Turn-Key restaurant opportunity in New Albany at the former Treet's.

The following announcement comes from Matt & Jessica Bergman, who have restored and reside in the historic commercial building at 315 E. Market. That's in downtown New Albany, across the street from the former Bistro New Albany and the Grand Convention Center.

Most readers know that Matt's and Jessica's storefront was occupied by Treet's Bakery Cafe until a month or so ago. We continue to lament the passing of Treet's, but as Matt reveals, a good commercial opportunity has surfaced in its wake. It's worth noting that while there is no alcohol licensing of the floor plan, the building lies within the domain of the riverfront development area, and if the owners were willing, a permit would be easily obtained.

However, I persist in thinking that the best use for the space would be a coffee shop on the Heine Brothers model (don't ask them; I already have. While supportive, Gary and Mike are busy expanding in Louisville).

Note that the former Rainbow Bread building that NABC hopes to convert into a brewery and taproom (an expansion of our current operation, which will remain as it is) is only a block and a half away from Matt's and Jessica's building.

Help us by spreading the word, please.

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I wanted to make you all aware that we recently lost one of our downtown businesses when Treet's Bakery Cafe closed at the end of January. Jessica and I are in search of a new tenant for our location at 135 East Market St. We would love to have another bakery & cafe type of place but are open to other options.

To secure a quick turn around, we have purchased all of the equipment and furniture in our building from the bank. This means we have a turn-key operation that is ready to open right away. The lease will be $1530 for over 2400 sq ft of restaurant space. We will also consider offers to purchase the equipment out right, creating an option to receive a lower monthly lease payment.

If you know of any businesses looking to expand or start a new business, please contact Mike Kopp 502-386-9022 to arrange a time to see our nicely restored space at 135 East Market St.

Treet's Bakery Cafe thread: Hypothetically, what questions should be answered?

I'm going to play devil's advocate here, because someone needs to do it, and I’m hoping to stimulate a discussion because it might be fruitful in illustrating some of the issues involved with business start-ups and shut-downs.

Read the posting and comments here if you’re coming late to the conversation: Treet's Bakery Cafe closes.

As you’ll see in the comments, several people have asked what they might be able to do to keep Treet’s Bakery Café open. Imagine, then, that enough people pledge financial support to enable Treet's to reappear next week.

Does it reappear in the same incarnation?

Does it reappear without a thorough analysis of the plan of operation?

Does it reappear as Treet's even if Teresa somehow isn't involved?

Does it reappear as something different, with a modified concept?

In short, if investors are to be recruited, what questions are they prepared to ask?

Is there a limit to their tolerance for potential answers?

Don't take these questions the wrong way. Rest assured, I'm not trying to be a Scrooge in all this. I had my criticisms, but I like Teresa and I liked Treet’s, and we patronized it as often as practicable.

The ironic thing is that every failed restaurant in history had its fans, its regulars, and the people who liked it very much. However, it still failed. Why? The trick is to determine the reason why the restaurant failed, to avoid mistakes, to refine the product if necessary, and to find a better way of getting the word out.

Or, conversely, if these questions can't be answered, there's little sense in mobilizing to inject life into the project.

What do you think?

What are the questions that you would need answered prior to committing capital to a restaurant operator?

Treet's Bakery Cafe closes.

Saturday was the swan song for Treet’s Bakery Café, which opened in late February, 2007, in the Wilcox Block at 133 E. Market St.

This news comes as a disappointment, but perhaps we should begin its consideration by injecting a few drams of realism into the discussion. The average life span of restaurants is less than five years, and even more startling, roughly 90% of independent operators go out of business before their third birthday, so taken in this context, the demise of Treet’s can hardly be regarded as exceptional.

Of course, knowing the statistics does little to assuage our sadness and regret that Teresa’s efforts fell short. She worked awfully hard, and had a number of friends who worked hard helping her, and still it wasn’t enough to survive. Unfortunately, all the enthusiasm and elbow grease in the world can do no more than modify the unfavorable odds for any restaurant start-up. They cannot make the inexorable laws of business life magically irrelevant, and when it comes to restaurants, the facts of life are remarkably harsh, something that may not always be evident to the customer.

Competition is vicious and the marketplace is infuriatingly volatile. One must shape and configure a physical space, work out all the details pertaining to infrastructure, create an excellent product, price it correctly, find a competent team to help sell the product, manage that team properly, and at the end of the day, still reckon with a paper-thin margin … and all that comes before the week’s proceeds go to pay for the suddenly malfunctioning oven, without which the doors cannot be opened tomorrow.

Obviously, a multi-faceted skill set is necessary, improvisational abilities are paramount, and the testing process is merciless. Fail at any one component, and the whole edifice wobbles. Fail at two, and collapse is likely. Sometimes every single thing about it functions perfectly … and the business still doesn’t succeed owing to conditions entirely outside the operator’s control.

