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Dec 29, 2015 4:50 EST

Malt • New England: Seasonal, Regional, Beautiful & Simple • Our goal is to make gourmet food affordable and nourish our community • Welcome to Malt.

iCrowdNewswire - Dec 29, 2015

• Who We Are •

In the early stages of American life in New England, a malt house was a common thread between communities. A structure manned by settlers with a devotion to quality and usefulness, it was a local economic force and a way to bring people together. That essence, coupled with a commitment to opening our books and sharing profits with our team, is what Malt aims to embody. We work hard, we love what we do, and we couldn’t be more certain that affordable, accessible, and laid back is the future of gourmet food. We call it • Gourmet Grub.

• What We Do •

Casual & comforting, Malt is designed to be a modernized New England tavern. Along with our passion for sexy regional eats, we’ll use strict pricing formulas and stingy economics to sell a high-end product at a low-end price. Below is our winter-seasonal Pork Belly with Preserved Orchard Slaw, an entrée which is sourced from VT and priced at only $14  – a number we couldn’t be more proud of.

VT Pork Belly, Purple Potato, Orchard Slaw
VT Pork Belly, Purple Potato, Orchard Slaw

 Here’s a look at a potential seasonal appetizer (MA Carrot Soup) and further below you’ll find our NH Maple Lemon Bar – both are priced well under $10.

MA Carrot Soup, Crispy Bullsblood Leaf
MA Carrot Soup, Crispy Bullsblood Leaf
NH Maple Lemon Bar, Walnuts
NH Maple Lemon Bar, Walnuts

• Malt Operations •

We like to think a good menu is always changing – with the seasons and with what the customer wants –  that’s why our menu is built on a system of demand. After each of the 3 menu seasons,any item that sells enough (15% of total sales) will be slated to return. For example, if the Pork Belly we viewed moments ago were to sell wonderfully all winter, it will guarantee a spot on the menu for next winter. This system will gradually build familiarity and strengthen brand image in a direction determined entirely by our customers. After all, they are the most important people in the room.

However, let’s not forget about the employees. Staff in restaurants work endless hours, and most of them for non-livable wages. They’re generally unhappy, unmotivated, and uninterested in true participation within a company. How can we show hourly employees that their time is worth it? How can we make them feel valued and feel as though they have a stake in the outcome? The answer is simple: Give them a stake in the outcome. Through the utilization ofOpen Book Management, the staff at Malt will be taught to understand how the company works and empowered to make decisions based on that knowledge. Bonuses are attached to the performance of the company and employees are rewarded for their efforts. Staff become more conscious of costs, more focused on sales, and more interested in the performance of the team. At Malt, systems like this will shape our culture and drive margins upward year after year while fostering a hugely supportive environment for our employees. Local products, high margins, passionate people, and happy eaters  • Now that’s good business.

• The Man Behind Malt •

A graduate of the New England Culinary Institute (NECI), Chef Matthew is well-versed in modern, local fare as well as the daily operating procedures of a New England food service. In addition to a culinary education, Matthew also spent several years working for Starbucks Coffee Company – an international corporation recognized world-wide for its innovative marketing strategies, engaging benefits programs and highly effective training systems. Upon departure from Starbucks, Matthew attended the pastry program at NECI and graduated soon thereafter. He applied for and was accepted into an externship program at The Broadmoor Hotel – A triple five resort in Colorado Springs, CO where he was introduced to impeccably high standards in his time at The Penrose Room (Colorado’s only 5-Star restaurant) and accessibly traditional food at Ristorante Del Lago (a beautiful though unassuming trattoria at the base of Cheyenne Mountain). Armed with newfound knowledge and skills he returned to his hometown of Keene, where Neary set out to find a home where he could foster his creativity and hone his management skills. He was hired as the Executive Chef at Keene’s centrally located Courtyard Marriot – a 100 room hotel featuring a full-service bistro and a large event space. There he has executed meals for banquets, business conferences, weddings, reunions and much more. Within his first month of employment the hotel saw a drop in food cost percentages from 48% to 38% – and he has been working henceforth to implement strong systems and policies focused around quality, freshness, cleanliness, and simplicity.

Chef Matthew W. Neary
Chef Matthew W. Neary

  •  We’re Hungry  •

  •  We Hope You Are Too  •

 As a company funded by you, we know it’s beyond important to constantly give back. We’ll donate a percentage of our profits to a New England charity every year in addition to organizing food festivals and fundraisers annually. Malt can’t exist without you – Thank you for your support! 

Share this project & tweet us @MaltGrub 

For further information regarding sales projections, budgets, marketing strategies or miscellaneous – contact us via Kickstarter. 

Contact Information:

Malt • Chef Matthew Neary

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