if I’ve learned anything from my many many years in the restaurant world is that vegan restaurants are cool, but eventually suffer because carnivores typically won’t go to them and the vast majority of consumers are carnivores or at least some take on it.
Blue Hill at Stone Barns has a similar concept. Hyper local, farm on site, etc etc.
Lots and lots and lots of education will be involved here. Not necessarily for you, but for a lot of your customers, who I’m sure have been educated to eat a very specific way over the last century or so.
The idea is cool - it could be executable - but I would do a legit market research in your area to see if I need for such a restaurant is warranted
All of these things are not atypical - but I’m curious what island you live on and wether or not enough people on that island would care. Also, if you’re on an island, maybe include fish at least. Plus chickens will help your farm.
As far as harvest, I would look into fermentation and preservation techniques (drying, smoking, fermenting, pickling) so you can utilize out of season produce all year long.
why do people post these open ended questions and then never get involved in the conversation?