MB – My affinity for being in the hospitality/food industry came from my firsthand experience in working for a father that was an entrepreneur in the space. This experience coupled with my personal love of music, fashion and food led to my opening two casual dining restaurants in Chicago, and my acceptance and fondness for service and hospitality.
Hyde Park Hospitality differentiates itself from other airport concessionaires in that we have a business model that deliberately diversifies its service offerings, ranging from food & beverage management, to joint venture partnerships, to facility services oversight.
DC – Being an entrepreneur doesn’t come without its difficulties, but describe other challenges you’ve experienced as a direct result of being a minority CEO?
MB – Being a CEO has natural challenges, but I would argue being a minority CEO, one can experience additional obstacles that aren’t easy to overcome. Gaining access to capital, building a diverse workforce, and building C-Suite level contacts are constant challenges I face.
DC – There are certain qualities that I believe an entrepreneur must demonstrate in order to experience success. What 3 most important qualities have helped you to become a winner in business?
MB - Developing a corporate vision that others can understand and believe in.
Identifying superior talent.
A relentless work ethic and tenacity in seeing deals through from the ideation phase to contract execution.