How doing things differently in a family business can result in success | Peter Cho | TEDxPortland
Summary
TLDR视频脚本讲述了一位厨师在纽约米其林星级餐厅工作十年后,因母亲患癌而回到波特兰,与家人共同创立了名为Han Oak的家庭式餐厅。他强调了将家庭和社区置于商业模式之上的“地方优先”理念,分享了如何在经营餐厅的同时,保持与家人的紧密联系,并为员工创造一个支持性的环境。通过这个故事,他提供了关于创业和生活平衡的四点建议,强调了创造一个人们愿意聚集的地方的重要性。
Takeaways
- 🏠 家庭和生意的融合:演讲者和他的妻子将家庭和生意结合在一起,创造了一个既是家又是餐厅的空间。
- 📍 独特的地理位置:他们的餐厅位于东北波特兰的一个隐蔽庭院中,顾客需要通过一系列不显眼的门才能进入。
- 👶 家庭优先的工作环境:餐厅的运营考虑到了家庭生活,包括孩子们在餐厅中的活动和成长。
- 🍽️ 社区感的营造:餐厅不仅是一个吃饭的地方,更是一个社区,顾客和工作人员都成为了这个大家庭的一部分。
- 👨🍳 厨师的背景:演讲者有着丰富的厨师经验,曾在纽约的知名餐厅工作,并曾是米其林星级餐厅的行政主厨。
- 🏆 追求卓越:在米其林餐厅的工作经历让他认识到了追求卓越的重要性,并以此为自己的烹饪基础。
- 🌱 重视环境而非商业模式:餐厅的创立理念是'Place First',即优先考虑创造的环境而不是商业模式。
- 👪 家庭第一的哲学:餐厅的运营哲学是家庭第一,这影响了餐厅的运营方式和员工的福利。
- 🔍 寻找合适的地点:通过Craigslist找到了现在的餐厅地点,这个地点最终成为了他们家庭的一部分。
- 🌟 意外的成功:尽管餐厅的成功带来了认可和奖项,但这并不是他们的初衷,他们更注重创造一个家的氛围。
- 📝 创业建议:演讲者给出了四点创业建议,包括投入时间、找到学习的地方、建立一个你愿意待的地方,并相信其他人也会喜欢。
Q & A
Hon Oak餐厅的位置在哪里,为什么顾客需要通过Google Maps找到它?
-Hon Oak餐厅位于美国东北波特兰的一条街道上。顾客需要通过Google Maps找到它,因为它位于街道中间,如果直接搜索地址可能会被误导到错误的位置。
Hon Oak餐厅的入口有什么特点,为什么需要顾客信任并跟随指示?
-Hon Oak餐厅的入口并不明显,顾客需要在停车场的后面找到一扇没有标记的门,穿过它才能进入一个隐藏的庭院。这需要顾客信任并跟随指示,因为入口处有障碍物,如滑板车等。
为什么Hon Oak不仅仅是一家餐厅,它还代表了什么?
-Hon Oak不仅仅是一家餐厅,它还代表了家庭和社区。餐厅是店主的家,也是他们的生意,因此它融合了家庭生活和商业运营。店主强调的是社区感和归属感,而不仅仅是食物。
店主在纽约的工作经历对他创办Hon Oak有什么影响?
-店主在纽约的工作经历,特别是在米其林星级餐厅的工作经历,为他提供了烹饪技术和对卓越的追求。然而,他也意识到了传统餐厅工作的高压和对个人生活的牺牲,这促使他在创办Hon Oak时采取了不同的方法。
店主的母亲患癌症对他个人和职业生涯有什么影响?
-店主的母亲患癌症的消息让他的世界颠倒,他的职业生涯似乎在一瞬间变得不那么重要了。这促使他重新评估自己的生活和职业目标,最终影响了他创办Hon Oak的方式。
Hon Oak的经营模式与传统餐厅有何不同?
-Hon Oak的经营模式强调家庭和社区,而不是单纯的商业利润。它可能只在一周的几天开放,员工包括店主的朋友和家人,他们可能有全职工作,但在周末会来帮忙。这种模式更注重生活质量和工作与生活的平衡。
店主如何将他的家庭生活融入到Hon Oak的经营中?
-店主将家庭生活融入到Hon Oak的经营中,通过在餐厅内与家人共度时光,例如抱着他10个月大的孩子Frankie工作,以及让他的妻子和儿子在餐厅内自由活动。
店主在创办Hon Oak时遇到了哪些挑战?
-店主在创办Hon Oak时遇到了资金、概念开发和地点选择等挑战。他尝试了不同的方法,包括众筹和寻找投资者,但最终是通过Craigslist找到了合适的地点。
Hon Oak的'Place First'理念是什么,它如何影响餐厅的运营?
