Making an impact, rather than income is the most important part of business. When we focus on value creation and consideration to all other angles of how we can help a business, this is when we generate revenue. It's only when we're able to make an impact.
I didn't expect much out of my food photography work, when I first started it in on a trip to Hong Kong. It was a mere hobby. Flash forward to many years later, I've had the opportunity to photoshoot at some of SF's hottest restaurants, ranging from Michelin starred classics to up-and-coming restaurants to neighborhood gems. Now, food photography is my side business. It takes up a lot of time, due to the hands-on nature of the work: from the operational process of the photoshoot, the execution of the photoshoot, to the post-production of the photoshoot. In all, it would take anywhere from 10-15 hours per photoshoot. Even at the current rate (and rising), it still feels like a lot of effort. I, however, am thankful for the opportunities for having presented my art direction proposal, branding ideas, and ultimately closed the deal to execute the photoshoot. In the realm of business, it is best if every process is automated and does not require hands-on processes. Because of this, I started Dish Crawl Co with the intent to help restaurants grow.
Dish Crawl Co first started as a food photography workshop series: we taught food photography workshops at various top SF restaurants. It was events-driven - we connected people with restauranteurs and novel experiences throughout SF. What the business lacked initially was the scalability factor, and for that reason, Dish Crawl Co became a restaurant media agency, where restaurants in SF would seek us out for the sole purpose of filling their place with paying customers.
This soon changed, as yet another iteration, as I realize what my purpose and vision are. In today's increasingly chaotic world, I realize that the themes of social good, bridging cultures, transparency, strongly resonate with me. For this reason, Dish Crawl Co has become focused on legacy and impact, because at the end of the day, we are all on this Earth for a reason, and that is to create lasting memories or impact upon what we enjoy most. For me, the restaurant industry excites me most, as, yes, it is fun and exciting, but there is a huge element of hospitality, service, and giving back. Everyone in the industry goes through great pains just to serve others. Those who start restaurants see it as a way to build a legacy - they are committed to creating something great that lasts at least over 10, 20, or 30 years, if they are lucky and made it in SF.
Dish Crawl Co is a restaurant impact agency and works with restaurants that are focused on social good, impact, and legacy. These restauranteurs within the network are qualified because they are hungry to build something that lasts over 10, 20, or 30 years, at least. It is my hope that the service we provide at Dish Crawl Co aligns with the ethos of all of our clients and vice versa. For this reason, we choose to work with these particular clients who do good, because we believe good follows who do good. It is this synergistic combination of us, our clients, and our beliefs of impact, legacy, social good, and hunger for something higher than ourselves that we believe makes success inevitable.
As the end of the year approaches and I reflect upon all my goals for this year, I realize that I met most of my goals for Dish Crawl Co and it has been a truly remarkable experience. I couldn't have done it without the support of many.
Special thanks to my closest friends and family who support me and lift me up. You know who you all are. I can't wait to lift you all up with me. And special thanks to my mentors, advisors, and teachers, those who have taught me at The Harker School, those who have changed me for the better at Santa Clara University.
Let's do something incredible with our lives, for when the credits screen of our lives rolls, what do you want that screen to say?
Food Photographer at Jeremy Chung Photography
Founder at Dish Crawl Co