*HUMBLE REQUEST*


Oh hey, well... this is awkward, right?


My name is Justin Dixon and this is Humble Mumble. Humble Mumble is my pop up that I hope to grow into something even more in the future but baby steps. First lets get the pop up off the ground. Here's where you come in, I would like to ask (Humbly...pun intended) that you help me get it going on a solid foundations. Your contributions will go directly toward building infrastructure (including licensing, permits, business insurance, POS system etc), funding pop ups (including food purchases, tools, transportation expenses, and staffing) and building an organic following that fosters engagement (social media necessities like a really good camera, graphic design software, and merch). Also any unforeseen cost that may arise.


 


If you are interested in following our journey, follow us on instagram! Here you can stay up to date with our fall pop-ups, special dinners, and keep up with our progress. I couldn't have gotten to this point without the support from my friends, family and ATL restaurant community, anything helps, so thank you for your support, Humbly!


-Justin


*SHAMELESS PROPAGANDA*


Humble Mumble is a unique black owned and operated pop-up by Chef Justin Dixon. Humble Mumble is a sandwich shop by day serving crafted a menu using sustainable proteins cooked in house, house-made pickles, condiments, fresh seasonal produce, and artisan bread elevating the humble sack lunch. At night humble mumble is a small plate driven pop up serving “Atlanta cuisine”. While we strive to put out the best service and most delicious product we are more than a pop up.


 


The name Humble Mumble comes from Chef Justin’s favorite Outkast song on their album Stankonia.


The song is speaks of humility, and the importance of holding on to dreams in the face of adversity; touches on themes of racism, stereotypes, and the inability of leaders of the world to help people and promotes perseverance and social action “Do you want to live or wanna exist?”


The themes of the song touch on values that we hold dear hard work, positivity, standing up to adversity and injustice, perseverance, helping and elevating people, breaking stereotypes, and humility.


 


THE PURPOSE


To feed the soul, the culture, the community.


 


PHILOSPHY


Our philosophy is based on a portion of Local Three’s, the Atlanta institution where Chef Justin cut his teeth, philosophy on food, drink, hospitality and how to do business. That philosophy is straightforward: People Matter Most. May it be the guest we serve, the people we employ, the artisans we partner with or the people in the community we share. The people matter most, we succeed when we take care of the people. Because without the people, Humble Mumble is just for walls.


 


VALUES


These are the values that guide us on food, drink, hospitality and how to do business. Driven by our mission and the desire to do what they love, and to be the very best in the industry.


 


NO Bullshit! NO Fake Shit!


· We believe food is better if it’s real, so we use the most natural ingredients we can find.


Always local, organic whenever possible.


· Openness and Vulnerability. Information is open internally by default and sharing is a first principle.


· We love people, culture and community. Our passion for caring and connection is genuine.


· Whenever possible, we prefer to source local ingredients and celebrate seasonal agriculture. This philosophy connects us to the farmers and purveyors we love, keeps our food traceable and helps grow our local economy.


· We believe authentic hospitality makes the world bearable, we support each other and our communities.


· We provide the best service experience for our guests through genuine hospitality—asking people how they're doing with a question mark, not a period.


 


 

<img src="https://d2g8igdw686xgo.cloudfront.net/59407063_1630574966920837_r." alt="" width="100%" media_type="3" />
 

<img src="https://d2g8igdw686xgo.cloudfront.net/59407063_1630574989825681_r." alt="" width="100%" media_type="3" />
Be The Change.


· Challenging the way things have been.


· Our mission is to do right by people and planet. Protect the planet. We only got one earth, so we believe we have an obligation to do our part to preserve the environment.


· We promote a healthy work/life balance from the start


· We are committed to diversity and cultural awareness through continued education, mentorship, and community outreach.


· We also aim to raise the bar in sustainability. Our goal is to be a zero waste company by composting and recycling nearly everything. We don’t have to do this, but it’s what we believe is right.


 


Balance Profit &amp; Compassion.


· Profitability allows us to re-invest in our restaurants, give back and create opportunities for growth. We must sustain our business in order to continue be a successful employer and a strong pillar in the industry. Profitability leads to possibility.


· Operating our concept in a manner that makes all of our stakeholders happy, from our suppliers and restaurant teams to guests and communities.


· We serve the person who is serving the guest.


· Employees who understand the value of what they’re doing and who aren’t drained by anxiety and conflict will produce more, and better, work.

<img src="https://d2g8igdw686xgo.cloudfront.net/59407063_1630574916691216_r." alt="" width="100%" media_type="3" />
 


Don’t Fuck the People!


· Fair Pricing. Fair Wages.


· We promote team member growth and happiness. We help our employees develop professionally, and we value promotions from within.


· We practice win-win partnerships with our suppliers.


· We believe in doing the right thing, even when no one is watching, making good on your commitments, and living up to your ideals.


· Our guests are at the center of our business, so we are dedicated to the art of personalized, genuine hospitality.


 


Give Back.


· We strive to make a difference in the lives of our neighbors and our broader community. Sharing our time and resources and hosting or participating in events is an important part of our mission.


· We focus on empowering generations of color to win in life, financially, and in the pursuit of their entrepreneurial dreams.


· We believe that businesses can, and should, help affect positive change in their local communities.


· As a growing company, we provide opportunities to those who want to seek a new challenge in a different role or location.


· Dedicated to bridging the gap between underprivileged students and the working culinary community. We're helping them access to a culinary education and provide them with various externships, mentorships and career opportunities.


· We work to continuously improve our practices to be more environmentally sustainable.


 


Be Creative. Be Humble.


· The food is uncomplicated and not advertised on our menus with pretentious language.


· We’re proud to empower those doing good in our communities, and we encourage you to do the same.


· Through a genuine, human approach to hospitality, we provide exceptional service, pushing ourselves to exceed our guests' expectations every day.


· We are always striving to do and be better.


· We value openness and curiosity to learn from anyone, anywhere


· We side eye arrogance and pretense


· We believe The tendency to impress, dominate or limit the freedom of others in order to prove yourself diminishes the inner experience of worth, dignity and peace of mind.


· Let the work speak for itself and Always show gratitude.


 


 


*ABOUT CHEF JUSTIN*


 

<img src="https://d2g8igdw686xgo.cloudfront.net/59407063_1630573941346240_r." alt="" width="100%" media_type="3" />
Chef Justin Dixon is an Atlanta native; he began his career studying at the Art Institute of Atlanta and working at the famed Pano’s &amp; Paul’s in 2007. From there Dixon went on to work under some of the best chefs in the city of Atlanta; the list of noted chefs that he had the pleasure to train under include Ian Winslade, Zeb Stevenson, Shaun Doty, and Chris Hall. In fact, it was with Chris Hall and Ben Barth at Local Three where he really honed his skills. He then went on to be sous chef at the Spence under Wesley True. Before being tapped, to take over the kitchen at The Shed at Glenwood and later opening Bully Boy to rave reviews. After his stint at Bully Boy, Chef Dixon took on the unique task of opening chef for Wonderkid serving updated takes on diner classics out of a 5000 sqft space that was open 7 days a week breakfast, lunch, and dinner and also included a Ice Cream Counter and 40 seat private dining room.


 


In his spare time he is a proud plant dad and currently raising over 75 different species. Dixon confessed politics junky, Outkast stan, and lover of Coca Cola and Frosted Strawberry Pop Tarts.

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