Originally meeting through mutual connections in the music industry, Phil Simpson and Andrew Bonsu became fast friends and eventually decided to go into business together.
Through their budding friendship, Andrew knew Phil’s knack for cooking was something special. In 2017, they decided to come together and form a business that would take Phil’s passion for cooking and Andrew’s independence of running an entertainment management company to do something meaningful for their community and create a powerful legacy. The then fledgling business partners knew any successful food venture would have to stand apart from competitors with its own unique “flavor”, and so the concept of Phlavz was born.
The pair’s restaurant concept was conceived in a South side backyard and eventually went mobile along the streets and expressways of the Chicagoland area in the form of a popular food truck before the overwhelming demand for their food outgrew the truck resulting in their brick and mortar restaurant, Phlavz, landing in Chicago’s rich and culturally diverse University Village neighborhood.
While Phlavz could be billed as a traditional jerk food restaurant, Phil and Andrew want customers to know it’s more of a contemporary take on Jamaican Jerk food. They call it “Urban Jerk” with more to offer than the traditional jerk chicken fare often found at similar restaurants.
N’Digo recently caught up with the dynamic duo to learn more about their hot new eatery and what’s next for the brand.
N’DIGO: In your own words, who are Andrew Bonsu and Phil Simpson?
Phil: We are two young black, hungry men who are their own individuals that want nothing but the best for their community and their families.
Andrew: I would describe us as friends who believe in entrepreneurship. We
have a lot in common. We are both ambitious, loyal, hardworking, and we
never settle with being ok or mediocre. We both want to be great at
everything we do!
How did you two come together and conceive the idea of what Phlvaz would/should be?
Phil: When we started, we wanted to create an eclectic, fun, cool vibe for
Chicago. We searched around and realized there wasn’t a place where you
come hang out, feel good, and eat good food. I did security in the
entertainment industry and Andrew was an artist manager. Having that
background in the entertainment industry, being familiar with the nightlife
scene of the city, we wanted to create something that we knew our peers
would enjoy but, at the same time, introduce something new to the scene.
What makes the Phlavz approach to jerk different from others?
Phil: As the one who pretty much oversees the food, I will tell you we don’t
just serve your traditional jerk dishes. We serve what could be described as
modern, contemporary cuisine you could say. At many restaurants that serve
jerk chicken, you can expect to have rice and beans, cabbage. You know the
standard sides. I wanted to add a twist and do something unexpected. I got
creative, and I think that is what sets us apart. Oh, and we also have the
Walkin’ Jerk on our menu. It’s a play on the walking taco with jerk chicken and Doritos and other toppings expected or unexpected. We have fun with jerk and some of your favorite foods, making them some of your new favorite dishes.
Thus far, what’s been the undisputed crowd favorite as far as your menuitems?
Andrew: If you ask me, I would tell you the entire menu! Phil, what do you
think? *laughs*
Phil: You’re right, everything, but we do have some top sellers and crowd
favorites. Every day, people order the Salmon Rollz, Jerk Chicken Tips, Jerk
Chicken Rollz & Lamb Chops. Like Andrew said, everything on the menu.
How daunting is the task of opening a restaurant?
Andrew: Opening was a lot more than we expected. When you open a new
business, it is a lot. Making sure you do things right. When you open a
restaurant, you have to make sure your staff is ready, and you have enough
inventory. As a Black-owned business, it was essential for us from the
beginning that we did everything right, and we make sure our customers feel
welcome.
I understand Phlavz also makes a concerted effort to help feed the
homeless. Talk a little of the importance of this to you?
Phil: We have all been in a place in our life where we hoped or wished for
better days. Being able to shine a little light on someone going through a
rough time brings me joy on the inside. It became a part of our business
model. I am glad we can give back to others in our own way.
Why did you choose the University Village neighborhood for your
restaurant?
Phil: It’s really a great area. We love the atmosphere. I remember how the
neighborhood used to be and I am amazed and what it has transitioned into.
My business partner and I wanted to be a part of the change happening in the
neighborhood. Now that we are here, we will do what it takes to become a
staple in the community and in the city.
What are some of the adjustments you’ve had to make for the restaurantbecause of the COVID-19 pandemic?
Andrew: The adjustments were unexpected and came suddenly. We were a
new business, a new restaurant, and we had to adjust quickly.
Phil: Yes, we did like all business owners. Due to the mandates, we had to
reduce the capacity after gaining a loyal and supportive clientele quickly. This caused longer wait times for our customers. Something that didn’t go with our goals to provide good customer service.
Can you tell me a little about transitioning the business from a
popular food truck to a brick and mortar restaurant?
Andrew: Transitioning from a truck to a restaurant wasn’t too hard, but we
had to remain hands-on from the beginning. This wasn’t our first time in
business, but we did have to learn about the restaurant business. It was
some trial and error, but we did do our research.
What are some of the unique struggles you’ve faced as a minority
entrepreneur?
Andrew: We must make our own way, and we work through any challenges
we face in business. Struggles are a part of being in business. If you want to
be successful, you learn to solve anything that comes your way and continue
to build on what you started.
What are three of your personal keys to business?
Phil: Grind every day all day. Never give up. Be consistent.
Andrew: You have to stay humble. Always be willing to learn. Stay prepared.
Best advice or words of wisdom to young entrepreneurs?
Phil: Don’t give up. No matter how challenging a situation, maybe there is a
light at the end of that tunnel.
Andrew: Go for it! Don”t overthink it. You will always find a way to make it
work.
What’s next for Phlvaz Bar & Grille?
Phil: There will be a second location coming soon and another similar
business in the Wicker Park area. Our dream is for Phlavz to be a Chicago
staple franchised and respected by other cities through America.
For more information on Phlavz Bar & Grille please visit www.phlavz.com and follow them on Instagram: @phlavz
