ABG: What was the inspiration behind starting Jacob’s Restaurant?
R N: Ten years ago, during the first year that I started working for another long-established Harlem based salad bar and soul food restaurant chain. My fascination led to imagine owning my own salad bar one day. That same year, I met Kim, my wife, who also worked there at the time and is now a partner in Jacob’s Restaurant. During the nine years I worked for that other Harlem salad bar chain, my wife often heard me say, “One day I’ll own my own salad bar and soul food restaurant.”
ABG: How difficult or expensive was it to create Jacob’s Restaurant?
R N: The restaurant businesses are typically considered the most extremely difficult business to operate, due to the detailed tedium, labor and compliance with various New York City and State regulations, building and zoning permits, fixtures, supplies, licenses, etc. However, I love how it all works out well, each day, at Jacobs. It is worth the hard-work.
ABG: What is the great challenge of operating a restaurant?
R N: To maintain high quality food preparation and food services; proper employee training; obtaining maximum efficiency; having adequate food inventory and supplies inventory; identifying customer’s food preferences and cleanliness.
ABG: What in your opinion are the elements that are keys of being a successful entrepreneur?
R N: I like people. I like helping people feel comfortable and relaxed. Along with the customers, I give my employees the importance they deserve because they are very respectful and pleasant people. It is also important for a restaurant to prepare, organized and maintains proper records. We also advertise and promote our business. Since October 4, 2009 Bonnie Lewis, a Broadway Musical’s “Bubbling Brown Sugar” and “Ain’t Misbehavin,” sings at Jacob’s each Sunday. She’s talented. During the last six weeks before New Year’s Eve, 2009, we had live jazz and holiday music on Fridays and Saturdays.
ABG: What makes African Food the best food of the world?
R N: African food is well prepared, seasoned and cooked.
ABG: What is the great reward of operating a restaurant?
R N: Having trustworthy, reliable and productive employees, who are kind and punctual is quite rewarding. Kim and I are very pleased by many of our loyal customers enjoying their nourishing meals. Nearly every day we hear compliments and positive feedback about Jacob’s.
ABG: How did you come to selecting this location?
R N: I am a Harlem resident. Jacob’s Restaurant is located on Malcolm X Boulevard and 129th Street, a location which I consider Harlem’s Broadway. We could not have chosen a better 3,000 sq. ft. corner location.
ABG: How do you compete with local restaurants in the area?
R N: I am not consciously competing. I am more interested in providing the best food and service in a bright, clean and safe environment. It is why I have two sanitizers that my customers use to sanitize their hands, before they begin putting food in their containers. Jacob’s has developed community support programs. And We have made other contributions to non-profits.
My wife and I, will never forget our November ‘09 Holiday Thanksgiving Feast, when the Grammy Award Winner Robert Flack, arrived with her back-up singer, Andre Smith, the host of the Sugar Bar’s “Open Mic” nights. Ms. Flack actually came to serve, which was hard to do with our salad bars. She autographed about a 100 of her free Robert Flack Christmas Carols CD’S given to our customers. By 10:00 pm, Thanksgiving Day morning, though some people said too few people would arrive, my associate and I stood outside in front of the door, as people walked across the red-carpet entering Jacobs. About 300 meals were given out by 1:00 pm. Our cash register were removed to show people that they need not to pay, but they could eat as much as they chose, including seconds. A lot of people could not believe we did that, and you should have heard some of their grateful comments. We had local, Black men’s church group come, New York’s battered women project and so many other organizations and influential people. It was just so busy that I could not talk to most people.
ABG: How do you manage to retain some balance in your life? How many hours do you dedicate to the restaurant?
R N: I devote approximately 14 hours a day to Jacob’s. Some days, my wife comes in, giving me some time off. I am grateful, thankful and so much, in terms of my three months old daughter, Mama Soda. She is our only child, whom I spend a little time holding and learning how to raise her in a few hours a week.
ABG: I noticed everyone was smiling today. Tell me about your employees:
R N: Jacob’s has a great working environment and our employees are very friendly towards one another. I have 16 employees which include chefs, cooks, bus boys, delivery men, maintenance men, and Kim and I perform all administrative tasks. Since we opened in late May 2009, Jacob’s has not experienced any employee conflicts.
ABG: What are your plans for the future?
R N: To help others become capable of managing Jacobs, which include employee promotions; and possibly expansion, because several customers have asked us to open a Jacob’s Salad Bar and Soul Food Restaurant in their neighborhood. We’re considering entrepreneurial seminars, and maybe a scholarship competition this year, for one or two college-bound students in June 2010.
ABG: Advice for the readers of the ABC MAG?
R N: I wish ABG MAG’s staff and readers well. Although the economy is not as great as we’d like it to be, look around Harlem and New York City in general. I call this the breakthrough “U.S. President Barack Obama era.” Many new businesses are arriving and their owners are determined to succeed. I think success begins with righteousness. Education is so important…regardless of what field any one endeavors to be in. People should be educated or obtain proper training. No matter how large your goal or vision is, becoming successful also means seeking the Creator’s guidance and striving for decency. Right judgment also includes helping others, or being polite, as much as possible, because young people also learn from adults. As a man from Senegal, I am pleased that my wife and I have been welcomed into the community, in order to help build and best serve the Greater Harlem, New York City community. What my wife and I are learning and experiencing may one day be exposed to our native countries, to assist in the development and progress of Senegal, and Trinidad and Tobago. As a near-mid 30’s couple we know that the Creator is responsible for all.
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