‘Hidden gems’: San Antonio’s Black Restaurant Week offers exposure, unity for entrepreneurs
Vida Floyd first encountered food trucks when her military family was stationed in Okinawa, Japan, in the mid-1980s. The basic concept — a mobile restaurant — so enthralled her she bought one of her own nearly four decades later in 2021.Named after Floyd’s late mother, Jewell’s Cajun and Southern Cuisine operates out of a black trailer with the Cajun French phrase “Laissez les bon temps rouler” — “Let the good times roll” — inscribed on one side.
“I love the concept,” Floyd said as she shopped for ingredients Thursday morning. “Not to knock the big restaurant chains and things like that, but us little people that have these small businesses, we need all the help we can get.” A recent report — conducted by Community Information Now, a nonprofit dedicated to reducing disparities in Bexar and surrounding counties — found that Black and Hispanic entrepreneurs face many barriers to success. A city of San Antonio news release stated Hispanic- and Black-owned businesses tend to earn less revenue and hire fewer employees than businesses owned by their white counterparts.
He started his business right around the beginning of the pandemic — not exactly the most auspicious moment in time. However, Momma Luv’s has been successful enough to keep staff busy throughout the workday. King’s mother, Nedria Godbolt, does most of the cooking, churning out everything from plantains to banana pudding at a breakneck pace.
“She was my original taste tester,” Cara said. “I would make up different vegan products and give them to her and see if she was able to tell the difference.”
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