By Aria Brent
AFRO Staff Writer
abrent@afro.com
Black Restaurant Week is returning to Washington D.C. and Baltimore for its fifth year July 16-30. The two week event focuses on stimulating the economy of the Black community in Charm City and the District. Each year, Black-owned culinary businesses and professionals who cannot afford marketing campaigns are celebrated and promoted to the public. With a variety of cuisines, businesses and culinary artists being highlighted during the 2024 campaign, the D.C., Maryland and Virginia area is in for a treat.
According to the James Beard Foundation’s 2023 Industry Report, 53 percent of culinary business owners garnered lower profits last year due to the constant rise in food and labor costs. The costly changes have impacted menu prices and profits significantly since 2022.
“Black Restaurant Week is not only making people aware of amazing restaurants, but it is also increasing foot traffic for these businesses,” said Derek Robinson, a managing partner for Black Restaurant Week. “Black Restaurant Week is giving folks a great opportunity to support their own local businesses and try out new spots. We’re super excited to get these businesses more stability and more financial support from their communities.”
Last year approximately 100 participants connected with the Greater Washington, D.C. campaign, whose mission is to “feed the cultural famine.” Through this mission they’ve not only prioritized rescuing the Black restaurant industry but also helped the public understand the beauty of ethnic cuisines while eliminating the stigmas around it.
A plethora of local restaurants are set to participate in this year’s event, including Lydia on H, Appioo Bar and Grill, Berries by Quicha, D.C. Capital Square, England Eatery and many more.
Aisha England, chef and owner of Baltimore’s England Eatery, weighed in on what she hopes to gain from the event.
“Last year around this time I’m not even sure if we were ready, but [we are] a year into the new location and being able to host people for dining. I look forward to bringing in those folks and having them experience our food,” said England.
Although being a Black business owner comes with many struggles, England noted that receiving financial support for her business has been very challenging.
“The biggest thing is funding,” said England. “My biggest struggle is being able to get funding to do stuff. I’ve gotten a lot of grants and I’m blessed to have those. I know some of the things that have happened to me don’t happen to bigger corporations as far as funding goes.”
While many of the participating business owners are looking forward to the financial benefit of Black Restaurant Week, they’re equally excited for the opportunity to network and connect with their communities.
“I’m looking forward to meeting new people and new patrons of course, and connecting with new restaurants,” said LaQuicha Brown, owner of Berries by Quicha, located in Baltimore.
Black Restaurant Week will conclude on July 30. After nine years, the initiative has helped more than 3,000 restaurateurs, bartenders, chefs, caterers and food trucks.
Tierra Stone, an AFRO Intern, contributed to this article.
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