-Hon Oak的'Place First'理念是优先考虑创造的环境而不是追求的商业模式。这种理念影响了餐厅的运营方式,例如,它可能只在一周的几天开放,更注重为员工和顾客创造一个温馨的社区环境。
店主对于想要创业的人有哪些建议?
-店主对于想要创业的人的建议包括投入时间和努力、找到学习正确方法的地方、建立一个你想要身处的环境,并希望其他人也会喜欢。
Hon Oak的长期计划和目标是什么?
-Hon Oak的长期计划和目标是继续有机地发展,保持家庭和社区的核心价值观,同时对新的可能性保持开放,如建立陶瓷工作室和夏季长酒吧。
Outlines
🏠 家庭与事业的融合
第一段讲述了演讲者和他的妻子在波特兰东北区经营的名为Hon Oak的餐厅,这不仅是他们的生意,也是他们的家。餐厅起初只在周末开放,员工都是亲朋好友。演讲者强调了社区感的重要性,认为这比餐厅本身更关键。他分享了自己在纽约的厨师生涯,以及如何从米其林星级餐厅的高压环境中转变为重视家庭和社区的餐厅老板。
🍳 厨师生涯的转折点
第二段中,演讲者回顾了自己在纽约作为厨师的经历,包括在Breslin餐厅的工作和获得的荣誉。他描述了在高强度的工作环境中感受到的重复和厌倦,以及在母亲患癌症后对自己职业生涯的反思。这段经历促使他重新评估了工作与家庭生活之间的平衡,并最终决定在波特兰开设一家更注重家庭和社区的餐厅。
🌱 寻找理想空间的旅程
第三段描述了演讲者和他的妻子如何通过Craigslist找到了一个理想的空间来开设他们的餐厅。这个空间原本是一个家庭的家,后来成为了他们的家和餐厅。他们没有遵循传统的商业模式,而是让餐厅有机地成长,以家庭为先。演讲者分享了他对新餐厅的愿景,包括创造一个安全的环境,让员工也能享受到家庭第一的哲学。
🏆 创业建议与感恩
在最后一段中,演讲者分享了他对于创业的四点建议,强调了时间投入、学习、找到适合自己的地方以及创造一个人们愿意聚集的环境的重要性。他表达了对餐厅所获得的认可和奖项的感激之情,但指出这些并非他的初衷,而是创造一个家的过程中的副产品。演讲者以对母亲的感谢结束了他的演讲,强调了家庭在他生活中的核心地位。
Mindmap
Keywords
💡Han Oak
💡社区
💡家庭
💡创业
💡Place First
💡生活工作平衡
💡隐秘的庭院
💡米其林星级
💡家庭第一
💡有机成长
💡特级厨师
Highlights
店主和他的妻子在波特兰东北区拥有一家名为Han Oak的小餐馆。
Han Oak的地址需要通过Google Maps导航,因为它位于街道中间,不易找到。
餐馆隐藏在一个没有标记的门后,穿过一个庭院,里面有摩托车和其他障碍物。
店主在Ergo背带中抱着10个月大的儿子Frankie,同时在角落里做饺子。
店主的儿子Elliot正在追逐,没有穿衣服,因为他正在接受如厕训练,并且认为自己是“内裤队长”。
Han Oak既是家庭也是生意,这种模式带来了许多期望,店主最初很难称之为餐馆。
店主分享了Han Oak的起源,最初每周只开放两天,员工都是朋友和家人。
店主强调Han Oak是一个社区,而不是单纯的餐厅,顾客变成了朋友,朋友变成了家庭的一部分。
店主介绍了他的背景,2001年毕业后去纽约,通过洗碗工的工作进入了一家米其林星级餐厅。
店主在纽约的餐厅工作了10年,从炸薯条的工作一直升到主厨。
在James Beard Awards颁奖典礼上,店主意识到许多厨师都在为家庭牺牲而道歉。
店主的母亲被诊断出患有第四期乳腺癌,这让他重新考虑了自己的生活和职业。
店主和他的妻子决定在波特兰开始新的篇章,开设一家餐厅,但面临许多挑战。
店主的妻子提出了一个想法,将餐厅变成一个合作空间,测试厨房,以及朋友和家人的聚会场所。
店主决定将家庭放在第一位,创建一个真正的家庭餐厅,员工也可以从家庭第一的哲学中受益。
店主通过Craigslist找到了Han Oak的地点,这是一个隐藏的城市绿洲。
店主和他的妻子决定接受这个地点,尽管它超出了他们的预算,但他们看到了它的潜力。
Han Oak的发展是有机的,店主允许它根据家庭的能力自然成长。
店主分享了他的四个创业建议:投入时间和努力,找到学习的地方,建立一个你想要待的地方,以及找到你的位置并建立它。
店主强调,Han Oak的成功不是目标,而是创造了一个家的结果。
Transcripts
oh boy morning thank you so my wife and
I own a little place called hon Oak hey
okay well for those of you have it
you're gonna want to punch in our
address into Google Maps because it's
gonna drop you off in the middle of the
street in Northeast Portland now this is
where you have to trust me that parking
lot go to the back of that parking lot
and go through the unmarked set of doors
and our hidden courtyard opens up
there's some scooters and stuff you got
to watch out for you know they're all
booby traps then you go through another
door and down a hallway and you're in
our garage space our dining room and
open kitchen so these days I'm holding
our 10 month old Frankie we call him
Frank the tank I got our like we're him
in an Ergo and I'm in the corner making
dumpling somewhere my wife's son is
chasing around Elliot you could see he's
not wearing clothes because he's potty
training and three years old and thinks
he's Captain Underpants see here so you
might have noticed by now this is our
family home
our business is our home and our home is
our business it just happens to be our
restaurant although I've struggled to
call it a restaurant since the very
beginning because I think it brings with
it a lot of expectations we couldn't
live up to in the first year or so we
were only open two days a week and our
staff were all our friends and family
they had full-time jobs but were sort of
coming and helping us bailing me out on
their weekends but you know we were just
trying to figure it out navigate our
live work sort of you know divide find
our place among all the amazing
restaurants here in Portland and it was
a significant time because that first
year Elliot had just turned one and he
was you know learning to walk but like
really falling a lot and even now when
we hire new staff I tell him yeah you're
a cook you're a server but I got like
kids running around man your babysitter
but the result is truly a community
built around our home our regulars have
become our friends and our friends have
become part of the family when we open
our doors it's this sense of community
that really is about place more than a
restaurant place first so place first is
the idea that I stumbled upon during our
journey it's come to form everything we
do how we choose to live work play and
evolve the priority was put on the
environment we create not the business
model we'd pursue but that model that
method placed first is contrarian to how
one starts a business right because
typically you figure out what you want
to do then you figure out how well we
were pretty dead set on the how I think
we're still figuring out the what this
is a little opposite from my background
so-so or my training anyways my a little
background in 2001 I graduated from the
U of O I followed my brother out to New
York he promised me free rent while I
figured out what the hell I was gonna do
