Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
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Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
Episode 11 : Second Gen Restaurants: Modernize Without Losing Your Roots
Restaurant Talk By Save Fry Oil
34 minutes 18 seconds
1 month ago
Episode 11 : Second Gen Restaurants: Modernize Without Losing Your Roots
In this episode, Susan Tung sits down with Joanna and Jeanette, second-generation owners of Yueh Tung Restaurant, one of Toronto's oldest Hakka Chinese restaurants located in the original Chinatown. The sisters discuss their journey taking over the family business, navigating the challenges of maintaining a legacy while adapting to modern marketing demands, and their personal struggles with gender dynamics in the restaurant industry.
Takeaways
The moment their father got sick changed everything—including who would actually run the kitchen.
Why their mom actively fought against the one thing that ended up saving the business.
The backlash Joanna faced in her own kitchen reveals an uncomfortable truth about the restaurant industry.
How loyal customers became an unexpected liability instead of an asset.
The reason Joanna scheduled her own shifts without asking permission as a teenager.
What happened when they tried to modernize their father's "cowboy cooking" approach.
The one policy decision downtown that hit harder than any economic downturn.
Why Chinese wok cooks are in such high demand but so few people pursue it.
The advice their father gave them that took 15 years to fully understand.
What they wish they'd known on day one about ego, observation, and letting results speak for themselves.
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate today.
Restaurant Talk By Save Fry Oil
Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
