Stronach International Incorporated logo Return to portfolio

Adena Vita Organic Restaurant & Supermarket

Front-of-house sales channel for Adena Farms beef, poultry, greenhouse produce, and wellness inventory—connecting restaurant covers and supermarket baskets to Fair Enterprise outcomes. June 2025 bank records and the most recent POS export both show restaurant and supermarket revenue tracking within a two-point spread, so each side carries roughly half of the $2.56M plan.

Explore Fair Enterprise Model

Preview

Restaurant revenue
$1.25M
Supermarket revenue
$1.31M
Net operating profit
$252K
Payroll coverage
$516K

Restaurant covers and supermarket baskets move farm output directly to guests at almost identical run rates.

Membership dining experiences introduce the Adena Farms story and build trust. The onsite market and take-home program convert that trust into weekly basket revenue, reinforcing recurrence and moving production surpluses into profitable value-added formats.

The footprint is tight—≈80 m² each for the dining room, supermarket, and production kitchen—so cross-training and merchandising discipline are what keep throughput high without expanding the lease.

Lean cross-training keeps 14 Fair Enterprise teammates (approximately 11 FTE) covering mornings, peak service, and closing resets without overtime pressure.

0.0 Retail Concept

Adena Vita pairs an 80 m² dining room with an 80 m² supermarket and an 80 m² production kitchen so every guest can adopt the longevity program the same day.

Restaurant operations

Chef-guided tasting menus, 26-seat lounge, and member supper clubs move high-value cuts and seasonal vegetables at strong contribution margins inside an 80 m² dining room.

Market adjacency

Grab-and-go, frozen family meals, bone broth, pantry staples, and wellness SKUs mirror the restaurant flavor profile for easy upsell within an 80 m² supermarket footprint.

Membership backbone

Digital ordering and pre-paid clubs ensure predictable demand for Adena Farms production and align with Fair Enterprise participation rules.

0.1 Revenue Overview

Balanced revenue keeps the concept resilient across seasons and event calendars, with June 2025 ledger data and the companion POS workbook showing both channels landing within two percent of each other.

  • Restaurant $1.25M Average spend $86 per cover across memberships, lounge, and private dining with July volumes rolled forward.
  • Supermarket $1.31M Weekly basket targets: $82 for member families, $34 for wellness add-ons, matching July sell-through.
  • Contribution margin 37% Bundled pricing and zero-waste merchandising protect margins during shoulder seasons.
  • Member retention 86% Companion app pushes weekly offers tied to farm harvest notes and Fair Enterprise updates.

Revenue mix

Chart compares restaurant and supermarket revenue contributions for FY2026; ledger and POS exports confirm the near 50/50 split.

2.0 Supply Integration

Core supply relationships keep recipes, wellness products, and broth programs anchored in Adena Farms production.

Farm input Restaurant focus Market SKU Cadence
Grass-fed beef primals Signature ribeye tasting and broth-based courses Dry-aged steaks, broth concentrate, jerky Weekly fabrication
Greenhouse greens and tomatoes Seasonal salads and plant-forward pairings Ready-to-assemble salad kits, preserved sauces Three deliveries per week
Pasture poultry and eggs Rotisserie and brunch programming Confit packs, breakfast kits, protein snacks Twice weekly
Herbs and botanicals Aperitif program, wellness tonics, dessert garnishes Herbal concentrates, digestif bitters, tisane kits Harvested to order

3.0 Staffing & Profit Sharing

14 teammates carry the concept, with ≈$491K in FY1 base pay plus a $25.2K Fair Enterprise bonus pool tied directly to operating profit.

Ontario's October 1, 2025 minimum wage floor of $17.60/hr anchors our pay bands, and cook wages have been benchmarked to the current $35K–$45K Ontario range. Base rates are listed per teammate (CAD) with the target hours we schedule in each lane so you can verify competitiveness. Profit share from the 10% employee pool (~$25,200 in Year 1) stacks on top as the retention perk.

