QSR May 2023

DEPARTMENT ONES TO WATCH

Big Dave’s Cheesesteaks An Atlanta transplant is tapping into his West Philly roots to build a sandwich empire. BY SAM DANLEY

point he faced a potential jail sentence for drug trafficking, but a stroke of luck helped him avoid spending time behind bars and gave him an unexpected second chance. Hayes started Big Dave’s to honor his father, David Hayes, who he watched die from cancer in 2009. Before moving to Atlanta, he promised the patriarch that he’d turn his life around and start his own busi ness. He made good on that pledge when he set up shop in a 750-square-foot gas sta tion in the northern suburb of Dunwoody. It was there that he started serving up fla vors from his hometown in the form of beef, chicken, and salmon cheesesteaks. “I want people to know that they’re get ting something authentic, because I’m from West Philly,” Hayes says. “The marriage between that authenticity and the special way I do things is what sets us apart.” He points to the signature Dave’s Way sandwich as an example. It comes with onions, sweet peppers, banana peppers, and mushrooms, plus American cheese, provo lone cheese, and Cheese Whiz, all served on a traditional Amoroso’s roll. That’s differ ent from what you’ll find in Philadelphia, where the sandwiches come with just one type of cheese. Hayes also prides himself on Big Dave’s seasoning, which is now sold as a standalone product in-store and via the company’s website. Beyond the flagship cheesesteaks, the menu includes hand-rolled egg rolls, wings, Philly fries smothered in cheesesteak fix ings, and a selection of Philly-inspired salads and beverages. Hayes says it didn’t take long for Big Dave’s to develop a loyal following. Still, those early days at the gas station weren’t a walk in the park. He was cash-strapped, learning how to run a restaurant in real time, and dealing with faulty equipment. A passion for cooking and CONTINUED ON PAGE 92

into one of the region’s fastest-growing busi nesses. Its footprint now spans four stores across the city, along with a food truck and three units in Mercedes-Benz Stadium, home of the NFL’s Atlanta Falcons. Hayes has become a rising star in the restaurant industry with his award-win ning take on West Philly fare. In 2021 he was named to the Forbes Next 1,000 List. Last year, he graced the cover of Essence Magazine alongside his partner and fellow restaurateur Pinky Cole, founder of Atlanta based Slutty Vegan. Hayes has also been nationally recognized by Good Morning America, Black Enterprise, RevoltTV, Peo ple Magazine, Red Table Talk, and more. Success hasn’t come easy. In fact, it almost didn’t come at all. Hayes ran into trouble with the law as a young adult. At one

FOUNDER: Derrick Hayes HEADQUARTERS: Atlanta YEAR STARTED: 2014

TOTAL UNITS: 4 restaurants in Atlanta, 3 kiosks in Mercedes-Benz Stadium,

and a food truck FRANCHISED UNITS: 0

ATLANTA ISN’T THE FIRST CITY THAT COMES TO mind when you think about cheesesteaks, but it’s where Derrick Hayes built a name for himself with his take on the classic sand wich. The West Philadelphia native launched Big Dave’s Cheesesteaks in 2014. What started with a single location in a small gas station outside of Atlanta has expanded

BIG DAVE’S CHEESESTEAKS / BITES & BEVS

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MAY 2023 | QSR | www.qsrmagazine.com