Opinions expressed by entrepreneurs’ colleagues are their very own.
The costs of inflation and the growing postpandemia strongly affected restaurateurs, forcing many to develop business strategies to remain on the surface. According to Dr. Anne McBride, Vice President for Impact W James Beard FoundationAnd the chef d’andre carter, owner Soul and smokeThe resistance of the industry results from joint commitment to hospitality, culture and community.
“Medium-independent restaurants earn 3-5% of profits, and this on good days,” says McBride. “You enter this business because you really believe in hospitality. Restaurants are so crucial for everything we do outside the home. And so I think it drives this immunity, it is a cultural importance that they attach in our lives.”
Carter says that in Soul & Sme, a restaurant company from Chicago with three brick locations and two trucks with food Customer connection It is the basis of his mission.
“We are 100% associated with our clients and the community,” says Carter. “Independent restaurants are necessary for the community. We live here, we work here and a source. Simply [McBride] It was mentioned that all revenues that arise are spent back to the community. “
Carter also values transparency, especially when it involves growing costs. His strategies adapted to the mood of shoppers include Connecting through social mediaCreating latest menu elements and taking note of demand. “I want guests to eat in Soul & Sme,” he says. “I don’t want anyone to feel that he can’t afford a culinary arrival.”
One of the ways in which restaurants can do this is to make use of data. The James Beard Foundation publishes a report each yr the state of the industrywhich will help entrepreneurs make informed decisions.
“One of the key data from 2025 [Independent Restaurant Industry Report] It was that nearly all of them raised their prices, “says McBride.” But the decrease of 15%-up to 15% increased profits. Something higher and the profits are falling. So this is useful information from which the owners can use when they look at their menu. “
Carter is based on data for conducting each day operations and long -term planning. “We must use our sales history to determine how to run a company,” he says. “We use data on how to plan employees to work. We use data to inform us about how much food we need to order, how much food we need. This is the only way you can succeed in today’s industry.”
Despite this, the numbers are only one piece of the puzzle. For Carter, the purposeful use of technology helps to create connections in each the kitchen and outside. “Social media is a way we stay in touch with our community,” he says. “[It allows us to be] authentic and more natural [in showing the] The reason why we do the things we do. “
From the presentation of what is at the smoker, to informing customers where a truck shall be parked, Carter sees social media as a powerful tool that helps in the soul and smoke to stay at the highest level. Despite this, being in front of the camera didn’t come naturally.
“It was something I had to grow into,” he says. “Nowadays, being a chef is not just about cooking food. You must learn to work with technology. You must learn. You must feel comfortable in social media. You must be a mentor. You must be a community activist. [There are] So many different layers of being a chef in today’s world. It shows that the industry is growing and developing. “
For Carter, the appearance in his neighborhood is a part of the business model, not reflection. “Being there for the community, supporting the reasons for which people really care – people don’t forget about it,” he says.
One example of this commitment is the Soul & Smoke’s Community fridge, in which the team passes fresh meals every day and encourages others to do the same. According to McBride, this type of involvement of the community not only builds loyalty, but also creates a everlasting brand identity.
“You have to make the experience of visiting you as a distinctive,” he says. “The key element is authenticity and commitment. Today’s customers, more and more, want to patronage the companies that they think match their value.”
In addition to the involvement of Soul & Smoke, it is also differentiated by working with local firms. “Nobody really runs the company,” says Carter. “We work with various dessert companies [and] Local brewery. In this way, every time we want to announce something, [those partners have] Encouragement to push it too. “
Partnerships, technology, data and storytelling play a role, but none of them works without Listening to opinions. That is why Carter and his team seriously treat every online review.
“We read every review,” he says. “We treat each review seriously and discuss it as a band. Sometimes we get really good reviews about how my gumbo reminded them when they were in New Orleans, and always make me feel good.”
Even Critical reviews It can offer development opportunities. When the customers complained that the bridge was too fat, Carter didn’t push away. He just added a less fatty choice to take into account these preferences. “We offered the client various bridge cuts and to be honest, bad reviews have disappeared,” he says.
Such flexibility determines how independent restaurants, corresponding to Soul & Smoke, not only experience, but evolve.
“Don’t give up. Be flexible,” says Carter. “Try to be a person of people. Listen to customers. Listen to your staff. It goes far.”
Carter and McBride offer clear, tested advice for business owners.
- Lead with the goal. Your company is a part of the area. Show yourself for your community, support with the reasons in which you think and build something that offers.
- Choose the best tools for your organization. From collecting data to social media, technology is essential. Use it to tell about decisions, connect with clients and tell your story in real time.
- Stay rooted in authenticity. People wish to support firms that reflect their values. Be transparent, be human and do not be afraid to point out what is happening behind the scenes.
- Listen and customize. Not every feedback shall be easy to listen to, but it could actually make it easier to develop. Read, answer and use reviews To discover patterns and develop your small business.
- Build something greater than the product. An excellent product attracts people, but culture, combination and care make them come back. When you lead with a heart, the audience will go.
Watch the above episode to listen to directly from McBride and Carter, and subscribe For review To get more from latest company owners and reviewers every Wednesday.
Editorial contribution of Jiah Choe and Kristi Lindahl
This article is a part of our current Favorite American Mom & Pop Shops ™ Series emphasizing family businesses and run firms.