* Barrett’s background: She is a native of Mobile, Alabama, and moved to Atlanta to attend Clark Atlanta University. * Barrett’s goal: She hopes SO’QUE, her debut restaurant in Atlanta, will become a culinary playground. * SO’QUE: A new restaurant in Atlanta, offering a unique blend of Southern and global cuisines.
Credit: Food Network Credit: Food Network Barrett credits the mentorship of restaurateur, TV chef and “BBQ Brawl” series creator Bobby Flay, who provided guidance on pickling, experimenting with global ingredients and showcasing her range of kitchen skills. “It has taken my food to another dimension,” she said. Credit: Bruce Kalman Credit: Bruce Kalman Barrett’s intro to the food industry came in 2012, when she created Southern Culture Artisan Foods, a line of retail breakfast food products. Two years later, the caterer pitched her company on ABCs “Shark Tank” and got offers from hosts Kevin O’Leary and Barbara Corcoran. Exposure from the show created a spike in sales.
The restaurant’s concept is centered around the idea of “comfort food with a twist.” This means that classic comfort food dishes are elevated with high-quality ingredients and innovative techniques. Here are some examples of how Barrett’s restaurant achieves this:
* **Seafood:** Barrett sources high-quality seafood from local fishermen and purveyors. This ensures freshness and flavor.
**A. Barrett’s Entrepreneurial Success in the Restaurant Industry**
**B.
She took on the role of the company’s chief operating officer, overseeing all aspects of the restaurant’s operations. Barrett’s experience in the restaurant industry, coupled with her entrepreneurial spirit, proved invaluable in guiding Dough Boy Pizza to success. Barrett’s entrepreneurial journey has been marked by a series of successful ventures. She has a strong track record of identifying and capitalizing on market opportunities.
Barrett met her new franchisees, also members of her sorority, Delta Sigma Theta, Inc., in college. She says she hopes to open a Dough Boy Pizza location on campus. “Going to CAU was the best decision that I ever made. Now, we’re bringing our talents together to make magic happen. We’re paying homage to where we learned how to find a way or make one,” she said. On her way to opening a Phoenix location of Dough Boy Pizza in November, the serial entrepreneur hopes to do more television and expand SoCu into a hotel. “I just want people to be able to taste my food. I don’t know where it will take me but it’s how I communicate and show people that I love them. This is only the beginning,” Barrett said.
Noon. Friday, Sept. 13. Sauce Buckhead, 25 Irby Avenue NW, Atlanta. 404-343-2463. Sign up for the UATL newsletter. Read more stories like this by liking UATL on Facebook and following @itsUATL on X and Instagram.
