The transformative potential of people’s ability to overcome hardship can be evidenced in the Liberian journey. In the aftermath of a devastating civil war, the Liberian diaspora in Philadelphia has rebuilt community and commerce, proving a tenacious resilience embedded in the human fight for survival.
The Pew Research Center estimates that Liberians are among the most dominant African immigrant populations in the City of Brotherly Love, and in areas like Southwest Philadelphia, the Liberian influence in entrepreneurship is undeniable. The area is laden with cultural emblems and businesses of all varieties, and initiatives like the ‘Africatown’ project in Southwest Philadelphia hint at an organized contribution towards Philadelphia’s economic impact.
(Liberian street hawker. Photo by Aristotlè Guweh via Pexels).
Kollie Gbassie, a Liberian entrepreneur in Philadelphia, brings style, vibrancy, and business expertise to the Philadelphian community with his well-seasoned dishes. Throughout his extensive entrepreneurial journey, he has carefully curated a recipe of resilience, which he shares with FunTimes Magazine.
Mr. Gbassie, the owner of KG Grill, started his business after identifying the need for food that was seasoned well. Mr. Gbassie says: “A lot of people sell food because they want money, however, some businesses aren’t making the food with that taste that they would personally enjoy.”
Mr. KG’s experience with entrepreneurship is extensive, and the skills he has honed apply to various businesses. He notes: “Before this business, I had a cleaning service company. I still have my cleaning business but it’s not active. I’ve been working for myself for a very long time. Before I came to America I had my own clothing business in Liberia”.
(Mr. Kollie Gbassie).
In describing some of the challenges Mr. Gbassie faced in the early stages of his cuisine business, he says: “Some of the challenges included figuring out how to get the equipment that I need to do my business. I strategized myself broke the year down into 4 months, and worked on my goals individually. In a few months, I got the equipment. When you are doing business, you need to first strategize and plan. Failure to plan is planning to fail.”
He has a wide customer base, saying: “My customers are everyone, African American, Dominicans, Chinese, Indians, and more. Everyone wants the flavor of the food. Most people make flavors in their own country. I make flavors that everyone will like. That’s my secret, to get flavors that everyone will like.” He is currently working on developing another sauce.
Mr. KG incorporates lively music tempos of different cultures, bringing an alluring atmosphere to the city. He says: “Music has always been there. I don’t work without music. Music comes with the food and draws customers to come around. That’s why we play all kinds of music. When you look around and see the different nationalities there, the music will match it.”
He gives a peek inside KG Grill’s menu, noting that he sells shrimp kebabs, chicken kebabs, beef kebabs, chicken wings, sauces, and more. “Our burgers are already seasoned, with green peppers and onions. The burgers and chicken and beef kebabs are the number 1 items. The food hits the soul and makes you grow. The jollof rice and mac and cheese also do well. We have red snapper, beef ribs, and oxtail and our new item is well-seasoned potato wedges for $3.”
In describing his motivation, Mr. KG says “The customers motivate me, with their excitement about what they want to eat.”
Mr. KG recommends business owners regularly try their food for quality control: “In the food business, you have to eat what you sell. That is our motive: We like what we sell.”
He encourages business owners to ‘dress the food’ well, and oversee various processes to make the business successful. “Business owners should be thorough with processes, such as dishwashing, so your hard work doesn’t go to waste. Even the dishwasher can mess the whole thing up. This can create bad criticism, people should pay attention.”
KG also advises entrepreneurs to: “Build your business and make your workers happy. It’s important to build a team, with the equipment that is needed, so work can be easy and the customers can enjoy the facility. When you rush, at the end of the day you will be stuck somewhere, and your efforts will be in vain. We are trying hard to learn how to get the right team and train them well.”
(Commercial prep kitchen. Photo by Skylar Kang via Pexels.)
The sacrifices of an entrepreneur are endless. Mr. KG describes his commitment to the community he serves: “When you want to be a businessman, you give your life to the business. You choose to serve, so you cannot serve and be on the other side. Everything I do has to revolve around the business. The customer becomes first. The business is your identity and you have to be serious about what you want to do. You have to give your life to the business. Once you open your business, the people need you. You have a responsibility so you can’t just close on the people.”
KG Grill’s winter strategy is pick-up only. Check out the cuisine at @KGGrillsKitchen on IG, and stay tuned for their evolving menu items.
Ama Addo is a writer, communication strategist, and real estate agent based in Philadelphia. As a Ghanaian-American, Ama is intrigued by the intermingling of culture, history, and business as a catalyst for economic empowerment. Check out her stories at asieduasimprint.com, and contact her for a free residential or commercial real estate consultation at www.amarealestateagent.com.
