Today, we let go of one of our clients. At Dish Crawl Co (and life at large), it's imperative to be working with people who foster a positive working environment. This client unfortunately didn't even come close to positive, so we let them go. Knowing your self-worth has never been more clear to me now, than ever. Whether you're working for a boss in your 9-5 job or working for many as a freelancer or entrepreneur, qualify your relationships constantly. It was a $12K revenue loss, but there's nothing better than the feeling that you won't take shit from anyone.
Once you invest in the things that really matter, good things expontentially keep happening.
Every day brings you the options of how to design your time.
Who to hire and fire from your life.
How to manage your relationships.
How to give yourself what you deserve.
The ability to follow your own vision and evangelize it to others.
Every day, you are the CEO.
“Time you spent being jealous of others’ success is time they spent working,” entrepreneur Jon Westenberg once wrote.
and fly higher.
This is how I look at career. There are many different paths you can take. Most (90%+) take one path. And then the other 10% take another path.
In path 1, this individual is trading away time for money. This is usually the 9-5 hustle. Everyone in this path is trading away time away for money directly, whether this is in the form of $15 dollars per hour scooping ice cream or $100 dollars per hour working in an office.
In path 2, this individual is working on his/her own vision. This is usually in the form of finding one's own passion and marketability to a large audience. The work is rewarding intrinsically, but also pays the bills, because of self-reliance and strong goal-setting. This is what everyone wants to do, but few actually carry out doing. In this path, the sky is the limit. But it's not for everyone, especially if one doesn't have the coachability or resilience to carry out his/her vision.
Time is the most valuable asset and I personally chose path 2 with no regrets.
I often question what my own billable rate is. When I'm spending time outside of my business, every hour has value, whether this is in growing relationships with people or self-improvement in hiking or the gym. These are things that you really can't place a price on it. But outside of this, when I'm at work, it's important to me that my billable rate has no ceiling.
What's your billable rate?
I had a few client meetings in the morning, then in the afternoon, met with another restaurant. After that I had milk tea with one of my closest friends, and took the rest of the day off. While we were hanging out, I had a check mailed to me, and received a notification of $$ coming in. About $5,329 USD came in while we were chilling. We were just listening to house music. An amazing feeling. Thankful for my biz and my closest friends.
To my late grandfather who ascended to the stars 5 years ago. Here I am in Foster City this morning. Here is where the earliest memories I have you eating dim sum with the whole family happened. I still honestly think of you every day. So much has happened within these 5 years. And I'm sitting right by that very dim sum restaurant. It's CNY. I wonder what the next 5 years will be like. Thank you for the wonderful memories.
I'm thankful every single day for the wonderful clients that I am so lucky to work with.
Your attitude determines your altitude. So far, I've been reaching all my goals in the past few months.
This month, I'm determined to close a round of seed funding and Series A funding for my second startup. Wish me luck.
I may not be the most exceptional, but I've got perseverance and grit. And that's what gets you further along in life than anything.
In making friends or hiring people for my team, this is what I'm looking for most.
Without grit, well, you're just damned flaky at best.
This year's travel plans include:
New York City, Toronto
Hong Kong, Malaysia, Singapore
I will just start with these and take it from there.
I was shocked at the amount of hustle he has. He has a full team under him, and it further demonstrated that anything is possible with the right mindset. Thankful to meet all these cool people in the industry.
It's essential to take some time off work. It helps us regain energy and focus.
More importantly, time off work keeps us grounded in the things that are most important to us in life, lest we forget.
Working 12+ hour days is not healthy, and I wouldn't recommend it to anyone. At the end of the day, what we do for others matter most. To me, my relationship with my friends, family, and significant other matter most.
In my opinion, focusing on business and clients doesn't keep me warm at night. And warmth is important to me.
TOM YUM GOONG XIAO LONG BAO 6pc/$9
Pork belly, shrimp, coconut milk, wrapped in a beet skin
From the founders of Michelin starred Omakase SF, Dumpling Time is a casual, social, fun dumpling shop. Everything is fresh, locally sourced, and unique. I dare say Dumpling Time is on my top 10 SF Restaurants list of the year.
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
Barzotto is one of those type of restaurants where it's either hit-or-miss. And I appreciate that more than if everything is mediocre or just OK. When the dishes are a hit, they are outstanding and would be 12 out of 10 in quality. I can say this for the spaghetti carbonara and the pappardelle pork sugo at Barzotto. These dishes are the best Italian dishes I've had in SF Bay Area, and I think of them quite often.
1270 Valencia St
San Francisco, CA 94110 b/t 24th St & 23rd St
Sometime over the summer, I brunched with my cousin and sister at Le Marais Bakery. The croque madame sandwich was delightful. Merci beaucoup, Le Marais Bakery!