Industrial Eats

Name

Industrial Eats

Legal name

Industrial Eats

Website

https://industrialeats.com

Company type

Private

Founded year

2014

Operating status

Operating

Headcount range

1–10 employees

Ownership category

akta.pro rank

Product category

Casual Farm-to-Table Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating Places (5812), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

All-Day Dining Restaurants (THAFACAJ)

akta.pro secondary industry

Pop-Up Food Vendors (Temporary Stands/Markets) (THAFAHAE)

Keywords

• Farm-to-table dining
• Craft butcher shop
• Wood-fired pizza
• Private event catering
• Seasonal menu restaurant

Headquarters

HQ city

Buellton, California

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

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

Revenue model

1. Dine-in Restaurant Sales: Revenue from seated dining service featuring wood-fired pizzas, sandwiches, seasonal specials, and craft butcher shop retail. Customers order cafeteria-style and take seats at communal tables. Average ticket ranges from $18-52 per menu item.
2. Craft Butcher Shop Retail: Direct sales of craft butcher products including dry aged New York steaks, sea urchin, Baja or Morro Bay oysters, local pork, and seasonal game meats like rabbit, lamb, and wild boar
3. Online Ordering / Takeout: Takeout and delivery orders placed through Revelup online ordering platform, including their 'Here To Go' pop-up restaurant concept featuring rotating monthly menus

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels5 records

Core offering

Industrial Eats is a casual farm-to-table restaurant in Buellton, California, serving seasonal wood-fired dishes (including two wood-fired pizza ovens), an on-site craft butcher shop selling locally sourced meats and seafood, the Here To Go takeout pop-up series, and The Grand Room private event space. The offering is built on direct sourcing from 7+ Santa Barbara County farms, fishermen, and ranchers, and on a communal, no-reservations dining model.

Product overview

Industrial Eats operates as a restaurant and craft butcher shop complex in Buellton, California, founded by Jeff and Janet Olsson in 2014. The core offering is the Industrial Eats Restaurant with its wood-fired cooking approach and seasonal menu. Ancillary offerings include the Craft Butcher Shop for retail meat sales, Here To Go for takeout with rotating pop-up concepts, and The Grand Room for private event dining featuring Cook's Menu chef dinners. An online ordering system via Revel POS enables customer orders.

Differentiator

Problem solved

Functional benefit

Brands

• The Grand Room: Private event space adjacent to Industrial Eats, used for corporate dinners, breakfast meetings, and multi-course winemaker dinners
• Here To Go

Products and services

• Industrial Eats Restaurant (Dine-in) A quality-centered casual dining experience in Buellton, California, featuring a wood-fired seasonal menu (pizzas, sandwiches, appetizers, chef specials) sourced from local farms, with cafeteria-style ordering and communal tables. Open daily 12pm-8pm.
• Craft Butcher Shop An on-site retail butcher case offering locally sourced craft meats and seafood, including dry aged steaks (e.g., New York), local pork from Valley Piggery, sea urchin, oysters (Baja/Morro Bay), rabbit, lamb, and seasonal wild boar.
• Here To Go (Pop-up Takeout Series) A takeout service featuring rotating monthly pop-up restaurant concepts ranging from tacos to steakhouse to tandoori to Korean to fish and chips, with online ordering through the Industrial Eats website.
• The Grand Room Private Event Space A private dining and event venue adjacent to Industrial Eats, accommodating corporate dinners, breakfast meetings, wedding rehearsals, company parties, and multi-course winemaker dinners for up to 100 guests. Open daily 10am-9pm. Hosts the signature Cook's Menu chef dinner series.

Quantifiable outcome

• Serves 130-200 guests per Outstanding in the Field event
• +3 more outcomes

Named customers3 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Eight partnerships are on record, tiered core and minor.

