When people think of entrepreneurs, they often imagine fearless, strong individuals who thrive on taking risks. While this is partly true, the challenges along the way also shape an entrepreneur's resilience.
Facing Unexpected Challenges
As the opening day of Yangon Delight approached, I faced an unexpected hurdle. The full-time chef who had agreed to work with us was hospitalized and still recovering. With the opening day nearing, I found myself panicking. Although I know how to cook well at home, managing a restaurant kitchen is a whole different ball game. Handling orders, managing time, checking the kitchen while ensuring that customers receive the attention they need, and multitasking are crucial skills. I couldn't afford to wait until the head chef recovered because I had rent and other operational costs coming up.
During our training with the consultant, I approached the learning with humility, setting aside my role as the owner and my previous degrees. The right attitude and mindset were essential, embracing the mantra of "unlearn, learn, and relearn." When the schedule fell apart and panic set in, I realized I needed to step up as the head chef despite my lack of kitchen management experience. On the first day of opening, I arrived at the kitchen early, prepared everything, and took charge, as no one else had experience in a Burmese kitchen. Finding experienced Burmese chefs in the Netherlands was challenging enough, so I had to lead by example.
The Reality of Restaurant Ownership
Life as a restaurant owner is far from what people might imagine. I'm not sitting at a table enjoying leisurely meals or cooking whatever I fancy. Instead, I eat whatever leftovers are available, focusing on minimizing waste and managing resources efficiently. While looking for employees for both the kitchen and floor, I have to be there from opening till closing. But work does not finish at closing. There comes cleaning and storing food properly. But when customers say they like the food, it makes me feel less tired. Of course, it's impossible that everyone will like the food, but my responsibility is to try to be authentic and control the quality.
Gaining Confidence and Finding Hidden Blessings
After two weeks, I have gained more confidence in kitchen management. I now know how to train others, and the absence of a head chef has become a blessing in disguise. This experience has shown me the importance of flexibility and learning on the job, helping me grow both personally and professionally.
Similarities and Differences Between Education and the Hospitality Industry
Before venturing into the hospitality industry, I spent years in education management.
As a teacher and school owner, I received respect and recognition, provided I was well-prepared and competent. In contrast, the hospitality industry presents a different set of challenges. As a restaurant owner, customer treatment varies widely—some are kind and understanding, while others can be demanding. Both roles involve providing services, but the nature of the interactions and the expectations can differ significantly.
In Singapore, there are stringent processes and audits to ensure quality and compliance in the education sector, similar to the importance of hygiene standards like HACCP in the Netherlands. Both industries are heavily regulated, reflecting their critical roles in shaping individuals' futures and ensuring customer health and safety.
Life as a Teacher Vs Chef
Asian Woman Entrepreneur Experience: Asia vs. the Netherlands
As a woman entrepreneur, I've faced my share of challenges in both Asia and the Netherlands. In Asia, appearances and age often lead to assumptions. During initial meetings, I was frequently mistaken for a secretary rather than a business owner. In the Netherlands, I've encountered mansplaining, simply because I'm an Asian woman.
One particularly upsetting incident occurred when I was out with three friends at a bar—all Asian women. I was sitting on the aisle side and a man who passed by me made a derogatory comment, a word I recognized despite his language. I was furious and tearful. We were celebrating the upcoming opening of Yangon Delight. The bar manager, after hearing what happened from my friends, removed the man. I couldn't help but wonder if he would have used such language towards women from his own culture. Even though it has nothing to do with that bar, I couldn't go back to that bar for a few weeks. I must say that the incident haunted me.
Despite these challenges, I've remained resilient and focused on my goals. Opening Yangon Delight has been a journey of growth, learning, and unwavering determination.
Which Profession Do I Enjoy the Most?
Having transitioned from education to the hospitality industry, I find joy in both fields. Teaching and managing a school gave me a sense of purpose and respect while running a restaurant brings its own set of challenges and rewards. For now, I enjoy serving customers and managing Yangon Delight. It comes with sacrifices, but seeing satisfied customers makes it all worthwhile. Perhaps, after a few years, I might return to the education business or venture into something new, but for now, I am dedicated to making Yangon Delight a success.
Hobbies and Future Plans
I love traveling, gardening, writing, cooking, and dancing. Hanging out with friends is also important to me. While my family is far away, my friends here are like my family. When my business is stable and thriving, I would love to take a sabbatical leave and travel to South America and Africa. Additionally, I would love to be involved in redeveloping my country when the power is taken back from the military. Teaching children in my country is a dream I hope to fulfill as well.
My balcony garden in Singapore
Warm regards,
Thandar
Kommentare