For many new restaurants, starting out with a food truck makes sense. But for Indigenous Eats, the journey took a different route. After launching two restaurants and a retail shop in less than five years, the Native-owned business made a big leap last summer by investing $120,000 in a custom food trailer designed for powwows.
This trailer travels to events across Washington, Oregon, and Montana, serving not just food but also acting as a moving advertisement. Co-owner Jenny Slagle describes it as “a huge billboard.” The goal is to build brand awareness and explore potential new restaurant locations.
Jenny, who is a member of the Yakama Nation and has Northern Arapaho roots, got the idea for Indigenous Eats from her family’s concession stand at Spokane’s Gathering at the Falls Powwow. After years of planning, she and her husband, Andrew, chose to launch the restaurant in August 2022. They wanted to offer a menu that captures the essence of Native American gatherings, featuring dishes like Indian tacos and bison.
The initial restaurant opened near Gonzaga University, quickly gaining local acclaim and attracting a predominantly Native workforce. By 2023, they expanded to a second location in the River Park Square mall food court. This growth caught national attention, including recognition from USA Today, where Indigenous Eats was a finalist for Best New Restaurant.
Recently, they received a $20,000 Amex Shop Small Grant to support cultural events at their restaurants. Currently, the company employs 13 full-time workers and places significant emphasis on providing them with a livable wage.
Starting with less than $100,000 for their first restaurant, they relied on grants and loans. But the trailer’s cost came as a surprise. “We put more money into this than we did for either of our locations,” Jenny noted.
They also opened Indigenous Chic, a retail shop that features Native designers and artists. The boutique showcases handmade jewelry, clothing, and home goods, further promoting Native culture and entrepreneurship.
Scaling their business has not been without challenges, especially as food and labor costs rise. “I wouldn’t say I feel safe in any aspect of being an entrepreneur,” Jenny admitted. However, their growing number of locations helps them negotiate better prices with suppliers. They prioritize sourcing ingredients from Native producers, such as ground bison from the Kalispel Tribe.
As Indigenous restaurants gain more visibility, chefs focusing on traditional foods are driving change in the culinary landscape. For example, Owamni in Minneapolis and Wahpepah’s Kitchen in Oakland are leading the way by emphasizing sustainability and local sourcing.
Ben Jacobs, co-owner of Tocabe in Denver, believes this growth reflects a longstanding demand for Indigenous cuisine. “It’s not that people didn’t want it before; it just wasn’t available,” he explained. He also points out that Indigenous restaurants strengthen Native agriculture, making it easier for chefs to source their ingredients.
However, Jacobs cautions that the restaurant business is tough. Success relies on financial discipline and strong leadership. “You must maintain proper cost control while sharing culture,” he said.
Jenny finds herself back at powwows with the food truck, creating a sense of full circle for the business. Everywhere they go, it’s an attraction, drawing in crowds eager to experience contemporary Native American comfort food.
For further insights on Indigenous culinary ventures, check out the Tribal Business News for the latest updates.
