Kenneth Devaney

Peabody, MA (USA)
Role(s):
Founder/Owner/Principal

StirCrazy

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Location: Peabody
Industry: Food Service/Restaurant
Year Founded: 2009
Number Employees: 10-50 people
Business Stage: Creation/Idea
Entity Type: Not Incorporated
Description: Today's "fast food" menus, cafeterias, and even "healthy" "soup 'n salad" establishments offer the same limited selections to the casual diner that has been around for years. Mainly, the consumer has the choice of a main course meal in a cafeteria setting, a salad bar, a choice of soups, or more often than not, an endless variety of sandwiches from a multitude of locations. Oh, and lets not forget pizza, tacos and fried chicken. Over several years, the choices available to the consumer have barely changed at all. Until now. My concept is totally unique, It creates an entirely new niche in the food service industry, It transforms a product normally associated with a sit down meal into a "take-out" item. And most importantly, provides a new, fresh alternitve to sandwitches, pizzas, soups and salads.. The company is called "StirCrazy". Upon entering the restaurant, the customer takes a menu card with boxes next to each item at which he will "X" in his choices. First, the customer chooses from one of several meat items such as steak. pork, chicken, or seafood as a base. In the second section they choose 6 portions of vegetables to be combined with their base. Finally, the third section gives them a variety of sauces to choose from and complete their entree. In assembly line fashion. their custom designed "stirfry" is created in about 5 minutes. The choices offered to the customer results in dozens of variations of stirfrys from Italian, Chinese, Mexican, spicy, cheesey, or even low-cal. All of them are naturally very low-carb since no bread, pasta, rice, potatoe, etc. are involved. However, a variety of rices, noodles, breads, etc. will be available as side dishes at the customers discretion. The kitchen layout requires no gas or frying stations I have an entire menu, kitchen layout, personall requirements, etc. available for review. I'm convinced this concept will spread like a wildfire once the first restaurant is created.