We’re excited to introduce you to the always interesting and insightful Abudujannah Soud. We hope you’ll enjoy our conversation with Abudujannah below.
Abudujannah, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.
It’s 2002 , a friend of mine and I were chatting about the lack of familiar food, culture and faces as island boys in the dessert of New Mexico, Santa Fe to be exactly. Love and Joy was born. As we both had family responsibilities we started doing a very popular flea market on the weekends with a grill, rice and beans that we will cook at my house and lentils. As we got popular we got invited to all reggae and African concerts to sell our food.
Abudujannah, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
Representation, culture and healthier option.
I have a very simple concept, if you will not eat it or feed it to your love ones then don’t do it.
Can you share a story from your journey that illustrates your resilience?
Restaurant is not for faint hearted, twenty plus years later and I still struggle. There’s an expectation to be at 💯 every time while other services are excused from that standard. After all we are human but a slight mistake can ruin your business. The inflation rate is the hardest thing in restaurant business, if you run a bar you can double your prices and no one will care but add fifty cents to your menu and all of a sudden you are the villain.
What’s worked well for you in terms of a source for new clients?
Word of mouth.
Contact Info:
- Website: https://Kafemamai.com
- Instagram: Kafe_mamai
- Facebook: @Kafemamai
- Yelp: Kafe mamai
