In honor of Black History Month, Rewards Network® is celebrating some of our astounding restaurant partners. If you want to succeed in the restaurant industry it takes diligence, resilience, determination, and a love for food and your community. After learning more about some of our Black-owned restaurant partners, we found each restaurant had two things in common, a desire to serve their community delicious food that is near and dear to their hearts and the ability to maintain a hopeful, positive attitude despite the many challenges restaurant owners face. Check out our Q&A below to learn more about some of our fantastic Black-owned restaurants from the owners themselves!
Bowlegged BBQ
Location: San Diego, California
Owners: Maria Reese, Carlos A. Stance, and Ken Stance
Cuisine type: East Texas-style BBQ and Southern dishes
What would you like others to know about your restaurant?
Well, we are a family restaurant. Our family has resided in the Mt. Hope Community for more than 63 years. We’ve built the restaurant from the ground up without any banking support. We used our savings and opened on November 18, 2018. We pride ourselves in serving our community with style and grace.
What inspired you to open a restaurant?
Our youngest sibling, Ken Stance, urged us to consider a restaurant. He believed we could do it. Carlos, my parents, and I were apprehensive. Our mother was a superb cook and we had tons of recipes passed down from our ancestors. We took the leap.
What has been the most rewarding part of being a restaurant owner?
Our reconnection with our community, family working together, our parents’ pride in our achievement, and our personal growth as restaurant owners. One more rewarding element is the taste of our food. It is good, cooked, and seasoned to perfection.
What challenges have you faced as a restaurant owner?
Covid, Covid, Covid, and of course inflation. Recently, the cost of goods has risen and that means rising prices, cutting employees, and learning how to budget even better. We’ve faced those challenges and I think they’ve made us better business owners.
What advice do you have for aspiring restaurant owners?
Don’t be afraid. If you never begin, you’ll never know what success feels like. Commit to working hard, it’s the hardest thing we’ve ever done, and the rewards are all worth it.
BunNan
Location: Brooklyn, New York
Owner: Nadege Fleurimond
Cuisine type: Haitian and Caribbean
What would you like others to know about your restaurant?
We are the home of “plantain everything.” We serve signature plantain items with yummy Caribbean inspired proteins such as griot/pork, jerk chicken, red snapper, and mushrooms. All menu offerings are gluten free. Our signature plantain sandwiches and plantain fries are unmatched.
What inspired you to open a restaurant?
I wanted a restaurant where plantains weren’t the side dish but rather the star. Plantain is a staple in the diet of many Caribbean, Latin American, and African countries and I wanted to share that unity through our dishes.
What has been the most rewarding part of being a restaurant owner?
Pleasing our customers. It’s one thing to have an idea, but when others write or call to say how this restaurant speaks to them or feeds their soul beyond just the yummy food, it’s worth it.
What challenges have you faced as a restaurant owner?
Balancing that magic profitably spot between staffing, supplies, and operations.
What advice do you have for aspiring restaurant owners?
Restaurant ownership is a beautiful journey of self and business development. Be committed to learning. Lots of patience is needed and don’t do it for the money…because that won’t come for a while.
Tap That Downtown
Location: Phoenix, Arizona
Owner: Roshiem Austin
Cuisine type: American pub classics
What would you like others to know about your restaurant?
What we want our patrons to keep in mind about Tap That Downtown is that we have a little something for everyone. At first glance we may seem like a typical beer and wine taproom, but there is a lot more to us when you consider the full menu that complements our self-pour draft wall, as well as the ambience and scenery of the Roosevelt Row Art District. With our nine televisions we also provide a relaxing environment to watch the big game or watch a movie with the family over a meal. Tap That Downtown truly has something for the entire group.
What inspired you to open a restaurant?
Our love for good food and drinks with family is what started us on this journey. We continue to strive to bring a product that everyone in the community can enjoy.
What has been the most rewarding part of being a restaurant owner?
