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My grandparents got here to the United States with a dream and a deep sense of purpose. Its purpose is to support the family and ensure a higher future for their children. As a tech entrepreneur, I have the same dream. I need to create something meaningful not only for my clients and investors, but also for my family and the wider community through Fud app.
Tests shows that a number of first-hand experiences, akin to making difficult decisions, facing challenges head-on, and taking responsibility for results, build founder resilience. I had my share of those experiences in the early years I spent working in our family’s restaurant, which had a huge impact on how I run Fud now. And for that I’m eternally grateful.
Coming from generations of chefs who captured the flavors of home to many immigrants, my family opened a string of authentic Chinese restaurants in Georgia and Southern California in the Nineteen Seventies. And like many children in family businesses, I grew up working in our restaurant. I filled out information when help was needed, especially when we were understaffed or overwhelmed with customers.
Now that I’m building my very own business, I’ve realized that growing up in a family restaurant gave me a unique perspective on entrepreneurship that helped shape me into the entrepreneur I’m today. Here are some experiences that taught me beneficial lessons in running a business.
Taking responsibility for your mistakes
When I used to be a teenager, I helped deliver food to customers. One time, my cousin and I unintentionally knocked over the bags and the sauce leaked out of the containers. Instead of taking it back to the restaurant and repairing it, we delivered it as is. As expected, the customer complained about the delivery mess and we needed to repeat the entire order.
This experience taught me that hiding and avoiding problems will only make things worse. If we were more responsible for our actions, we could avoid upsetting a customer and damaging the restaurant’s repute.
As an entrepreneur, I know that mistakes are inevitable. It is necessary to face problems head on and take responsibility for your actions. Instead of dwelling on the failure, I attempt to focus on the lessons learned and the steps I can take to stop the same mistake from happening again.
Experience is my best teacher
People learn best by doing. During my time working as a cashier in elementary school, I became accustomed to doing real-world math and became adept at handling money. The hands-on experience also increased my confidence in dealing with customers, teaching me how to speak well to make sure they’d a positive experience in the restaurant.
Spending time at the restaurant showed me the greater picture of how the entire team works together to supply quality service, address customer complaints, and still have a good time. Even with a bachelor’s degree and an MBA, I can say that I learned the most from working in my family’s restaurant.
Appreciating work
Working as a host and waiter has instilled in me a deep respect for the exertions and dedication of our staff. They have to endure long hours on their feet, work in a fast-paced environment and perform menial tasks. It’s a really demanding and underrated job.
Providing entertainment and pleasure is not an easy task. In addition to greeting guests with a smile and ensuring their orders are accurate and timely, it takes empathy to anticipate and reply to customer needs, strong interpersonal skills to foster real relationships, and commitment to make every interaction memorable.
This appreciation for every craft and type of craft comes naturally to me and has grow to be a core value inside the company Community Fud. I consider that any craft, side hustle, enterprise, or effort someone makes to support themselves and pursue their goals ought to be valued and celebrated.
Embracing the competition
I learned from my family that competition in the restaurant industry might be a good thing. In fact, locating our restaurant next to other successful establishments has created beneficial synergies for everyone. This is not a zero-sum game. The success of neighborhood restaurants attracts crowds and improves the overall repute of the area, which advantages everyone.
Knowing that guests could easily select a different place to eat kept us on our toes and motivated us to innovate in our restaurant. We are all the time looking for ways to enhance customer support, diversify food options and cultivate relationships with our customers.
I have stuck to this way of pondering to this present day. As an entrepreneur, I learn a lot from my competitors, which motivates me to bring more to my work and be creative. I’d moderately share a greater pie with a few competitors than succeed as a company in a small market.
Building a business without an owner
My family introduced me to the concept of “building the clock” in business. The idea is to build a successful and sustainable restaurant that may operate without relying solely on its owners. For this to work, there ought to be standard processes, systems and structures that employees can follow and rely on when making decisions.
Another key element of building a sustainable business is supporting long-term relationships with customers. As a Chinese restaurant, we stand out by serving authentic food that brings people and families together while upholding traditions. Our regular customers are not only customers, we treat them as members of our family.
By focusing on creating strong bonds inside the community moderately than searching for short-term profits, each the company and customers profit in the long run. As a founder, my goal is to work on the business, not only in the business. I consider in making real connections and engaging with the community that supports your business.