NFL alum Lincoln Kennedy played most of his 11-year career weighing more than 300 pounds. He obviously knows something about food.
Early in his career (1993-2003), he owned two different fast-food restaurants and a small Italian bistro. He has learned the upside—and the ‘other’ side—of the restaurant business.
“I learned early on that the food business can be very tricky and needs to be monitored all the time,” says the 53-year old Pennsylvania native. “People like to feed other people at no cost and sometimes employees want to give free food away. Not a good business practice. I felt that if I ever got back into the food business, I would be more involved in watching and learning how to manage it better. I also learned lessons about overhead and supply lines.”
Kennedy’s opportunity to get back into the business occurred when he moved to Phoenix after retirement. He met Ron Lou, another NFL alumnus who played three seasons for the Oilers and Eagles back in the mid ‘70s. Lou is the Founder and CEO of the successful Angry Crab Shack restaurant chain in Arizona. Since he opened the first restaurant in Mesa a decade ago, Lou has established 19 locations in four states and is looking to open his first overseas eatery in London.
“At first, I got involved with Lou on the corporate side,” Kennedy recently told Black Enterprise Magazine. “I was bringing in potential investors. Ron told me he wanted to start franchising the Angry Crab Shack brand and I wanted to help. A few years later, I saw an opportunity to get involved in a franchise in Phoenix. The location and the popularity and reputation of the brand really helped us take off. I started making some residual income. What’s not to like about that?”
As some of us know from personal experience, not every restaurant opportunity succeeds. Kennedy has advice for alumni–and active players– who may be approached about using their name—and money–on a restaurant venture.
“First, do your research on what you want to open and where it will be located,“ Lincoln says. “In the food industry, ‘location, location, location’ is absolutely important. Also, understanding the food industry itself is key. Read as much as possible about the stories of successful business owners to learn as many lessons as you can. Never be afraid to learn more about something new.”
Kennedy, a unanimous All America tackle at the University of Washington, was a first round draft choice of the Falcons in 1993. He signed with the Raiders in 1996. Kennedy played eight seasons for Al Davis’ team and now is the color analyst for their games on the Raiders Radio Network.
We at NFL Alumni salute Lincoln Kennedy—and Ron Lou–for their business acumen and words of advice for those interested in the restaurant or fast-food franchise business. Learn as much as you can before you place any serious money into a venture that looks promising, but may not always be.