Role Headcount Hours/week Base pay FY1 Base pay FY3 Base pay FY5 Employee share FY1
Restaurant manager 1 36
$26.00/hr
≈$48,700 FY1
≈$51,800 with profit share
≈$52,000
Annual FY3
≈$55,400
Annual FY5
≈$3,100
FY1 pool share
Supermarket manager 1 34
$24.00/hr
≈$42,400 FY1
≈$45,100 with profit share
≈$45,300
Annual FY3
≈$48,600
Annual FY5
≈$2,700
FY1 pool share
Sales & marketing manager 1 32
$25.00/hr
≈$41,600 FY1
≈$44,200 with profit share
≈$44,800
Annual FY3
≈$47,800
Annual FY5
≈$2,600
FY1 pool share
Cooks (line & prep) 5 34
$23.00/hr
≈$40,700 FY1
≈$42,500 with profit share
≈$42,900
Annual FY3
≈$45,000
Annual FY5
≈$1,800
FY1 pool share
Bartenders & beverage stewards 2 28
$21.00/hr
≈$30,600 FY1
≈$32,000 with profit share
≈$32,400
Annual FY3
≈$34,500
Annual FY5
≈$1,400
FY1 pool share
Hosts & membership guides 2 24
$19.00/hr
≈$23,700 FY1
≈$25,000 with profit share
≈$25,200
Annual FY3
≈$27,000
Annual FY5
≈$1,300
FY1 pool share
Retail clerks & fulfillment 2 24
$18.50/hr
≈$23,100 FY1
≈$24,300 with profit share
≈$24,600
Annual FY3
≈$26,400
Annual FY5
≈$1,200
FY1 pool share

Payroll vs revenue

20% Payroll share $516K FY1 wages
People investment $516K · 20%

FY1 wages plus the 10% profit-share pool keep 14 cross-trained teammates above Ontario market rates.

Revenue coverage $2.04M · 80%

Remaining gross revenue services cost of goods, fixed overhead, and the $252K operating profit target.

Gross revenue baseline $2.56M plan

Monthly results from July 2025 annualized to establish the FY2026 operating model.

Static visualization keeps the share visible during leadership reviews and easy to interpret in print.

Profit structure

  • Employee pool equals 10% of net operating profit ($25,200 FY1) and pays quarterly.
  • Management pool equals 6% of net operating profit ($15,120 FY1), split 55% to the general manager and 45% to the chef de cuisine.
  • Participants can divert up to 40% of their bonus to Fair Enterprise ownership units.

Workplace commitments

  • Scheduling, grievance pathways, and safety protocols align with Sections 7 and 15 of the Canadian Charter of Rights and Freedoms.
  • Every teammate receives healthcare navigation support through the Adena longevity clinic.
  • Cross-training allowances ensure coverage during charter-protected leave without reducing take-home pay.

Base payroll figures are shown per teammate; multiply by the headcount column to view lane totals. Employee share column lists the FY1 distribution from the 10% employee pool, mapped to schedules that average 24–36 hours weekly (≈$19–$32/hr before tips and share payouts).

4.0 Financial Summary

Eighteen months of operating data informs the FY2026 Fair Enterprise allocation plan and keeps reinvestment front of mind.

  • Operating tenure: Break-even was achieved in month 11; the current run-rate sustains 84–88% restaurant seat occupancy and 1,150 weekly market transactions.
  • Working capital cushion: $140K on hand after quarterly distributions, covering 3.1 months of operating expenses while funding seasonal inventory lifts.
  • Capital recovery: 58% of the $1.05M leasehold and equipment outlay has been paid down; remaining balance clears inside four years using retained profit (29%) and targeted charitable financing.
  • Community commitments: 2% of net operating profit (≈$5K based on FY2025 results) funds food literacy programs with the Adena Farms education team.

Profit distribution

Distribution percentages reflect the Fair Enterprise Operating System adopted by Adena Division.