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Brooklyn, NY

Expanding a Caribbean-inspired fast-casual restaurant across New York City.

• Street-fair roots: Launched as a July 2024 pop-up and built an immediate loyal fan base.
• Five-star reception: Accumulated over 800 glowing online reviews praising flavor and value.
• Profit-driven model: First store on track for a $400,000 revenue run rate with positive unit margins.
• Scalable plan: Funding targets a second site, additional pop-ups, and equipment to meet demand.
• Community impact: Immigrant-founded, Black-owned brand creating jobs while showcasing Caribbean heritage.

Yawdie began as a summer 2024 pop-up serving jerk bowls at Brooklyn street fairs and quickly earned more than 750 five-star reviews for its bold Caribbean flavors. By December the concept had secured a brick-and-mortar location where guests line up for signature items like smoky jerk chicken bowls, plantain-topped salads, and the cult-favorite Jerk Lemonade, all prepared in a fast-casual format that balances speed with scratch cooking. Strong unit economics and an annualized revenue run rate above $400,000 demonstrate demand, while founder Damian Meak’s 25-year background in operations and supply chain keeps food costs in check and quality consistent.

With capital from this raise, Yawdie will refresh a second leased storefront, install leased or gently used kitchen equipment, and cover rent for the first three months to ensure a smooth opening. Additional funds will support working capital for hiring, training, and targeted neighborhood pop-ups that seed future locations. The goal is to create an accessible network of company-owned shops that celebrate Caribbean culture, provide job opportunities, and give New Yorkers a vibrant alternative to typical quick-service fare.

Company Info

Yawdie serves modern jerk bowls, sandwiches and house drinks that bring the taste and energy of the Caribbean to Brooklyn’s fast-casual scene.

Yawdie is a Brooklyn quick-service restaurant that translates Jamaica’s street-corner jerk stands into a modern fast-casual format. Customers build bowls or sandwiches around 24-hour–marinated jerk chicken, citrus-rubbed pork or roasted vegetables, then layer on coconut rice, island slaw and tamarind chutney, finishing with house condiments like scotch-bonnet mayo. Allspice-smoked aromas mingle with dancehall playlists and a graffiti-inspired mural of Kingston Harbour, creating an atmosphere that feels equal parts New York hustle and Caribbean backyard cookout.

Operations emphasize speed and consistency: a compact display kitchen uses combi ovens, induction warmers and an automated sauce line to keep ticket times under four minutes, while a rotating slate of seasonal specials—think sorrel-ginger lemonade or jackfruit “rundown” tacos—keeps regulars engaged. Sourcing favors Caribbean-owned distributors and local produce markets, reinforcing the brand’s community focus. After proving its concept with 750-plus five-star reviews and an annual run rate above $400 k, Yawdie is preparing to open a second storefront and a series of brewery pop-ups, aiming to become New York City’s go-to destination for bold, approachable island flavor.