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Dauda Kondeh Jr

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As a child I always analyzed what motivated people to act or not act and paid attention to detail.
My marketing experience 1st officially started in the nightlife industry in 2004 as a street promoter. Promoting parties in college, then studying the game, networking and starting my own company in 2007 called Mass Movement Entertainment LLC.
I started working directly with club owners and that’s when the I found my niche. Using the internet & social media to promote events was just how we communicated,  didn’t think pg it as marketing.
We were young & got big fast didn’t treat it like a business
Recession hit 08… industry got rocked in 09’/10′ and I fell off and had to start over.
Did some soul searching and realized marketing was my special power & using the internet to do it made me a practitioner without even knowing it.
Fast forward the transition to just marketing wasn’t easy found a coach & mentor, who got me to niche down into restaurants & another mentor who had been successful in restaurants for decades.
Now I’m here doing everything I can to help restaurants in this digital world we are about to embark in.
So my mentor has allowed me to look over his shoulder with his clients while i build up my clients one restaurant at a time.
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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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