They have their own opinions expressed by business partners.
After inflation and rising costs, the post frog has caused severe damage to the rehabilitation cars, forcing many people to prepare their business strategies to stay faster. According to Dr. Ann McBride, Vice President of the Impact James Beard FoundationAnd the chef de Andrea Carter, owner Spirit and smokeThe flexibility of this industry is with the combined commitment of hospitality, culture and community.
“On average, independent restaurants make a 3-5 % profit margin, and it happens in good days,” says McBride. “You are joining this business because you really believe in hospitality. The restaurant is so central in anything outside the house. And I think this is flexible, the cultural significance they keep in our lives.”
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Carter says Carter says a restaurant business in Chicago, with three brick and mortar locations and two food trucks, including a restaurant business in Chicago. Customer connection It is the main center of its mission.
“We are 100 % connected to our customers and the community,” Carter says. ” We live here, work here and do the source here. Likewise (McBrid) has mentioned, all the income that comes back to society. “
Carter also appreciates transparency, especially when growing expenses. Their strategies of being associated with customer’s emotions include Connecting through social mediaCreating new menu items and paying attention to demand. “I want guests to eat on the soul and the smoke.” “I don’t want anyone to feel that he can’t take a meal experience.”
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One way restaurant can do this by using data. James Beard Foundation releases a report every year The state of the industryWhich can help entrepreneurs make informed decisions.
“One of the key pieces of data of 2025 (Report of Independent Restaurant Industry) It was that almost Everyone raised their prices, “McBride says.” But after 15 %, a drop-off is increased by 15 %. Whatever it, and the profit decreases. So this is a viable information that owners are looking at their menu when they can use. “
Carter relies on data to run daily operations and long -term planning. He says, “We have to use our sales date to run a business.” We use data about how employees scheduled for work. We use the data so that we need to prepare how much food we need to order to tell us how much food we need to order. This is the only way that you will succeed in today’s industry. “
Still, the number is only one piece of puzzle. For Carter, the use of technology deliberately helps to make both in and outside the kitchen. “Social media is how we are connected with our community,” he says. “(It is authentic and more natural (in showing us) because why we do our jobs.”
From displaying what is on the smoker to tell users where the truck will stand, Carter sees social media as a powerful tool that helps keep the soul and smoking in mind. Nevertheless, staying on the camera did not come naturally.
“This was something I had to grow,” he says. “It’s not just about cooking these days. You have to learn how to work with technology. You have to learn. You have to stay comfortable with social media. You have to be a mentor. You have to become a community worker.
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For Carter, showing for his neighborhood is part of the business model, not the next thinking. He says, “Being there for society, supporting the reasons that people really care about – people don’t forget it.”
An example of this commitment is a civil and smoking community refrigerator, where the team donates fresh food every day and encourages others to do so. According to McBride, such a community’s engagement not only promotes loyalty but also creates a long -lasting brand identity.
She says, “You have to experience meeting you.” The key factor is authenticity and engagement. Today’s users, more and more, want to patronize the business they find their values. “
In the upper part of the engagement, the soul and the smoke also differentiate itself by cooperating with local businesses. “No one is really running a business itself,” Carter says. “We contribute to various sweet companies (and) a local Brewery. Thus, whenever we want to announce something, we also encourage them to advance.”
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All play a role in partnership, technology, data and story, but none of them works without Listening to the opinion. That is why Carter and his team take every online review seriously.
“We read every review,” he says. “We take every review seriously, and we discuss it as a team. Sometimes we get good reviews about how to remind them when my gumbo was in New Orleans, and they will always feel good to me.”
Even Critical reviews Could offer opportunities to grow. When consumers complained that the bargain is very fatty, for example, Carter did not push back. They easily added low fat options to adjust these priorities. He says, “We offered the customer a variety of deductions, and honestly, bad reviews went to Kunda.”
It is the flexibility that explains that independent restaurants like soul and smoke are not only alive but ready.
Carter says, “Don’t give up. Be flexible.” “Do your best to become an individual. Listen to consumers. Listen to your staff. It’s far ahead.”
Carter and Mac Broide offer clear, trial advice for business owners.
- Guide with purpose. Your business is part of the neighborhood. Show for your community, you are sure for help and create something that comes back.
- Choose the best tools for your business. From collecting data to social media, technology is essential. Use it to make decisions, connect users and tell your story in real time.
- Stay connected in authenticity. People want to support businesses that reflect their values. Be transparent, become human and don’t be afraid to show what is happening behind the veil.
- Listen and shield. Every piece of feedback will not be easy to hear, but it can help you grow. Read the reviews, answer and use Identifying patterns and developing your business.
- Make something bigger than the product. An excellent product attracts people, but the culture, links and care are the ones that return them. When you guide the heart, the audience will follow it.
See the episode, and subscribe to listen directly from Mac Broide and Carter Behind the review For more information from new business owners and reviewers every Wednesday.
Editorial contributions through Jiah Chu and Christie Lindhil
This article is a part of our releasing America’s favorite mom and pop shops ™ Family owned and operating business series.