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The Kitchens


UNIQUE

INNOVATIVE

BUILT FOR VALUE

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The Kitchens


UNIQUE

INNOVATIVE

BUILT FOR VALUE

GAME-CHANGING CONCEPT

Restaurants are designed to serve customers at their tables. Flavorism is designed to serve you where you are.

Flavorism is the first-ever collection of delivery-only restaurants.

The founders and investors are all former chefs who manned the stoves in award-winning kitchens including Abigail Kirsch, Daniel, Payard, The Plaza, The Russian Tea Room, and The Stanhope Hotel.

Flavorism's partners have unequaled leverage and access to top quality because

  • We work directly with the farmers

  • We own our facilities, our vehicles, and our technologies

  • We handpick every operator in our facility, so if they don't meet our standards, they won't meet you.

VALUE PROPOSITION

We believe the saying "you get what you pay for" definitely holds true in the kitchen. Every chef wants to buy the most expensive ingredients because they are the best, but customers want more bang for their buck. Since we focus on delivery only and avoid the expense of a brick-and-mortar restaurant, we are able to purchase the best while keeping our prices at or below market rates.

We handpick our co-op participants not just because we're control freaks, (ok, we admit it, we are) but because we want to cross utilize both raw and semi-finished products. So that grilled steak from Farmers Palette might just be the perfect addition to a salad. It's green and it's just smart business.

Our co-op partners share the cost of rent, delivery, dishwashers, and more, allowing them to save money and focus on hiring and retaining the top talent.

INNOVATIVE BUSINESS MODEL

We've taken the Silicon Valley-style incubator and applied it to the culinary world. We are a collection of independent business owners who share resources --- and a roof.

Our operational model eliminates many of the wasteful steps and costs involved with running a restaurant. We are able to focus our dollars on high quality ingredients, cooks, chefs and culinary entrepreneurs, rather than overhead.

TECHNOLOGY

Online Ordering: We've taken the guesswork out of online ordering and made it simple. What else??

Live Streaming: We think you should know where your food comes from. We think you should be involved from farm to fork. That's why we offer live streaming kitchens.

"Ask the Chef": Have you ever wanted to learn how chefs do something? Connect with us while we are streaming and we will take your question to the chef best qualified to answer you. He or she will demonstrate live through our site and our social media outlets.

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IT'S TIME!


The Superior Flavor of Farm to Table.

with the ease and value of delivery.

It's time "Delivery" takes center stage

IT'S TIME!


The Superior Flavor of Farm to Table.

with the ease and value of delivery.

It's time "Delivery" takes center stage

Farm to Table.......Re-imagined


Farm to Table.......Re-imagined


Many hands. Each contributing their unique talents.

 

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FLAVORISM INCUBATOR PROGRAM


Did we light a fire?

If you think you have the skills and drive needed to operate your own business, we should talk. 

We have the EXPERIENCE, facilities, resources, and technologies ready to foster your Culinary start-up's growth. 

FLAVORISM INCUBATOR PROGRAM


Did we light a fire?

If you think you have the skills and drive needed to operate your own business, we should talk. 

We have the EXPERIENCE, facilities, resources, and technologies ready to foster your Culinary start-up's growth. 

JOIN FLAVORISM'S INCUBATOR PROGRAM

  • OPENING A RESTAURANT IS A COSTLY ENDEAVOR. It takes several hundred thousand dollars to open a simple 30-seat restaurant. Joining Flavorism is a single digit fraction of that.
  • OPENING A NEW RESTAURANT IS A RISKY ENDEAVOR. Flavorism reduces the risk many times over by helping you build a business plan, develop your product line, and establish a customer base. We also act as mentors to driven individuals.
  • RESTAURANTS HAVE A LOT OF MOVING PARTS. Flavorism simplifies the process by leading the way with such things as vendor relations, product execution, customer acquisition, employee development, and business expansion support.
  • RESTAURANT EARNINGS ARE CAPPED BY THEIR FOH CAPACITY. Delivery concepts have much higher growth potential.
  • GOING IT ALONE IS TOUGH. With Flavorism, you are joining a team where we all succeed together. 

If you are interested in bringing your concept to Flavorism please fill out the form below.

All submissions are kept confidential. 


Name *
Name
Phone *
Phone
Please tell us the best times to reach you for both phone and email.
In five words or less describe you concept
This area is for you. Write what you think we should know.
Copy and paste your resume here please

Contact


We want to hear from you.

Contact


We want to hear from you.

 
Name *
Name
 

Flavorism
207 Greenwich Ave
Stamford CT 06902

p. 203 890 9194
e. 411@flavorism.com (goes to management of Flavor Building Stamford)

**for media inquiries, please contact Elizabeth at Menumavin Food Service Marketing Group. cb@menumavin.com


Direct to each kitchen contact.

All mail should be sent to each kitchen care of Flavorism.

Aji Ramen
phone 203 890 9194
James@flavorism.com

Fahrenheit 760
phone: 203 653 3663
email Peter@flavorism.com (chef Peter Ward)

Puebla Grill
phone: 203 653 2640
email francisco@flavorism.com (chef Jose Mendoza)

TBC Pizza Co.
phone: 203 653 3868
email robertL@flavorism.com (Pizza maker Leone Whitehead)

Farmer's Palette
phone: 203 653 3925
email Gretchen@flavorism.com (Chef Creator Gretchen Acquanita)