Today we’d like to introduce you to Tyree Blackmon.
Hi Tyree, please kick things off for us with an introduction to yourself and your story.
its a pretty straight forward story seen an ad for culinary school .The art institute of San antonio applied, got a call not long after either the same day or the next. took a tour. used my gi bill went to school for two years and got my degree in applied science of culinary arts.ive worked at 2 resorts, 2 hotels a 2 steak houses and now i work for myself. I got the idea of a late night restaurant because noone is doing strictly late night there untapped potential there.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
no it has never been smooth . I dont believe its ever smooth. its not smooth for me now.ive pretty much done everything for myself. I started with an income tax check and kept the restaurant going thus far no financial backing at all ive had some associates lend a few dollars but other than that no big backing. The food industry isnt like it was in the 2000’s and before when there was passion. There use to be cooks that like to cook and not just for the check. there isnt big money in the food industry for workers ,even though there should be. the newer generation doesn’t have that pride and work ethic. funding is my main struggle for the most part and hiring good quality workers.
Can you tell our readers more about what you do and what you think sets you apart from others?
im known for bringing good solid flavors to my food. Alot of customers say my food remind them of thier child hood or another family members cooking. Right now my restaurant is known more than i am as the owner.I dont show face much unless you’ve come to the restaurant. I believe the restaurant can strive without having a know face in front. im most proud of staying with the restaurant buisness and keeping my restaurant going this long im in my forth year.
Can you talk to us a bit about happiness and what makes you happy?
honestly seeing my son grow up. Seeing the restaurant grow and silence….I hear my name called all day,questions asked all day at work, a good quiet makes me very happy. I dont think im ever really happy until I can get my restaurant running like clock work.
Pricing:
- I price my menu based on other soulfood restaurant i try not to price out my core clientele
Contact Info:
- Instagram: https://www.instagram.com/barnets_midnight_provisions?igsh=eGY3ZnphbmxzcjY1
- Facebook: https://www.facebook.com/share/1JL3CTnow9/
- Yelp: https://m.yelp.com/biz/barnets-midnight-provisions-san-antonio
- Other: https://www.tiktok.com/@barnetsmidnightpr?_r=1&_t=ZT-98P0nJnEIgP
