Thursday, March 25, 2010

green is good







while flipping thru the previews of "Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot,"  i ran into the idea of the 3 triple bottom line. 3bl or tbl expands on the idea that it's not just about profits, it's also about people and the plant. in planning for the summit, i've always had the profits and my people and the people i want to reach-out to in mind, but rarely the planet. maybe it's because it's some subconcious backlash to living in sf, or because my roommate is the trash / compost nazi

[caption id="attachment_115" align="alignright" width="112" caption="check the guidelines b4 you chuck :("][/caption]

--but often times i think green = going out of my way + spend more money.

then while scanning thru the book preview i learned how the author teamed up with bay localize to install a rooftop garden on his restaurant's roof to grow veggies and insulate his building to reduce costs. greed green is good. i wanted to do this back in the poleng days, but alas i got poleng'd. i hope this time around i'll have the bandwidth and determination to see it thru.

Monday, March 22, 2010

poleng 2.0

the sfweekly and hoodscope have wondered, "is the summit... poleng 2.0? will it carry on it's tradition of nitelife and filipino food?"

if there were to be a poleng 2.0 it would be here:

[caption id="attachment_91" align="aligncenter" width="300" caption="the nxt poleng should be at the fort bonifacio, manila, philippines"][/caption]

 

in the p.i. i would take the concept further and add a small boutique hotel and luxurious day-spa like this one here:

[caption id="attachment_92" align="aligncenter" width="300" caption="r & d time for the nxt poleng"][/caption]

 

i got inspired 2 years ago in guatemala. i was alone, traveling, and getting lost like i always do and 1 week into my trip i stayed at la lancha, george lucas family lodge:

wow... im completely going on a tangent! but it's all a true story. so ya basically, the summit is not poleng 2.0. it's something completely new!

poleng was the natural extension of my lifestyle 5 years ago. i was a night-life entrepreneur. i threw parties to finance trips around the world (and pay rent), i woke-up odd hours, and i handled my freelance web 1.0 gigs at night. as my 20's drew to a close, i knew i had to change and capitalize on this momentum.

fast forward 5 years later. i'm in my mid-30's and my interest in food has surpassed my desire to stake a claim in the night life. i still believe that mass gatherings can spark creativity, but over the years i've learned that you can ignite that flame with food, good company, tea, art, and most recently the perks of coffee

the summit is a completely new concept. stay tuned and i'll reveal more as i go along.

Monday, March 15, 2010

baked goods

im obsessed with the idea of offering fresh baked goods in the morning. 2 weeks ago while snowboarding in tahoe, i was re-introduced to fresh made belgian waffles. ohhh sweet goodness. the aroma of the batter cooking is simply irresistible! tonight i stumbled upon this reciepe for wild rice waffles. i haven't tried it yet, but it's on my radar!

[caption id="" align="aligncenter" width="425" caption="why have just belgian waffles when you can have wild rice waffles?!"][/caption]

7 steps in doing the money dance

"cash rules everything around me, c.r.e.a.m. get the money. dollar, dollar bills ya'll." -- wu tang clan

[caption id="" align="aligncenter" width="494" caption="to lure the rza to poleng, i once had to serve him tea... but that's another story!"][/caption]

 

raising money for a business is one of the most mystifying things to learn and is never properly taught in b-school. newbies often think of turning to their banks, but alas banks don't lend money to entrepreneurs. some people save, which is a good first step--but unless you're financially well off, shelling out $500,000 (often times more) to start a venture is beyond the reach of most budding restauranteurs.

family and friends aka the "angel investors" are the ones you normally turn to. so let me share some of the finer pointers on how to approach an investor.

1) you always gotta have a business plan. well written plans legitimize your ideas and forces you to articulate your vision in words. this is probably one of the most time consuming tasks. i spent 120+ hrs on the summit biz plan.

2) if you're raising a million bucks, your plan has to look like a million bucks. ditch ms word and use apple's pages. ms word docs look generic, but pages has a bunch of professionally design templates that will make your plan stand out.



3) don't rely solely on sending out the biz plan. present it first. have a 7 minute presentation that's compelling and brings to life your vision. power point won't cut it! i use keynote:

4) when u do your presentations, do it in a similar place of business. when i was pitching for poleng, the meetings were always at samovar.

where i pitched for poleng

at the time samovar was the only proof of concept that brought tea and food in a zen like environment. i was there so much that the owners asked me what i did for a living! i was afraid to tell them the truth for obvious reasons, so i told them i was a graphic designer holding client meetings. then they told me that was great because they were meeting with investors and they asked them, who their typical client was--and they pointed at me!!!! awkward.

