How long have you been running Wood N Hog? Was this a business that you inherited?
Started June 2016, me and my sister were working for a guy in Chicago. I was a [general manager] and I was actually trying to work for him down here. I did traffic counts [and] research on good places to start a business. When I finally pitched my proposal to him, he and his wife were no longer interested in starting a business in Champaign county. So I started one myself.
How many locations do you have and where are they? Do you want to expand?
Two locations, one in Urbana and one in Champaign. The one in Urbana used to be Little Porky’s at 101 W. University Ave and downtown Champaign location at 500 N. Walnut. The Urbana location was already set up to be a BBQ place; expanding is always a consideration but already having two locations is a tough balance of work and home life. The more locations you have, the more you’re pulled in all different directions. I would never say no to an opportunity for my business.
What is your favorite aspect of the business?
Engaging with the public is the most prevalent. We see hundreds and hundreds of people everyday. Being a hands on boss and being in the store everyday, I appreciate the flexibility of not being restricted by company guidelines — being able to adjust on the fly.
The votes don’t lie. You are providing an amazing service even through challenging times, especially for the restaurant industry. What do you attribute your success to?
From our very humble beginning we shared a space and it was very slow, but from the onset of our business customer service collectively is our most important transaction. So we didn’t veer from that. We continue to strive and push that. We take all reviews, bad and good, very serious. We do believe that you’re only as profitable as the customers that would recommend you. We give ‘love portions’ we don’t measure or weigh anything. When people come to us, we want to make it worth it. We encourage people that if you like the food, to tell somebody.
We know your turkey tips are the best but what is the quarantine popular item? What have people been ordering the most during quarantine?
We sell a lot of turkey tips, 400 pounds a week and the rib tips are just above that. But really I think people like comfort and we are all individual and unique, so whatever makes someone comfortable we do that. We do a lot of mac and cheese, fried chicken is a big one for some people. But I think that people know when they come to Wood N Hog they’re going to get quality.
Congratulations on winning the award and gaining the popular vote. Is there anything you want to say to our readers?
I know Ms. Madison very well and her journey is much like mine. Very organic and forward thinking. I am very excited to have received this award from her. I think her platform is increasing and the people are just aware that black culture, though we are individuals and unique, we deserve to have the same platforms and national media attention. We’re just as relevant and we’re not an ‘it’ thing. Black owned businesses need to be supported every day. And not just because we’re black. It’s because we have something of value to offer.
How long have you been running Wood N Hog? Was this a business that you inherited?
Started June 2016. Me and My sister were working for a guy in Chicago. I was a GM and I was actually trying to work for him down here. I did traffic counts, research on good places to start a business. When I finally pitched my proposal to him, he and his wife were no longer interested in starting a business in Champaign county. So I started one myself.
How many locations do you have and where are they? Do you want to expand?
Two locations, one in Urbana and one in Champaign. The one in Urbana used to be Little Porky’s 101 W University Ave. Downtown Champaign Location 500 N Walnut. Urbana location was already set up to be a BBQ place. Expanding is always a consideration but already having two locations is a tough balance of work and home life. The more locations you have, the more you’re pulled in all different directions. I would never say no to an opportunity for my business.
What is your favorite aspect of the business?
Engaging with the public is the most prevalent. We see hundreds and hundreds of people everyday. Being a hands on boss, and being in the store everyday, I appreciate the flexibility of not being restricted by company guidelines-being able to adjust on the fly.
The votes don’t lie. You are providing an amazing service even through challenging times, especially for the restaurant industry. What do you attribute your success to?
From our very humble beginning we shared a space and it was very slow. But from the onset of our business customer service collectively is our most important transaction. So we didn’t veer from that. We continue to strive and push that. We take all reviews, bad and good, very serious. We do believe that you’re only as profitable as the customers that would recommend you. We give ‘love portions’ we don’t measure or weigh anything. When people come to us, we want to make it worth it. We encourage people that if you like the food, to tell somebody.
We know your turkey tips are the best but what is the quarantine popular item? What have people been ordering the most during quarantine?
We sell a lot of turkey tips, 400 pounds a week and the rib tips are just above that. But really I think people like comfort and we are all individual and unique, so whatever makes someone comfortable we do that. We do a lot of mac and cheese, fried chicken is a big one for some people. But I think that people know when they come to Wood N Hog they’re going to get quality.
Congratulations on winning the award and gaining the popular vote. Is there anything you want to say to our readers?
I know Ms. Madison very well and her journey is much like mine. Very organic and forward thinking. I am very excited to have received this award from her. I think her platform is increasing and the people are just aware that black culture, though we are individuals and unique, we deserve to have the same platforms and national media attention. We’re just as relevant and we’re not an ‘it’ thing. Black owned businesses need to be supported every day. And not just because we’re black. It’s because we have something of value to offer.