with my life that gave me I think to
three years to bum around and during
that time I found an interest in cooking
and I thought you know I'll either drop
a bunch of money back in school go into
further debt or maybe I'll just walk in
somewhere and try and get a job
dishwashing I'll work my way up so I was
actually on my way downtown I was gonna
enroll in cooking school when I just
sort of on a whim made a stop I took a
little side street quiet corner in the
West Village I walked into this small
restaurant cute little spotted pig
hanging from the window and I asked for
a job but what I didn't realize is that
I had basically fallen ass-backwards
into one of the most high-profile
restaurants in the city in the country I
think and I didn't get that dishwashing
job I was a fry
and we sold a lot of burgers so a lot of
fries but before I knew it I had gone
from fry to line cook line cook to
sous chef and sous chef to head chef in
almost 10 years I had been chewed up and
spit out of the Michelin starred meat
grinder the last five of those 10 years
I was the executive chef of the Breslin
in the rcs Hotel now so a restaurant
that's open breakfast lunch and dinner
we had 24-hour room service I think we
did like you know five six seven hundred
covers a day seven days a week 365 days
a year it's a lot like Groundhog's Day
you wake up with this like foreboding
sense of deja vu it's the same damn day
over and over again but you wake up and
you like try something different right
you figure out your angles you hope for
a better result you find your small
successes but you got to like take your
losses because for me at that time it
wasn't about the passion for food and
cooking it was more about the ritual and
repetition but if you do it the right
way the reward for that grind is
excellence and that level of excellence
was my cooking foundation it also
awarded my chef my mentor a nomination
for the James Beard Awards so now this
is the Oscars of the food world right so
the highest honor in our field and all
the best chefs in the country come to
New York and they all you know walk the
red carpet and I got to sit in the
audience and root for her but I sat
there and I noticed something chef after
chef walking up on stage they would say
thank you but then they would apologize
they apologized for their time away from
home I'm sorry for the long hours I'm
sorry for the stress I'm sorry for
putting my career above family and I
started to hear the apologies more than
the thanks and gratitude but it was
definitely my own guilt that made me
hear it because for ten years I had
worked through every
and miss most special occasions and and
my only trips back here to Portland
weren't to see my parents it was for
work this was an epiphany for me and I
remembered it so clearly when I got that
phone call mom had stage 4 breast cancer
it flipped my world upside down my
career in an instant seemed over and
everything I worked for immediately took
a backseat so we pack up everything and
we move immediately to be with her and
between visits to the doctor's and
chemotherapy I tried to like piece
together some like form of my cooking
career but the move had really like
forced me to to push away from that old
restaurant grind the next couple years
the treatments improved mom's health and
while it's a battle she fights every day
son and I were eager to start our next
chapter because just as we started to
get settled and comfortable in Portland
we got pregnant
another life flipper
right so naturally what do I do I panic
and I'm like okay I'm gonna start a
restaurant cuz that's smart right but uh
but like that's all I knew and I had the
plan because with all the advice had
gotten in all my years of experience I I
I knew that this was gonna work so
develop a concept
Portland's first Korean gastropub I
think it can still work right it'll kill
so care funding so maybe do a elaborate
Kickstarter or you know find a celebrity
investor tech millionaire or anybody
like anybody with fu money cuz you don't
you don't want to like lose your life
saving
and then and then make sure it can scale
because fast-casual is the future right
open one in every corner of the city you
sell it off for millions and you ride
off into the sunset but these methods
weren't working for us and every listing
we saw really just gave me that sense of
deja vu
it's that restaurant life PTSD and that
maximum place first kept coming back to
us and rather than setting up to open a
restaurant it was my wife who sort of
smacked me over the head and said why
can't we have both why can't we find a
collaborative workspace a Test Kitchen a
gathering place for our friends and
family for once can we have a yard a
