After an incredible journey of 4 years crafting The Plate Sale pop-ups, engaging with farmers markets, and nurturing relationships through the language of food, we are ecstatic to unveil the next chapter in our culinary odyssey: the imminent launch of our inaugural restaurant, Mule Train. Originally envisaged for Athens, GA, where our roots run deep and community bonds are strong, new and exciting opportunities have emerged in the vibrant city of Atlanta, GA. Mule Train, with its rich history and community connections, aims to be a testament to our roots and our strong affiliations with local farmers and suppliers. Our passion and ambition are driving us to kickstart a multifaceted fundraising campaign that will fuel the realization of our restaurant dream.

A Glimpse into Mule Train’s Narrative

Our decision to embark on this crowdfunding venture stems from its potential to amass the equity vital for securing financing for Mule Train. Beyond that, it aligns with our aspiration to elevate our careers via entrepreneurial endeavors, scaling our impact while creating a legacy.

At the heart of Mule Train lies a concept steeped in our yearning to nourish the community, kindle fascination for Georgia's culinary traditions and heritage, champion food education, and underscore the significance of local farmers, artisans, and small enterprises. Inspired by our Aunt, a paragon of Southern hospitality who extended her warmth to neighbors at her Carlton, GA establishment, we have harnessed her spirit to shape Mule Train's essence.

Anticipating the Restaurant

Our forthcoming restaurant is poised to be a celebration of Georgia's regional fare, an intentional exploration of Southern cuisine that spotlights the finest ingredients from our home state and the broader South. Our aspiration is to craft an ambiance that radiates warmth, an inviting space where positivity reigns. Mule Train is our canvas, affording us the liberty to translate our visions into reality and share our talents with you.

The Heart of Our Request

In 2022, our business blueprint was presented to the bank. However, the absence of a 20% equity contribution from the aggregate loan amount, which we are rallying to secure here, hinders the feasibility of the small business loan avenue.

Our target is to secure $130,000, allocating $30,000 for associated costs and fees, while reserving the remaining $100,000 as our equity input toward the overall capital we are striving to raise. Our dialogue with the bank aims to secure a total of $400,000.

Expressing Our Gratitude

Throughout the year, we will reveal many avenues through which you can partake in our journey to fulfill our goal. As these opportunities emerge, we'll diligently update our campaign page to keep you in the loop. Your involvement is not just support; it's an integral part of shaping the Mule Train story. Together, we'll create a culinary haven deeply entrenched in tradition yet boldly poised for the future.

Michael and Shyretha stand humbled and thrilled to embark on this journey alongside their cherished community of fellow culinary enthusiasts. Their fundraising initiative is poised to offer an array of meaningful opportunities to partake in Mule Train's inception.

ABOUT THE VISIONARIES

Let us introduce ourselves: I'm Michael Sheats, co-founder and chef extraordinaire of The Plate Sale. With over a decade of experience, I've honed my craft in some of the Southeast's finest dining establishments. Hailing from the heart of Athens, GA, I've nurtured my culinary skills ever since my formative years. After completing high school and a brief stint in college, I found my love for cooking and attended Le Cordon Bleu School and graduated with a degree in Culinary Arts.

My belief is rooted in the notion that the realm of hospitality is boundless, capable of taking you anywhere as long as you cultivate robust connections, exude unwavering diligence, and radiate positivity.

And I'm Shyretha Sheats, co-founder of TPS, encompassing an array of talents. My expertise spans crafting inventive cocktails, orchestrating seamless bar and restaurant management, and curating remarkable events across Atlanta, Athens, and Charleston.

My trajectory veered away from the corporate world in 2010, guiding me toward the realm of hospitality, where my profound affinity for food intertwined with the art of storytelling. My journey revealed an unexpected connection to farms and eateries, a love for narratives, and embracing the role of a creator in this vast world.