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Food Media

Missy Frederick is the Cities Director for Eater.

A nonprofit restaurant is a noble idea, but is it a practical one? This week's Young & Hungry column takes an in-depth look at the business plan for Cause, the new socially conscious restaurant in Shaw. The owners are starting out just $100k in debt, plan to pay back investors over a five year period, and have selected the first charities that will benefit from their beer sales. The goal is to give away $100k the first year. [WCP]