FSR April 2023

START ME UP YOUR STORIES OF OPENING A NEW RESTAURANT, OVERCOMING OBSTACLES, AND BUILDING A SUCCESSFUL BUSINESS.

In 2017, hospitality power couple, chef Akino and Jamila West opened the Copper Door B&B, which quickly became a Miami travel destination. When occupancy rates plummeted during the pandemic, the Wests introduced an outdoor-only pop-up serv ing the B&B’s signature breakfast. The new venture quickly earned praise from publica tions like Travel + Leisure , leading the couple to find a permanent home for the pop-up. Last summer, Rosie’s: The Backyard made its debut in the Little River neighborhood. Here, the Wests discuss Rosie’s Southern-meets-Italian menu, the challenges of oper ating al fresco, and the importance of community. Rosie’s: The Backyard

B&B BEGINNINGS We wanted to continue breakfast although our occupancy rate had dropped dramatically. To stay a oat, we relied on our restaurant back grounds to carry us through. It was also an opportunity to redirect our pas sion in a way that was isolated to pro viding great food. So while we were still tending to guests every now and then, we really took the opportunity to g ure out how we can make this concept more than something temporary, for it to be well-executed and done with intention. EYE OF THE STORM We opened in hurricane season—it was an experience. It was something that we told ourselves we would never do again. at’s something that’s super

important about being a small busi ness: learning from your mistakes and being able to take these challenges and maneuver the next time. A MASH-UP MADE FOR MIAMI I [Akino] grew up eating Southern food, so it’s an everyday joy. My mother, grandmother, and Jamila’s family have played a key part. But when it came down to the Italian nuances, it was the fact that I really enjoy making Italian food. So I wanted to say, ‘Hey, how can I bring those two together, and how can I have fun with what we’re putting together?’ It’s been awesome to take a challenge and say, ‘Let’s gure this out.’ THIS OLD HOUSE We’re renovating a fairly old, Miami style home that we’re going to turn into

a restaurant. We’re looking at probably 60–70 seats indoor and outdoor. Our goal is to mainly focus on the indoor component because with Miami, you never know what could happen. Hav ing covered seating is super impor tant, especially for longevity. We’ve had guests come out and enjoy the experi ence in the rain, but that’s not the expe rience that we want to provide. WORD TO THE WISE Communication with other small-busi nesses, restaurateurs, and chefs has not only created a sense of security within the community for us, but also created a sense of mentorship. Being able to channel concerns, questions, or tri umphs has been very helpful to our process and to our decision-making. We feel inspired by other [chefs].

COURTESY OF ROSIE’S THE BACKYARD (4)

64

FSRMAGAZINE.COM

APRIL 2023