garden with a new baby we barely left
the house and so we would really try and
bring the world to us and we were
determined to figure out a way that I
could be a father first but still be a
chef and this is how we were gonna do it
you know she couldn't do the traditional
anyways that's not really her training
she's an incredible artist and let's
face it the real creative talent in the
family my true contrarian northstar so
now our approach to the restaurant was
going to be different a true family
restaurant one word we'd only be open a
couple days a week because I I was still
accompanying my mom to her treatment
when where our family would be ingrained
and everyday sanctuary for burnt out
cooks I sort of created a safe place for
the biggest burnout yes that's me
and where the traditional French Brigade
kitchen hierarchy was kind of thrown out
the door and where our staff can also
benefit from our family first philosophy
and most importantly I get to cook with
my mom so now this sounds like the
Promised Land right so where are we
going to find it
Craigslist
[Laughter]
so it turns out there's a real estate
developer who found himself in a
position to sort of bridge the gap
between family and his business and he
puts it online on Craigslist and son
finds it and she's like okay we're going
and she's dragged me kicking and
screaming I'm fighting her tooth and
nail and I tell her it's one of those
Craigslist scams it can't be for real
and then we arrived in the middle of the
street looking for this damn parking lot
so we walked through the doors and we
revel in this sense of discovery this
sort of hidden urban oasis and who do we
find standing there in the middle of the
courtyard
Kevin Kavanagh
[Applause]
it was a brief meeting you know he's a
busy guy we exchanged some emails we had
a you know firm handshake but after a
hug that really sealed the deal he just
like handed us the keys and he said you
know we'll figure out the lease later
like don't worry about it yeah and we
believed him because you know we saw
this place and we're like there's no way
we can like walk away from this we're
gonna take it it's three times our
budget and and and you know we thought
about you know our restaurant how - we
didn't have a concept we had no money we
borrowed from sons family and I maxed
out all my credit cards you know a good
location we were like hidden people
still can't find us today and whether it
can scale or not we didn't know if we
can even get the place open so what was
once his family's home became our family
home and what we have built as Han Oak
it's still a work in progress though and
we've really allowed it to grow
organically we've only done as much as
our family can handle but for now having
fun as the goal with plans of
summer-long tiki bars we're building out
a little ceramic studio right now we
cook but the door is open to evolution
and as any new business owner or even
new parent knows the long days well the
long hours have gotten much longer and
the days and years are getting shorter
and shorter
I find myself back in a grind but in a
new way because to be able to step off
the hot line in the middle of service to
witness Elliott's first steps to be able
to brush the kids teeth and read them a
book and put them to bed every night to
be able to close a restaurant for every
holiday and every special occasion
that's what gets me out of bed every
morning the priority is put on the
environment we create not the business
model we pursue the priority was to find
our place and build it
because even though we're a restaurant
right now it's about so much more than
just the food while we've been honored
with the feedback the recognition and
the awards were never really the goal
they're a byproduct of creating our home
so now when people ask me what to keep
in mind when starting a new business my
list is pretty different from the one
that was shared with me but I always
give four pieces of advice to those
going out on their own you have to put
in the time and do the work that's your
foundation and then find somewhere to
learn the right way you can even spend
some time in a place to learn the wrong
way because that will help you discover
your own way and then build a place
where you want to be hopefully there's a
good chance others will want to be there
too
so we couldn't have dreamed of being
where we are today I'm like I'm standing
here at TEDx Portland which is the most
amazing thing what am I doing here
you know we just we didn't want to build
this restaurant we just wanted to build
your favorite place where everyone would
feel at home and we're thank you would
be greater than I'm sorry it's mom thank
you
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