Restaurateur Vivian Ku discusses restaurant industry adaptations during the COVID-19 pandemic with Guy Raz.
0:00 / 0:07exact quote · 7.8s
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“I think ghost kitchens were already part of the industry before this happened, and I think will be a bigger part of the industry.”
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More from Vivian Ku
Opinion
Ku: Pandemic real estate vacancies create prime restaurant opening opportunities
“I think, sadly, there might be a lot of inventory available on the market, so it is a good time to start a place”
Vivian KuMar 25, 2021▶ 18:58How I Built Resilience: Vivian Ku, Restaurateur
Insight
Ku: Taiwanese food is organically designed to appeal to the masses
“I'll always like to say that Taiwanese food is organically designed to appeal to the masses because of the way, you know, history and migration, you know, with all food kind of like shaped its, Culinary history and where it's going.”
Vivian KuMar 25, 2021▶ 4:03How I Built Resilience: Vivian Ku, Restaurateur
Disclosure
Ku borrowed from family and her partner to launch first restaurant
“I had borrowed money from my parents, my aunts, my boyfriend at the time, who's now my husband.”
Vivian KuMar 25, 2021▶ 9:46How I Built Resilience: Vivian Ku, Restaurateur
AssertionNot checkable as stated
Ku: Breakfast-only restaurant pop-ups are unprofitable on morning service alone
“It's definitely not profitable on running breakfast alone, so we'll have to figure out something there in the longer term.”
Vivian KuMar 25, 2021▶ 16:39How I Built Resilience: Vivian Ku, Restaurateur
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