Ian Swain is a fourth-generation Washingtonian. Without any culinary background, he decided to open two shops, Heidi’s Brooklyn Deli and Sister’s Pizza & Mussels, in the NoMa neighborhood, located north of Union Station near the New York Avenue Metro. The combined 3,000-square-foot space, which will have seating for about 70 customers, is set to open the first week in June.
How did you get into the franchise business?
I’ve always been an entrepreneur. I started out in construction management, and then switched to franchises and was part of a cell phone franchise. Then I decided to look into restaurant franchising, and my two partners, Tim Fitzgerald and Curtis Leftwich, who both have some background in food services, found these two restaurants.
Why the NoMa area?
We sawa lack of food options in the area, and wanted to take advantage of the increase in population and demand for quality food. We thought we could field both palettes by opening a pizzeria and a deli. With NoMa, the sky’s the limit.
Who are you catering to?
People that are hungry! We’re targeting the business community, with ATF and XM nearby, as well as residents who’ve lived there long before NoMa became NoMa. We’re also reaching out to the Gallaudet community. The university will be training our staff in sign language.
What will the places serve?
Heidi’s, which will be open for breakfast, lunch and dinner, will serve sandwiches, salad and smoothies. Sister’s will have New York/New Jersey-style pizza, with seafood and pasta, open from lunch until midnight.
What is the food-service business like?
I’ve had to roll up my sleeves and focus on putting mayo on bread and making pizza. One thing I’ve learned about the business — it’s almost 24 hours. You rise with the sun and stay up with the moon. You have to bake bread at 2 a.m. But we’re committed to this site; you’re going to see us behind the counter.
