Celebrity Chef Delilah Winder On Creating a Winning Restaurant
CDW: Coming from a world of business, I already had the working knowledge of how it should flow. I am a people person by nature and so I already possessed the necessary customer service skills to cater to the needs of the customer. Over the years, I have continued to grow and develop my skill-set in the areas of marketing and public relations. It is an ever-changing environment with the influx of social media and other traditional avenues, so it is important to stay up to speed with those things, so people will know who we are, where we are and what we offer.
MN: You wrote a book titled, Delilah’s Everyday Soul. When was the book published and does it include the recipe for your macaroni and cheese dish Oprah Winfrey featured on one of her best of the best shows?
CDW: Yes. The book, published in 2006, does provide instruction for my famous mac & cheese recipe! The book shares more than 100 recipes with readers. Delilah’s Everyday Soul also gives readers insight into the stories behind the recipes.
MN: Dishes you’ve prepared have been featured on the Food Network and in the Best of Philly and Saveur Magazine. You’ve also appeared on The Today Show, The View, Cooking With Patti and Chef on a Shoestring. In addition to media appearances, what other ways have you found to gain more exposure for your restaurants?
CDW: I am intricately involved in the community. I do a number of events annually with non-profit organizations throughout the country. Organizations I do events with include the American Heart Association, Coalition Against Hunger, Juvenile Diabetes Research Foundation, Feed the Hungry and Action AIDS “Dining Out For Life.”
MN: If a young African American woman approached you and told you she wanted to open a restaurant this year, what advice would you give her that could help increase her chances of operating a successful restaurant?
CDW: My best advice to anyone looking to start a business would be to do their homework! Be sure they are educated on the ins and outs of their industry. Know the key players and know what makes them so successful.
MN: You have owned restaurants that were located in heavily trafficked areas. For example, you owned a restaurant at the Amtrak 30th Street Station and a restaurant at Philadelphia’s historic Reading Terminal Market. Why did you settle upon these particular locations and how important is location to success in the restaurant business?
CDW: In a food service business location is very important. You want to ensure you are in an area where you are able to maximize the level of patrons you see throughout the day.
MN: Organizations you’re affiliated with include the American Heart Association, Women Against Abuse; Feed the Hungry, African American Museum, Action AIDS Dining Out for Life and the Juvenile Diabetes Research Foundation. There has been a lot of discussion around the importance of diet, especially as it relates to diabetes prevention. How do you, as a restaurant owner, focus on preparing healthy meals that are also appeasing to the appetite?
CDW: I have always been a strong advocate for preparing meals that are healthy. I truly believe that food feeds the mind, soul and body and you must commit to using healthy ingredients to maintain a healthy and holistic approach.
MN: What do you see as the most pressing issues facing African American women business owners today?
CDW: I think the biggest issues facing African-American women today as business owners is the lack of education to the myriad of resources that are available to them. Now-a-days, there is so much information available from a research standpoint to help steer anyone in the right direction for success.
MN: Tell us about two to three action steps we can take to face and overcome these issues.
CDW:
- Drive and passion
- Research and education
- Supportive family and friends
- Strong faith in God and in self
MN: What’s next for Chef Delilah Winder? Where do you see yourself and your restaurants three to five years from now?
CDW: I expect that the restaurants will be around for many, many more years to come. I may even consider expanding to other cities over time. As for me, I am working towards more speaking opportunities that will allow me to truly educate low-income communities on how to prepare healthy, tasty food options on a reasonable budget. I also have some television projects in the works for the future.
Rhonda Campbell, an East Coast journalist, is the owner of Off The Shelf radio and publisher of the books Long Walk Up and Love Pour Over Me.
