Tymarra Sherrill, Marketing and Activation Manager at R. House, is the creative force behind its exciting events and inclusive atmosphere. In an interview with The News-Letter, she explains how R. House goes beyond being a food hall, serving as both a community gathering space and a launchpad for local entrepreneurs.
The News-Letter: Since R. House is such a unique place, can you tell me the story behind how it all started?
Tymarra Sherrill: R. House started as a concept when a group of chefs, who were connected to the owners of Seawall Development, came together. Seawall had previously built apartments for teachers and students to help solve housing challenges, and the chefs asked if they could do something similar for them. R. House became a launchpad for chefs, where they could focus solely on making great food while the operations, marketing and other business aspects were handled by [the R. House team]. The stall owners — aside from staffing their own cooking stations — don't have to worry about things like cleaning, stocking water, bowls, napkins and plates. ‘
N-L: How do you think R. House has contributed to the local community?
TS: R. House has contributed a lot. Just being in Remington is unique — we have over 10 restaurants in one space. When we first opened eight years ago, Remington really started to grow. People used to come to Remington only for specific reasons, but now there's many reasons to come just to enjoy the area or to relax.
Everyone feels welcome at R. House; it's open to all walks of life! We've done events that appeal to the different groups, like jazz nights on Mondays for an older crowd, trivia on Wednesdays, day parties on Sundays and football watch parties. Additionally, we host many mini markets, where entrepreneurs who aren’t chefs can come in, sell their products and gain experience. We’ve definitely impacted many parts of the community and continue to do so.
COURTESY OF R HOUSE
Featuring 10 food stalls, R House provides a supportive environment for entrepreneurial chefs to kickstart their culinary ventures!
N-L: What does your role as an Activation Manager at R. House entail?
TS: Activations means that I’m responsible for bringing the R. House space to life. While people often recognize R. House as a food hall, we’re so much more than that. We’re a space for community gatherings, meetings, entertainment — you name it. My job is to create these kinds of experiences. Of course, we want people to come and eat, but we're also happy to see people fellowship on a regular basis here at R. House.
N-L: What inspired you personally to get into this industry?
TS: It all kind of clicked when I was in college. I worked at The Ivy Hotel, a small luxury hotel with only nine rooms and nine seats at the bar. Since it was so small, I did everything — from bartending to serving coffee. While doing that, I was studying marketing, and it made perfect sense to merge my passion for hospitality with my marketing skills. Everyone in the restaurant business needs marketing, so I was naturally drawn to it. And with R. House, I love working here because it brings people together. Whether you're new to the city or have been here for a while, people gather and feel comfortable here.
N-L: That’s amazing! Did you face any challenges when you first got involved, and how did you overcome them?
TS: Oh, definitely. I’m still fairly new here at R. House, but one challenge we faced was that while some team members were knowledgeable about restaurants, they had never actually operated one. There was a learning curve. We leaned on the experts in the field for guidance. For example, BRD, one of our most popular stalls, opened their first location here, and the owner, Alex, provided valuable insight.
For me, one challenge is understanding the needs of the different communities that come to R. House. There are so many groups with different interests, and I don’t belong to all of them! For instance, I don’t play Mario Kart, but I know it’s popular with some groups. So, we've hosted Mario Kart and Wheel of Fortune tournaments. It’s a good problem to have — wanting to appeal to so many communities. The solution is to immerse myself in those communities and ask people what they want to see and do at R. House.
N-L: As the marketing director, how do you stay connected with your customers and keep them engaged?
TS: One way is through our monthly newsletter, which we use to keep everyone informed about what’s happening at R. House. It’s a mix of press, events and even some fun behind-the-scenes stuff. Our biggest marketing tool, though, is definitely social media, especially Instagram. We use it to promote events, musicians and what R. House is all about. Believe it or not, some people still haven’t heard of us! So, Instagram helps get the word out.
Personally, I’ve also built relationships with a lot of our regulars. After almost two years here, I’ve gotten to know many of them, and being approachable really helps. I’m involved in Baltimore’s culture — I make an effort to talk to people, get to know them and build those connections.
COURTESY OF R HOUSE
From casual meetups to special occasions, R House's eclectic food offerings create an energetic social hub.
N-L: What advice do you have for someone starting in the food industry?
TS: I’d say always remember that people come to your establishment to have a good time. It’s not like going to the doctor where you’re dealing with something negative — people are usually excited and ready to enjoy themselves when they come to a restaurant. Always put your best service forward and make it a positive experience for them. Also, take advantage of networking opportunities because you never know who you’ll meet. Government officials, for example, have held meetings at R. House. If you can merge your passion with your skill set — like I did with marketing and hospitality —go for it!
N-L: Looking ahead, what are your plans for the future of R. House? Are there any exciting events or developments in the works?
TS: We’re always looking to partner with more groups. I love collaborating with local groups that host events in different venues, whether it’s for networking or just fun. I want people to know that R. House is a great venue to gather and that we’re here to support small businesses and entrepreneurs.
One exciting development is the rebranding of our bar. It’s going to have its own identity, separate from R. House, just like BRD, Creole Soul and Koshery Corner have their own identities. While it’s still part of R. House, it’ll stand out as its own entity, and we’re really excited about that.
