inKind

👋 Join us at the Texas Restaurant Show 2024 in San Antonio, TX, on July 14-15, 2024! We will be there engaging with owners and operators from Texas, showing them how we’ve reinvented the way restaurants are funded. inKind funding allows restaurants of all sizes to grow without sacrificing equity, a huge incentive for those looking to expand their business while maintaining ownership and creative control. Come join thousands of restaurateurs as a part of inKind to grow your business, your way. Learn more about the show and register here! https://lnkd.in/ep6FGji9

A heartfelt thank you to Marc Berman at Forbes and Barbara Jarvie Castiglia at Modern Restaurant Management for highlighting inKind this week and our ongoing efforts in the restaurant industry. At inKind, we are dedicated to revolutionizing the way restaurants receive funding and support, enabling them to thrive in an ever-changing landscape. These recent features highlight the impact of our work and our commitment to addressing key issues within the industry. 🌟 Forbes recently published an insightful article discussing "The Bear," the importance of Pride Month, and the evolving landscape of the restaurant business. I was happy to share my thoughts on how the hit TV series resonates with real-life restaurant challenges and highlighted our commitment to diversity and inclusion within the industry. Check out the full article here https://bit.ly/4cfyoQm 🌟 Modern Restaurant Management offered an engaging piece where inKind employees and partners reflected on the real-world issues depicted in "The Bear." The article captures heartfelt feedback from those on the front lines, demonstrating how the series mirrors the authentic experiences of restaurant workers. Check out the full article here https://bit.ly/3W4mJhP We are grateful for this recognition, which underscores our dedication to fostering a supportive and inclusive environment while addressing the real challenges and triumphs within the restaurant industry. A huge thank you to our incredible team and partners for making this possible! 👏 #InKind #Forbes #ModernRestaurantManagement #RestaurantIndustry #TheBear #PrideMonth #Hospitality

⭐️ Last week we joined an event hosted by Les Dames d’Escoffier International Austin Chapter. Les Dames d’Escoffier is a women’s group dedicated to inspiring, advancing, and supporting women in food, beverage, and hospitality to achieve excellence in leadership and philanthropy. 🎙️The night fostered discussions focused on financial preparation during growth and expansion for members of the Austin restaurant community. We took part in an educational panel followed by interactive breakout groups, aimed at finding practical solutions to common financial struggles faced by restaurant operators when trying to grow.📈 💛 We love showing up and supporting our local restaurant community and operators. Anytime we can meet with industry experts and potential partners for inKind is always a win. 💡To learn more about Les Dames d’Escoffier, visit https://bit.ly/3VY6mTF 💲Reach out to us to see how inKind can help brainstorm financial solutions! https://bit.ly/4cGyyQJ #inkindcaptial #supportlocalrestaurants #restaurantfinancing #lesdamesdescoffier #womeninhospitality

At inKind, we believe in honoring the diverse histories and cultures of our employees and partners. For Juneteenth, an employee resource group came together to host a powerful panel discussion that highlighted the significance of this historic day and why it's essential to amplify Black and African American stories and experiences. The agenda included a catered lunch by Community Vegan which is a local Austin Black-Owned vegan food truck. We then played a trivia game that focused on black history, followed by a how-to-learn session that outlined guidelines for creating a safe space to learn. We were joined by two guest speakers Chris, from Ember, and Marlon, the founder of Community Vegan, for a fireside chat. They talked about how they honor their culinary heritage to help contribute to a sense of solidarity and connection, their personal stories, and how they celebrate Juneteenth. It's an opportunity to foster a sense of belonging and unity within our workplace, showing our commitment to diversity, equity, and inclusion. By listening to and learning from these experiences, we can work towards creating a more equitable and inclusive environment for everyone. It is a reminder that “nobody is free until everybody is free.” This day should be celebrated as the day when all Americans were liberated. It is a day to reflect, learn, and grow. Celebrate by supporting black-owned businesses. Educate yourself and those around you on Black History. Celebrate Freedom and take time to rest. #Juneteenth #DiversityAndInclusion #BlackVoicesMatter #inKind

Reflecting on my experience at the World's 50 Best Restaurant Week in Las Vegas last week, I have to say that I loved the celebration of culinary excellence, innovation, and camaraderie among food lovers and industry luminaries. Some highlights: 🥂 After an exceptional dinner at the exclusive welcome event hosted by Carversteak featuring a one-of-a-kind dinner created by Carversteak’s Executive Chef Daniel Ontiveros and master mixologist Francesco Lafranconi along with World’s 50 Best award-winning chefs Virgilio Martínez, Pia León, Joan Roca and Jordi Roca, a great group gathered at Resorts World at their underground venue Jalisco for a late night soiree hosted by food writer Andy Wang and sponsored by inKind, Big Noise Lager and Astrea Caviar. 🐟 Chef Liwei Liao (aka Dry Aged Fish Guy) demonstrated his artistry by cutting a whole Ora King Salmon on stage, reducing it to sashimi that was popular with guests. Astrea Caviar turned up with what may have been 10 pounds of caviar, sharing it generously on its own, atop the salmon sashimi, and, most notably atop a Basque cheesecake, marking a truly crowd-pleasing pairing. 🍣 Meanwhile, steps away, sushi superstar Philip Frankland Lee and his Sushi by Scratch team treated 8 guests at a time to a magical 15-minute micro-omakase experience showcasing their culinary point of view in four pristine bites of nigiri complimented by Heaven Sake. 🍷 And that was just Monday. Tuesday night at the Chef Jose Andres dinner at Bazaar Meat, we were treated to a 10-course Iberian feast, Spanish wine pairings and Estrella Damm lager, and a reminder for all in attendance of how well deserved Chef Andres’ reputation for innovation, social consciousness and leadership really is. 🥃 Then, at Resort World’s Here Kitty Kitty speakeasy, accessed with a secret password and through a secret passageway, the Chinese sorghum spirit Maotai was sampled by the chefs and others in attendance. Brace yourself, because Maotai could be poised for its moment in the spotlight and I expect to see it popping up more on menus nationwide. As World’s 50 Best Restaurants took over Las Vegas, spanning multiple days and multiple resort properties up and down the strip, the combined experience was a reminder of how much global impact our hospitality industry has, thanks to the creativity, vision and passionate hard work of so many wonderful people. It was a privilege to share the experience and to connect with so many friends, new and old. At inKind, we're dedicated to helping restaurants thrive by providing low-cost capital investment and exclusive dining rewards. It's thrilling to see firsthand the passion and innovation in the industry and to envision how inKind can continue to support the innovators and risk-takers in our extraordinary industry. Here's to a future where we keep elevating dining experiences and helping restaurants succeed! #Worlds50Best #CulinaryExcellence #ResortsWorld #Gastronomy #LasVegas #FoodInnovation #inKind

