This blog is a small offering of insights into design, web development, entrepreneurship, marketing and social issues from Mr Paul Green. It's updated on a bi-weekly basis.
There’s a quaint new Zimbabwean artifacts and cuisine scene on Gottingen to enjoy called NADA.
Recently I had the opportunity of attending the opening of a newly renovated and black owned Zimbabwean restaurant on Gottingen street, Halifax Nova Scotia called NovaAfrican Designs, Artifacts, & Cuisine or NADA Cuisine. There were plenty of familiar faces around. Church friends and close acquaintances that I have met from the African community were already busy happily socializing with one another when I had arrived. Though I had been reluctant to attend initially, I decided that I wanted to be supportive and go looking forward to a good dining experience.
I know we all have to start somewhere with the things we want to do and to Shelly, the owner of NADA, you have put together an awesome start. The restaurant looks beautiful. There’s a fresh coat of paint on both the outside and inside of the restaurant. She’s prepared two separate spaces for customers wishing to dine-in and those wanting to browse through her artifacts. Overall, the place is well organized. The food is spot on. I had a good time chatting with friends and strangers and left there with a full stomach feeling warm and fuzzy.
In this province, I’ve noticed that it’s not uncommon for black owned restaurants to go out of business within the first year. Why is this? This is one of my deepest concerns for a restaurant like NADA. So much energy, time and money goes into preparing the shop and it leads me to wonder if there’s as much thought that goes into marketing, and long term goals/objectives. I wonder if the restaurant appeals or would appeal to potential customers who are outside of the African / African Nova Scotian community.
More over, I hope they’ll be able to adjust and adapt as needed to changing times. I want to trust that good things will happen for this little shop, and that they will take the time now to ensure their restaurant is a staple place to eat or shop like John’s Lunch in Woodside or Wharf Wraps in Eastern Passage. Good luck and fortune.
But I can’t help but to wonder what mistakes have black owned restaurants been making to lead to such a consistent turnover over the past five years?