We’ve been here before. I wrote the following words after Bistro New Albany closed last October:

It's remarkably easy for people who can do no better than "start up" the occasional rag picker's business or do contracting work without permits to understand how difficult a genuine paradigm shift is to achieve. All of downtown New Albany currently is engaged in that paradigm shift, and it's a work in progress that unfortunately will have its ups and downs. Bistro New Albany's demise is a downer, but within it are seeds of positive developments.

Likewise, I lament the passing of Treet’s, but I view its demise in the same vein as that of BNA’s. Life itself proceeds on a multi-dimensional chessboard, and simplicities are seldom what they seem. An opportunity now exists. Someone’s loss is another’s gain.

And so on.

The very first “microbrewery” of the contemporary era was New Albion in California, and it did not survive the decade of the 1970’s, but rising from its wreckage was Mendocino Brewing Company, which has persevered in one or another incarnation ever since.

My company started brewing its own beer in its 15th year of business overall, and only after we acquired the brewing equipment at a considerable discount from the defunct Tucker/Oldenberg operation. Now, more than five years later, we're looking to repeat the Darwinian process. For a variety of reasons, the coming year stands to be a difficult one for smaller brewing companies in America. That's bad, and some of them will fold as a result. Their brewhouses will come up for sale, helping to transform what has been a premium-priced seller's market into one more favorable for buyers -- buyers like NABC, which is looking for a larger kit in order to expand.

Let’s hope for a similar break at 133 E. Market.

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After the preceding was written, this arrived from Teresa via e-mail:

Treet’s will close its doors on Saturday, January 19,2008. We would like to thank our manyloyal customers for their support, assistance, encouragement and contributions;

the recipes,
the bus tubs,
the newspapers and magazines,
the napkins folding,
the coffee making,
the light hanging,
the schlepping,
the dishwashing,
the scrubbing and sweeping,
the advertising,
the printing,
the plants and flowers,
the errand running
etc, etc, etc.

Never has a business been so blessed with friends andsupporters. We regret that we can no longer be a part of the community and wish all of Downtown New Albany’s residents and businesses and all of our customers and friends the best of luck and a happy and prosperous future.

Sincerely,
Teresa, Terri, Annie, Stephen, Samantha, Claire,Morgan and Kaila.

New fall hours at Treet's Bakery & Cafe.

In case you may have missed the e-mail, Treet's Bakery & Cafe (133 E. Market, downtown) has new fall hours:

Monday through Friday: 11:00 a.m. to 9:00 p.m.
Saturday: 8:00 a.m. to Noon for the home-made breakfast buffet.

More information from Teresa:

We now have delivery service for Downtown New Albany, Monday through Friday, too! Order by 11:00 a.m. for scheduled delivery 11:00 a.m. to 2:00 p.m. There's a two lunch minimum and we will accept payment by check or cash.

Treet's now open for Saturday breakfast; neighborhood association volunteer effort noted.

The following is good news from Helen Spudich, Membership Chairperson of the East Spring Street Neighborhood Association. I trust she won’t mind my sharing it with NAC readers.

In a related note, don't forget that the New Albany Farmers Market is up and running at 8:00 a.m. Saturdays (and also Wednesday afternoons). It is located at the corner of Market and Bank, a stone's throw from Treet's.

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Thank you so much for patronizing Treet's Bakery Café on the four Saturdays hosted by East Spring Street Neighborhood Association and S. Ellen Jones Neighborhood Association! The effort was a tremendous success for the organizations and for Treet's. As a result, Treet's will now be open every Saturday from 8:00 a.m. – 12:00 noon for breakfast.

Beginning on Saturday, June 16, Teresa will be offering a BREAKFAST BUFFET, full of your favorites! You'll have a chance to enjoy many different breakfast treats, including eggs, gravy, homemade biscuits, Teresa's famous home fries, French toast casserole, and more! You may start your meal whenever you're ready and dine at your leisure.

In addition, bakery items will be available to order separately.

Thanks again for your support during our volunteer effort. The neighborhood associations sincerely appreciate your help, and together, we've made a difference for a new business.

Coming Tuesday: Treet's Bakery & Cafe.

Treet’s Bakery & Cafe, located downtown on Market between Pearl and Bank streets, will be opening for business tomorrow (Tuesday) morning at 7:00 a.m. Knowing I'd be leaving town, a few photos were squeezed off late last week. It looks even better now. First, the counter and kitchen area:

Here's the seating area on the east side (facing south, toward the Grand):

Note again the website, where you’ll find a menu: Treet’s Bakery & Cafe. The view from outside has changed considerably since summer, 2006. First is the current "after" view, and then the "before":

Teresa Clancy, whose hubby Dave runs Bistro New Albany across the street (and keeps the Confidential family and many others well fed and watered), is the originator, owner and operator of Treet’s. At this time, I can't tell you exactly what the regular hours will be.

Just check it out, keep looking, reading, and being cognizant of downtown's steadily progressing revitalization.

The naysayers are losing. I'm off for a few days ... Bluegill, have fun.