Deja Soul marks one year of soulful service and community support in South Bend
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Deja Soul, a family-run restaurant blending soul, Southern, and Caribbean flavors, is marking its first anniversary after a year of steady growth, long work days and deep community support in South Bend.
Co-owner Vernon Ward, who opened the business with his wife and children, said the idea for the restaurant grew out of his experiences working in manufacturing.
“At a company meeting, they told us how much money we made for that quarter and then they gave us pizza,” Ward recalled. “And I thought, that’s not a compliment.”
Ward began paying his wife, Lakisha Rodgers, who cooked professionally at the University of Notre Dame for 25 years, to make celebratory meals for his crew. Her food became so popular that other supervisors started asking if she could cook for their teams, too. That demand helped spark the family’s decision to go into business for themselves.
Now, one year in, Deja Soul has built a loyal following and outgrown its small footprint. Located in a converted daycare, the restaurant has drawn visitors from as far as Michigan City and Elkhart and even started to attract coaches and recruits from Notre Dame’s football and women’s basketball teams.
Despite the momentum, Ward said the family has had little time to pause and celebrate.
“We really haven’t gotten a chance to enjoy it mentally,” he said. “We just feel good that we made it in a tough market for a year. We feel blessed.”
Ward speaks about the one-year milestone and what’s next.
Ward still works nights at the St. Joseph County Juvenile Justice Center, crediting family sacrifice and resourcefulness for getting the restaurant off the ground. The family did not rely on loans but instead worked long hours, traveled to find good deals on equipment and leaned on each other for support.
“Our route towards this wasn’t typical,” said Ward. “Someone asked what our business plan was and I said our business plan was God.”
That philosophy, paired with personal experience and a passion for hospitality, has shaped both the restaurant’s atmosphere and its steady evolution. The menu continues to grow as Ward’s wife adjusts to the smaller kitchen space, recently adding homemade potato soup and dirty rice. Still, demand sometimes outpaces capacity.
“If four groups of people come in here at once and everybody is getting their food cooked from scratch, it’s going to be a little bit delayed,” said Ward. “That’s been our biggest battle, trying to meet demand right away.”
With decades of combined experience—his wife in institutional food service and Ward in manufacturing leadership—they have relied on instinct and attention to detail to guide the business. Ward said Rodgers focuses on presentation and food quality, while he handles customer service out front.
Their grassroots approach has also shaped how they grow and respond to feedback. Ward said many customers discover them through word of mouth or by searching online for specific dishes. And once they do, he takes their input seriously.
“My supervisor at my night job asked if I read the reviews,” he said. “I actually read them. I know I can’t please everybody. But if I see a certain comment from different people, then I’m gonna try and address it.”
Though demand has steadily grown, Ward said the restaurant’s limited kitchen space keeps them from offering everything they would like. Still, they are cautious about scaling up too quickly or raising prices beyond what the community can afford.
“We’ve been paying attention, and a lot of people want more of an upscale experience from us,” he explained. “But that will require dishes and hiring people, and that will in turn affect price.”
Even so, Ward said many customers appreciate the made-to-order approach and the family is mindful of keeping prices accessible. Adding that he is proud of the environment they have created, one that brings people together.
“If we were in Chicago or a big city, our prices would be totally different,” he said. “But we recognize our geographic area and we’re not trying to put that pressure on people.”
Looking ahead, Ward hopes Deja Soul continues to be top of mind when people in the region think of soul food. Expansion could be on the horizon, but he is careful not to rush growth at the expense of customer care.
“When big things happen and people want to eat soul food, I want Deja Soul to be the place that pops into mind,” he said.
As the restaurant enters its second year, Ward said their mission remains grounded in gratitude.
“We want to express our appreciation toward the community and how they’ve received us. Nothing else but them and God has brought us this far,” he said. “When you think about all the other restaurants they could have gone to, I really appreciate that people come in to us.”