Today we’d like to introduce you to Jed Sanford.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started sort of by accident. I worked at PricewaterhouseCoopers in management consulting and thought a side project doing a restaurant would be fun. Like so many people, the allure of a restaurant from an outside perspective was enticing. Initially I worked with my brother and a couple other childhood friends before branching off to do my own thing. That is the time BlackHouse was created and the first BlackHouse restaurant was Abigaile, which was all about revolt and a rebirth for me in the restaurant business. From there, along with my partner Tin we have grown and developed concepts including Ocean Bar – Now Abigaile, WildCraft, Little Sister, Dia De Campo, Steak and Whisky, Little Sister DTLA, Suburbia, Bluegold, LSXO and Alta House.
Great, 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?
The restaurant business is a difficult business even when you’re running just one concept. We chose a difficult path just being in this business…lots of employees, lots of customers, lots of potential problems. Plus, we are doing multiple concepts. I would say that growth has been the biggest struggle. Specifically, constantly re-designing systems and process to handle more units and all that comes with that. We also manage multiple concepts so staying on top of keeping each one energized and fresh in that respect is a real challenge.
Alright – so let’s talk business. Tell us about Blackhouse Hospitality – what should we know?
I think of Blackhouse Hospitality as a boutique restaurant group that develops and operates thoughtful concepts. I think we are known for a culinary slant, a little edgy, and for quality food and service. As far as what I am most proud of I would say Abigaile conceptually. It was my first restaurant and a big risk which I am proud of. I followed my heart… I think now we will begin to specialize in a couple concepts as I don’t think focusing on growing all of the concepts we have started will be manageable or efficient. In terms of what sets us apart, I think we have a tremendously talented team -creatively. In addition to that we’re big risks.
Contact Info:
- Address: 3001 Agnes Road
- Website: Blackhousehm.com
- Phone: 7022859244
- Email: [email protected]
- Instagram: dinelittlesister
- Facebook: LittleSisterDTLA
- Yelp: https://www.yelp.com/biz/little-sister-los-angeles-3
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