The Market Place Restaurant

Name

The Market Place Restaurant

Legal name

The Market Place Restaurant

Website

https://marketplace-restaurant.com

Company type

Private

Founded year

1979

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

akta.pro secondary industry

Fine Dining Restaurants (THAFACAA)

Keywords

• Farm-to-table dining
• Fine dining restaurant
• Private event catering
• Craft cocktails
• Locally sourced cuisine

Headquarters

HQ city

Asheville

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Dinner Service: Full-service dinner restaurant offering seasonal American farm-to-table cuisine. Customers pay per menu item for small plates ($20-$28), large plates ($28-$50), and desserts. Open Monday-Saturday 5PM-9PM.
2. Private Dining Events: Private dining services for events including weddings, corporate dinners, and celebrations. Menu tiers from $60-$95 per person with customizable options. Beverage service charged separately. 7% NC Sales Tax and 23% Gratuity added to final bill.
3. Gift Cards: Gift cards sold online at $25, $60, and $100 denominations. Purchased via Stripe. Mailed to recipient via USPS. Balances do not expire.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels8 records

Core offering

The Market Place Restaurant operates a farm-to-table fine dining establishment in downtown Asheville, NC, offering seasonal American cuisine sourced from over 20 local farms and artisan producers within 100 miles. The restaurant serves dinner Monday through Saturday from 5PM-9PM, complemented by a craft cocktail and curated wine program, private dining events for 40-100 guests with tiered menus, and online gift card sales in fixed denominations.

Product overview

The Market Place Restaurant is a single-location farm-to-table fine dining establishment in Asheville, North Carolina, founded in 1979. The core offering is a seasonally-driven dinner menu featuring locally sourced ingredients from farms within 100 miles. Supporting products and services include a craft cocktail and wine program (Drink Menu), private dining venues for events of 40-100 guests (Private Dining), online gift card purchases, and a reservation system. The restaurant is owned and operated by Executive Chef William Dissen, who has been nominated for James Beard Foundation awards.

Differentiator

Problem solved

Functional benefit

Products and services

• Dinner Menu Seasonal dinner menu featuring small plates (Steak Tartare, Carolina Gold Rice Griddle Cake, Heirloom Tomato Pie, Blistered Shishito Peppers, Charcuterie Board, Heirloom Tomato Salad, PEI Mussels, Wild Mushroom Gratin) and large plates (Brasstown Bavette Steak, Pork Coppa, Corn & Ricotta Agnolotti, Whole Sunburst Farm Trout, Wood Grilled NC Shrimp, Joyce Farms Half Chicken), plus desserts (Summer Pavlova, Chocolate Creme Brulee, Ice Cream Sandwich). Available to individual diners Monday-Saturday.
• Drink Menu Beverage program offering craft cocktails (Violet Femmes, Peachy Keen, Benton's Old Fashioned, Heatwave, Siren Sting, Pollinator), dessert cocktails, brandies & scotches, digestifs & cordials, beer from local and regional breweries (French Broad Brewery, Highland Brewing, Catawba Brewing, Sierra Nevada, NODA Brewing, Hi-Wire), and a curated wine selection by glass and bottle.
• Private Dining and Event Catering Private event dining and full-service catering for weddings, rehearsal dinners, corporate dinners, and special celebrations for groups of 40-100 guests. Includes three spaces (Back Dining Room 40-60 guests, The Mezzanine up to 50 guests suitable for media presentations, or combined 60-100 guests), customized menu planning, pre-order options, wine pairing guidance, reception packages, canape assortments, vegetarian selections, and professional hospitality staff. Menu tiers: $60/person (1 salad, 3 entrees, 1 dessert), $75/person (1 appetizer, 1 salad, 3 entrees, 1 dessert), $95/person (3 appetizers, 1 salad, 3 entrees, 2 desserts).
• Gift Cards Digital gift cards available in denominations of $25, $60, and $100, purchasable online via Stripe checkout on the restaurant website. Gift card balances do not expire and are mailed to recipients via USPS for redemption toward the farm-to-table dining experience.

Quantifiable outcome

• 46+ years in business since 1979
• +1 more outcomes

Named customers2 records

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Twelve partnerships are on record, tiered core and minor.

