(smothered chicken with beans and string beans, country fried steak)

Hardknox Café may have a mean spirited name, but the restaurant is serving great food with Southern hospitality in the Richmond district. Planted next to ethnic restaurants, patrons can easily identify the baseball font signage on leafy Clement Street. After almost ten years serving soul food, chef/owner Tony Hua serves comfort food with welcoming flavors in the eighty seat restaurant at his second location.

Ambiance: The décor has been carefully renovated to replicate an industrial themed design. Roof metal sheets, antique model airplanes on the walls, and blues tracks playing in the background create a cozy atmosphere. Located just a few blocks away from upscale Sea Cliff, the décor jostles my dining experience as it clashes with the neighborhood. Service was accommodating and the wait staff frequently patrolled our table attending to our needs.

Asian American connection: Hua has been serving soul food for the past nine years at his first Hardknox Café located in seed 3rd Street . Living in Texas during his early years, Hua learned about the soul food business from chefs and his African American godmother. Despite his parent’s disapproval, Hua took the risk and dove straight into the restaurant business in 1999. Not surprisingly, Hua has encountered numerous challenges as customers often questioned what a Vietnamese chef knows about Soul food. Hua exclaimed, “I tell them to try the food. If it is not good, you don’t have to pay for it.” His success prompted him to open his second location in Richmond that hopes to provide a neighborhood predominately white and Asian with a sample of Soul food cooking. Hua stated that Soul food and Chinese food are very similar in that meats are marinated before cooking. The chef also agreed that good food only plays a small part in a restaurant’s success. Service and managing food cost are just a few of the things to consider. Although he works long hours, he claims that his passion to serve people has helped him along the way.

Main courses: Once seated in dark red booths, laminated menus arrive with a compact list of familiar Southern offerings. Starting with drinks, the Arnold Palmer (lemonade mixed with brewed tea-$2.75) served in mason cups was refreshing. As they await their alcohol license, other drink favorites include bottled root beer and orange cream soda. All entrees are less than $20 and sandwiches are under $10. The first dish to sample upon arrival is the ox tail-$15. Literally falling off the bone, the tender meat made me wish they had added an extra piece. The three piece fried chicken ($10.00) did not disappoint. Sampling both white and dark meat, the thin batter creates a crispy skin, notably not greasy, that holds in moist meat very well. Another sinful delight done well is the country fried steak ($10). Cube steak coated with a seasoned batter fried and dressed with a ladle of gravy. The restaurant cooks a good rendition of Southern barbeque ribs ($11). Basted in a mild sauce with just the right amount of sweetness, the tender meat played center stage. Lacking character, I would skip the smothered chicken (pulled chicken in a gravy sauce-$11).

Sides: Each entrée includes two choices of side dishes. With a blend of American and cheddar cheese, the creamy mac ‘n cheese is my favorite side dish. The rice and gravy complimented the oxtail while beans and rice added a soft texture to the fried chicken. Balancing the country fried steak, earthy collard greens is a great vegetables side dish. With the rich sauce from the spare ribs, the mash potatoes amplify the comfort dish. The string beans adds a crunchy texture to any entrée.

Hua emphasized that he makes all his food fresh daily. Both the entrees and sides are not over salted and this allows the main ingredients to bring out their flavors. For five people, the total came out to (be) $80.00 including tax and tip.

Consultant hat.
Tony runs a good business. I would suggest that he start formulate a great to go program. In the Richmond location, many apartments vacate this neighborhood. Many residents are busy individuals that would enjoy a great to go place.Dominos Pizza has thrived on a 100% to go business.

Things to examine in a successful to go program.
-hiring drivers
-packaging (spending money on packaging that keeps the food warm)
-menu display (create a menu dedicated for to go items)
-medium (customers can order via phone,fax, and online)
-dedicated to go manager (responsible for creating relationship with nearby schools, hospitals, and office)
-marketing (local advertisement promoting new program)
-incentive programs such as coupons
-feedback (information is important. create a create feedback program and identify how to improve on customer’s needs such as food presentation, food taste, delivery time, service)

A great to go program can boost sales upward of 30%-40% of the revenue.

HardKnox Cafe
2448 Clement St
(between 25th Ave & 26th Ave)
San Francisco, CA 94121
(415) 752-3770
www.hardknoxcafe.com