5) there's smart money and bad money. investors merely seeking a return, investors that don't share your same passion for the industry, or don't know you are often the worst investors. you want investors that will be active in the sense of bring people thru the door and helping build buzz. you also want an investors that understand your industry in some sense to help you work thru issues, or at least be sympathetic when you hit a rough patch. but the most important lesson is to have an investor that believes in you which brings us to...

6) investors invest in people and not just ideas. with that said, your investors will measure up the plan up against you. you've got to have a track record of success and they have to believe that you have the ability to see your plan thru. in rasing money for the summit, poleng is my single biggest asset.

sometimes the aura of success stems from having a past working relationship (most of my poleng investors were my fellow cohorts in massive selector) and other times it's based on you reputation. karma is a bitch. don't screw people, or it will get back to you.

7) pony-up. if investors don't see you putting up any cash aka risk--why should they?

i started fundraising at the beginning of march and i've been doing quite well! i've stuck to the 7 points above and so far every investor pitch has ended with a pledge (anyone wanna hear the pitch). i'm pretty confident that i'll be fully capitalized in less than 2 weeks. now if only construction and permits were so easy....

Friday, March 12, 2010

ideas keep coming

brent-ski and i have been exchanging links over the internet and we both agree a mid-century mural combining these viking ships:

with this abstract cloud:

would be hot a mural idea. cost for this piece--$300.

while earlier tonight i run into sf artist  merkley???



and we talk about the summit and he suggested exploring a microwave menu to play along with the atomic age / mid-century theme. i thought it was nuts at first, but there's gotta be some interesting applications to microwave cooking other than reheating. so i did some googling and found that there were a bunch of articles from the new york times in the late 80's and early 90's on the subject--mostly fish based stews. food and wine magazine on the other hand points me to some recipes developed by panasonic and the culinary institute of america.

would any of these concoctions make it on the summit menu? mmmm let me recipe test first before committing and pass it along to timbo for the stamp of approval! foodies: got any stories to share on this topic?

Wednesday, March 10, 2010

buzz building 101

when i started poleng i had no idea what was involved in restaurant marketing. do you buy ads? give out coupons? how do you get reviews? luckily i had friends that were in the know and got poleng in the chronicle's "what's new column" to take a look and then i was referred to rivera pr

the rivera brothers are a great bunch of guys. young, hip, and in the know--but best of all they look out for you. the first thing they taught me was that the internet is a big echo chamber. when one media outlet says something about you, everybody follows suit. for example, the guardian wrote that poleng was a hiphop tearoom. then the next thing you know bauer writes that poleng is referred to as a hiphop tearoom!

so as i write and post, i gotta be conscious of who's reading because 24 hours after i announced this blog i got 2 calls from the chronicle, one from the sfweekly, an email from urban daddy, and a call from the rivera pr. you gotta love web 2.0! you can by pass traditional media and get your message out directly, build a community virtually, and build a buzz that echoes past the confines of cyber space...

Tuesday, March 9, 2010

look and feel

i met with brent-ski of kambayashi design last week. brent-ski consulted with the design of poleng and masterminded the look and feel of som and namu. we've been buddies for years and i'm excited to have him design the furnishings for the summit.

he should me some interesting ideas for the communal picnic tables like this:



love the look, but the benches are attached and it makes it heard to configure the room for art shows.

brent-ski also showed an arrangement for the lounge that's hot. this is from the ace hotel and the key is the large re-claimed table. when brent-ski stayed there he noticed that patrons where drawn to it's large size and it was a buzz of activity.



i can't wait to see what the final pieces will look like!

Wednesday, March 3, 2010

donuts!

im digg'in these new school donuts that marky introduced me to in the mish. interesting flavor combinations that work, but aren't over the top and only good for one bite. i'm def. gonna put these on the morning menu if they allow me!

[caption id="attachment_33" align="alignnone" width="300" caption="maple bacon and chocolate star anise"][/caption]

post-poleng > pre-summit

life, post-poleng lasted only 30 days. about a week ago i finalized the lease terms with I/O Ventures for my new labor of love--the summit: art bar / cafe. the summit is located on 19th and valencia in the mish and was originally slated to be the 2nd poleng lounge--with a twist. it was gonna be a variation of poleng called casa poleng.

but alas, poleng is no more and this blog is not a tell all story of the rise and fall of my beloved restaurant / nightclub. it was a roller coaster ride filled with tales of betrayal and deception, sexual escapades, 15 minutes of fame on TFC, and moments that should've been captured on tape because 30 years from now no one will ever believe what i experienced.

[caption id="attachment_36" align="aligncenter" width="99" caption="post poleng depression"][/caption]

 

i'm on to a new chapter in my life and i wanna share it with you. if history repeats itself, i'm certain that the summit will have it's fair share of stories... but i also want to take this opportunity to shed some light on what it takes to envision a business and see it thru it's inception.