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It was love at first sight for restaurant owner Frank Taylor the co-owner of hot restaurants Sweet Georgia Brown and Seldom Blues fell in love with the restaurant industry at the tender age of 15. "I liked everything about it," says Taylor.
He was attracted to the creativity and people side of the business, so he researched the industry, received his associate's degree in business and worked his way up through the ranks.
And his passion for the business paid off. He was promoted several times, from dishwater at his first job until he became food and beverage director.
Six years ago, he moved to Detroit, a city he has grown to love. He started his career locally at Marriott's Parkway Grille in Pontiac but quickly noticed a need for unique concepts.
"There was nothing that I could relate to here," Taylor says.
So he helped start Sweet Georgia Brown, a unique concept for the city. And when General Motors moved its headquarters downtown and revitalization began in earnest, he saw an opportunity to realize a dream.
He and his friends - Detroit Lions player Robert Porcher, musician Alexander Zorijic and Executive Chef Jerry Nottage created Seldom Blues, a large supper club in a choice downtown location overlooking the Detroit River.
"The four of us make a dynamic team," Taylor says.
The combination of live music, excellent food and service, and an action-packed atmosphere have proven successful. The restaurant has received glowing reviews and is turning patrons away from its packed jazz shows.
And that appears to be just the beginning. The foursome is opening the Detroit Breakfast House & Grill this summer, also downtown. "I really want to focus on Detroit," Taylor says.
Smart Business spoke with Taylor about creating new restaurant concepts, growing his restaurants and the importance of great service and hiring the best employees.
Q: What attracted you to the restaurant industry?
I've been working in the industry since I was 15. I started out washing dishes at a hotel in Texas. While I was there, I got familiar with the restaurant industry In 10 days, I was promoted to cook, and I knew that this was an industry that I wanted to be involved in.
What I liked about...