• Monterey Bay AquariumcoreStrategic or Co-development Partner · 1 January 2012Designated Restaurant Partner and member of Blue Ribbon Task Force for sustainable seafood initiatives. The Market Place participates in Monterey Bay Aquarium's sustainable seafood programs and has been recognized for zero-waste practices.
• James Beard FoundationcoreStrategic or Co-development PartnerMultiple hosted dinners at James Beard House (2013, 2014, 2016, 2017, 2018). Chef Dissen participates in Celebrity Chef Tour and Chef's Boot Camp. Restaurant and chef have been nominated for Outstanding Restaurant and Outstanding Chef awards.
• Appalachian Sustainable Agriculture ProjectcoreStrategic or Co-development PartnerChef William Dissen serves on the Board of Directors (2016-present). Partnership supports local sustainable agriculture initiatives in Western North Carolina.
• Gaining Ground FarmcoreOthersLocal farm supplier providing fresh produce for the restaurant's farm-to-table menu.
• Sunburst Trout FarmcoreOthersLocal trout farm featured on Travel Channel's Andrew Zimmern's Delicious Destinations. Supplier of sustainable trout for the restaurant.
• Looking Glass CreameryminorOthersLocal artisan cheese supplier providing artisanal dairy products.
• Benton's Smoky Mountain Country HamscoreOthersLocal country ham supplier featured in Travel Channel segment. Provides traditional Appalachian cured meats.
• Hickory Nut Gap FarmminorOthersLocal farm supplier of meat and produce.
• Brasstown BeefcoreOthersLocal beef supplier featured on the menu (Brasstown Bavette Steak).
• NC GreenTravelminorOthersRecognized by NC GreenTravel for sustainable practices.
• Le CreusetminorOthersChef partner with Le Creuset L'Atelier program, participating in cooking demonstrations and events.
• U.S. State Department - American Chefs CorpscoreStrategic or Co-development PartnerChef William Dissen serves as Culinary Diplomat representing American culinary traditions internationally.

Scale indicators5 records

Recent moves5 records

Expansion highlights4 records

Direct peers

• Cúrate: Asheville-based Spanish-inspired restaurant by Chef Katie Button emphasizing local Appalachian ingredients and farm-to-table sourcing. Directly comparable as a peer fine-dining restaurant operating in the same downtown Asheville market with similar farm-driven positioning.
• Rhubarb: Asheville farm-to-table restaurant by Chef John Fleer offering a seasonal Appalachian menu. Directly competes with The Market Place for the same fine-dining, locally-sourced diner in downtown Asheville.
• Cucina 24: Asheville neighborhood Italian restaurant focused on regional ingredients and handmade pasta. Comparable as a chef-driven, farm-forward full-service restaurant in the same local market targeting a similar diner profile.
• The Admiral: Asheville fine dining establishment by Chef William Dissen's contemporary peer community offering a chef-driven seasonal menu. Comparable in category (independent chef-owned full-service dining) and local competitive set.
• FIG Restaurant: Charleston fine dining restaurant known for seasonal Lowcountry cuisine and farm-to-table sourcing. Comparable in format, pricing tier, and chef-driven seasonal positioning within the broader Southeast independent fine-dining segment.
• The Grey: Savannah, GA destination restaurant offering refined Southern cuisine with strong sourcing ethos. Comparable as a chef-driven, award-recognized independent fine dining concept in a regional Southeastern market.

Broad incumbents

• Husk Restaurant: Sean Brock's celebrated farm-to-table Southern restaurant concept with locations across the Southeast. Comparable as a higher-profile multi-location farm-to-table operator with similar ingredient-driven philosophy and James Beard pedigree.
• Blue Hill at Stone Barns: Iconic farm-to-table restaurant in Pocantico Hills, NY led by Dan Barber. Comparable as the gold-standard reference point for ingredient-driven, farm-anchored American fine dining against which concepts like The Market Place are profiled.

Regional players

• Magnolia's: Charleston Southern fine dining restaurant where Chef Dissen trained under Donald Barickman. Comparable as a Southern fine-dining institution sharing culinary lineage and market positioning in the Southeast.

Emerging players

• Harvest: Multi-location Southern restaurant group emphasizing seasonal, locally-sourced cuisine with locations in Charleston and Nashville. Comparable as a regional farm-to-table operator scaling beyond a single unit, useful for benchmarking growth potential.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights7 records

Customer concentration

• Xx.com/marketplaceavl
• Facebookfacebook.com/MarketPlaceAVL
• Instagraminstagram.com/marketplace.avl
• LinkedInlinkedin.com/company/the-market-place-restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Market Place Restaurant