Restaurants are an extremely tough business and Dulan’s is not exception. Dulan’s Soul Food Kitchen on Crenshaw—an institution in LA’s Black culinary landscape—is fighting for survival. The culprit? A renovation project that spiraled out of control. What was supposed to elevate the brand has nearly sunk it. Delays, runaway costs, and a lack of financial cushion brought the operation to a standstill. Now the community is rallying, but it’s a race against time.
Here’s where this becomes a masterclass for business owners:
- Gregory Dulan did something smart: He turned to the media.
He didn’t just ask for help—he showed people why the place matters. In a recent story, he highlighted the food, the legacy, and what’s at stake. It wasn’t just a plea—it was marketing. - He reframed the crisis.
Instead of hiding the financial struggle, he made it public—and human. That’s a strategic pivot most business owners overlook when they hit hard times. - But let’s not miss the core issue:
This all started with a remodel that wasn’t tightly controlled. Budget overruns and time delays without a clear backup plan created a financial chokehold.
What can business owners learn?
“Never get a hard money loan with a balloon payment unless you plan to sell before that balloon comes due. Otherwise, it’ll pop your whole business.” KR
- Don’t confuse vision with execution. A bigger, better space means nothing if you can’t afford to reopen.
- Community support is powerful—but it’s not a business model.
- When you’re in trouble, own the narrative. Don’t disappear—go public, go visual, go human.
Bottom Line:
Dulan’s might survive because of heart, hustle, and hometown pride—but the real lesson is about planning, risk, and resilience. If you own a business, this isn’t just his story—it’s your warning.
