FAQS ABOUT YOUR CONTRIBUTION

HOW WILL MY CONTRIBUTION BE USED?

The capital will be used to build out a restaurant and bar that will seat between 75-100 guests.   $300K will be devoted to plumbing, electrical, construction, equipment for both front and back of the house as well as any decor and esthetic pieces essential for creating the appropriate ambiance.  $75K will be used for initial inventory and aggressive marketing plan to get the word out and gain traction quickly.  The remainder will be held in reserve for any complications that could potentially go wrong. To view the month to month breakdown, click here.

WHAT IS THE PROJECTED TIMELINE FOR CAZADOR'S OPENING?

Once investment and crowdfunding begins, we expect to raise minimum $600,000 and be open within 18 months.

WHAT IS YOUR GROWTH PLAN?

We expect sales in the first year of our flagship location in Denver to reach a little over 3 Million.  From there, we anticipate a 15% growth from year to year and peaking in year 5 within each restaurant..  With the profit margins from the first restaurant, we should be able to open 2 restaurants within the first 5 years and scale up from there.

ARE THE RESTAURANTS INDEPENDENTLY OWNED OR PART OF A RESTAURANT GROUP?

Cazador is the flagship concept for Huffman Hospitality Group.  The concept is structured to build into a restaurant group with a goal of 20 restaurants with several different concepts, each maintaining sales of $2 million to $3 million a year within the next 15 years.  Each restaurant will rely on the local farmers and ranchers to be key partners in the growth of HHG.  With these partnerships, it insures sustainability within each city and also offers diversity from restaurant to restaurant all while keeping the framework and authenticity the same within the company.

HOW WILL YOU ENSURE PRODUCT QUALITY WITH SO MANY LOCATIONS?

Our partnerships with our purveyors is really what makes Cazador churn.  The time and energy we put into our craft to create the very best product is what allows Cazador to stand apart.  The only way to create truly great dishes is to start with great ingredients.  We couldn’t do any of this if it weren’t for these amazing people and farmers didn’t take the time to concentrate and develop their craft the way they do.  Additionally, HHG will seek out management staff for both front and back of the house that will hold firm in our philosophies.

HOW DID YOU COME UP WITH THE NAME "CAZADOR"?

Cazador simply means “hunter” or “huntsman”, as my name is Hunter, I loved it from the start.  From there I started understanding more about the Mexican translation origin of the word.  Originally El Cazador or The Hunter was a Spanish ship that was tasked with pioneering and hunting down silver currency for the Louisiana territory from Varacruz, Mexico.  “Cazador” as a word embodies everything about myself- strong, driven, task-minded and aggressive to achieve so that my people can not only survive, but thrive.  Cazador is a restaurant that is in pursuit of success, with passion and desire for the best.  Whether it be in the best tasting food we can hunt down, the patient hunting spell to grow the company methodically, or waiting for the right moment and choosing the right opportunity in “prey” that will provide for both my immediate family and the family of Cazador, that they are provided for by the pack hunter.