$2.49 a Steak Sale – Omaha Steaks. Offer ends 9.28.08.
“Congratulations, you choose one of the hardest job in the world…try to do it right.”-David Chang
Age: 31
Training: French Culinary Institute
Momofuku empire
{noodle bar}
{Ssam}
{ko}
Esquire recently name David Chang, one of the most influential people. New York Magazine Chronicles his path to success. With a $130,00 loan from his father, Change started Momofuku Noodle Bar in August 2004.
The article also highlights some impressive numbers.
Momofuku Noodle Bar revenue
1st year: $500k
2nd year: $1 million
3rd year (projected): $2 million
Then came the James Beard and Food & Wine honors.
Currently,
For a lengthy interview, Charlie Rose is a great source.
4 Major Lesson Learned
1) Start small. Chang’s first noodle bar was only 650 sq ft. Chef’s can experiment with creative dishes.
2) Fill a need. Chang’s restaurant SSam served late night meals and chefs in the industry started generating buzz.
3) Generate organic buzz. At ko, it is hard to get a reservation. The website states
“welcome to the ko reservation system
we take reservations for seven days out — including today
reservations are only for 1, 2, or 4 people
we serve lunch on friday, saturday and sunday
we serve dinner seven days a week
note: you may not sell or trade your reservation”
4) It is okay to fail, but don’t repeat the same mistakes.
(+): Chang also prides himself in providing health insurance to chefs + employees after working 1 year
Resource: A great marketing book especially for restaurateurs or franchising restaurant is Word of Mouth Marketing.
Notes: During Chang’s Charlie Rose interview, the star chef mentions that Tiger Woods does not necessarily hit the ball the furthest but his pure mental strength and determination results in success.
