Since last Friday and continuing through March 24 is what's called Black Restaurant Week. The awareness can bring new customers to a new food experience.
More than half of all restaurants experienced lower profits last year while facing rising costs to keep business going.Since last Friday and continuing through March 24 is what's called Black Restaurant Week.Long lines at Smokey John's Bar-B-Que & Home Cooking. But for the food and beverage industry, the margins are tight."Every restaurant is probably having challenges, but particularly minority-owned restaurants," said Smokey John’s Bar-B-Que co-owner Juan Reaves.
"It's been a difficult situation because the worst thing you can do as a restaurant owner is raise prices. You hate doing it. But at the same time, we owe a responsibility to take care of our team members that work with us and to be responsible business owners."The platform is Black Restaurant Week, a Houston-based business and non-profit that markets Black-owned restaurants through its website, digital ad campaigns and corporate partners at no cost to registered restaurants.
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