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Meet Joshua Johnson of Seana’s Caribbean | SoulFood

Today we’d like to introduce you to Joshua Johnson.

Hi Joshua, we’d love for you to start by introducing yourself.
I’m 31 years old, originally from Orlando Fl, I absolutely love the movies, I’m a huge fan of the Dallas cowboys, Lakers and Duke university, I believe in strong foundations, hard work and reaching goals. I lived in NY the past 11 years, I just officially moved back to my home city of Orlando, realized Orlando was soooo dominated by fast-food chains. I couldn’t find a mom and pop store to eat. I figured the area I’m in could benefit from real, cooked to order food.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It has not been a smooth road, this is my first business I own solely, and unfortunately, I didn’t do enough research on ALL THINGS BUSINESS, to make matters worst, Covid-19 happened and is still happening. Biggest challenges would be, everything falls on you, the good and most definitely the bad, remaining focused even when things aren’t going as planned, working as hard as you possibly can but not seeing the hard work pay off faster than you thought it would, are some of the biggest challenges I’ve faced along the way.

Appreciate you sharing that. What should we know about Seana’s Caribbean | SoulFood?
You should know I initially started this restaurant to bring everyone together with great, cooked to order food. You should know the restaurant is community-driven. We specialize in our liquid gold mac n cheese, fried chicken, wings, greens, and our Big Steppa Rasta Pasta. We are known for always trying to help others around us, whether it’s advice, helping out another restaurant. What’s sets us apart from a lot of other souls food places, nothing really. We are just happy to one of the other soul food places, most proud of brand-wise is def our IG. We have a good following and our customers are always engaged with us. I want your readers to know, we love to give back, we love to serve great food and we are always trying to improve every day.

Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I’ve always been a risk-taker my whole entire life, this restaurant was my biggest risk EVER because I’ve never run a business, but without risk, sometimes it’s no reward. This risk could turn into generational wealth for my family. This risk has the giving inspiration to other young entrepreneurs like myself.

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