At Ella B’s, Southern hospitality meets the modern age

When Patrick and Patricia Whitfield decided to make their catering side gig a full-time proposition, they looked to Patrick’s late grandmother for inspiration. He recalls picking purple hull peas by her side near her home in Blytheville, Arkansas, a few miles from a bend in the Mississippi, and watching her season turkey necks to perfection, thickening the gravy with potato and a little flour.

Ella B’s is named for her, and the food captures that essence of traditional Southern hospitality — but the couple is not afraid to take risks. You might find classic Southern favorites like fried catfish, as well as inventive contemporary dishes like stuffed turkey leg Alfredo.

Risks are inherent in the food industry, where 38% of owners say their restaurant was not profitable last year, according to the National Restaurant Association’s annual report. The Whitfields’ decision was even riskier — they opened their doors during the pandemic, when Patricia’s corporate job was outsourced. Rather than take this as an upset, she seized on the opportunity to fully immerse herself in her true passion: entrepreneurship.

The hospitality industry, especially fine dining, was hit hard by lockdown mandates and restrictions. Fluctuating dining capacities and the drastic decline in foot traffic tested their team’s adaptability.

During this time, staffing shortages emerged as one of their main struggles. Hiring skilled professionals in a time of crisis, when nothing seemed certain, was daunting for the Whitfields. “We weren’t just looking for employees; we needed individuals who embodied the essence of hospitality,” Patrick Whitfield explains. “Entrepreneurship is not just about making money,” Patricia Whitfield adds. “It’s about passion and commitment to people and community.”

The couple also suffered a personal setback when Patricia Whitfield’s father died. Balancing her grief with the demands of running a new business was a struggle, she says. “There was no break; I had to fly out one night and come back the next day to keep up with our demand.”

And when they were unable to negotiate a lease extension with their landlord for their Arlington, Texas, location, they shifted their focus to a smaller storefront in Ennis, Texas, and their two food trucks.

Technology has served as a crucial aid in managing some of their challenges. The couple has embraced digital tools, including electronic payments, online ordering, digital payroll solutions and social media marketing. As the winners of Mastercard’s Home Team Advantage Small Business Contest, presented at last month’s MLB All-Star Game in Arlington, the couple will use the grant money to develop a mobile food truck app and a new website to boost customer interaction.

They are also actively exploring concepts like ghost kitchens, which would allow them to expand their reach without the constraints of traditional brick-and-mortar establishments. “The key is maintaining consistency in food and service,” Patrick Whitfield says. “We want to ensure that every new location reflects the same quality and experience.”

Community involvement also remains central to their business ethos. Through their nonprofit organization, Ella B’s Generous Hands, the couple has made significant contributions to local causes, from providing Thanksgiving dinners at a nearby homeless shelter to organizing festive holiday events for children in temporary housing. “It’s about giving back and making a difference,” Patrick Whitfield says. “We want to create positive impacts beyond the restaurant.”