potential site in northeast Grand Rapids when she was approached by Cummings, who had just purchased the business from Capaletti. Less than 24 hours later she was an equal partner in Bartertown and in the restaurant business.
Respecting the original vision of Bartertown — a vegan and vegetarian restaurant that has been well known for “challenging the food system and advocating for workers’ rights” — LeCoy says she and Cummings are doubling down on building a sustainable business that focuses on plant-based foods and will be a force for good in community.
There are many layers to this story, and LeCoy outlines some key tenets of what will be driving Bartertown forward.
Business model
“We're the first full service, no-tip restaurant in West Michigan.”
The Give a Taco, Take a Taco program
“When you walk into the restaurant, the wall immediately to the left is filled with $2 taco and $5 bowl of food coupons (purchased and posted by customers),” LeCoy says. “Anyone can step in, grab a coupon and a seat, and redeem the coupon for a meal. Those who use the coupons are served, like everyone else, as we hope to give dignity back to those who would normally get kicked out of a restaurant because they don't have the means to pay for a meal. We invite those who don't have a home, or a job, or a means to prepare a meal — single parents, families and individuals who are living paycheck to paycheck, and others who just need a break.”
Commitment to staff
“Our employees are paid an hourly livable wage, well above minimum wage, and provided long-term benefits. Our employees participate in a 20 percent profit share.”
Menu, service and space updates
“The space is open and bright. We've doubled the seating area and brought in comfortable seating to encourage those who need a place to study or relax. We've added a seasonal smoothie menu, and this week we're adding a grab-and-go menu for those that don't have time to dine in. We'll soon launch a new website, a new seasonal brunch and dinner menu, catering and picnic options, and we'll be expanding our hours to include Tuesdays and dinner Tuesday-Saturday.”
Business incubator
“We're close to announcing our first resident entrepreneur. Our shelves are stocked with fare from local businesses like Bloom Ferments, Brix Soda, and Sweet Batches. As a small business working alongside other small businesses, we understand the difficulties of entrepreneurship. And in efforts to support the growth of our community through entrepreneurship, we're creating an intentional community of entrepreneurs who support each other through shared skills, resources, and space. Our second dining room will be used as a space for community discussion and events, and our kitchen a shared space for food entrepreneurs who need a commercially licensed kitchen to operate from.”
That is a lot of information to process, so make sure you checkout their
Facebook page and
website to learn more about their hours of operation, menu and their community programs. And, of course, visit.
Writer: John Rumery, Innovation and Jobs News Editor
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