8809 replies to this topic

[Greg]

Anyone know what is up with Paradiso Di Stelle? They seem to be doing some sort of major remodel. I can't believe that a cafe in Bastion Square would actually CHOOSE to do that during the first couple of weeks of August. So I'm wondering if there was a plumbing leak or some other such problem.

[VicHockeyFan]

Anyone know what is up with Paradiso Di Stelle? They seem to be doing some sort of major remodel. I can't believe that a cafe in Bastion Square would actually CHOOSE to do that during the first couple of weeks of August. So I'm wondering if there was a plumbing leak or some other such problem.

 

I saw that.  All the chairs outside.  The place was listed for sale for a while, could it have just turned over?  They do not appear to believe in social media, no FB posts in nearly 2 years.

 

https://www.facebook...radisodistelle/

Edited by VicHockeyFan, 09 August 2017 - 06:17 PM.

[Gary H]

My wife went in the other day and they (the new owners?) said they were turning it into a sandwich shop.

[Dexter]

The Local bought it

[LJ]

Had lunch at the Warehouse the other day, had the burger it was OK, other party had the taco of some description, said it was good.

But the onion rings with the burger were horrible, I had a stomach ache for two days after eating a couple of those.

When they say everything on the menu is $4.95, they mean it, the two sodas we had brought the bill to over $20.

[SimonH]

The Local bought it

We dropped in Sunday morning. Staff were super good as was the coffee. They might need to change from Le creuset cups, can't see them being around for long.

 

Renovations due in January.

[Matt R.]

I see Ruth and Dean is closed today due to a serious lack of staff.



Matt.

[Nparker]

As opposed to a casual staffing shortage. 

[Matt R.]

As opposed to a casual staffing shortage.

Yes, most food service seems to operate under a casual staff shortage all the time. It's the new normal.

I know what I'm going to do next summer though.

Matt.

[Nparker]

...I know what I'm going to do next summer though...

Don't leave us in suspense...

[thundergun]

Very Good Butcher's have a kickstarter to increase production, develop new products, add a food truck/cart, expand distribution and create a Vancouver location (depending on levels of funding achieved). I have no skin in the game, other than thinking they've got really good products and would love to see this unique local business succeed.

 

https://www.kickstar...r-bean-butchery

[Mike K.]

They're also expanding to the former fishmonger space in the market.

[sdwright.vic]

Yeah... fund your business "expansion" though doing actual business. These kickstarter things are stupid.

[Mike K.]

I dunno, I mean you could go to the bank and get a loan, or you can use KS to avoid the bank and get the necessary capital that way.

[sdwright.vic]

And not have to pay anything back? Sorry, that's so un-capitalist Mike!

[thundergun]

Using kickstarter to presell your goods allows you to test demand for different products and better connect you with your customers. Sounds less risky and more community involved than going to a large bank.

[sdwright.vic]

Yeah, No. I give you money, I get something. Otherwise I invest in myself.

[Mike K.]

...anyways, Good Butcher's tally is now up to $38k. I have a feeling investments have petered out and may not reach the minimum $50k threshold to release the funds.

[Redd42]

$50,000 doesn't seem like a lot of cash to expand that business.

 

Took a look at the kickstarter. It is quite a long read. They have all these things that you get at different levels of pledge. Seems to me to be a lot of work to get $50,000. The value of the stuff that they are giving away seems much higher than the interest you would pay on a loan these days. Lots of time and energy to get that amount of money.

 

Dealing with a bank seems easier. Yes, I have a business and a standing Line of Credit with the bank - prime + 1%.

[Matt R.]

They should place a call to the BDC. Fat chance a traditional lender is going to touch a brand new food service operation.

Matt.