![]() ![]() They chose Williamsburg for two reasons: they found a fair market rent and knew that there were over 10 dedicated vegan eateries in the neighborhood. ![]() That convinced them to open a brick-and-mortar space. “Within the first 15 months of our cloud kitchen, we saw a steady growth of our customer base,” she notes. They leveraged their social media channels to get the word out. They started by opening a cloud kitchen in Sunnyside, Queens in September 2021 to test the waters and see if Trinidadian/Dominican vegan food could find an audience. They sold their home, which raised about 65% of the $350,000 start-up money required and then added $100,000, based on money saved from vending at food festivals.īefore they brought in investors, “it was vital to us that our foundation was solid and purely reflective of our vision as a plant-based family of five,” she explains. Husband and wife share duties running it: she who is 33-years-old serves as executive chef and he, who is 37-years-old, oversees operations, dealing with vendors and staff.Įven capitalizing their eatery in pricey Brooklyn underscores how they were all in to get HAAM off the ground. Randy points out that they emphasize using whole foods, such as taking the vegetable, grilling, charring or seasoning it, such as using jerk seasoning on broccoli. HAAM’s menu goes against the grain of most Trinidadian cuisine, which relies on stewed chicken, curried goat, oxtail, in addition to pelau, a popular rice dish. ![]()
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