Dashi Brooklyn
Donation protected
Dear friends,
My name is Richard Kashida.
Most of you who already know me may be aware that I've recently opened a restaurant cafe space in East Williamsburg/Bushwick of Brooklyn in January of this year called Dashi Brooklyn. We have slowly, but surely been winning over our patrons and local residents one bite at a time for the past couple months. My team and I had been working hard to build up the business out here with hopes to build a brand and expand our Smorgasburg and catering business through utilization of the preparation kitchen space that came with the space.
As the sole owner of this venture, it has been a rollercoaster ride for myself, as any entrepreneur will tell you, the endless fires, problems, unexpected expenses associated with starting up a business. And the exponential stress load doing it alone without partners to lean on for support.
I must say that no matter what, my priorities had always been focused on running a tight ship, and keeping the stomachs of my team full.
In light of recent events with Covid-19 I, like 90% of the other restaurants out there, I have had to temporarily lay of my team, in order to stay afloat. In the early stages of this outbreak, the first to go were all events with large gatherings. This meant Smorgasburg, the bread and butter of our operation, which we were heavily relying on to carry us through 2020 was no more. There would be no income to cover the build out costs and purchases incurred in order to open the restaurant. Now with the lockdown, there are no dine in customers allowed, and empty offices within our building. Our sales have taken a hard dive, and things are on the brink of collapse.
I have been continuously working hard to build up business in the, currently obsolete, restaurant space and transforming it into a ghost kitchen to serve just as delivery and takeout business.
I have not had a day off since August of 2019, and since opening less than 2 months, my team has now shrunk down to just myself handling all purchasing and finances of the business, opening the restaurant, prepping all the ingredients, preparing all the food for orders, then cleaning and closing down the restaurant. This schedule continues for 7 days a week, 830am to 1130pm, with some early weekends.
I have already put in so much sweat into this project and would hate to have done it all for naught. At this time, I ask for your support to help me help my team and the restaurant get through these tough times, and allow the continued efforts to build business and cover the next few months of necessary bills, food purchases and labor costs.
Knowing many are in the same shoes out here in New York, and understandably at the mercy of this virus for the next 4 months, so anything helps. Even just words of encouragement will do too.
Thanks for your support and taking the time to read this.
Regards,
Richard
#SmallBusinessRelief
My name is Richard Kashida.
Most of you who already know me may be aware that I've recently opened a restaurant cafe space in East Williamsburg/Bushwick of Brooklyn in January of this year called Dashi Brooklyn. We have slowly, but surely been winning over our patrons and local residents one bite at a time for the past couple months. My team and I had been working hard to build up the business out here with hopes to build a brand and expand our Smorgasburg and catering business through utilization of the preparation kitchen space that came with the space.
As the sole owner of this venture, it has been a rollercoaster ride for myself, as any entrepreneur will tell you, the endless fires, problems, unexpected expenses associated with starting up a business. And the exponential stress load doing it alone without partners to lean on for support.
I must say that no matter what, my priorities had always been focused on running a tight ship, and keeping the stomachs of my team full.
In light of recent events with Covid-19 I, like 90% of the other restaurants out there, I have had to temporarily lay of my team, in order to stay afloat. In the early stages of this outbreak, the first to go were all events with large gatherings. This meant Smorgasburg, the bread and butter of our operation, which we were heavily relying on to carry us through 2020 was no more. There would be no income to cover the build out costs and purchases incurred in order to open the restaurant. Now with the lockdown, there are no dine in customers allowed, and empty offices within our building. Our sales have taken a hard dive, and things are on the brink of collapse.
I have been continuously working hard to build up business in the, currently obsolete, restaurant space and transforming it into a ghost kitchen to serve just as delivery and takeout business.
I have not had a day off since August of 2019, and since opening less than 2 months, my team has now shrunk down to just myself handling all purchasing and finances of the business, opening the restaurant, prepping all the ingredients, preparing all the food for orders, then cleaning and closing down the restaurant. This schedule continues for 7 days a week, 830am to 1130pm, with some early weekends.
I have already put in so much sweat into this project and would hate to have done it all for naught. At this time, I ask for your support to help me help my team and the restaurant get through these tough times, and allow the continued efforts to build business and cover the next few months of necessary bills, food purchases and labor costs.
Knowing many are in the same shoes out here in New York, and understandably at the mercy of this virus for the next 4 months, so anything helps. Even just words of encouragement will do too.
Thanks for your support and taking the time to read this.
Regards,
Richard
#SmallBusinessRelief
Organizer
Rich Kashida
Organizer
Brooklyn, NY