We caught up with the brilliant and insightful Tony Kerr a few weeks ago and have shared our conversation below.
Tony, looking forward to hearing all of your stories today. Let’s jump right into the heart of things. Outsiders often think businesses or industries have much larger profit margins than they actually do – the reason is that outsiders are often unaware of the biggest challenges to profitability in various industries – what’s the biggest challenge to profitability in your industry?
I would say the biggest challenge to profitability is the fluctuations in the economy that are affecting costs year over year. As a small business owner it’s hard to keep up without frequently changing prices. I have had to change my prices a couple times within one year hoping my customers understands the factors that go into pricing out certain items.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I took the plunge into the food entrepreneur space after Covid. It was a time to step back and reflect on what I really wanted out of life and who I am. I had this skill that I wasn’t utilizing, and I saw a need for this cuisine that is so special to my story. The main thing I want people to know about my brand and my story is that it stems from tradition. The tradition of Taylor st. Beefs. The tradition of going into a mom and pop hotdog stand. The sights and smells. The friendly hospitality that makes you feel like family. Approachable cuisine for everyone.
Any insights you can share with us about how you built up your social media presence?
Building a social.media presence is about consistency. Staying present so customers always know what events are happening and what’s going on with your business. Engagement is huge when people comment or DM. I try to keep posts funny and visually appealing. I try to make sure plug the instagram every chance I get when I’m working big events.
Any advice for growing your clientele? What’s been most effective for you?
I would say it all has to do with putting out the best product. Using quality ingredients and making it the right way. Most of my customers grew up eating this sandwhich. They know what it takes to hit the mark and I think we do that well. Word of mouth has been the most effective for my Chicago transplants. Social media has been great for my foodies.
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Image Credits
Paula Harding photography