Black-owned food businesses in Little Rock are taking part in Black Restaurant Week’s “No Crumb Left Behind” campaign. According to a press release from the organization, this campaign will give restaurants the opportunity to gain more exposure as they recover from the economic impact of the coronavirus pandemic.
Derek Robinson, Black Restaurant Week's Marketing Director, said in a statement, “The No Crumb Left Behind campaign is to ensure that we are helping as many culinary businesses stay afloat as the world recovers from the pandemic.”
About six restaurants in the city are participating in this campaign so far. Rod Cross, the owner of Bundtz by Rod, said this will bring attention to his business and other Black-owned restaurants as well.
“I want to branch out and certainly expand my brand, but also bring attention to the organization as well because there’s a very strong network,” Cross said. “It would be mutually beneficial to not only ‘No Crumbs Left Behind,’ but Black Business Week and Bundtz by Rod as well.”
Cross said one of his customers referred him to Black Restaurant Week and they reached out to him to participate in the campaign. While Cross said he already has a following locally and nationally because he ships Bundt cakes to people all over the United States, he said this is still beneficial because he does everything himself.
"I’m a company and a business of one,” Cross said. “I’m obviously looking to expand the business and any opportunity I have to do that, I would certainly like to take advantage of it.”
Bundtz by Rod is an online bakery that features about 32 cake flavors. Cross said 25 of those are traditional Bundt cakes such as red velvet and caramel pecan, and the rest are alcohol-infused.
The “No Crumb Left Behind” campaign will visit cities all over the United States. The last day for restaurants in Little Rock to participate is May 23.
