After nearly 40 years in business, a Charlotte staple soul food restaurant is set to close at the end of June.
Floyd’s Soul Food, located at 4122 N. Graham St., is set to close on June 29, according to the restaurant’s website.
The black-owned restaurant serves soul food staples such as baked macaroni, smoked pork chops, fried chicken, catfish, peach cobbler and banana pudding.
Otis Floyd founded the restaurant in 1986. After his death in 2014, his son, Tyrone Floyd, took over the business and decided to close it this year.
In an interview with QCity Metro in June, Tyrone Floyd spoke about the restaurant’s origins, his plans for the future, and why his family-owned restaurant is closing. Here’s what he had to say:
Responses have been edited for brevity and clarity.
How did Floyd’s Restaurant get started?
The story goes that the restaurant was a sandwich and hoagie place that made candy bars and hoagies. But a few years later, when two nightclubs moved in on either side of us, an R&B club and a punk rock metal club, people wanted more. This is the Floyd’s on Tuckasegee Road. The original Floyd’s was a small building. [that] only [held] There are about 20 people.
So Grandma decided to get up later and serve hoagies and sandwiches at 8, 9, and 10 o’clock, figuring that as long as there were customers, she was making money, and so the customers started asking for more.
Next thing I knew, I was up until 1am feeding a bunch of punk rockers. Next thing I knew, my dad had prepared the whole menu for me. [became] Floyd’s Restaurant.
What was it like growing up in the restaurant industry?
At first, I was excited. My dad called me and said he was opening a restaurant. I told him, “Dad, [why don’t] They said, “Open a daycare or something. Don’t open a restaurant.’ I’m only 12. I wash dishes and do all kinds of things.
I was excited at first but to be honest, when it started to get popular it became difficult because I was helping him while going to school. [was] Around 16 or 17 years old.
Do you have a favorite memory from working at Floyd?
One of my most fond memories is [when] We got popular in Charlotte. There was a rap group called The Fat Boys, and Prince Marky Dee came to this little hole-in-the-wall restaurant.
He ate there and hung out with us in the parking lot. After seeing him, we didn’t want to work. Because it was around the time 80’s rap music was popular. He was sitting there [and] We sat in his black Maximum and just talked to him and had a great time.
He loved food, that’s my favorite memory of him.
Tyrone Floyd, owner of Floyd’s Soul Food, June 20, 2024. (Destiny Jarram / QCity Metro)
Why did you decide to close?
I want to retire. I want to enjoy life with my family. My father never thought about retiring. That’s what drives me.
My son decided about a month ago that he didn’t want to do that, and I had to respect that. He went to school to be a software engineer, just like I went to school to be an engineer, and I was able to work on my career. [Running a] The restaurant would put an early stop to his career. [what’s] Ideal.
My father passed away, so I had no choice. He was going to retire two weeks before he passed away, and I was going to take over. But I had been an engineer for 20 years. [by that time];My son is just starting out.
Has inflation and rising food costs influenced your decision?
No, not at all.
[When] Most people who come here will realize that I’m probably the cheapest guy in the business, but I’m still cheaper than Applebees or any other store, and I give you generous portions.
[Floyd’s Restaurant] For me it was never about the money, it was about continuing my father’s legacy.
Is it emotional to close the store?
I’m excited. I’m happy. I have no regrets. I have no sadness or problems. I’m excited. I can’t wait.
I can’t say I’m not a little nervous. The unknown makes everyone nervous. No matter how much you plan, you never know how it’s going to play out. But I’m really excited. I won’t be sad when it’s all over.
The only thing I’m sad about is my father’s legacy. His restaurant legacy. [kept]It’s sad to see the restaurant’s name disappear.
How did your family react to the decision to close?
My uncles are heartbroken. [and it’s] Many of them did not want to see that tradition lost.
I reached out to family members who love Floyd’s as much as I do, but it didn’t work out and I didn’t have anyone else I could turn to to keep the place the way it is – the food and the atmosphere that my father and grandmother wanted to preserve.
They are heartbroken, but they are supportive. They understand.
What are your plans for the future?
We’re closing on the 29th. We’re getting on a plane on July 1st. We’re going to California. We’re taking the kids. We’re all going to California. Me and my wife. [are] Fly to Hawaii.
For me it’s a quality of life issue. My father passed away. [working]I’ve never experienced retirement, I’ve worked my whole life, I’ve worked at this restaurant, I’ve done what I wanted to do, and I want to enjoy the rest of my life and do something else.
Is there any chance the restaurant will reopen in the future?
Think about it, in five years, my feelings might change. My son’s feelings might change. Then, Floyd might be revived. We’ve already decided on a name. Third Generation Floyd, or G3 for short.
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