5×5 Night Food and Farm Businesses
Voting Closes:

August 22, 2022 11:59 pm

About this idea
We tested the waters with Dank St. as a ghost kitchen this year and the community response was amazing. The biggest question we received was "When are you going to open more days of the week?" Our solution for this next step in our company is to purchase a food truck/trailer and open next season 5 days/week. Not only will a food trailer allow us to operate more days of the week but it will enable us to take on larger catering bookings & events in the future. We are a farm-to-table restaurant and pride ourselves in the fact that we source our ingredients from local farms & businesses. Purchasing a food truck is the next step on the path to cultivating food diversity in West Michigan & providing high quality food for everyone.
Impact
There simply aren't enough options for Vegan & Gluten Free eating in Grand Rapids and we are looking to change that. As the landscape continues to make space for businesses like ours, the interest in healthy/conscious eating continues to grow. The individuals who benefit most from Dank Street expanding service is...well, everybody. Specifically, those who eat plant-based, vegetarian, vegan, gluten-free, anti-inflammatory diets benefit the most as the options for those groups are somewhat limited or hard to find. That being said, we have a growing list of meat-eaters & omnivores who enjoy our food. Our impact on the business community is inspiring other companies/individuals to create healthy plant-based businesses & food options. The impact on us as young entrepreneurs of color is allowing us to live our dream of working for ourselves in an industry that is dear to us, in a way that positively impacts the community & their gut health.
What I'll do with $5,000
The money from 5x5 Night will be applied directly to the cost of a mini trailer to be purchased from One Fat Frog.
Links
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About Dexter Marzette

Chef Doe & I (Dex) own Dank St. a vegan & gf, farm to table restaurant. I have 12 years of experience in food service. Chef Doe has been in culinary for 5 years.

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Attention


SUBMISSIONS THIS MONTH ARE FOR FOOD AND FARM BUSINESSES THAT ALIGNED WITH MICHIGAN GOOD FOOD FUND’S MISSION (OFFERS HEALTHY, AFFORDABLE FOOD; INCLUDES RACIAL DIVERSITY IN OWNERSHIP AND/OR EMPLOYMENT; AND IS ENVIRONMENTALLY CONSCIOUS). IF YOU THINK YOUR BUSINESS IS A FIT PLEASE SUBMIT YOUR IDEA!