For me, it must be the industry and community of people I get to work with every day. I am blessed to be able to do what I am currently in school for (level two certified cicerone).
What challenges have you faced as a restaurant owner?
The biggest challenge has been the learning curve. We set out to build a self-serve beer and wine taproom and we knew we needed to have food to go along with our concept. The ownership group did not have that side of the business in their background and were entering the industry as things were in flux and changing due to the pandemic. Fortunately, we have a terrific crew that we work with that makes us look good.
What advice do you have for aspiring restaurant owners?
I’d say find the thing in this industry that drives your passion and surround yourself with people that match that energy.
HalfSmoke
Location: Washington, D.C.
Owner: Andre McCain
Cuisine type: Contemporary American
What would you like others to know about your restaurant?
HalfSmoke is a one-of-a-kind restaurant where you can enjoy great contemporary American food, all while watching sports, music videos, playing board games, or hanging out in our free photobooth!
What inspired you to open a restaurant?
I have always had a love for food, and a love for bringing people together. By opening a restaurant, I have been able to contribute happiness to the lives of thousands of people.
What has been the most rewarding part of being a restaurant owner?
The most rewarding part of being a restaurant owner is seeing the development of our employees, who often come to HalfSmoke as their first job, and watching them learn skills and learn how to operate in a professional environment. Many of our employees have gone off to do great things post HalfSmoke and I take a lot of pride in that.
What challenges have you faced as a restaurant owner?
Being in the restaurant business poses a myriad of challenges—from dealing with Covid, staffing issues, inflation issues, and growing pains as we are now on our third restaurant. But that’s what makes it fun!
What advice do you have for aspiring restaurant owners?
My advice is to understand that the restaurant business is a labor of love, and if you think you love it, it’s worth a shot!
Appleton Estate
Location: Baldwin, New York
Owner: Andre McKenzie
Cuisine type: Caribbean and American
What would you like others to know about your restaurant?
We aim to provide delicious meals and drinks, along with entertainment, to help our customers to unwind after a long day. We want to be the “sweet spot” to get the best-tasting Caribbean dish with the option of adding some American sides of your choice.
What inspired you to open a restaurant?
After years of experience in the restaurant business, operating a franchise, which doesn’t offer dine-in options, I decided that I wanted to give customers that experience. A place with a good ambiance for them to dine and enjoy good music.
What has been the most rewarding part of being a restaurant owner?
To see customers enjoying the services that we provide. If most of my customers are pleased, then I’m meeting my goal and that is a reward.
What challenges have you faced as a restaurant owner?
I opened this restaurant right at the peak of COVID-19 and the location already had a bad image. Both factors made it hard for us to reach out and gain the clientele we needed. So, we operated months into years at a loss, but with determination and faith, we are now seeing improvement.
What advice do you have for aspiring restaurant owners?
It’s not easy, which is the storyline for most businesses. But if you have a plan, a goal, and a strong support system then it is possible.
Upper Kirby Bistro
Location: Houston, Texas
Owner: Tony L. Council and Michael Terry Williams
Cuisine type: Cajun Southern cuisine
What would you like others to know about your restaurant?
The food is delicious, and the vibe is great with live music/DJs.
What inspired you to open a restaurant?
It was an investment opportunity.
What has been the most rewarding part of being a restaurant owner?
All the different people you meet from across the USA and international patrons visiting Houston.
What challenges have you faced as a restaurant owner?
We’ve faced challenges with the city of Houston regarding permitting and limited parking.
What advice do you have for aspiring restaurant owners?
It is a very competitive business environment, so be prepared.
Modern Southern Table
Location: Columbus, Ohio
Owner: Sadaya “Daisy” Lewis
Cuisine type: Southern Soulfood
What would you like others to know about your restaurant?
Everything we make is made from scratch; each item is based on classic southern recipes created by my grandmothers. I just updated those traditional recipes with a more modern touch. You’re getting a taste of true southern indulgence!
