This presentation debuts the three concepts of Earthen Restaurant

Group as a whole and will contain graphics and ideas related to those concepts. This is to give a portrayal of the company overall. However,

this presentation is intended to focus specifically on “Toast”.

Ideas, names and logos contained are intellectual property and are owned solely by Albert Talcott. The materials contained may not be duplicated or represented as the work of another. Photographs contained

within are used as inspiration only. Most images are pulled from third party sources and are not the property of Earthen. Photographs containing a named photographer are indeed the property of Earthen.

Photograph by Casey Wood

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•Earthen is the overall name of the company, encompassing all concepts•Earthen will provide services for each location such as payroll, inventory, scheduling, human resources, etc•Earthen will be a distributor to it’s locations for basic restaurant supplies•Earthen will provide as a call center (in the future)•Earthen will be the main office for the administrative and accounting aspects of each location

Concept•“Petitery” is a word for a “petite-eatery”•Toast will focus on alcohol and Hors D’oeuvres.•Toast will be a spot for guests at all times of the evening. Before dinner: HD* and drinks. Dinner: HD, made to order plates and drinks. After dinner: Sweet or savory HD and drinks. •Both the food and drink menus will change on a regular basis (weekly or bi-weekly) and will utilize the nearby resources in Oregon such as farmers markets.

*HD = Hors D’oeuvres

Concept•For HD, guests will be given the choice of several different boards. Each board will have a different array of ingredients. Some boards will be vegetarian, vegan, meaty, asian-inspired, indian inspired, etc. Guests will build their own HD combinations and can feel free to mix & match with their friends ingredients. Each board is enough for about 8-12 HD per person. Again, made to order HD will be available if guests do not wish to create their own.

•All beer and wine will be sourced locally. They will rotate as frequent as needed to stay current and to serve only the freshest drinks. No macro-brands of beer or wine will be served. Cocktails will be comprised from a variety of liquors and will be designed by the bartending and culinary teams. These drinks will pair well with the dishes being served and will contain fresh ingredients.

Aesthetic ideas•Solid wooden bar•Alcohol bottle shadowbox front door•Copper and white •HD boards are either hardwood or slate•Live Jazz