As restaurants across the country navigate the first quarter of 2026, the industry finds itself in a fragile position. Lingering inflation, unpredictable customer traffic, and escalating operating costs continue to pressure margins. Beloved neighborhood staples and national chains alike have shuttered, unable to recalibrate in time. Yet amid this turbulence, a Black-owned franchise rooted in North Carolina, is not only surviving but expanding with intention.
With three thriving locations in Raleigh, Myrtle Beach, and a newly opened restaurant in Durham, Flavor Hills has earned high marks for its cuisine, elevated customer service, and meaningful community engagement. The brand has become a cultural hub for professionals ages 25 to 45 who seek more than a meal. Guests are drawn to an atmosphere where intellectual energy meets refined aesthetics, culinary excellence, curated events, artistic expression, and social responsibility.
At the helm is a leadership team forged in discipline and strategy. Chief Executive Officer Andre Truss, Chief Operating Officer Tellers Pollard III, Chief Marketing Officer Eric Johnson, and Culinary Director Morgan Teianne’ are all United States Marine Corps veterans. Their shared military background is not a footnote. It is foundational to how the company operates.
“We’re all veterans. We spent years in the toughest organization there is, the Marine Corps,” Pollard said. “It prepared us to transition and cover every single aspect when it comes to our business structure, how we lead our teams, professional development, and how we pour into people to make sure they’re not just good professionals, but good people.”
For Truss, whose journey began in poverty in his native Jamaica, structure and discipline are catalysts for transformation. By modeling a military framework that emphasizes strategic personnel selection, consolidated leadership, and customizable execution plans, Flavor Hills has built an infrastructure designed for scale. That approach has allowed the company to employ more than 200 people across three cities, positioning it as a significant job creator in each market it serves.
“In order to truly succeed in business you have to understand the purpose of business. Most people only understand the byproduct of business,” Truss explained. “We fundamentally understand that business is about controlling our time, decision-making and exposure to risk. Those are the key drivers in business. Not money, not revenue. When you do that it allows you to build a company differently from those who don’t know how to build a real infrastructural business.”
The spirit of informs their broader mission. Flavor Hills is committed to demonstrating what is possible when aligned, mission-driven individuals build with intention. Each location reflects that ambition. The Myrtle Beach restaurant occupies prime space along the main strip overlooking the Atlantic Ocean, while the Raleigh and Durham establishments anchor vibrant downtown districts.
The design language inside each restaurant reinforces cultural pride and historical awareness. Modern construction is complemented by artwork paying homage to prominent Black cultural icons from Spike Lee to Sade Adu and Nipsey Hussle.
The sensory experience is completed by signature Southern dishes that have become customer favorites, including Cajun Shrimp and Grits, the Sweet Heat Plate, Catfish and Grits, and Salmon Orleans. The aroma alone is enough to draw steady traffic through the doors.
Looking ahead, Johnson is clear about the company’s trajectory. Growth is deliberate and data-driven. He focuses on ensuring Flavor Hills remains deeply connected to the communities it serves by analyzing customer insights, leading strategic marketing initiatives, and cultivating partnerships that strengthen ties with residents and local business leaders.
“The feedback we’ve gotten has been amazing,” Johnson said. “For a long time, most of our customers were only Black. But once we ramped up our marketing, we started to attract other people as well. They come in and see how we run things, the professionalism of the staff, the presentation of the plates. We had an older white gentleman tell us he’s been looking for a place like ours for so long. Things like that show that we’ve transcended beyond a Black-owned business; we are an operation now.”
For Truss and his team, longevity is the ultimate benchmark.
“We want to last 100 years and go into the next generation. The first five to six years were about laying the foundation and creating strong systems that we can operate. The next level is hospitality at its highest level. Anyone that walks into our place should have a feeling that is unmatched to any other place they have been in.”
In an industry defined by volatility, Flavor Hills is proving that disciplined leadership, cultural clarity, and strategic infrastructure can turn uncertainty into opportunity. For more information, visit www.flavorhills.com.
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