What inspired you to open a restaurant?
My grandmothers, my African heritage, my love of cooking, and the void of good southern food in our area.
What has been the most rewarding part of being a restaurant owner?
Just feeding the community and seeing the smiles on their faces after a great hot comfort meal.
What challenges have you faced as a restaurant owner?
Dealing with Covid and everything that came after it. This has been so hard, from staffing issues to extremely high food costs, lasting effects of the sickness, and more. Just Covid, period. This has been such a nightmare for restaurants, and I can imagine other businesses as well.
What advice do you have for aspiring restaurant owners?
Outsource and delegate as much as you can, don’t try to wear all the hats. Life gets easier when others help you, so let them do what they do best.
The Nest: Tambien / The Nest: Breakfast Joint
Location: Bellflower, California
Owner: Antonio Cortez Appling
Cuisine type: Breakfast and brunch
What would you like others to know about your restaurant?
We pride ourselves on our Four Pillar Vision: 1. Employees first 2. Selfless service 3. Community support 4. Trustworthy food.
What inspired you to open a restaurant?
The idea of getting people together at the table to meet in the middle of an increasingly polarized nation.
What has been the most rewarding part of being a restaurant owner?
The employees, and being able to employ an inclusive, diverse staff.
What challenges have you faced as a restaurant owner?
Getting through the pandemic was tough but we were really blessed that after the unfortunate events of George Floyd people started showing up to support Black businesses.
What advice do you have for aspiring restaurant owners?
Your bread and butter is talking to each guest and making them feel seen.
Str8 Out the Kitchen
Location: Columbus, Ohio
Owner: Donte Woods
Cuisine type: Soul food
What would you like others to know about your restaurant?
Everything is freshly cooked with love and made to order
What inspired you to open a restaurant?
I had always loved to cook and wanted to share my recipes with everyone.
What has been the most rewarding part of being a restaurant owner?
See the smile on customers face when taking that first bite.
What challenges have you faced as a restaurant owner?
Learning how to make things work when they don’t go as planed
What advice do you have for aspiring restaurant owners?
Be prepared to work long hours, prepare yourself for the slow season, and no matter how hard it may seem always believe in yourself and believe everything will fall into place at the right time.
Poppy & Seed / Poppy & Rose
Location: LA and Anaheim, California
Owner: Chef Michael and Kwini Reed
Cuisine type: Brunch and American fare
What would you like others to know about your restaurant?
Our restaurants were created for people to gather, enjoy great food, great vibes, and to feel accepted. We pride ourselves in not only how we create our food but who we hire and who we decide to work with. We have a little of everything for everyone. From being one of the best brunch spots in LA, to serving fine American fare in Orange County. Our creative and comforting approach to the food business is one which comes from our heart.
What inspired you to open a restaurant?
Michael has been a trained chef, graduating from the Culinary Institute of America in Hyde Park, for over 20 years. Starting with a high-end catering company, Michael started this brand out of sheer necessity for growth and freedom.
What has been the most rewarding part of being a restaurant owner?
Freedom. Not just the freedom to do what we want but also the freedom to be ourselves and tell our own story.
What challenges have you faced as a restaurant owner?
Fighting against stereotypes. We all have a story to be told and no one black experience is alike. We would like to be seen as innovative business owners who just happen to be Black.
What advice do you have for aspiring restaurant owners?
Whenever you enter an industry, your main goal should be to disrupt and create change. Don’t be afraid to take risks and bet on yourself.
West Bar & Lounge
Location: St. Albans, New York
Owner: Deno Parker
Cuisine type: Caribbean and American fusion
What would you like others to know about your restaurant?
The two most important things to know about West is that we offer some of the most diverse Caribbean-American fusion cuisine in New York state, and every single day we make it a point to prioritize service. Come see for yourself!
What inspired you to open a restaurant?
