Caruth Institute Director Jerry White calls the companies named in the Dallas 100™ “amazing growth machines” that generate thousands of jobs and pump billions into the area’s economy.
Credit SMU undergraduates Brandon Cohanim and Francois Reihani for importing Dallas’ latest food craze. Spurred by entrepreneurial cravings and an eye for trends, the California transplants opened Pōk the Raw Bar in January, the city’s first restaurant focused on poke (pronounced poh-kay), a raw fish salad with Hawaiian roots.
Engineer Josh Taylor ’17 uncovered some hidden gems during his quest to pinpoint the classes, people, programs, organizations and other resources fueling startup spirit on the Hilltop. Coming soon: an interactive version of the campus entrepreneurship map he created as an Engaged Learning Fellow.