We’re excited to introduce you to the always interesting and insightful Gloria Martin. We hope you’ll enjoy our conversation with Gloria below.

Gloria, thanks for taking the time to share your stories with us today So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

Southern Kitchen is an iconic local restaurant located in Tacoma, Washington. We strive and have a passion to serve the best southern cuisine to our community. The food we serve is mostly locally sourced and we were one the first restaurants to evolve the farm to table concept over 20 years ago. I previously owned a multicultural bookstore and I used my knowledge of the history of America’s original cuisine to advocate the importance of understanding that our cuisine stemmed from all cultures, African, Europeans and indigenous people of the Americas. The most touching compliment I ever received was that our restaurant is what the world should be “happy, where all people can laugh and enjoy each other”

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I originally owned a multicultural bookstore and art gallery in the early nineties. I purchased the restaurant next door with no knowledge of the restaurant business! I had an extensive background in the financial sector of business which helped be navigate the complexities of running the business. I had a special interest in the rich history of southern food and sold many books from the old fashion church cookbooks from the south to the history of the influence of all cultures especially African. My father was a chef so I definitely had the basics of using everything and not wasting food. I believe I was one of the first to use whipped cream to top my strawberry and mango lemonade in mason jars in the late nineties. No one ever heard of it! I know because I started receiving phone calls from all over the country, other restaurants wanted to know how I made it and what made me think of it. Before I knew it, other restaurants started topping their drinks including Starbucks. Innovation is the key, I was the first to sell fried green tomatoes in the Pacific Northwest; I know because I called all the farms and produce companies and they never heard of it!! We’ve been fortunate to have such great customers that we consider family.

How did you put together the initial capital you needed to start your business?

When I purchased the restaurant in 1995, I was basically cashless. The revenue from the bookstore/art gallery was very limited, in fact I was working full time as a budget analyst. I initially borrowed $5,000 from my parents just to buy inventory and pay the first month rent. Of course everything was cash flow. You have to manage to have more revenue than expenses. I just enough for three weeks. I had to quit my job to work 12-15 hours a day with a very limited staff of 3 people. I decided to approach a local commercial bank for a loan. The loan officer was African American and believed in me and this was after I was turned down by several other banks. I prepared all my pro forma , anticipated revenue and income statements for the next several years. I had no collateral to offer but the banker believed I could do it and approved me a $50,000 loan!! I paid it off early due to my success. I will always be grateful for this banker’s belief in me.

Where do you think you get most of your clients from?

Most people would say social media would be the best source to recruit new customers to your establishment, I beg to differ. I do believe in social media but our best experience is still word of mouth. Our customers often do post their meals on their platforms . We give outstanding customer service and our customers know that we are genuine. We establish relationships with them, know their interests and care about their lives. Technology has changed the world for the better in many ways but personal relationships have suffered. Our customers tell us they feel like they’re home when they visit us and the best complement we can receive and don’t take that for granted.

Contact Info:

• Website: Southernkitchen-Tacoma.com
• Instagram: Insta@southernkitchentacoma
• Facebook: Facebook@southernkitchentacoma
• Other: TikTok@southernkitchentacoma #SOUTHERNKITCHENTACOMA #SOUTHERNKITCHENFAMILY