Malik Golden and Hughann Thomas at the Western MA Food Processing Center
Restauranteurs Source Their Secret Sauce
Willie Fair, Malik Golden, and Hughann Thomas (aka Chef Pop) opened their first Soul Bowls fast casual restaurant in Hartford in 2022. After a warm reception by diners, they expanded to a second store in West Hartford in March 2024—and have ambitions to open many more locations in the next 10 years. The cornerstone of their business, create your own soul-food bowl, relies on barbecue sauce made at the Western MA Food Processing Center. We posed a few questions to the owners:
FCCDC: What’s been great about opening and owning two restaurants?
Soul Bowls: The best part about owning and operating two restaurants is the community we are building both through our team at each location and the customers we serve. The reach we’ve been able to create fosters connections and relationships that will last a lifetime. Food has a unique way of bringing people together, regardless of background, and we’ve had the privilege of building incredible relationships over a great meal.
FCCDC: What’s been challenging?
SB: Our biggest challenge so far has been securing financing. The reality is that restaurants are unstable businesses, and as a new operator, it can be difficult to secure funding due to the high risks associated with the industry. Running a lean business in the early stages is crucial to covering unexpected costs and buying time until you’re in a position to secure financing. As we plan to scale aggressively over the next 10 years, we’re focused on establishing strong relationships with lenders who can support our growth.
FCCDC: What’s your favorite dish that you serve at Soul Bowls?
SB: Since we offer a build-your-own experience, what we love most is that every customer can create a bowl tailored to their personal tastes. While signature meals are important, giving customers the freedom to customize their meal creates an engaging experience that keeps them coming back. One week, you might have a favorite combination, and the next, you might switch it up. This variety increases the likelihood of repeat visits. Our simple menu also allows us to run specials that keep the restaurant feeling fresh and exciting while maintaining a solid core menu.
FCCDC: How has working with the Western MA Food Processing Center impacted your business?
SB: WMFPC has been a hidden gem for us! We truly appreciate the support and dedication they put into helping small businesses succeed. Initially, we planned to produce our sauce in-house, but we quickly realized how time consuming that would be. We hit a roadblock for nearly two years before discovering this incredible resource. Since partnering with WMFPC, we’ve been able to significantly increase productivity in our sauce operation, making it much easier to supply our customers through each restaurant.
