Charleston School of Business Faculty & Staff Updates

Hyman’s Multigenerational relationship with the College of Charleston

In the mid-2000’s, Victor Hyman was a student in the Hospitality and Tourism program. His dad Eli, General Manager of Hyman’s Seafood, was invited to conduct a live-case in a Hospitality class by Dr. Steve Litvin. Dr. Litvin hosted the live-case scenario again this month, only this time, Victor Hyman attended class as the Guest Speaker. Hyman’s, a 5th generation owned business located near the corner of Meeting and Market Streets, is known for its excellent food and perennial long lines.

On Monday, November 6, students in Dr. Litvin’s HTMT 350 Hospitality Marketing class met at Hyman’s. They explored the restaurant noting its rich history, famous patrons, and family legacy. Victor, sharing insights into his personal history and the restaurant’s community involvement, posted a challenge to students: How can Hyman’s better attract locals?

Throughout the week, students worked in groups to develop solutions. On November 13, Victor returned with unlimited hushpuppies, to discuss the solutions and receive the written recommendations. The “winning” team is the one who presented the most realistic and impactful recommendations. Victor deemed the best paper the one submitted by Colin Burke, Kyndall Riley, Benjamin Stinson, and Deja Tregre. These students will each receive a free meal at Hyman’s.

As a result of the project, Victor shared the Hyman’s has already made (or is making) the following changes to the restaurant:

  • Having a night designated as ‘Local’s VIP night’, now every Tuesday, when any guest with a 294.. zip code will receive a special menu featuring 1999 prices.
  • Turning half of their gift shop into a bar area, reducing the touristy image of selling touristy items, and providing a more comfortable (and revenue generating) place for folks to await their table.
  • Redoing their website to feature local connections and highlighting local events the restaurant sponsors or supports.

Note: During high season, Hyman’s staff makes 7,000 to 10,000 hushpuppies daily.

Carrie Messal • December 7, 2023

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