Joe DeLoss of Hot Chicken Takeover
An exclusive eskca interview with Joe DeLoss (founder) of Hot Chicken Takeover, which was honored in our:
Tell us your origin story. How did you come to be involved with Hot Chicken Takeover?
Hot Chicken Takeover (HCT) all started following a babymoon trip to Nashville. My wife and I ate our way through the city and were inspired by the culture and community of people around hot chicken, in particular. Within a few months of the trip, we started hosting friends in our Merion Village living room as we tested out chicken recipes (we had a baby too!). From those early dinners and gatherings, we launched as a pop-up in Olde Towne East, selling chicken every weekend until having an opportunity to move to a permanent home in the North Market.
What were the biggest hurdles you encountered in your journey?
I lost count of all the hurdles some time ago – as with most businesses, we’ve had our fair share. Most notably, we had this hiccup called COVID-19. Otherwise, we’ve learned plenty of lessons alongside expansion, choosing real estate, and scaling our systems for our team and their development.
What does the future hold for you and Hot Chicken Takeover?
HCT recently took on a great growth partner to expand our business even further. This means a lot more chicken and most importantly, an opportunity to create more supportive jobs for people that have experienced adversity. This approach, what we call Fair Chance employment, is what HCT is all about.
What are your thoughts on the food scene in Columbus?
I love what’s happening in Columbus around food. There are so many great restaurateurs pushing the limits and bringing new flavors to the community. And as the city grows and becomes a destination for even more young professionals, I think the food scene will evolve even more.
What’s your best advice for aspiring restaurateurs?
I think too many aspiring restaurateurs think they need an actual restaurant to get their food out into the world. I always encourage people to find creative ways to get out there and start feeding some strangers – find an underutilized kitchen, throw a free meal for friends of friends, rent at an incubator, etc. And along the way, don’t only evolve your food – grow your skills in all the things away from the stovetop. Most restaurateurs stumble because their passion for food doesn’t translate to a passion for marketing, customer service, or accounting.
Our readers love recommendations! What’s your favorite item at Hot Chicken Takeover?
I really love our new Jumbo Tenders and hand-cut fries, but my classic order is a Hot Sandwich with a side of Ma’s Mac, my grandma’s classic mac-and-cheese.