A recent update was sent out to our investors. For the full update please check your investor emails from email@example.com!
As the founding managing partners of Pour Behavior and the soon-to-be named event venue, we would like to personally thank each and every one of you that invested in us with the sincerest appreciation and gratitude. Thank you for entrusting us to realize the vision we have for this massive Midtown project. Success is our only option!
We have put a lot of blood, sweat, and tears into this project over the past year from conception to its continued construction. We have been working diligently the last 6 months with construction and should get a better idea of when we will open phase 1 (Pour Behavior) in the next few weeks. As you know with construction, not everything can be followed by a strict timeline but we are doing our best to stay on course. Currently, we are working on tweakin
We have a correction to our previous update: Our event space will be opening in Spring 2019 and not in Winter 2019 as mentioned in the previous update. It’s an exciting time to be a part of the Pour Behavior family!
We are excited to announce that we have solidified the plans to build Phase 2 of the Pour Behavior project: a brand new, luxurious transformable multi-media venue to complement the dining and entertainment environment of Pour Behavior. The event space will boast a fun atmosphere with all the fine elements of a sophisticated event venue. The additional 10,000 sq. feet will have its own spacious kitchen providing the ideal catering set up for holiday and corporate parties, galas, concerts, and many more events.
The revenues generated from this space will be included in our NextSeed re-payments and are thrilled to be able to kick off this phase of the project with the NextSeed community. Our venue name will be announced at a later date and, to be clear, this venue will be open at the sa
We are working hard daily with a full staff of trade workers from welding, electrical, plumbing, and masonry. Brickwork, ductwork and bar welding are all coming along well [pictures below].
We’re getting more excited by the day as work progresses. We hope you can be part of this great venture.
Stay tuned next week for a big announcement!
It is an honor for us to introduce to you Chef Sean Brewer, one of our executive chefs who will be assisting us in creating and designing the menu for Pour Behavior. Although our main focus is on the bar/entertainment, it is of utmost importance to us that we provide a great dining experience for lunch, happy hour, dinner, and late night options as well as weekend brunches.
Chef Sean Brewer was born in Germany and has lived all over the United States including Austin, Los Angeles, and Seattle. At a young age, Sean’s love for the culinary arts was sparked by his French brother-in-law when he let him assist in preparing family dinners. After graduating from Le Cordon Bleu Austin in 2000 his career flourished in the city over the next sixteen years. Sean’s diverse culinary career consis
We are excited to say that as of June 8, 2018, all building permits required by the City of Houston for Pour Behavior have been approved. This includes foundation, storm drainage, parking lot reconstruction and the addition of a new building structure.
We are increasing manpower to complete specific jobs and have attached some pictures of our progress. More to come in the days and weeks ahead!
-Roveen, Joe, & Chase
We are ecstatic to have received so much press during the first weeks our campaign has been live and are motivated by the positive response to our project. Pour Behavior was featured in the Houston Business Journal, Culture Map Houston, the Houston Chronicle, and Eater Houston. One of our favorite highlights was from Culture Map Houston:
“The Pour Behavior concept reflects overall shifts in consumer preferences surrounding food and beverage establishments. Over several decades in the industry, the leadership team has witnessed these changes firsthand. Consumers are interested in establishments they can go to directly from the office in their work attire, where the formal elements of a nightclub are removed, and extensive chef-driven food options and craft cocktails are added. Pour Be