• Outstanding in the FieldcoreStrategic or Co-development Partner · 1 January 2017Jeff and Janet participate as guest chefs in Outstanding in the Field's farm-to-table events, hosting 130-200 guests at Beckmen Vineyards (June 2017, October 2018), Ampelos Cellars, and other picturesque locations. The crew travels to each event for setup, execution, and breakdown.
• Sea Stephanie Fish (Stephanie Mutz)coreStrategic or Co-development Partner · 1 January 2015Stephanie Mutz is a commercial fisherman out of Santa Barbara port, fishing for urchins and snails. She provides fresh local sustainable seafood directly to the community. Jeff and Janet have been hooked on her urchin since meeting years ago at a Cambria/Byron wine dinner.
• Travis Meyer (Commercial Fisherman)minorStrategic or Co-development Partner · 1 January 2015Introduced by Stephanie Mutz, Travis Meyer has provided the restaurant with all rockfish, mackerel, ling cod, calamari, and sardines since 2015.
• Roots Organic Farm (Jacob Grant)coreStrategic or Co-development Partner · 1 January 2014Jacob Grant's 10-15 acre organic farm in Los Olivos supplies sweet carrots, tomatoes, lettuce, and melons. Industrial Eats designs its menu around his produce. Jeff and Janet have known Jacob for years but developed a real working relationship when the restaurant opened.
• Classic Organic Farm (Abel Basch)minorStrategic or Co-development Partner · 1 January 2014Abel Basch studied permaculture in Israel and provides small amounts of beautiful produce to the restaurant. He loves growing food as much as cooking it.
• Valley Piggery (Jake Francis)coreStrategic or Co-development Partner · 1 January 2014Valley Piggery provides local pork and hosts monthly Pig Butchery Workshops teaching simple butchery and home cookery skills. Jake met Jeff and Janet shortly after moving to the area when New West Catering was making their own prosciutto.
• The Garden Of... Farm (Debby & Shu Takikawa)coreStrategic or Co-development Partner · 1 January 2014Third-generation 15-acre farm in Los Olivos specializing in lettuce, potatoes, and certified organic produce including cruciferous greens, tomatoes, eggplant, peppers, squash, leeks, and carrots. Jeff believes their lettuces are integral to the success of Eats.
• John Givens Farm (John & Matt Givens)coreStrategic or Co-development Partner · 1 January 2014Certified organic for 25+ years, Givens Farms supplies tomatoes, greens, berries, and other produce. Commits to sustainable farming ecosystem through composting and cover cropping. Jeff and Janet met Matt when he moved to the valley.

Scale indicators6 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Pico: Chef-driven seasonal restaurant at the Los Alamos General Store, emphasizing regional producers and a daily-changing menu — comparable small-format, chef-owned, Santa Ynez Valley farm-to-table concept.
• Hitching Post II: Buellton, CA wood-fired grill and casual restaurant, also wood-fired-cooking focused and located in the same Santa Ynez Valley corridor as Industrial Eats — strong overlap on cooking method, geography, and walk-in casual dining model.
• Bob's Well Bread: Los Alamos bakery and casual eatery in the same Santa Ynez Valley wine country corridor, sourcing from local farms — comparable regional farm-to-table positioning and customer demographic.
• Bell's: Casual, walk-in farm-to-table restaurant in Los Alamos, CA (Santa Ynez Valley) with communal seating, seasonal menu, and chef-driven identity — directly comparable format, geography, and customer base to Industrial Eats.
• S.Y. Kitchen: Santa Ynez, CA Italian restaurant in the same wine country corridor emphasizing local sourcing and a chef-driven seasonal menu — comparable geography, customer base, and farm-to-table positioning.
• Full of Life Flatbread: Los Alamos, CA wood-fired flatbread and seasonal small-plates concept emphasizing local sourcing and communal dining — directly overlaps Industrial Eats on wood-fired cooking method, Santa Ynez Valley location, and casual farm-to-table positioning.

Broad incumbents

• The French Laundry: Thomas Keller's Yountville, CA benchmark for California farm-to-table fine dining — broader incumbent in the same Northern/Central California farm-to-table category, with overlapping supplier-network philosophy but vastly larger scale and formality.
• Chez Panisse: Alice Waters' Berkeley, CA restaurant that originated the California farm-to-table movement — broader incumbent sharing the same local-sourcing, seasonal-menu philosophy as Industrial Eats but operating at institution scale.
• Single Thread: Healdsburg, CA farm-driven restaurant with attached farm — overlapping California wine country farm-to-table positioning, though operating at a higher formality and price point than Industrial Eats.

Emerging players

• Bell's Farm Stand: Adjacent farm-stand and casual food concept in Los Alamos pairing retail produce with prepared food — partial overlap on the craft-butcher / farm-retail and prepared-food intersection that Industrial Eats occupies.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat3 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/industrialeats
• LinkedInlinkedin.com/company/industrial-eats

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Subsidiaries1 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 Industrial Eats