By Tashi McQueenAFRO Employees Writertmcqueen@afro.com
Black Restaurant Week, a marketing campaign that spotlights native Black-owned eating places all through the US, returns to Baltimore for a fifth 12 months.
“It invitations diners to help Black-owned eating places, meals vehicles, caterers and bartenders by providing particular menus, partnerships, grants and enterprise‑improvement alternatives,” mentioned Warren Luckett, co-founder of Black Restaurant Week. “The main target is on showcasing the true range of Baltimore’s Black meals scene, highlighting completely different cuisines like Caribbean, African, Creole, vegan and fusion. We search for companies that provide genuine tales, high quality meals and robust group ties, prioritizing those who profit most from additional publicity.”
Black Restaurant Week, which goals to spice up visibility, foot visitors and financial sustainability for Black‑owned culinary companies in Baltimore, takes place from July 13-27 this 12 months.
Within the 10 years the marketing campaign has been round, it has supported over 5,000 individuals and their culinary companies. The marketing campaign helps individuals by offering a 10-or 14-day advertising and marketing blitz that enterprise house owners could not in any other case be capable of afford. This advertising and marketing method contains social media, print and on-line content material and public relations companies.
Luckett mentioned Black Restaurant Week selects taking part eating places via an open name and energetic outreach to make sure a variety of Black-owned culinary companies are capable of take part, from meals pop-ups to fantastic eating.
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Elisa Milan, co-founder of The Empanada Girl, mirrored on what taking part in Black Restaurant Week has meant to her.
“Taking part in Black Restaurant Week is greater than a advertising and marketing alternative—it’s a second of reflection and recognition,” mentioned Milan. “It’s a platform that has helped amplify my voice and my meals, placing The Empanada Girl on the map for individuals who may not have in any other case found us. It’s pushed visitors, media consideration and connections which have became lasting group relationships.”
The Empanada Girl is situated at 10 South St. in Downtown Baltimore, the place they serve Puerto Rican-style empanadas, salmon bites, specialty drinks, wings and extra.
Milan defined how as an Afro-Latina girl within the culinary enterprise, she has needed to “kick down doorways that others walked via,” and demand respect along with her work ethic and consistency.
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“There’s energy in turning ‘no’ into motivation—and in Baltimore, we make one thing out of nothing every single day,” mentioned Milan.
Luckett expressed how essential this work has been because the federal disinvestment of equal alternative initiatives has swayed the personal sector to observe swimsuit, adversely impacting native Black-owned companies.
“Whereas the fairness, range and inclusion backlash has raised challenges, Black Restaurant Week continues by leaning into native partnerships, emphasizing Baltimore’s wealthy culinary tradition, and dealing with personal sponsors who stay aligned with the occasion’s targets,” mentioned Luckett.
Milan acknowledged what alternatives like Black Restaurant Week can do for the way forward for Black-owned culinary companies.
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“Black Restaurant Week pushes our tales and our flavors into the highlight, serving to to shift the narrative and the market share,” mentioned Milan. “It makes it clear that we belong right here, and we’re not going anyplace.”
With the assistance of Black Restaurant Week, The Empanda Girl’s success has skyrocketed however Milan’s not planning to cease there.
“A meals truck is within the works, and I’ve acquired my eyes on D.C. for our subsequent location,” mentioned Milan. “I’m additionally deepening our roots right here—extra group partnerships, cooking courses, mentorship applications. This isn’t nearly feeding individuals. It’s about constructing one thing that lasts.”
