Alright – so today we’ve got the honor of introducing you to Dontaye Ball. We think you’ll enjoy our conversation, we’ve shared it below.
Dontaye, looking forward to hearing all of your stories today. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?
It all started with an unforgettable gumbo party I hosted at my place during Christmas 2017. The response was amazing, and my friends started encouraging me to sell my gumbo. I had been throwing these parties every year, but this time, something clicked. A friend even tried to pay me for the gumbo, but that wasn’t my motivation.
Back then, I hadn’t even come up with a name for my venture. I was purely focused on perfecting and sharing my gumbo recipe. One of my friends couldn’t eat the traditional seafood gumbo due to an allergy. So, I had this light bulb moment: why not offer a base gumbo and let people customize it with their own protein choices? That was the beginning of the gumbo add-on bar. This way, each person could enjoy their own personalized bowl of gumbo.
And it’s not just about the food. There’s something about sharing a bowl of gumbo that sparks meaningful connections, laughter, and engaging discussions.
By 2019, I had started Gumbo Social as a pop-up restaurant, we started serving our soul food at farmer’s markets and events all over the Bay Area. This ended up being a decent business model during Covid restrictions in 2020 since Farmer’s Markets benefited from people who wanted to get out and experience life outdoors. After building a following through the pop-up, I got the opportunity to take over a restaurant space at 5176 3rd St, San Francisco, CA 94124, the former location of Frisco Fried.
My team ran a Kickstarter campaign and between those funds and additional grants and funding, we began making renovations to the space. We held some pre-opening events in May and June and plan to open to regular business hours in July 2023.
So, that’s the story behind Gumbo Social. It started with unforgettable parties, fine-tuning the gumbo recipe, introducing exciting protein add-ons, introducing the concept at pop-ups, and fostering a social aspect that keeps everyone connected. Now, I’m excited to spread the love for gumbo to a broader audience through our first brick-and-mortar restaurant in San Francisco.
Dontaye, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
Gumbo Social is a place where everyone is welcome. Come as you are, there is no judgment, just good food. We’re here to treat everyone with respect.
We are solving the problem of gumbo being available to people on a regular basis and offering really good soul food. Traditional gumbo takes a lot of time and effort to cook, and most people only get the opportunity to eat it on special occasions (if at all!). We’re here to change that.
I am most proud of creating a brand that has captured the hearts of folks in the Bay Area and beyond. We have been featured in the San Francisco Chronicle, in Forbes, on the Kelly Clarkson show, and recently in Bon Appetit Magazine!
Making gumbo America’s National Dish is the reason why we exist. Move over, hamburgers!
We’d love to hear a story of resilience from your journey.
The very beginnings of Gumbo Social coincided with the height of the Covid-19 pandemic. It was a challenging time, I was battling depression and navigating the uncertainties of life all while striving to offer our guests a premium product. I persevered and made it a point to show up at the farmer’s market, even amidst personal hardships like the loss of my grandmother and the ongoing impact of the pandemic.
To prioritize our guests and deliver something special on a weekly basis, I dedicated Fridays through Sundays to Gumbo Social. In those early days, I was barely making any money, and it required sheer determination to push through that period. Eventually, I made the decision to take Gumbo Social to the Outer Sunset Farmer’s Market in San Francisco, which proved to be a turning point.
Over time, our hard work began to pay off, and in the past year, we have reached a point where our business model has become more sustainable. This success opened up an opportunity for us to expand into our first brick-and-mortar restaurant, a significant milestone.
How did you build your audience on social media?
Our social media audience grew based on a few key principles: consistency in publishing, showcasing our personality alongside our food, uplifting other businesses and entrepreneurs, and being uniquely ourselves. For those starting out, prioritize consistency, infuse your posts with personality, support others, and be authentic. Connect deeply with your audience, stay true to your brand, and provide value. Eventually, you may need a small social media team to keep up with your publishing schedule but start by posting content yourself so you gain a deep understanding of what resonates with your audience.
Contact Info:
- Website: https://www.gumbosocial.com/
- Instagram: https://www.instagram.com/gumbosocial/
- Facebook: https://www.facebook.com/GumboSocial/
- Twitter: https://twitter.com/Gumbosocial
- Youtube: https://www.youtube.com/@gumbosocial
- Yelp: https://www.yelp.com/biz/gumbo-social-san-francisco
- Other: https://www.tiktok.com/@gumbosocial https://goo.gl/maps/bMMfBqjtwAUsxpXS6
Image Credits
Meika Eijasil Photography and Don Bowden (American Legal Video Services)