Since it presented a seminar on how to run a successful restaurant nearly three years ago, Asian Women in Business, a New York-based organization which assists Asian women entrepreneurs to start and expand their businesses, has received numerous requests for another such program from members dreaming of opening a restaurant, according to its president, Bonnie Wong. Although Wong was speaking of opening a restaurant in New York, she felt that rules and regulations are so tough here that once you have done it New York you can do it anywhere. Although she was speaking of opening a restaurant in New York, she felt that rules and regulations are so tough here that once you have done it New York you can do it anywhere. Choi, a second-generation Korean American, noted that it was appropriate that he, a man, was speaking at a program organized by a group dedicated to helping women, since his restaurant was created by the efforts of his mother. He said his first advice would be to try and avoid getting into the business because of the long hours it requires.
Success depends upon second-generation new businesses.
Speaking next, Tidke of TII Corporation who has designed the interiors of such restaurants as the Diwan grill in New York and Oak Tree Bar and Spice Grill in Sayerville, New Jersey, among a variety of other projects, stressed the importance of planning for each aspect of starting a restaurant business. With all this, you have to be backed with enough funding. Planning must include location, size of the restaurant, food, exhaust system, fire alarm, sprinkler, disposal, seating arrangements and obtaining permits from the Planning Department and Health Department. Often, she added, design considerations escape the attention of the future restaurant owner who is immersed in planning for every other detail and the result is panic. Lum of Dish of Salt, who spoke next, dwelt on her personal reflections.