Today we’d like to introduce you to Ethan Drakes
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My journey to creating MoMo Bros Bodega has been a wild ride full of growth and determination. Back in freshman year, I started small at Dubois, selling snacks, cold cuts, and pulled chicken sandwiches. With the support of my mom’s restaurant, I had the resources to make it work and began building my name on campus.
By sophomore year, I leveled up and moved to Perdue. I brought in a portable cooler to keep drinks cold and invested in a George Foreman grill, which allowed me to offer hot sandwiches. This simple setup transformed my hustle into something bigger, giving students affordable and quality food while boosting my sales and reputation.
Junior year was when things got serious. I stepped back from selling entirely to focus on building the food truck. This phase required tackling tax documentation, securing legal permits, and working on designs for the truck that reflected the heart of my brand. I brought my father and brother onto the team to make it a family effort, ensuring the vision for MoMo Bros was truly ours.
During this time, I also had to make a major life change. I moved off-campus and secured a house for all of us to live together. It became our base of operations—where we strategized, planned, and bonded over the challenges and wins. I even had to make trips to New York and New Jersey to oversee the construction of the truck, balancing the stress of logistics and creativity while making sure everything came together just right.
By the time senior year rolled around, the hard work paid off. The truck was finished, and I debuted it during a packed Jouvert that I helped organize as a member of the e-board for my school’s Caribbean organization. The energy was electric—seeing my dream in action and breaking sales records was an unforgettable moment.
This journey has been about resilience, sacrifice, and the power of family. From starting small in my dorm to running a fully operational food truck, MoMo Bros Bodega is a reflection of the blood, sweat, and tears I’ve poured into creating something meaningful and lasting.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The obstacles I faced on my journey to creating MoMo Bros Bodega were no joke. The biggest challenge was the steep learning curve of starting a business from scratch. I spent so much time going back and forth between government agencies because I had no clue what to do at first. Learning how meticulous the government is about documentation and regulations was eye-opening—it made me realize just how difficult it is to not only start a business but also maintain one.
Balancing school life with the demands of the truck was another major hurdle. There were moments when I seriously considered taking a gap year to fully focus on the business, but my mom encouraged me to stick with school, reminding me that many people who leave never come back. That advice kept me going, even though juggling my education, social life, and business responsibilities has been exhausting.
On top of all that, managing the transition from a student lifestyle to taking on the bills and responsibilities of a business owner has forced me to make tough decisions. I’ve had to sacrifice a lot of the fun aspects of college life because I’m the point man for everything. As my first real venture, it’s been overwhelming, but these challenges have also taught me resilience and how to prioritize what truly matters.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
MoMo Bros Bodega is more than just a business—it’s a reflection of my roots, my creativity, and my family’s dedication. The name itself, MoMo Bros, was my dad’s idea, tying together my role as CEO from Morehouse and my little brother’s role as the chef at Morris Brown. This venture started during my freshman year, as a kid from New York noticing how poor Atlanta’s late-night food scene was. Coming from a family with a restaurant background, I knew the ins and outs of the food service industry, and I saw the opportunity to bring something new to the table.
We’re best known for our chopped cheese and our oxtail mac and cheese—dishes I’m confident give us a serious edge over the competition. The chopped cheese brings a taste of New York to Atlanta, while the oxtail mac reflects my Caribbean heritage, combining tradition and bold flavor. Adding churros to the menu was my creative touch, and my little brother has made key contributions as well. His OG sauce is a standout and elevates so many of our dishes.
A lot of trucks stick to fried food, but I wanted to change the game. I wanted to give people something unique—something that tells a story. MoMo Bros is about more than just great food; it’s about bringing Brooklyn culture to Atlanta and showing the strength and pride of where I come from. My goal is to leave a legacy, and I want people to see that this is what happens when you mix passion, culture, and family together.
Is there any advice you’d like to share with our readers who might just be starting out?
I’m beyond blessed to be where I am today, and I owe so much of that to my praying mother. Her faith has carried her through life, and that same foundation has been passed on to me. First and foremost, I give all glory to the Most High, because without Him, our worldly efforts bear no fruit.
I recognize that my journey is different—I’ve been fortunate to have not only financial support from my mother but also her guidance throughout this process. She’s been my safety net, my blueprint when things felt impossible, and I know that’s a privilege not everyone has. That said, I also know that not everyone with access to “mommy and daddy’s money” ends up with something meaningful. What separates me is my drive, my work ethic, and my willingness to learn.
For anyone trying to follow a similar path, my advice would be this:
1. **Have a steady income.** Entrepreneurship is tough, especially at the start, and if you’re stressed about paying the bills, it can push you to rush and make costly mistakes. A job that keeps you afloat gives you breathing room to build at your own pace.
2. **Master task delegation.** Trying to do everything yourself will only lead to burnout and half-finished work. It’s tempting to say, “I did this all on my own,” but it’s far more rewarding to say, “It actually got done.” Help isn’t a weakness—it’s wisdom. For me, being a student and a business owner means I can’t do it all, at least not well. Surrounding yourself with the right people can make all the difference.
3. **Embrace the journey.** This is a marathon, not a sprint. Focus on small wins—one step forward every day adds up to 365 steps at the end of the year. Don’t beat yourself up for not being fast; just make sure you’re moving forward. Plant your seeds, water them, and have the patience to watch them grow.
Above all, remember that success takes faith, discipline, and the right mindset. I’m still learning, but I know one thing for sure—it truly takes a village.
Contact Info:
- Instagram: https://www.instagram.com/momobrosbodega/
Image Credits
TopFloor Dizzy
