Step 1. Don't do it.
Step 2. No really, don't do it.
But I'm here for ya if you wanna learn about it.
August 18, 2018 was the grand opening of Dao Tai House, a restaurant I started with my parents in Seattle. The two months leading up to that day and the two months after was not fun. Probably 0/10 fun. Absolute hell. I'm going to share my story and the process of getting it off the ground.
If you google "How to start a restaurant", you get a lot of vague guides about concepts and general guides without specifics. They all tell you it's hard but hardly any specifics. It's the difference between learning all about it from the books vs experiencing it first hand.
I'm going to break this up into several different posts to make it more digestable, but mostly because I don't want to spend too much time on a single blog post. 😛
If you want to get a insta-glimpse of my life around the restaurant, go to my instagram profile and look at the Restaurant highlight. Chin alert!
Part 1: Before the storm
Part 2: Preparing for the big day
Part 3: The big day
Part 4: The crap after
Part 5: Operational
Stay tuned homies.