After building a following through her food truck, Vanessa Holmes has officially opened the doors to Scrapped The Plate Bistro, bringing her cooking into a permanent Memphis home. Located at 7199 Stage Rd. in Memphis, the concept just debuted its brick-and-mortar operations earlier this month.
Holmes brings a diverse professional background to the restaurant industry. Before becoming a restaurant owner, she worked as a licensed nail technician and mathematics teacher. She loved cooking as a hobby, but creating a career out of it came after seeing the reactions of those she fed.
“The idea for Scrapped The Plate Bistro came about when I truly realized how well I could cook and, more importantly, how much people genuinely enjoyed eating my food. Seeing people scrape their plates clean and hearing their positive feedback made me realize that cooking was more than just something I enjoyed—it was something I had a gift and passion for,” she shared with What Now in an exclusive interview.
Holmes also saw an opportunity to provide kinds of cuisine that she felt can be difficult to find consistently throughout the Mid-South. She values well-prepared, flavorful food and thought she could fill a gap in that market.
Initially, she started Scrapped The Plate as a food truck, introducing her cooking to customers throughout the community while developing a following.
“The food truck was really the foundation of Scrapped The Plate,” Holmes said. “As the business grew, I started receiving more support, repeat customers, and requests for a place where people could come sit down and enjoy the full Scrapped The Plate experience.”
“Eventually, I realized I had outgrown what I could do with just the food truck. I wanted more space, a larger menu, consistent hours, and a place my customers could call home.”
The brick-and-mortar took three and a half months of preparation to open, from leasing and permitting to construction and hiring. Scrapped The Plate now operates from the 1,505-square-foot space, with a team of about six to eight employees.
It offers an extensive menu spanning multiple categories, including Southern comfort food, soul food favorites, seafood, pasta, brunch dishes, and signature creations. So far, Cajun Alfredo and Buffalo Chicken Egg Rolls have emerged as two of the restaurant’s most popular menu items, although Holmes said customers have shown strong interest across the menu.
“Our goal is to give guests plenty of options while serving flavorful, quality food that keeps them coming back and ready to ‘Scrape the Plate’,” she said. “Our customers enjoy trying different dishes, which tells us that the variety we offer is definitely one of our strengths.”
Over the next year, Holmes plans to focus on growing the restaurant’s customer base, strengthening its social media presence and developing a loyal group of returning customers. She also plans to improve operations, build a dependable team, expand the catering and food truck sides of the business, and explore additional opportunities for growth.
“Ultimately, my goal is to build a strong foundation during our first year that will prepare us for long-term growth and, eventually, additional Scrapped The Plate locations. I want each location to maintain the same quality, consistency, and welcoming experience that represents the brand.”
She also thanks the community for supporting her during this endeavor, and encourages locals to come out and try the spot.
“I’m extremely grateful for everyone who has supported Scrapped The Plate from the food truck to the Bistro. This is more than a restaurant to me—it’s a dream that became a reality, and I hope my journey inspires someone else to go after theirs.”
