Today I heard back from Ashley Berry over at Slappy Cakes via e-mail. Here's what she had to say in response to my questions:1) Can you tell me a little bit more about your backyard garden? How much of your food comes from there? Is the garden model advantageous financially?
Our garden is an attempt to reduce the "food miles" associated with our restaurant. We will eventually catch rainwater and make our own soil also. How much we can harvest depends on the season, but we always have herbs going. The garden will eventually be profitable, but we have a lot to learn by trial until that happens. If you would like to see the garden just ask the next time you are in!
2) Slappy Cakes is still less than a year old, what was the hardest part of starting a new restaurant?
The hardest part of starting a project like this is grasping the actual size of it, it always takes much more work, money, and time than originally anticipated (but especially money).
3) How much of your food do you try to source locally?
We try to get all of our produce locally, but this also depends on the season. Our meats are always local.
4) What type of person would you say comprises your clientele base? Did you have a “target audience” in mind, so to speak, when you opened the restaurant?
Slappy Cakes was intended to be for anybody wanting a fun and unique dining experience, and we see every type of person eating here. Our target audience is anybody who loves fun breakfast!
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