🌟 Congratulations to our partners Maty's Chef Valerie Chang and Kann Chef Gregory Gourdet for their James Beard Awards. It’s an honor to work with and continue to celebrate your success! 🍾 🥂 💛 Valerie Chang Best Chef: South Maty’s, Miami @chifitachang @matysmiami 💛 Gregory Gourdet Best Chef: Northwest and Pacific Kann, Portland @gg30000 @kannrestaurant The James Beard Foundation's Restaurant and Chef Awards celebrate individuals in the American food, beverage, and hospitality industries who exhibit outstanding excellence in their fields. Award winners display remarkable talent and creativity in their work and provide thoughtful leadership within their professional communities. inKind is an innovative form of funding for restaurants and food businesses. We create a pathway to financial sustainability for restaurants that partner with us, while delivering a rewarding dining experience for our customers through our inKind app. Full award winners list here: https://lnkd.in/eRUPydTZ #JBFA #JamesBeard #awardwinners #jamesbeardaward #chefs #bestchef #miami #portland #inkindcapital #inkindapp

🎉 A partner and friend, Liwei Liao, was recently recognized by the LA Times as one of the most influential creators of LA. 🐟 His innovative dry-aging methods for seafood have changed the game for local LA restaurants, fine dining establishments, and inspired some of the world’s most prestigious chefs and restaurants. Learn more about his vision of #freshisboring and process here https://lat.ms/3KucVqQ 👏 Buy some of his dry-aged seafood which minimizes food waste and pronounces the flavors at The Joint Seafood in Sherman Oaks. Treat your taste buds and your wallet by paying with inKind.

 https://jointseafood.com/ 🥂 Congratulations, Liwei Liao! We are excited to celebrate your continued success!

 credit: Stephanie Breijo (writer), Christina House (photographer), LA Times, https:/https://lnkd.in/gtDU2EZp

💛 We love being an innovative form of funding for restaurants and food businesses. We create a pathway to financial sustainability for restaurants that partner with us while delivering a rewarding dining experience for customers through our app. 🍽️ Learn more about inKind here ▶️ https://bit.ly/3R0oKbK 💡 Click through the link to read the full story on Eater! https://bit.ly/3Vj7pxi “But it is so, so expensive to start: to pay for all of the product, pay for all of the staff, pay for workers’ comp, for general liability insurance. And so before you have income, you’re tanking your credit to get open. You’re scrounging together as much money as humanly possible. Now, we are working on a lunch and dinner location on Melrose, which is a full construction project. We’re using a combination of investments from individuals, which is a pretty small percentage, along with bank loans, small business loans, and alternative funding options, like the app inKind. It’s pretty rare to find somebody who got one loan for $750,000, so piecing together smaller loans that are better deals makes sense. There are all of these non-bank, non-investor ways to piece together funding for a restaurant that don’t involve giving away equity, which has become the most valuable thing to us at the moment.” —Anna Sonenshein, co-owner, Little Fish, Los Angeles Source: Anna Sonenshein, co-owner, Little Fish, Los Angeles, as quoted in Eater article by Morgan Goldberg , We Asked: “How Did You Fund Your Restaurant?”, https://lnkd.in/ggc8S7b9

We’re so honored! 🌎💡Excited to announce that inKind received an Honorable Mention today on Fast Company's World Changing Ideas 2024 Awards for reinventing restaurant financing! We’re honored to be a part of this list helping to make finance more equitable and accessible. 🌟 👏 This wouldn't have been possible without our amazing team, our incredible restaurant partners, and loyal foodies who inspire us daily. Thank you for the support! Here's to many more exciting milestones ahead! 🎉🍽️ 👉 Fast Company’s World Changing Ideas https://bit.ly/3WZhWz9

👀 Did you know that inKind has a Sustainability team?? They focus on reducing food waste and teaching sustainable practices to our restaurant partners with the goal of helping reduce carbon emissions and saving restaurants money. This week they organized fun activities for our employees to help celebrate our planet and bring awareness to some of our choices and their impact on the environment. 🌎🌱 We sampled Pecan Milk, a native Texas tree that is drought-tolerant. 🥛🌳 Some brave employees tasted some sustainable snacks made of crickets and bugs. 🦗🍴 The team even hosted a clothing swap, started a donation pile, and set up a plant swap station in the office! 👗🌿 inKind believes that every action counts and we should show our planet some love every day! 💛 🌍 Together, we can create a greener, brighter future! 🌞♻️ Read more about some of our sustainability efforts on our blog https://lnkd.in/gqSdKeVa #inkind #earthday #sustainability #foodwaste #sustainablerestaurants