Meet Falayn Ferrell

We’re excited to introduce you to the always interesting and insightful Falayn Ferrell. We hope you’ll enjoy our conversation with Falayn below.

Falayn, thank you so much for joining us. You are such a positive person and it’s something we really admire and so we wanted to start by asking you where you think your optimism comes from?

“Black Restaurant Week changed my life.” I’ll never forget the first time a restaurant owner said those words to me. It was during our second campaign in Philadelphia when I reconnected with Darlene of Star Fusion, whom I had met the previous year. We were encouraging restaurants to join again, and her statement stopped me in my tracks. She went on to share how participating in our campaign and business panel connected her to the Pennsylvania Lodging Association. That connection led to events with them and even a catering opportunity for a Senator. Black Restaurant Week had created awareness of her business and opened the door to these incredible opportunities.

Moments like that fuel my optimism for the work we’re doing in the culinary industry. Hearing how our campaigns and nonprofit programs transform lives keeps me grounded and humbled, knowing I’m part of something much bigger than myself—this is God’s work, and I’m privileged to witness it unfold. When I feel stressed or anxious, I draw strength from these stories of triumph. They remind me of the impact we’re making and inspire me to stay positive and keep pushing forward.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

I am the Managing Partner of Black Restaurant Week, LLC and Chairwoman of the Feed the Soul Foundation, which supports minority-owned culinary businesses. I became the Managing Partner of Black Restaurant Week in 2016, and have watched it grow into an international movement. The initiative has provided marketing support for more than 5,000 Black-owned culinary businesses and professionals while generating millions of media impressions annually.

Through my nonprofit, Feed the Soul Foundation, over $2.7 million has been provided in financial and business development support to culinary businesses, $75,000 awarded in scholarships to minority students in hospitality and business programs, and more than $40,000 distributed in emergency relief to culinary businesses.

This year marks the 10th anniversary of Black Restaurant Week, a testament to the incredible community support and the significance of this initiative. Additionally, Feed the Soul Foundation is hosting its second annual Global Culinary Conference—a four-day event designed to equip business owners and aspiring culinary entrepreneurs with the skills to successfully run a food business.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Technical Skills: The business world moves quickly, and it’s essential to deliver results efficiently. To improve my capabilities, I took graphic design classes at Houston Community College. These skills have been invaluable, especially during times when funds were tight, allowing us to rely on in-house expertise to keep our business moving forward.

Research Skills: Research is a cornerstone of our success. Whenever we tackle a new project, my business partner and I dive deep into industry trends, competitors, and market insights to fuel our creativity. I’ve noticed that many of my interns only skim the surface in their research, so we teach them to dig deeper—that’s where the real value lies.

Restaurant Experience: As the only managing partner with prior restaurant experience, I gained firsthand insight into the daily operations and challenges of food businesses. This background has given me a better understanding of the industry and how to effectively support it. I firmly believe that entry-level roles in any industry provide a crucial perspective that informs better decision-making.

To close, maybe we can chat about your parents and what they did that was particularly impactful for you?

The most impactful thing my parents did for me was support my journey—a seemingly simple act that’s much harder to put into practice. They stood by me as I went to school out of state, moved to New York for a marketing job, and returned home when things didn’t pan out as I’d hoped. They gave me the space to start this business, even when they didn’t fully understand my vision. To this day, I think they’re still trying to grasp exactly what Black Restaurant Week does after 10 years. For many African Americans, career risks aren’t always celebrated; stability and self-sufficiency often take priority. That’s why having parents who allowed me to explore, discover my purpose, and carve my own path has been the most meaningful gift they could have given me.

Contact Info:

• Website: https://beacons.ai/falaynf
• Instagram: https://instagram.com/falaynf
• Linkedin: https://www.linkedin.com/in/falaynf/
• Other: https://blackrestaurantweeks.com/
  https://feedthesoulfou.org/

Image Credits

Trulove Studios
Fredis Benitez