Starting a Restaurant in the Middle of a Pandemic and Life as POC Business Founders.

This piece was written by our Community Ambassador, Food publisher, writer and advocate Riaz Phillips. You can find out more about Riaz here.

Naz Ramadan, an entrepreneur and seasoned restaurant owner saw an opportunity during the Covid-19 lockdown to pre-empt the eventual re-opening of the world. Lockdown or not, starting a restaurant remains a huge dream for many fans of food culture. Here, Naz details her latest pandemic burdened journey as one half of new South-London based outfit Bando Belly.

Running a food business in the middle of a pandemic?

 Whilst the downturn has had its negative effects, Naz remains optimistic based on how business is going. She describes that:

We didn’t plan for it to go this well. We thought people wouldn’t be happy to spend money on food but it’s been the exact opposite. In our first month we sold over 1000 meals, we didn’t think we would gain momentum this quickly.”

Naz has the advantage of leaning on many years of business experience.

On just going for it and starting a business in the pandemic

 Naz is of the opinion that in any situation there is a way to tailor your business towards it. Naz and her business responded to the COVID-19 pandemic and lockdown by taking advantage of home delivery.. She explains:

“people are at home and delivery is more popular so we knew that even with our low footfall we would be able to attract customers to buy online.”

Sometimes downturns like the pandemic present opportunity. For them, this was an available unit in the thriving Peckham Levels social space in South London. As Naz says:

“It was the perfect location, and we didn’t want to miss the opportunity.”

 Keeping the COVID-19 pandemic in mind going forward

 We are all looking forward to good times eating out in the sun. Naz says that she will always keep the possibility of future pandemics and lockdowns in mind. She explains:

“We always have the option to do delivery so we are confident that we can survive in another lockdown.”

This might also include moving parts of the business operation and food preparation to her home. For insights into starting a food business from home check out our Spark & Co. blog post on the topic. 

 Tips for working with a business partner who you also consider a friend?

 Many of us dream of starting a business with a spouse, friend or relative. Naz gives some advice for this.

“Set out roles and responsibilities beforehand and even when things are a bit tough just keep in mind that you had this idea together, you’ve got to do it together and it's always going to be a better business if you work well together.”

She also adds:

“even if you have arguments you have to communicate your way out of them and never let things go off topic.”

 What is the future for businesses by POC in London?

 In the past Naz has spoken out about the realities of being a Black business owner that we have touched on in a previous Spark & Co Blog on ‘Systemic Inequalities Experienced by Black People Working in the Food Industry’ . However, in general she does believe things are getting better for Black entrepreneurs and POC founders. From her viewpoint:

“Businesses run by POC are becoming more and more common and especially at a higher level. With places like Chukus and Chisuru, we are getting better at understanding what it is to run a business.”

She further adds:

“There are more communities putting out their food. Even recently I saw a Tanzanian food truck. I think that London is becoming more of a friendly place. I think people want to try new things. Whatever area you go to – London is home to people who really want to explore. The diverse communities are learning how to work the system to their benefit.”

Naz provides an optimistic outlook to hospitality, and with Bando Belly she’s shown us that food businesses are incredibly resilient and adaptive to change. Faced with the pandemic she turned to delivery, as many other businesses have done. Businesses that were strictly restaurant based are now producing flat pack dinners. The pandemic has affected food businesses in all manner of ways, many businesses have found opportunities within this, in diversifying their offering to expand their reach. Naz and Bando Belly is testament to this. 

For those seeking financial aid, especially given the circumstances COVID-19 has placed people in, Spark & Co’s resources are a great start. Additionally, you can check out our other write-ups in the series. These include tips on utilising social media for your foodie ideas and a guide to creating an e-book.

Image
Starting a food business in the middle of a pandemic article header, green background, orange and yellow abstract shapes, two cut out images of Naz Ramadan, chef of Bando Belly and Riaz Phillips