Many of our loyal students there know that Dave and I enjoy celebrating intelligent and active entrepreneurs who are working to change the world while providing their services. Today I am happy to highlight a Kootenay-based local business with this great discussion below.
We first met Kimchi Kitchen owner Narae Kang when we saw a post on the social network that she was offering a great opportunity for other local businesses – a free (10×6) vinyl decal on their mobile kitchen appliance. It’s a small thing for customers to see while they wait for their meal.
From a marketer’s point of view – I saw their selfless, ad-free posts as a great way to appeal to the public. Dave and I, for example, had heard about the truck, but we weren’t customers yet – after we bought food there, we were now clear customers. Dozens of people who saw the post were so impressed that they said they would soon get off the truck to shop and called on others to support such a selfless business. So even if Kimchi Kitchen’s goal doesn’t come from a marketing standpoint … as a result, they gained popularity, entered a high-target market, and they created a very strong network system, including dozens of other local businesses. ourselves.
When Dave dropped our promotional labels, he also ordered sweet chilli chicken (see picture), which was so delicious and generous that Dave and I ate for 3 separate meals! As you can see in the pictures, this dish came with big, yellow pickles that Dave and I guessed what they were. I probably thought using Holrabi or chestnut, tumeric-based saline. Dave was right – it was “… Korean pickled Daikon (radish),” Narae explained. “I use guard powder to yellow it.”
I asked Nara to tell me a little bit about himself and he said, “I was born in South Korea, I moved to Canada after I married this wonderful man in Calgary. Our goal is to move to the Kootenay region. (BC, Canada) since we got married. Thanks to my husband’s carpentry skills and passion for Korean cuisine, we opened Kimchi Kitchen in May 2019. ”
As an eco-friendly customer, I immediately noticed the compost pack and was intrigued by its contents. Narae explained that the whole food truck and street food industry is changing: “Cover containers are made of sugar cane. Yes, they are expensive. But surprisingly, I’m not the only one using these types of containers. food trucks also choose eco-friendly packaging. “
As it turns out, there is a very practical reason to choose these options. “Initially, my main goal was to go to festivals and events in the Kootenay region – the Caslo Jazz Festival or Starbelly Jam. Most festivals have a waste-free policy and I admire their efforts to protect the environment. Although all major activities have been canceled due to COVID, I use wooden forks and sticks instead of plastic ones. ”
The couple’s commitment to the environment is commendable. “I have a fully electric car; I replaced it with a truck last year. I’m 1000% happy with my choice and I encourage people to switch to electricity. It has many benefits. I also have 16 chickens and a rooster.” They feed. Take kitchen scraps and give me a nice, healthy egg in return. The rest goes to the compost box. The chicken manure is given to the neighbors who have the garden and they share some vegetables with me. “
There were many reasons for this couple to choose the difficult life of being an entrepreneur. “Two main reasons,” he explains, “One was the kid I was supporting. When I moved here, I couldn’t find a full-time job. At the time, everything was seasonal, the minimum wage or the job was too long. I support. A boy in Honduras through World Vision. Maria is the name of the girl I want to give if I have a daughter. I tried, but I couldn’t feed her without income in the winter. -I decided to open a food truck. My goal for the first year was to support her throughout the year. My goal for the second year was to send her chickens as a Christmas present (and I’m working on it). Kogi “The real story of the food truck. Roy Choi is now a famous Korean-American chef, and he was a role model for me.”
Being an entrepreneur at times like this (when events are limited and limited budgets keep customers at home) Kimchi Kitchen has learned to adapt, finding alternative ways to overcome various challenges. “When I opened it the first year, people had a very good knowledge of Korean food. Living in a city with a very small Korean population, I had to think about it. Why isn’t there a good Korean restaurant here? I like Korean chicken, Bibimbap, Bulgogi. , Introduced kimchi and other well-known classic dishes, which became very popular. But after I brought these dishes to town, other pubs and restaurants also opened menus of the same name. I had to think of something else. I had to. I presented Korean street food – vegetarian dumplings with gochujang sauce. I left one unique product: Sweet Chilli Chicken … Constantly changing the menu attracts people’s attention Special changes every week. Like last year’s Galbi burger – People continue to hunt me to do it again … My main goal was to go to festivals and events. Because it didn’t happen, I put my food in the car. r in one place and open for lunch or dinner on Wednesdays and Sundays. I have to walk 2 hours (return route) from my house to Creston, so I can’t feed a bunch of animals in my house and give them lunch and dinner. ”
Kimchi Kitchen mainly uses social media to share the truck schedule, expected location for specific dates, and any special menu changes. Since more than 90% of their customers are locals, they know that word of mouth is their best advertising tool. “I move around the Kootenay area – find me on Facebook or Instagram – @kimchikitchenbc … People ask me to come to certain places,” she says. “Last year we visited Kuskonook Harbor, Crawford Bay, Creston and Boswell on the lake. Some restaurant owners didn’t welcome us. Some were very kind. look, in these places we were very happy … But it is also very tiring to move often. Now I will stay in one place for as long as possible. Before their grand opening this year, Wildnorth Brewery will be there for us to celebrate “From July 1, we will stop there.”
Time management is always difficult for individual entrepreneurs and I asked Narae to share some tips they learned along the way. “We’ve learned to simplify the process; use similar ingredients, but distinguish only a few basic ingredients for menu items. You’ll learn to prioritize what to do first … You’ll find hundreds of different ones every day. situations. This could be the case. The generator has failed or something to do with customer service … or you get injured from the hot oil.Hot weather is one of the biggest challenges as well as the food cooking under pressure while 10 people are watching me to make it fast. There is so much to mention here … But I can tell you for sure that racism is not part of the problem.As an Asian woman, I have never encountered racism.To ‘ roughly, people hold my back and tell me everything. They say kind words to the world. They worry even when I don’t need to. I live in Creston and Kootenay. The great support I received was something I really wanted to shout! You know, it made me pay… Thanks again for the great help I provided Post a post on social media: a free advertising tag on my food truck.
Networking is a big part of running a business, so I asked Nara for her opinion on the matter. “When people come to my meal, I try to build a conversation to get to know them better, especially for regular customers. I ask for their name and I remember.” He answered. “Remembering the small details of their needs (some want more salt, some want more bitterness, etc.). It’s also a great advantage to meet other business owners. I’ve received a lot of inquiries from interested customers. ‘They asked me if I wanted to. Some questions about selling my business, driving a food truck. Many people are interested in opening their own food truck. I will do my best to give them valuable advice, realizing we are trying to support and survive. I will always continue to offer good food and support other local businesses. ”
You can’t miss this bright yellow food truck – it always has a changing menu, which is never superfluous or boring. Customers also notice that the staff is not only friendly but also quick to pick up food. Even if you don’t have to wait long for a meal, take the time to look at the many stickers to decorate the exterior of this bright yellow car soon – celebrate other local entrepreneurs. For more information, visit their Facebook page @: https://www.facebook.com/kimchikitchenbc#business #Innovative #promotions #Tips