I love working with visionary entrepreneurs! I met Mike Barboza in the Fall of 2024. Within 18 months, he became a client of the Illinois Small Business Development Center hosted at Rogers Park Business Alliance, graduated from RPBA’s GROW Entrepreneurial Training Program and opened up his very own brick and mortar business! Here’s a quick look at Mike’s journey from idea to reality I hope it inspires you as much as it inspires me! – Sheree Moratto, RPBA Sustainability Director and Facilitator of the GROW Program

A Neighborhood Gem: The Success Story of Cured & Crafted on Milwaukee Avenue

1. Introduction and Background
   In the bustling heart of Gladstone Park, a new culinary destination named Cured & Crafted | Artisan Sandwiches opened its doors in the summer of 2025 at 5685 N. Milwaukee Ave. Rapidly becoming a Northwest Side favorite, this artisan sandwich shop evolved from a love of sandwiches and now delivers unique creations and traditional flavors using fresh ingredients and locally-sourced protein, all delivered between two slices with careful craftsmanship. Cured and Crafted is helping to revitalize its stretch of Milwaukee Avenue with a warm, friendly neighborhood vibe and down-right delicious eats!
   
   The Character The shop is the passion project of Mike Barboza, a lifelong “sandwich enthusiast” and foodie who his younger years in the culinary scene but had settled into a sales role in the education sector. The call to return to food service was a result of layoffs and a need for change. Mike spent the better part of the past decade travelling across the country visiting clients, but never without sampling the local sandwich scene. Years of sandwiches and a digital notepad of ideas eventually evolved into a real concept, menu and all.
   

 

2. Call to Action
   The Problem While Mike had the recipes and the drive, the transition from enthusiast to brick-and-mortar owner in 2025 brought unexpected hurdles. Like many new businesses in Chicago’s competitive landscape, Cured and Crafted needed support with building out a legitimate business plan, while also facing challenges with commercial lease negotiations and securing capital in order to make the dream a reality.
   
   The Guide Mike reached out to the Illinois Small Business at Rogers Park Business Alliance. He was encouraged to enroll in the GROW entrepreneurship training program of the Illinois SBDC at Rogers Park Business Alliance taught by SBDC Advisor Sheree Moratto. He enrolled in the Fall 2024 class alongside many other developing entrepreneurs. 

3. Action
   The Solution The GROW class helped provide a roadmap for the restaurant’s launch:

• Operational Planning: The class also provided critical legal advice in his legal structure and making sure he had all the documents needed to successfully launch.
• Financial Advising: The GROW class helped to refine his business plan and develop a cash-flow model. This was instrumental in managing the initial overhead costs of the Milwaukee Avenue storefront. Developing a financial projection and understanding the avenues for accessing capital were pivotal for this project, according to Mike.
• Growth Strategy: The SBDC and GROW class also assisted in optimizing Mike’s marketing outreach to the community where the business operated, ensuring a strong turnout from day one.
  
  The Results The impact of this partnership with the SBDC was immediate and with the SBDC’s guidance, Cured and Crafted was able to develop a robust business plan with 5-year financial projections, acquire capital, and secure all necessary permits and licenses.

• Successfully opened on schedule in 2025 with a fully compliant commercial kitchen.
• Built a loyal customer base that has led to consistent 5-star reviews and a reputation as a “must-visit” Northwest Side gem.
• Remains a thriving, cashless establishment that has effectively managed its labor and food costs to stay profitable within its first year.

 

4. Conclusion
   Looking ahead to 2026, Mike has already introduced an expanded menu for party services to meet growing demand. The success of Cured and Crafted is a shining example of how local entrepreneurs can thrive when they leverage the resources of the SBDC network.
   
   Reflecting on the experience, Mike shared:
   
   “Deciding to completely change my life and career was never going to be easy, and opening a restaurant is just as challenging as everything you’ve ever heard on the Food Network. But, the idea that someone like me can make a decision like this and be able to access the resources of an organization like SBDC is what makes my story a success story. I feel extremely fortunate to have had access to the incredible staff at SBDC and I hope more folks with great ideas and a drive for success take advantage of the incredible support we have for the small-business community in our city.”
   
   By working together with community resource partners, the Illinois SBDC continues to ensure that the “crafted” in Chicago businesses refers to both the food on the plate and the foundation of the business itself.

Way to go Mike!!