Milford Times is running a series in recognition of Small Business Month, featuring several businesses who have been had their doors open for less than two years. The first in the series is The Cured Plate.
The Cured Plate, owned by Liz Klingensmith, opened their doors on February 13, 2024, and, after their first year in business, Klingensmith has found a way to balance motherhood, introducing consumers to a brand-new concept and figuring out the logistics of running a business. The speakeasy-style restaurant focuses on charcuterie and small plates in a 1920’s-style location.
“The first year in business was a whirlwind of challenges, from juggling the demands of motherhood with the relentless pace of running a restaurant, to educating patrons on a concept that was new and unfamiliar to many,” Klingensmith said. “Each day brought a steep learning curve, from figuring out operations, staffing, inventory and service, while constantly adapting to stay afloat.”
The financial burden was difficult, according to Klingensmith.
“With every dollar carefully allocated and every decision carrying weight,” Klingenfeld said. “As we gained clarity on our identity and potential, it became clear that expanding sooner than later was not just an option, but a necessity for our growth and sustainability.”
The year was not just constant stress, however. Klingenfeld stated that owning The Cured Plate has been an incredible journey of building a successful, a woman-owned and operated restaurant that not only thrives but inspires,” Klingenfeld said. “It’s a powerful feeling to show my children that anything is possible with passion and perseverance. Watching the Cured Plate grow into a destination restaurant has been deeply rewarding – not just for our team but for Milford, Delaware, as we help shine a brighter spotlight on our community. The enthusiasm of our patrons, the support of our neighbors and the shared belief in our vision have created something truly special.”
Klingenfeld believes the success of The Cured Plate is proof that with heart and hard work, dreams can be “cured” into reality. She offered some advice to those considering starting a business.
“If you are thinking about starting a food service business, know this: it’s a long, demanding journey but Rome was not built in a day. Neither is a great restaurant,” Klingenfeld said. “Have a concrete vision and stay true to it, even when the road gets rocky. From the start, know your local laws, invest in a trustworthy accountant and choose a reliable point of sale system because those will save you time, money and stress.”
Building a team and not just staff is also important as Klingenfeld believes you need to surround yourself with people who believe in your mission. She pointed out that leadership is not from behind as the energy of the owner sets the tone.
“Adaptability is everything and you need to learn to pivot quickly when things do not go as planned,” Klingenfeld said. “Ignore the haters, embrace genuine praise and accept that you will never please everyone. Some days, you’ll want to quit but use that as fuel. Growth comes from listening to constructive criticism and always being open to learning. And when imposter syndrome creeps in, remind yourself you are doing the work, and you belong here.”
Just six months into opening, Klingenfeld realized that the overwhelming support from the community and growing demand was leading her to expand. She is thrilled to announce that they will soon be expanding and rebranding, increasing dining space which will allow them to serve more patrons, accommodate larger parties and create a space that is more comfortable, spacious and inviting.
“Looking back, there is very little I would change because every challenge and choice has led me exactly where I’m meant to be, but if I could offer myself a piece of advice, it would be to create a better plan for balancing work and home life from the beginning,” Klingenfeld said. “I would tune out the naysayers and to not take every review so personally. I’ve learned that failure is just another word for growth and competition isn’t a threat, it’s motivation to improve.”
She has also learned the perfection is an illusion that does not exist for anyone and chasing it steals from her joy. Klingenfeld also saw both positives and negatives being a female business owner.
“Being a female business owner in the restaurant industry often feels like stepping into a man’s world, where recognition is harder to earn and respect is more slowly given,” Klingenfeld said. “There’s a persistent narrative that men are naturally stronger leaders, better business owners and more capable chefs, leaving women to constantly fight for their place at the table.”
It is Klingenfeld’s hope that, as society evolves, a place for women in business will become more carved out but feels there is still a long way to go. Women, as a whole, are proving day in and day out that they are a force to be reckoned with and we’re coming for those number one spots. She is very grateful for the support she has received from the community that has helped The Cured Plate grow.
“We listened, we learned and we’re ready to grow,” Klingenfeld said. “We thank everyone for being a part of this journey.”
The Cured Plate is located at 27 South Walnut Street, Suite 103 in Milford. The restaurant is open Wednesday and Thursday from 4 to 9 PM; Friday and Saturday from 4 to 11 PM and is closed Sunday through Tuesday.
