Derrick Hayes has brought the authentic taste of Philly to the South while flipping it, elevating it and turning this traditional hand-held sandwich staple into a cuisine that has never been done before. As CEO and founder of Big Dave’s Cheesesteaks, Hayes has turned this classic Philly staple into a popular Atlanta favorite. With restaurants, arena locations, and a franchise program in multiple states, every week hundreds more customers are discovering them and returning for more.
Hayes says their signature cheesesteak, The Dave’s Way, isn’t just a sandwich but a tribute to his father who has passed away. Popping with flavor, this classic is filled with deliciously seasoned chopped steak, onions, sweet peppers, banana peppers, mushrooms and three kinds of cheese. The sub is fabulously all stacked up on the legendary Amoroso roll which has arrived straight out of Philly.
Leading a restaurant brand built on family, heart and wanting every customer to feel like they are being greeted with open arms, I wanted to know more about the secrets behind the success of Hayes enterprise. Below are highlights from our conversation.
Born and raised in West Philadelphia, you developed a love for cheesesteaks early in life! How have your recipes been influenced by your childhood years cooking Sunday dinners with your grandfather?
The flavorful seasonings in our food that customers taste today is a mix passed down through my family heritage from my mom, my pops, and most importantly, my grandfather. He didn’t just teach me how to cook; he dropped gems in that kitchen. Sundays in my house you had two options: church or helping my grandfather in the kitchen. Those moments, the stories, the smells, the way he moved with pride, all of that shaped who I am, and what makes every menu item at Big Dave’s so delicious.
How did Grammy-winning Artist Eve help propel your restaurant?
When Eve walked through our doors, it was a game-changer. She’s from Philly through and through, and when we got her stamp of approval, it made Big Dave’s cheesesteak official in the South. And, this also contributed to our name change. Early on, our restaurant was called “Dave’s Philly Water Ice” and not everyone realized we had a larger menu. But after news of Eve’s visit and her incredible response to our food, we knew it was time to put our cheesesteak front and center with the name change to Big Dave’s in honor of my father.
What role has social media played in your awareness-building, customer engagement, and growth?
Social media has been extremely important for us by having a dramatically measurable impact after Eve walked in and it continues to be influential across all platforms. I built this brand by being transparent, sharing my wins, my setbacks, and my journey. That authenticity has resonated with social media keeping us connected, motivated and visible all over the world. It helped turn our small business into a national conversation.
Do you have a community give-back program?
Yes we do. Honoring my father, The David and Derrick Hayes Foundation supports early detection and cancer research. Additionally, The David & Derrick Hayes College Fund provides quarterly funding to deserving students with a 3.0 GPA or higher. I am also proud to work alongside my wife, Slutty Vegan Founder & CEO Pinky Cole, in executing Square 1: The Life Experience. This venture offers a suite of mental, physical and financial wellness support to the Black community.
What is next for Big Dave’s Cheesesteaks?
Our next chapter will be about scaling the brand while staying true to our roots. We are officially stepping into national expansion with new locations in the pipeline. Additionally, we have some major partnerships and product launches on the horizon. It’s an exciting time for our team and customers, stay tuned.
What tips do you have for aspiring restaurateurs?
If you really want to build something that lasts, you must learn everything you can about your business both inside and out. You can’t just own it—you must operate it! It’s critical to know first-hand how every department and every process works so you can anticipate and manage all of the challenges that come with it. Restaurateurs can’t lead from a distance because you have to live it, touch it and study it to build and grow with purpose. Respect the grind, stay hands-on, and never, ever stop learning. Because when you know every corner of your hustle, you don’t just grow a brand, you grow a legacy.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
