Share the story of how your business started. How did the idea come about? What goals did you set out to accomplish? 

Dine Black LA was created in response to the health disparities among the Black community during the height of the pandemic. The Black Hospitality sector became an afterthought as critical decisions were made when awarding pandemic relief grants. Dine Black LA serves as a resource and voice for the Black Hospitality sector. 

Our goal is to achieve equity, increase access to resources for our members, and expand our reach. Our mission is to spur economic development within our community and grow sustainable black-owned operations within the Black hospitality sector.  

Knowing what you know now, is there anything you would have done differently in building your business? 

Knowing what I know now, I wouldn’t change a thing. When I started Dine Black LA, there were many questions that I didn’t have the answer to. I relied on the advice of others around me for guidance. I’m thankful to have a community that has invested in me and the DineBlackLA vision. I’ve still made mistakes along the way but they have helped shape where we are today. 

There isn’t a blueprint for success. The exciting part about creating a unique organization is the challenge.  

What role does your business play in your community? 

Dine Black LA was created for the community. We exist to amplify the voices of the Black hospitality industry in LA and beyond. We provide advocacy, marketing, training, and contracting opportunities for our members. 

Where and how can people support your business (i.e., location, website, social media) 

You can find us at www.DineBlackLA.com and on social media at @DineBlackLA. 

What are three key characteristics or habits that have led to the success of your business? 

Consistency, Relentlessness, and Compassion. These three characteristics have been integral to my success.  

Dine Black LA wasn’t a success overnight. It took a while to establish Dine Black LA and to be taken seriously by potential partners and government officials. Even after one year, we still have a lot of work to do. In many ways, we are just beginning. We have accomplished a lot, because we remained consistent and showed up for our members, potential partners, and local government.  

The second characteristic is being Relentless. It is more than just not taking NO for an answer; but also requires understanding “what” and “why” you are fighting. For Dine Black LA, the focus was on explaining the disparity in the black industry and the limited access to resources.  

The last characteristic is Compassion. Compassion led me to create Dine Black LA and is what drives everything else—hearing about the struggles of our community. Community members risked everything to open their business only to shut down due to no fault of their own. The pandemic affected everyone, but the epidemic disproportionately impacted black Hospitality workers. 

What advice would you give to other women of color who are thinking about starting a business? 

The best advice I can give on starting your own business is to simply do it! That is my leading principle. There are so many people in this world that will tell you no. There is no need to add yourself to that list too.  

Don’t focus on perfection. It will never be perfect. You will mess up, and that is ok. Everyone started somewhere. I created Black Dine LA initially as a directory for black restaurants in LA but saw a need for something bigger. A resource for black-owned hospitality businesses.  

What’s another woman-owned business you think people should know about? 

Mel’s Fish Shack 

Hotville Chicken 

Puckrd Up Lemonade