147: Getting Into The Restaurant Industry & Franchising w/ Randy Hazelton
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.
DURING THIS EPISODE YOU’LL LEARN:
- 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
Thank you so much for listening! If you liked this episode, please subscribe to “The Black to Business Podcast” and rate and review on Apple Podcasts:
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