Dr. Derrick Hayes, CEO, and mastermind of the multimillion-dollar restaurant chain Big Dave’s Cheesesteaks, exemplifies excellence while being Black far beyond the generational wealth he has acquired in an incredibly short amount of time. He’s a culinary genius and savvy entrepreneur, but it is the unyielding love he pours into the community that truly sets him apart. At the heart of everything he achieves, he is a son who simply strives to honor his father in his actions and deeds. To him, that’s what matters most.
Your culinary journey began under the tutelage of your grandfather. What were some of the things you learned to prepare?
The first things that I really learned to prepare were soul food because my grandfather was a guy who cooked like it was Thanksgiving every day. He loved making collard greens, baked chicken, rice and gravy, macaroni and cheese, and stuff like that. He was always cooking, and I paid attention. Naturally, if you see someone doing things, you will more likely gravitate towards it. I think that’s what happened to me because I spent a lot of time with him in the kitchen.
The big test for me was a family reunion we held at the house. We had about 300 people there and I was in charge of frying the fish. I was on the big fish fryer with the propane tanks. That was my first real test.
That’s quite the honor because Black families don’t really allow the young’ings to cook the food.
Yes, they don’t really let the young’ings touch the fish (laughing).
Your late father, David Hayes, inspired the namesake of Big Dave’s Cheesesteaks, and you promised him that you would start a business of your own before his passing. How has your father’s legacy influenced your business and your approach to community involvement?
It influenced me a whole lot because coming up, my father wasn’t just a father, he was a friend. Also, I remember what he used to do with a lot of my friends in the community. Whether he was taking my fishing or to amusement parks, or anything like that, he would take my friends, too. Growing up, I took those values he taught me and carried them with me into the present. Now that I have Big Dave’s Cheesesteaks, I am able to follow his example and pour that kind of love back into the community the way I know he would have wanted.
When it comes to honoring him with the brand, it makes me relentless in pursuit of my goals because my father was a dreamer. I know how much he dreamed about the kind of life he wanted me to live. I made him a promise that I would start my own business and get out of the streets. I take it very personally. I carry it very heavily through my everyday living because wanting to do it for my father gives me the motivation to continue making him proud. I also want to make the community proud the way he always wanted.
In bringing your iconic Philly cheesesteak to Atlanta, you have spoken about other places not respecting the Philly style as much as it deserves. Where do they fall short?
I think they often fall short in a few ways because, first in order to have a cheesesteak spot, you have to know the history. You have to be brought up in it. You have to know what it means and what it represents. You also have to know the ingredients. We use a bread called Amorosa’s rolls in Philly. I order the bread and have it shipped here. I use the right steak and my seasonings to top it off. And you have a real guy from Philly making it. I think those things are what makes it authentic. It’s not you have someone with cheesesteak restaurant from another state who has never eaten a real cheesesteak sandwich. It would never be respected by the real Philadelphia people. I think I am likely the first person to do it outside of the Tri-State and get the respect of people from Philly like it was home.
Has building the business and brand affected your love for the culinary arts on a personal level?
I think it has because sometimes we don’t recognize our talents and gifts until people fall in love with them. It’s like being a singer. If someone sings in the shower every day, they may never know how good they sound until someone else says it. It was the same thing for me making food. I was able to see that my food made people smile, and that made me happy. It encouraged me to keep cooking because I realized that I had a gift. I think the people had a lot to do with me recognizing that I had a certain skill set. There are a lot of people here who have restaurants, but they were not able to reach this level of success in the same amount of time.
Your philosophy for your business is rooted in community involvement, quality food, and exceptional customer service. Can you discuss how these values have contributed to the success of your restaurant?
A prime example, a few years ago, we experienced a global pandemic. During that time, the people showed us, through their continuous support, how they felt about Big Dave’s and we showed them how we felt as well. We pivoted, and we were able to provide food to over 40 hospitals along the way. We donated $26,000 to keep local businesses open. We recruited the water boys off the streets and provided them with jobs. We provided computers to juveniles incarcerated by the justice system. This business became an engine for community care and development. We are hiring people from around the area who look just like us.
For example, I just opened a location on the south-side, on Jonesboro Road. Everybody who works in that location is from that community. We didn’t announce that you had to be from that area to work there, but people understood that when Big Dave comes into your environment, we uplift the surrounding community. You may be a person who feels lost and doesn’t know what you want to do with your life. Working with this company has changed the lives of so many employees and people outside the community for the better. We are far more than just a restaurant chain.
A lot of businesses folded during the pandemic. How did you navigate the challenges and continue to expand your business?
I think for anybody who owns anything and wants to be great in life; you have to take a leap of faith. Sometimes, you have to jump off the cliff and go with your gut. No matter what anyone says, if you believe it, you can achieve it.
When the pandemic happened, I saw so many businesses close and people struggling within the community; I decided to go with my gut. We passed out 1,000 meals one day. We allowed people to just pull up to the restaurant like a drive-thru. We had employees with heated bags walking up and down the street, passing out free food. We let the community know that during tough times; we have your back. It wasn’t lip service. We never took for granted that people spend their hard-earned money with us. We stood with the people and the community responded with tremendous love and support. It blew the brand up. We didn’t anticipate it. We were honestly just doing what they needed at the time, good work in good faith. We are grateful for all the love the community continues to show Big Dave’s.
Besides your renowned cheesesteak sandwich, what other dishes would you recommend to our readership?
I would recommend the cheesesteak egg rolls. We sell about 12,000 per week. That is our hot item outside of cheesesteak sandwiches. We currently offer chicken, beef, and salmon. We have other options, but the people love them. It is one of the most popular items on the menu.
These days, there is a lot of pressure on restaurants to offer healthier meals. How do you handle it and still keep your menu people-friendly?
Our menu is fun. We sell fun food… We used quality ingredients, including top-tier rib-eye steak that is hormone free. We also provide great service. We make all of our food fresh; nothing comes pre-made. We can actually tell you what is in our food.
Do you currently have plans to open locations in other states?
This fall, we will be announcing our first out-of-state location. I just signed the lease.
As a successful restaurateur and philanthropist, what advice do you have for aspiring entrepreneurs looking to start their own businesses and positively affect their communities?
I would tell anyone starting anything, don’t do it for money. If you do it because you really love it, it won’t feel like a job. When you wake up in the morning, you should be chasing levels and not worrying about what is being deposited in your account. Granted, you do need to make money to sustain the business, but your hard work, your grind and your tenacity are going to make people understand what you’ve built, and they will support you. Life is not a track meet, it’s a marathon. Run your race no matter how the road ahead looks. Never quit and always go with your gut. Know your goal and your purpose, and you can do anything.
Be’n Original
