Professional Tips and Tricks: Lessons from a Restauranteur

Most assume that I am a recent UC Berkeley graduate that works as a coder, UX designer, or financial analyst because I am Asian American, look artsy. Or because everyone in the Bay Area (Northern California) is part of the glitzy tech-biz version of Hollywood. I’m not. I’m from the “other side of the tracks,” the less glamorous, non-tech, service side - restaurant side of things.  I’ve successfully managed my family’s restaurant since I graduated university 13 years ago. The restaurant scene is ferociously, and notoriously competitive market comprised of 2000+ local restaurants. Most locals are foodies and are well acquainted with our restaurant and its accolades from Yelp (4.7/5), Zagat, and from food critics such as Narsai David. They know about our food: Prince Edward Island Mussels, 20 Hour Seafood Stew, Twice Cooked Maine Lobster, Rack of Lamb, Wok Fried Calamari, Chocolate Souffle, Creme Brulee, Caesar Salad. 

When I talk about my involvement and experience at the restaurant, it sparks a lot of interesting conversations - I am frequently asked, that about the daily challenges we face: difficult customers or employees, botched meals, how we develop menus. Recently, tougher questions have emerged since starting my MBA program as I have the luxury to converse with business owners and managers across many industries. They ask “What makes my business successful? What ideas can I contribute to other industries and help them succeed?” Most importantly, “What important business lessons can be learned from the restaurant industry?” In these following blog articles, I’ll delve into helpful lessons that I’ve learned along the way on the Wrong Side of the Tracks.

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