Good to Go, a new farm-to-counter takeout restaurant in Cherry Valley, has been awarded a $22,100 micro-enterprise grant from Otsego County. Good to Go focuses on local, regional, organic and other healthy food.
The story focuses on our finances and mentions that we’re still looking for investors. It also mentions our commitment to local and organic food, and why we think it’s important to feature local food–it’s fresher, healthier, better for the environment, and by featuring local food, we can keep our money in the local community.
The story also mentions our commitment to grass-fed meats, which are better for you, the animal, and the planet.
Good to Go is happy to announce that we have been awarded an Otsego County Micro-Enterprise Grant! This will help us buy the equipment and materials we need. However, we still need investors–including workers willing to be paid in shares (each share is a 0.1% equity stake in the company and is worth $100). Please go to our Get Involved page for more information on investing (money or time) in our crowd-funded enterprise.
My update (at long last, I know, and I appreciate everyone’s patience) brings very good news.
The micro-enterprise grant Scott so painstakingly applied for in February was awarded to us. Out of about sixty businesses, two were chosen, and we got $22,100 out of the possible $35,000.
Basically, we won! The great County of Otsego, in its infinite wisdom, has decided to believe in me in the form of putting their $ where their mouth is, just as all of you caring folks have. I am so deeply grateful and honored, and I cannot wait to get started.
We reworked the business plan start-up costs to accommodate the new figure, and are waiting (more waiting! Whatever, Rome wasn’t built in a day or even in a year and a half) to sign on the dotted line and find out exactly what we can spend the money on. So far all we know is none may be spent on labor. I am hereby spreading the word that I am looking for people willing to work for shares and/or food down the line. I’ll paint myself, but I need:
a general contractor
The grant allows us to not have to go to the bank for a loan, practically guaranteeing Good To Go’s success, as our break even mark is so much drastically lower. But I still have to open; I hope by Labor Day (fitting, no?). It will take more money than I have to get there, as even my part-time gallery job is gone now.
If I can’t “gladly pay Tuesday for a hamburger today” where labor is concerned, I need to sell more shares. That worries me because it took a whole year of selling myself just to get to the nest egg of 65 shares, and 37 of those are family!
My hope is, now that I have Otsego County’s endorsement, people that have considered investing will jump to my side of the fence now that success is so likely. So please, encourage your peeps to join you on the Good To Go bandwagon, as we are absolutely, positively Good To Go.
Happy New Year! 2015 is an exciting one here in Cherry Valley. The Little Restaurant That Could has been building support and Good To Go is just beginning to chug up the hard part of the mountain. In a few weeks we are going to apply for a loan, and we are not quite where we need to be investor-wise.
I’m hoping this mail will draw the attention of all the wonderful folks that said they were interested last year, but haven’t yet done the Paypal, Dwolla, or sent a check. Every hundred helps.
To my dear list of investors, we appreciate your support and patience with the project. Anyone you can encourage to follow your lead would be greatly appreciated.
I dream the dream every minute of every day, and I look forward to when money isn’t in the way of getting started.
Here at Good to Go, we say, welcome to the party! Robin discovered bone broth years ago, when our friend Sonia Sola of Nectar Hills Farm told Robin to watch a scientist’s video about it on You Tube (there are many you can easily find with a search).
From the NY Times article:
“When you talk to chefs about this, everyone’s head is exploding,” said the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups. Like an espresso drink, the broths at Brodo can be customized, with add-ins like grated fresh turmeric, house-made chile oil and bone marrow from grass-fed cattle, which transforms plainly delicious broth into a richly satisfying snack.
Robin’s specialty is beef bone broth made with organic, grass-fed beef or lamb. It’s much more than just boiled bones. She has perfected an entire process that results in a creamy, meaty, delicious broth into which she can add the vegetables, mushrooms, or eggs of your choice!
How cool is that? Order a cup of bone broth and drink it while you stand at our little counter–or, the “bone broth bar.”
And, of course, we can put it in a to-go cup! Now that’s Good to Go!
Welcome, Cooperstown Crier readers! The Crier’s story about Good to Go in today’s paper was written by Sam Aldridge, and includes quotes from an interview with Robin and Scott. Here’s an excerpt:
If you are lover of organic food, a fan of local produce, or occasionally at a loss for a tasty imaginative nosh, there will soon be an alternative.
The little red storefront nestled in the center of Cherry Valley, where the Nectar Hills Farm store once operated, will once again be open in the spring, but with a new business: Good To Go.
Created by Robin Supak, Good To Go will be a takeout restaurant offering a selection of healthy, organic and affordable food.
If you’d like to know more about investing in our start up farm-to-counter takeout restaurant, please visit the get involved page. If you have any questions, don’t hesitate to contact us by emailing: Scott at Supak dot com, or Robin at Supak dot com.
Organic, dark (fair trade) chocolate, mixed nut bark
Organic green tea with pomegranate and mint
And here are the local sources for the ingredients:
Organic, award-winning, Texas-style, Supak Family Chili made with: 100% grassfed, organic, fresh-ground chuck from Highlander cattle from Nectar Hills Farm; and Ommegang Hennepin Ale.
Various organic vegetables and herbs from the Kremer Farm in Cherry Valley
Organic, pasture-raised eggs from Hidden Camp Farm in Canajoharie
Organic corn from Peterson Farms in the Hawthorn Valley, NY
Organic flour from Champlain Valley Milling, West Port, NY
Red potatoes from Fassett Vegetable stand in Cherry Valley
Garlic, mint, and herbs from the Supak family garden in Cherry Valley
Real food, really easy: an affordable, healthy, organic, and local food takeout restaurant created by Robin Supak in Cherry Valley, NY (between Cooperstown and Sharon Springs). Open from noon to 7pm, with some exceptions. Closed Wednesday and Thursday. Check this site for updates.