Client Name: Mori’s Kitchen LLC

Client Website: https://www.kitchenmori.com

Client Background: This client is in the early developmental stage of opening a new conceptual fast-casual Peruvian restaurant in Reno, Nevada.

Client Needs: After an initial consultation, the client agreed to hire me to project manage a soft launch website for this business. This would entail me crafting a flat fee proposal, a task outline, discussing web hosting platform options with long term goals, a mixture of template and client required website design, and writing all original web content, including company slogan.

Design and Content Samples: See link above for the fully designed website. And see below for my originally written web content.

Mission Statement

Our culinary mission is to cultivate a focused menu of authentic national flavors and traditions from savory Peruvian Chicken (Pollo a la Brasa) to fresh seafood Ceviche, by replicating the welcoming environment of Pollerias and Cevicherias of Homeland Peru. Come taste a nation. Come taste Peru.   

Come taste a nation. Come taste Peru

Company Slogan

About Page

What is Mori’s Kitchen?Mori’s Kitchen is the fast-casual Peruvian dream of mother, Maria Mori, and her son, Roberto Garcia Mori. Both are originally from Peru but immigrated to the US decades ago, making a new home in Reno, Nevada. Since that time, Maria Mori has retained the families culinary roots by continuing to cook the native dishes she grew up within the highlands of the Northern Peruvian Amazon. And now they would like to share the exotic and flavorful comforting foods of their family recipes with the rest of us. 

What are the flavors of Peru? Contemporary Peruvian food is the centuries-old melange of ingredients and traditions; built on the foundations of the indigenous tribes, that include the Inca; influenced by the arrival of the colonizing Spanish, and later waves of Italian, German, Japanese, Chinese, and even West African immigrants. Essentially, the organic epitome of fusion cuisine. This culinary fusion has resulted in the introductory exchange of native corns, potatoes, and quinoa to the world while introducing beef, pork, and chicken to Peru. 

Our menu will focus on two key national dishes complimented by an array of side dishes, desserts, and local drinks. 

You can expect Pollo a la Brasa, also known as Peruvian Chicken. A succulent rotisserie chicken partnered with a fresh green or quinoa salad, potato fries, or even rice, plus a selection of red or yellow Peruvian chili, or black mint sauce. But if something cooler is in mind, go with our other featured national dish of either fresh fish or mixed seafood Ceviche. Taste a blend of fresh fish, or shrimp, calamari, and octopus, marinated in lime juice, ginger, rocoto chili, and other Peruvian spices, and roasted corn kernels. 

Explore Papa a la Huancaina, boiled yellow potatoes slathered in a spicy yellow cream accented with olives and boiled eggs. Or choose between tuna or chicken Causa, which are two mashed potato cakes, mixed with yellow chili cream, fresh cheese, lime juice, red onions, celery, and mayo.

Have a sweet tooth? Sit down to a comforting bowl of rice or quinoa pudding treasured in milk, raisins, and brown sugar. Or broaden your sweet tooth pallet with a generous amount of Peruvian Mazamorra Morada pudding, crafted from the uniquely native Peruvian purple corn.

But don’t forget to keep hydrated with the classic local choice of Inca Kola and its sweet fruity flavor triggering happy memories of bubblegum. Or dive deep into the liquid favorites of Peru with the pineapple-purple corn inspired Chicha Morada juice, or passionfruit based Maracuya juice drink.

Why“The Biggest Little City”?Well, besides the obvious fact that Maria Mori and her son live there, there is also a prime market for this upwardly trending cuisine in Reno. Though one would expect several Latin American or Mexican specific restaurants, a quick Google search reveals there are few that focus solely on the unique organic fusion of Peruvian flavors and ingredients.

Follow us to keep up with our progress, our special homemade cooking demonstrations, and of course our much-anticipated Grand Opening this summer. Buen Provecho!