inKind

CASE STUDIES

Get to know some of our clients utilizing inKind's services.
Himitsu, DC
Kevin Tien and Carlie Steiner opened Himitsu, a New Japanese restaurant, in an up-and-coming neighborhood in Washington, DC in November 2016. It's intimate, delicious, and quickly gained rave reviews by the most prestigious local and national food critics. Chef Kevin has been named one of Food and Wine's Chefs of the Year 2018, has appeared on Iron Chef and received multiple James Beard nominations.

With stellar resumes, both having completed stints at Jose Andres' Minibar, as well as time at Pineapple & Pearls (DC) and Uchi (Texas), this was always going to be a very special restaurant. The bar program is as interesting and diverse as the food, with every sip and bite at Himitsu delighting your senses.

The duo took over an existing restaurant space and so just needed a small capital injection to get the business off the ground - redecorating the space to make it their own, buying inventory and some additional equipment.

They reached out to inKind about four weeks before opening to obtain funding through selling House Accounts. As partners who are very focused on costs and margin, they immediately saw the value in financing through selling credit and how they could service the credit for less than the cost of the financing they were asking for.

inKind sold some House Accounts prior to the restaurant opening - to excited locals and friends of the owners and then sold out of the remaining House Accounts two months after the restaurant opened.
PENNY ANN's CAFE
With three locations around Salt Lake City, UT, and an award-winning breakfast offering (Best Breakfast at the Best of State), Penny Ann's Cafe has been a go-to spot for anyone living in, or visiting, Salt Lake City for many years.

Penny Ann's Cafe is a family affair. The restaurant's namesake, Penny Ann, and her sister, Cindy, can often be found seating patrons, serving tables or chatting pleasantly with the restaurant's regular customers. Penny's brother Warren is the executive Chef and brother Paul is behind the scenes helping with day to day operations. Wayne and Jane, the parents of the bunch, can often be seen around too helping with all aspects of the business. There are also many nieces and nephews who help cook, prep, serve and bus tables as well as the outstanding staff who feel like family.

For breakfast, the signature "Heavenly Hot Cakes" (light and airy sour cream pancakes) are always a winner!


THE RAVENOUS PIG
Husband and wife team James and Julie Petrakis have been dazzling diners since 2007 at The Ravenous Pig. Their work has garnered some of the culinary world's top accolades including coveted James Beard Award nominations as well as praise from Food & Wine, Saveur, Southern Living, Wall Street Journal and the New York Times.

Based in Winter Park, Florida, the menu changes regularly to take advantage of the peak flavors of each season, with the restaurant sourcing from local vendors in the Sunshine State wherever feasible.

The Ravenous Pig has used inKind for multiple projects over the last eighteen months, including most recently to renovate the parking lot.

Having built up a great following and a group of fanatical regulars, it has been easy to find folks to buy House Accounts to The Ravenous Pig. Check averages have increased for these diners as they are not spending money on each visit (they have prepaid through the House Account) so they typically order more freely and indulge in that caramel tart they'd otherwise be on the fence about.

inKind has also enabled the restaurant to build a deeper connection with its House Account holders, making them feel more members of the Rav Pig family.
SALT & TIME, TX
Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas at Austin farmers' markets. A mutual friend introduced him to Bryan Butler and the two set out to open Austin's first butcher shop committed to sourcing whole animals directly from Texas ranchers. That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria in East Austin.

As well as a butcher shop, the space includes a restaurant that serves up the finest cuts and quality local, sustainable ingredients. Open 6 days per week, the spot has become a go-to for many dining out in East Austin, especially with a burger names on of "the 21 Essential hamburgers in America" by Eater.

Ben has worked with inKind multiple times, most recently to help finance plans for a second location.

Salt & Time is a much loved restaurant in the local community and folks are excited to help support Ben expand, especially when they get bonus credit on their House Accounts for doing so.
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