Sylvia’s Restaurant, which celebrated its 60th anniversary in August 2022. is a testimony to the ideals cultivated by Mother Sylvia Woods. She built a solid and vibrant community around the Restaurant’s soul food menu in New York City’s Harlem neighborhood, which has flourished despite her death just a decade earlier. With the expansion of businesses and succession planning, her legacy Sylvia Woods continues to live in the present. However, as the grandson of Sylvia takes the helm of the company there is a new problem for his family and him. What will the future sixty years in Sylvia’s life look like? Senior Lecturer Christina Wing and Kenneth De’Sean Woods, are Sylvia Woods Inc.’s chief executive officers. They discuss the issue, “Sixty Years of Sylvia’s.”

Beware, this show the show Cold Call, may make your mouth run if you enjoy biscuits and gravy or fried chicken or candied yams, or collard greens. Also, it is if you love soul food. According to Epicurious, Soul Food is among the most loved food groups in the world. It began within the Deep South, where enslaved workers looking for ways to feed their families cooked the rations of food they were provided, employing cooking techniques derived from the West African heritage. When the formerly enslaved people moved North following during the Civil War, they brought with them their recipes. Over the years, the cuisine that became synonymous with that Black American experience has found its way into kitchens worldwide.

On today’s Cold Call,, We’ve invited the senior lecturer Christina Wing and case protagonist Sean Woods to discuss the Sixty Years of Sylvia’s case. Your host is Brian Kenny, and you’re listening to Cold Call on the HBR Presents Network.

I visited your website, Sean, and went to the menu to ensure that I was citing the items on your menu. And, boy, did it look nice. What an excellent menu. It’s a pleasure to have both of you in the conversation, as often we bring the main character into the conversation. People will appreciate hearing directly from you,, Sean, and me, about the obstacles and opportunities you’ve faced when you took over to run the family company, this business with a long history. We’ll learn details about Sylvia and the way this all began. Also, Christina, You and I have written cases on various issues you’ve written about regarding the complexities of family-owned businesses,, but it can be challenging. There are always details and nuances that have to be thought about. Why not start by digging in? If you’d like to begin, Christina, can you describe the main issue in the case and what’s your cold call to begin the discussion?

Christina Wing:

So my question is: Is Sylvia’s home a memorial to Sylvia, or an enterprise? The primary issue is what makes this fantastic family-owned business was created. But, as the family members expand and the number of employees working in a family-run business must to be adjusted. Also, as the times change and you wish to see an increase in sales, do you need for growth alongside that of the eatery Sylvia’s?

Brian Kenny:

So, how did you come across this topic and what made you blog about it? It may be connected to some of the issues you think about or your own experiences. How did you learn about Sylvia?

Christina Wing:

I was lucky enough to discover Sylvia’s through a visit and having dinner there some time back. However, it was brought toto my mind by two college students who completed an assignment on Sylvia’s. One of them went into college along with Sean. When I heard about the tale, I knew I must write about it.

Brian Kenny:

It’s funny since I’ve told many people we’ll discuss this matter today. And I’ve told up to five people who have visited Sylvia’s. I’ve never been, Sean; I’m going to the Restaurant and take a look because it’s gorgeous. You could describe it in your own words, how you would describe the Restaurant, and how significant is it to the people of Harlem?

Sean Woods:

I think of the Restaurant as one of my grandmother’s children and her first child. This is why it’s so individual to her. In terms of the significance of it in Harlem, it’s one of the few remaining characteristic features of that Great Migration from the South to the North. A variety of establishments and restaurants were founded by those who came to the southern part of Harlem. The only problem is that Sylvia’s is one of the few remaining ones in Manhattan. It’s definitely family-oriented. It’s a community-oriented product. It was designed to be a tribute to my grandmother. That’s the way I describe it.