My father was an energetic and ambitious man who I emulate to this current day, especially for the fact that I had to be a provider from an early age given that I am the first born. Growing up my father embodied hospitality and regularly hosted gatherings, where I personified the importance of making people feel welcome. These two environments gave me my strength of character and strong desire to create warm, inviting atmospheres where people could relax and enjoy themselves.
What has been the most rewarding part of being a restaurant owner?
There are serval factors why being a restaurant owner is rewarding. Firstly, I have some of the most wonderful people working with us at West. Our chefs are happy to be here, they dance while they cook and sing songs, if this isn’t the most beautiful thing for an employer to experience then I don’t know what is. I am happy we provide that home-like experience for our workers who enjoy their job and their work environment. Secondly, we take pride in going the distance to ensure our customers are satisfied with our space and our offerings. The joy and satisfaction my patrons actualize when they dine with us at West is sometimes beyond me. I am sincerely grateful and happy we can provide that difference in the community and its environs.
What challenges have you faced as a restaurant owner?
Ambiguity is inevitable. We understand and accept that. Given this, we always approach business with a happy and positive mindset or at least most times. Given that we are coming out of a rigorous pandemic, we were faced with staff shortages, economic changes that affected patrons and B2B partners that would have, of course, trickled down to us. We had challenges finding commodities for our production from time to time and prices were through the roof, well they fluctuate so they still are from time to time. However, as I said earlier, we find solutions for our problems and attack them head on as the reward is often sweeter when the effort is greater.
What advice do you have for aspiring restaurant owners?
I went on to build a career in hospitality, working in every restaurant position, from dishwasher and line cook to ultimately the role of general manager at a restaurant in Cape Cod, Massachusetts. My ambition and love of hospitality pushed me to explore my skills as a restaurant entrepreneur, which ultimately led to the birth of West Bar & Lounge, a great eating experience celebrating the best ingredients, cordiality, and service to the Queens, New York region and its neighboring surroundings. It doesn’t matter where you are now in life or what you are currently doing, if you have a dream, fight for it, chase it, and protect it. The restaurant business is rewarding intrinsically and extrinsically, and you will be happy you took the leap.
Gotti’s Restaurant
Location: Houston, Texas
Owner: Irv Williams
Cuisine type: Cajun Restaurant
What would you like others to know about your restaurant?
Gotti’s restaurant was inspired by family recipes and Houston’s love for flavor and culinary influence over the past few decades. We feature several Cajun-inspired dishes that our customers have quickly fallen in love with. We offer exciting, themed events such as Brunch & Bingo, a huge hit with locals and our most popular event.
What inspired you to open a restaurant?
Gotti’s is a passion project and dream achieved to build a multi-generation business that can be passed down to create careers and opportunities for the next generation. We currently employ several family members spanning several generations ranging from 16-68. Gotti’s has allowed our family to engage in the American dream and teach our children how to achieve that dream.
What has been the most rewarding part of being a restaurant owner?
The most rewarding part of Gotti’s is seeing people clear a plate, laugh, dance and truly enjoy the experience our restaurant provides. Gotti’s is not a traditional restaurant, and we play music, dance and aim to create a vibe that allows individuals to escape and let their hair down.
What challenges have you faced as a restaurant owner?
As a new restaurant, it was extremely hard marketing and finding customers initially, luckily Rewards Network helped me fill that void and offered an appealing opportunity to feature my business to new customers and it has been a key component of my growth.
What advice do you have for aspiring restaurant owners?
It seems very cliche, but I never give up, some days it was just my staff and I alone for hours in the building and within a few months we started becoming completely booked every weekend. So always believe and embrace technology, especially social media and promotion programs like Rewards Network.
It is local restaurants like these that truly make a difference in the community. From family recipes handed down through generations to passionate entrepreneurs taking a leap of faith and following their dream, each restaurant owner has a story to share that makes their experience unique. Thank you to all the wonderful restaurants that allowed us to share their personal and special stories.
Restaurant owners were not compensated for their participation in this blog.
