Cooper & Megan
Donation protected
Our dream is to own and work at our own restaurant and Megan and I are very close to that becoming a reality. We are looking for donations to additionally support our first months of ownership or even to put towards our down payment!
Portland is filled with properties that have cycled through owners and concepts for restaurants 5 times over within the last fourteen years that this restaurant has been operating successfully. Since 2005, it has been in operation as a casual dining restaurant offering Portlanders great food, great service, and great times! We will continue to offer upscale pub food in a down to earth environment. The menu includes pub snacks, burgers/wraps, and more sophisticated entrees as well. We will offer weekly and daily specials to increase new customers traffic and keep regular customer interest.
It is located in Portland, ME. This is a central location surrounded by venues such as State Theater, Port City Music Hall, Portland House of Music, Civic Center and Aura. Events that happen at all of these venues bring in customers that we normally wouldn’t have and increases sales. Both the farmers market and our proximity to many corporate buildings gives us a solid lunch crowd during the week as well as Saturdays.
We are looking to keeping the business alive by
-Continuing to provide quality meals and cocktails at reasonable prices with
exemplary service.
-Continuing to be a lunch hotspot with fast and affordable service. As well as the go-to pub for dinner in the Portland, ME area
- Continuing to retain existing customers while also attracting new diners.
---Management/Key Employees---
Owner
Cooper Gilbert has 10 years of restaurant experience from line cook to kitchen manager. He is proficient in all stations of a kitchen. His experience in this industry includes fast-paced work environments in which team work and organization are keys to success. Cooper has experience in taking detailed inventory of paper and food products, expediting a kitchen producing 250-350 plates a night, receiving and checking in daily orders, and supervising/training both morning prep and shift work. Cooper has previously worked at the Portland based restaurant in which he prepped, cooked, and ordered products when needed. His experience in the industry will support him in his owner and operating role. Currently Cooper works in the kitchen at the restaurant.
Management
Megan Toomey has 11 years of restaurant experience. She is accustomed to fast paced work environments and thrives in them. Her first restaurant job was at a seasonal establishment called Moby Dick’s. There she did training and scheduling of front of house staff, kept the restaurant clean/organized by managing staff, and ran the FOH during service. She has been Assistant General Manager of Bull Feeney’s in the Old Port of Portland. There she runs day to day staff in all parts of the pub/kitchen, balances drawers, and other day to day work. She has experience with inventory and ordering of food, interviewing/hiring staff, and dealing with customer concerns as well. April was the start of transition of ownership in which Megan started working FOH shifts at the restaurant in question to learn how their system works this includes serving, bartending, and bussing.
Thank you,
Cooper Gilbert & Megan Toomey
Portland is filled with properties that have cycled through owners and concepts for restaurants 5 times over within the last fourteen years that this restaurant has been operating successfully. Since 2005, it has been in operation as a casual dining restaurant offering Portlanders great food, great service, and great times! We will continue to offer upscale pub food in a down to earth environment. The menu includes pub snacks, burgers/wraps, and more sophisticated entrees as well. We will offer weekly and daily specials to increase new customers traffic and keep regular customer interest.
It is located in Portland, ME. This is a central location surrounded by venues such as State Theater, Port City Music Hall, Portland House of Music, Civic Center and Aura. Events that happen at all of these venues bring in customers that we normally wouldn’t have and increases sales. Both the farmers market and our proximity to many corporate buildings gives us a solid lunch crowd during the week as well as Saturdays.
We are looking to keeping the business alive by
-Continuing to provide quality meals and cocktails at reasonable prices with
exemplary service.
-Continuing to be a lunch hotspot with fast and affordable service. As well as the go-to pub for dinner in the Portland, ME area
- Continuing to retain existing customers while also attracting new diners.
---Management/Key Employees---
Owner
Cooper Gilbert has 10 years of restaurant experience from line cook to kitchen manager. He is proficient in all stations of a kitchen. His experience in this industry includes fast-paced work environments in which team work and organization are keys to success. Cooper has experience in taking detailed inventory of paper and food products, expediting a kitchen producing 250-350 plates a night, receiving and checking in daily orders, and supervising/training both morning prep and shift work. Cooper has previously worked at the Portland based restaurant in which he prepped, cooked, and ordered products when needed. His experience in the industry will support him in his owner and operating role. Currently Cooper works in the kitchen at the restaurant.
Management
Megan Toomey has 11 years of restaurant experience. She is accustomed to fast paced work environments and thrives in them. Her first restaurant job was at a seasonal establishment called Moby Dick’s. There she did training and scheduling of front of house staff, kept the restaurant clean/organized by managing staff, and ran the FOH during service. She has been Assistant General Manager of Bull Feeney’s in the Old Port of Portland. There she runs day to day staff in all parts of the pub/kitchen, balances drawers, and other day to day work. She has experience with inventory and ordering of food, interviewing/hiring staff, and dealing with customer concerns as well. April was the start of transition of ownership in which Megan started working FOH shifts at the restaurant in question to learn how their system works this includes serving, bartending, and bussing.
Thank you,
Cooper Gilbert & Megan Toomey
Organizer
Cooper Gilbert
Organizer
Portland, ME
