Restaurant Unstoppable with Eric Cacciatore 856: Gary Kim formerly of Anju Noodle Bar and Mr. Kim's
With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the Black Birch that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into Anju Noodle Bar. After a couple years at Anju, Gary sold his share of Anju, and spent the next few years traveling doing pop-ups and generally traveling in LA, Seattle, Denver, The Virgin Islands, U.K., Italy, Spain, and Boston. In May of 2018 Gary partnered with JGroup to open Mr. Kim's.
Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as recommended in today's episode
Check out Traction: Get A Grip On Your Business by Gino Wickman as mentioned in today's episode
Show notes… Calls to ACTION!!!- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
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- Join the email list! (Scroll Down to get the Vendor List!)
- "Positive vibes only."
In today's episode with Gary Kim we will discuss:
- Work/life balance
- Efficiency of motion
- Closing a restaurant
- Exit strategy
- Ramen and Kimchi
- Popups
- Proof off concepts
- New business models for restaurants
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Positivity
- What is your biggest weakness?
- Ruminating
- What's one question you ask or thing you look for during an interview?
- How do you deal with a challenging or difficult situation
- What's a current challenge? How are you dealing with it?
- Sitting still
- Share one code of conduct or behavior you teach your team.
- Sense of urgency and efficiency of motion
- The team environment
- What is one uncommon standard of service you teach your staff?
- Pre-shift motivation
- What's one book we must read to become a better person or restaurant owner?
- The Mindset Mentor - podcast
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What is one thing you feel restaurateurs don't know well enough or do often enough?
- Find a way to show your staff that you are grateful for them
- Name one service you've hired.
- Ramen noodles from Sun Noodle
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Be kind
- Be grateful
- Have fun
Instagram: @chefgarykim
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Gary Kim for joining me for another awesome episode. Until next time!
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