In this episode, we address a staggering fact that despite Black people being one of the largest groups employed by the US restaurant industry, only 8% of restaurant owners are Black.
Our guest, Randy Hazelton, a founding partner of H&H Hospitality, has over a decade of experience in the restaurant industry. His portfolio includes several local, regional, and nationally recognized brands, including the popular Shake Shack. H&H also operates a joint venture partner at two more airports nationwide: Washington Dulles International and Dallas Fort Worth International.
Randy is recognized within the industry for his excellence in leadership and was formerly appointed to the Board of Directors for the city of Atlanta’s Development Authority, Invest Atlanta and was elected to the Airport Minority Advisory Council (AMAC).
So let's just say, he's the perfect person to discuss this topic with.
Here are some things you'll learn during this episode:
The difference between full-service and quick-service restaurants
The importance of location and other factors to consider when starting a restaurant
How to compete in a crowded market
Some costly investments and mistakes to avoid when starting out
How to know when it's the right time to scale and open another location
How to maintain quality and consistency as your restaurant grows
Why franchising can be a good move for Black entrepreneurs looking to break into the industry
We're excited to share this episode with you as it is a must-listen for anyone looking to start a restaurant or already in the industry. Let's take the first step towards leveling the playing field.
For complete show notes and resources mentioned for this episode go to: blacktobusiness.com/147
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