Only 9% of US restaurants are owned by Black women. In addition to being part of that 9%, Candi Dailey has further innovated the hospitality space through her company’s unique blend of culinary excellence, elevated experiences, and cultural celebration.
With over 20 years’ experience in the industry, she is known as a food, experience & hospitality entrepreneur, creating impact through food, culture and events. She is also a Goldman Sachs 10KSB alumni and founding member of The BOW Collective™, an organization and sisterhood of the Nation’s top 1% of small business owners.
She shares the origin story behind her company Potomac Hospitality Group (PHG) and lessons learned as a female entrepreneur in food & hospitality along with curating The Secret Supper Experience: Fried Chick’n & Champagne, an upscale culinary experience celebrating food, connection, and luxury at a hidden location; managing the DMV’s newest farm and event venue, Marcellus Farms Estate; and powering a successful southern soul food restaurant concept, Ruby’s Southern Comfort Kitchen.
Can you share a bit about your personal journey? What sparked your passion for the restaurant business?
My passion for the restaurant business was ignited by my grandmother, Ruby, who was the heart and soul of our family kitchen. She migrated from South Carolina to the D.C. area in the early 1900s and built a legacy rooted in love, resilience, and unforgettable meals.
Ruby had an incredible ability to bring people together through her cooking, and her recipes were always made with a side of life lessons and plenty of love. Her influence is the foundation of Ruby’s Southern Comfort Kitchen and serves as the heart of everything we do at Potomac Hospitality Group.
Inspired by Ruby’s legacy, I pursued my passion for food by attending culinary school, where I honed my skills and deepened my love for the craft.
From there, I knew I wanted to build a business that not only honored her traditions but also elevated the dining experience. My journey has been about combining that personal connection to food with a dedication to delivering excellence in every meal and every guest interaction.
Ruby’s example showed me how food can create community, and that’s what drives me every day—crafting experiences that bring people together, celebrate culture, and leave a lasting impression.
How did your background influence the founding of Potomac Hospitality Group?
I’ve been in the culinary and hospitality industry for 25 years, and it all started when I was a young girl. My family hosted huge weekly dinners, and I couldn’t stay out of the kitchen. My mom suggested I go to culinary school, so I did and also studied hospitality management.
This led me to internships at hotels and ultimately, I worked my way through the industry, eventually finding my passion in private event catering.
After gaining experience with larger firms in the DC area, my husband and I decided to branch out on our own. Now, eight years later, we’re running Potomac Hospitality Group and loving every moment of it.
What lessons have you learned as a female entrepreneur in food & hospitality?
As a female entrepreneur in food and hospitality, I’ve learned the importance of resilience, adaptability, and collaboration. This industry is fast-paced and ever-changing, so being able to pivot while staying true to your core values is critical.
Another invaluable lesson is the strength that comes from having a great team. The entire Potomac Hospitality Group team, from our certified chefs to our hospitality staff, plays an essential role in bringing our vision to life. Their passion, dedication, and talent are the foundation of everything we do, and their contributions make our success possible.
I’ve also come to understand the immense value of collaboration and support among women in business. As a founding member of The BOW Collective™, I’ve experienced firsthand how powerful it is when Black women come together to uplift one another, share resources, and create opportunities to grow and scale our businesses.
Empowering others, particularly women, not only strengthens my own journey but fosters a community of innovation and success.
Your portfolio spans a casual to upscale dining and a farm/event venue, how do you tailor the guest experience across these diverse concepts?
We start with a shared philosophy: every guest deserves an unforgettable experience. While the approach may vary, the heart of our hospitality remains the same.
For fast casual dining, like Ruby’s Southern Comfort Kitchen, we focus on creating a warm, welcoming atmosphere for our “cousins” that feels like coming home, with hearty meals rooted in tradition.
For our upscale dining and event venues, we elevate the experience through refined menus, impeccable presentation, and personalized service that caters to every detail.
Across all concepts, we prioritize connecting with our guests and exceeding their expectations, ensuring that no matter the setting, they feel valued and cared for.
Tell us about The Secret Supper Experience: Fried Chick’n & Champagne.
Fried Chick’n & Champagne: The Secret Supper Experience is our exclusive luxury dining event, hosted across the US. The excitement lies in the mystery—details are kept under wraps until 48 hours before the event. Thanks to the brand we’ve built, our guests know they’re in for a treat every time.
We started The Secret Supper Experience to offer an extraordinary dining experience without the need to travel into the city or out of town. People wanted something more elevated, and we delivered.
Since then it has grown to one of our signature events that hundreds of people have flocked to.
