View details of this raise on Seedstage

Painesville, OH

Scaling restaurant-quality private dining and specialty preserve production through kitchen upgrades and expanded packaged goods distribution across Northeast Ohio.

• Production and food safety upgrades: The funding supports commercial kitchen remediation, food-safe upgrades, and cooler infrastructure to improve storage reliability.
• Higher-volume preserve manufacturing: Investment in a large steam kettle is intended to increase preserve output for wholesale and event fulfillment.
• Packaging, inventory, and marketing support: Working capital will back packaging, inventory, and marketing to help scale sales across markets and direct channels.
• Hospitality beyond a traditional restaurant: Saed provides private dining experiences, beverage programming, and curated events across residences, venues, and community spaces.
• James Beard recognized leadership: Chef Daniel Bolanos selection for the James Beard Foundation Legacy Network reflects recognized emerging leadership guiding menu development and preserve production.

Saed is using the raise to expand production capacity and operational infrastructure with commercial kitchen remediation and food-safe upgrades, replacement of a walk-in cooler compressor, and investment in a large steam kettle for higher-volume preserve production. Additional working capital will support packaging, inventory, and marketing so larger wholesale and event orders can be fulfilled with stronger food safety and storage capabilities. The improvements are also intended to help Saed operate year-round by combining private dining, markets, collaborations, and packaged goods sales while continuing to build visibility throughout Northeast Ohio.

Saed delivers restaurant-quality hospitality through a non-traditional model that brings private dining experiences, beverage programming, and curated events directly into private residences, event venues, and community spaces. Alongside in-person services, the company produces handcrafted preserves and packaged specialty goods inspired by seasonal ingredients, distributing through farmers markets, wholesale partnerships, and direct-to-consumer online sales. Leadership is provided by Chef Daniel Bolanos and Kaitlin Sahadi, who coordinate menu development, preserve production, event logistics, and beverage programming. Bolanos, selected for the James Beard Foundation Legacy Network, brings fine dining experience spanning menu planning and production systems, while Sahadi supports hospitality operations, client relations, and marketing across multiple revenue streams. Saed aims to create intentional gathering experiences beyond the walls of a traditional restaurant while maintaining a community-driven brand centered on craftsmanship and accessible service.

Company Info

Saed delivers private dining and curated events with in-house cocktail programming and handcrafted seasonal preserves for Northeast Ohio.

Saed is a Northeast Ohio hospitality and specialty foods company operating through a non-traditional restaurant model. The business delivers restaurant-quality private dining experiences, beverage and cocktail programming, and curated events in private residences, event venues, and community spaces. It also provides culinary services tailored to each gathering, with planning and execution centered on seasonal ingredients and consistent service standards.

In parallel, Saed produces a growing line of handcrafted preserves and packaged specialty goods from a commercial kitchen facility. These products are sold through farmers markets, wholesale partnerships, private event channels, and direct online sales, creating multiple complementary revenue streams tied to both hospitality and consumer packaged foods. The company is led by Chef Daniel Bolaños and mixologist Katie Sahadi, combining fine dining kitchen management with beverage leadership and large-scale event logistics.