Christina Estes/KJZZ

Danielle Leoni and Dwayne Allen opened The Breadfruit and Rum Bar in Phoenix in 2008.

Women and minority-owned business is booming in Arizona. That is, at least when it comes to restaurants.

From 2007 to 2012, the National Restaurant Association found women-owned restaurants increased 40 percent nationally compared to all businesses. And in Arizona, women restaurant owners grew 71 percent, compared to 9 percent for all restaurants.

Nationally, the increase in African American restaurant owners was 49 percent, compared to 35 percent of all businesses during that same time period. Hispanic restaurant owners grew 51 percent, compared to 46 percent for all businesses.

Danielle Leoni and Dwayne Allen make up part of those statistics. They opened The Breadfruit and Rum Bar in downtown Phoenix in 2008, just a few months after the official start of the Great Recession.

“I know I was oblivious to the fact we were in a recession," Leoni said. "It was just the right time for Dwayne and I to open a restaurant in our lives.”

It didn’t take long for them to realize how bad things were, especially when the so called ‘too big to fail’ banks started failing.

Allen said, “We were thinking, if these large, well-established conglomerates were folding, what chance do we have?” 

Leoni agreed-- “Sometimes Dwayne and I would sit in the kitchen just waiting for a single soul to show up in 2008."

According to an Ohio State University study, 60 percent of restaurants close or change ownership within three years. But for the Breadfruit owners, they managed to hang in there past the three-year mark by serving as the hosts, servers, dishwashers and everything in between.

Now, nearly eight years after opening, Leoni claims just two titles: co-owner and executive chef.  The highlights of her day come as guests dig in.  

“I have an open kitchen and I watch you. And I watch your face and I see the expression when it lights up and I’m like, yes, we nailed those scallops!" she said.

The Breadfruit features dishes from Allen’s native Jamaica, including jerk prawns and Johnny cakes, while the Rum Bar features about 150 types of the liquor. Bartender Sam Penton says there’s a rum for every drinker. 

“We enjoy educating people on what rum is," he said. "We start asking questions. So, what do you like to drink? What flavors are you looking for? Are there certain types of juices you enjoy and we can go from there."

Allen says a pour of rum ranges from $8 to $250. It can be enjoyed at the bar, restaurant or on the patio.

“It’s truly an experience of its own," he said. "And I’m aware that everybody who opens restaurants fancies it a very unique restaurant but the fact is what we offer here, you just won’t find anywhere else.” 

It’s not exactly the same restaurant they opened. Between the recession and being first-time owners, they’ve made changes — like dropping the lunch menu. 

“We wanted to see people when the workday is done, kick your feet up and you wanna relax," Allen said. "That’s the best time to enjoy this place, not when you’ve got an hour and have to get back to work.” 

Leoni also credited their eventual success to a whole lot of determination. “I do think it was a bit of tenacity, hanging in there," she said. "And being very determined to deliver a very specific experience and just retelling that story, retelling that message over and over again."

Allen was surprised to hear women and minority-owned restaurants have been growing at a faster pace than the overall industry.

“I think it’s a wonderful thing because it says to me options and truly unique and different experiences are going to be much more available," he said.

His business partner is proof. She just opened Leoni’s Focaccia, a lunch spot featuring fresh-baked bread and sandwiches inspired by her Italian mother and grandmother.

More About Arizona Restaurant Week

PART 1: Where Have All The Servers Gone? Hospitality Turnover Sky-High As Arizona Leads US In Restaurant Jobs

PART III: Arizona Restaurants Respond To Diner Demands For Diversity

PART IV: A Side Of Tech With Your Meal? Arizona Restaurants Serving Up More Tabletop Technology For Easy, Custom Ordering