Where is Smallman Galley located?
We are located at 54 21st Street in the Strip District, on the corner of 21st and Smallman, one of the most heavily trafficked intersections in the city.
How large is the space Smallman Galley occupies?
We occupy a 6,000 square foot space with room for nearly 200 seats. We will have a mix of communal seating, 2-4 person intimate seating, 6-person booths, and high-top tables near the bar area.
Our entire space is available for special event reservation with tailored menus from our Chefs. We will also feature a special event room for small event reservation.
What is the length of stay for the 4 Smallman Galley Chefs?
Each chef will operate their restaurant within Smallman Galley for a period of 18 months. The first class begins January 2016 and graduates in June 2017.
Do Chefs pay rent?
No. Chefs operate their restaurants rent-free for their entire stay with us. Smallman Galley collects 30% of top-line revenue generated from each restaurant. Chefs use the other 70% to purchase inventory, compensate staff, and pay themselves. All marketing, advertising, equipment maintenance, space upkeep, and utility costs are covered by Smallman Galley.
What is included in the Chef training program?
Each Monday, Smallman Galley will be closed in order to conduct Chef training.With our propriety training platform, we teach Chefs the mechanics of restaurant ownership. We will host local entrepreneurs, chefs, bankers, marketing experts, and restaurateurs to augment our platform and provide the key knowledge chefs need to know to run their own restaurant. Through this process each Chef will develop a strong brand, full business plan, and rolodex of important players in Pittsburgh who can help make their dream become reality.
What kitchen equipment will be available for Chefs?
Each 14’ x 10’ kitchen is standardized to include the following equipment:
(1) 10-burner range + 8-foot hood
(2) Convection ovens
(1) 23-cubic-foot upright refrigerator
(1) 67” Prep table + undercounter double-doored refrigerator
(1) Undercounter double-doored freezer
(1) Prep sink + front prep table
(1) Hand sink
We have built extra space for specialized equipment that a Chef may require for his or her restaurant. In your application, tell us what you will need and we will work to get it for you prior to Opening Day.
What does the Chef need to bring “to the table”?
First and foremost, we are looking for talented Chefs who have dreams of starting their own restaurants, and who have an interesting, compelling story to tell. In terms of hard assets, we require that Chefs supply their own cookware, such as knives, pots, pans, and other ovenware. Chefs will also need to show working capital equivalent to 2 months of projected operating expenses for their restaurant concept.
Who sets the menu?
Each Chef sets his or her own menu. Chefs work with the Smallman Galley team to develop a unique menu for lunch, dinner, and brunch offerings, but ultimately the Chefs decide what they will serve.
Are Chefs allowed to hire extra staff?
Absolutely. We expect a Chef will bring one or two additional staff members to assist with prep and customer payment processing. Chefs pay these staff members from their share of revenue generated at Smallman Galley.
What happens after Chefs graduate?
The million-dollar question. In the final six months of a Chef’s term, we find them a site in Pittsburgh and assist with financing. The Smallman Galley team has partnerships with real estate developers and financiers eager to fund the most exciting new restaurants in Pittsburgh. 18-months after starting at Smallman Galley, Chefs graduate and prepare to start their own stand-alone restaurants. Our goal is for each Chef to be up and running independently within six months of departing Smallman Galley. We serve as limited partners in these new restaurants and involve our advisory team to make sure each one launches successfully. Then we bring in a new class of four ambitious Chefs and begin again!
What are Smallman Galley’s hours of operation?
Monday: Closed for Chef training, seminars, and community events.
Tuesday-Thursday: 11 a.m.- 9 p.m.
Friday: 11 a.m.- 10 p.m.
Saturday: 10 a.m. – 10 p.m.
Sunday: 10 a.m.- 3 p.m.
Our cocktail, wine, and beer bar will be open during kitchen hours, extending to 10 p.m. on Monday-Thursday and 12 a.m. on Fridays-Saturdays.
Our coffee and espresso bar will be open from Tuesday-Thursday 11 a.m. – 4 p.m., Friday 11 a.m. – 8 p.m., Saturday 10 a.m. – 8 p.m., and Sunday 10 a.m. – 3 p.m.