Our most recent secret supper, themed “Moroccan Nights,” delivered a vibrant, jewel-toned evening with live performances, farm-to-table fare, and an immersive experience in the sights, sounds, and flavors of northern Africa.
The family-style luxury dinner event offers our guests an opportunity to connect, network and collaborate in ways that a traditional dinner would not.
The Secret Supper will be returning in 2025, and we are incredibly excited for what’s in store.
Tell us about Marcellus Farms Estate, the 40 Acre Estate in Brandywine, MD.
Marcellus Farms Estate is a private, 40-acre venue in Brandywine, MD. As one of the few Black-owned farms in the region, it serves as a catalyst for cultural enrichment and community empowerment. The picturesque estate offers a unique agritourism experience, inviting visitors to immerse themselves in high-quality cottages, events, and more.
Potomac Hospitality Group has come in as curators of Marcellus Farms Estate, offering an opportunity to scale the farm as an events and hospitality venue near the DMV area.
Since coming on as partners, we’ve had the pleasure of hosting Fried Chick’n & Champagne: The Secret Supper Experience at the venue. Guests are always surprised and dlighted by the Black-owned farm with cottages, art, and culture.
Tell us about Ruby’s Southern Comfort Kitchen in Bowie, MD, and Maryland Governor Wes Moore’s gathering of restaurateurs at Ruby’s Southern Comfort Kitchen to discuss the restaurant’s importance in economic development in the region.
During the 2024 Maryland Restaurant Week, Governor Wes Moore visited Ruby’s Southern Comfort Kitchen, enjoying some of our signature Southern dishes, including our famous fried chicken and mac and cheese.
The visit also served as a hub for an important conversation, facilitated by Governor Moore and Alexander Austin, president & CEO of the Prince George’s County Chamber of Commerce.
They discussed the motivations behind starting a business in Prince George’s County, the significance of minority-owned restaurants, the unique challenges they face, and opportunities for collaboration between the restaurant industry and government initiatives.
Ruby’s represents more than just a restaurant; it’s a reflection of my grandmother’s legacy, built on family recipes passed down through generations.
We’re honored that Governor Moore chose Ruby’s to facilitate this important conversation, supporting the restaurateurs of Maryland’s vibrant culinary scene. Having someone as supportive of local culture as Governor Moore join us was truly special.
Which POS system(s) do you use?
We use TOAST POS because it’s specifically designed for the restaurant and hospitality industry, has seamless integration for online orders, payments, and sales tracking, and has detailed analytics that help us make informed decisions to enhance efficiency.
What’s your favorite equipment for the back of house and front of house?
Two pieces, actually. We have a custom-built smoker from J & R Manufacturing in Texas. We’re cooking ribs, brisket, smoked meats—you name it. We also have a set of combi ovens that allow us to program menu items to come out at the correct temperature and time with ease during production.
How many employees do you manage, what’s your management style?
At Potomac Hospitality Group, I work alongside a team of over 40 talented individuals, each bringing unique skills and creativity to the table. My management style is centered around empowerment. I believe in creating an environment where everyone on the team feels valued, supported, and encouraged to reach their highest potential.
I focus on providing opportunities for growth and showcasing the incredible talents of our team members wherever I can, whether that’s through leadership roles, creative input on projects, or recognizing their contributions publicly. I trust my team to take ownership of their work and provide them with the resources and guidance they need to excel.
Tell us about THE BOW COLLECTIVE,™ and being a Founding Member.
The Bow Collective™ is a network of Black women business owners who collaborate to scale their businesses by securing capital, contracts, and increasing visibility. This organization was created to amplify Black-owned businesses run by women, particularly those with gross annual revenues of $1 million or more.
Our mission is to foster a powerful sisterhood that focuses on raising awareness and creating opportunities for Black women entrepreneurs. We aim to provide a platform that connects media, the public and private sectors, and lending institutions with businesses led by Black women, driving growth and creating new avenues for success.
Looking ahead to 2025, what are your top priorities for Potomac Hospitality Group? A: In 2025, we’re focused on a few key priorities:
- Expanding Our Reach: We aim to grow our footprint through strategic partnerships, new ventures, and increased community engagement to bring our unique hospitality to even more people.
- Sustainability and Innovation: As we continue to evolve, we’re prioritizing sustainable practices and incorporating innovative culinary techniques to enhance our offerings while remaining mindful of our environmental impact.
- Elevating the Guest Experience: Through training programs and team development, we’ll ensure our staff continues to deliver world-class service, maintaining the integrity and love that define Potomac Hospitality Group.
