We had the good fortune of connecting with Nhien Nguyen and we’ve shared our conversation below.
Hi Nhien, how has your work-life balance changed over time?
It very hard to balance work and life. It specially when you run your own business. I remember one time I were at home with my kid and had a phone call from business. They kind of loud during the game, and I cannot heard what the other partner said on the phone. I yell at them to shut up and realized that I am actually with them on personal time. I have to say sorry to the other end and hand up the phone. I always try my best to make up the time for family and my kids. They are the one I want to hug and kiss at the end of the day, They are my encourage to moving forward on the long day. So, I take every change to be with my family and keep in touch when we apart.
Let’s talk shop? Tell us more about your career, what can you share with our community?
With support from our family, we start this business with very limited of experience. None of us have managed restaurant business before. We lease a space of old donut shop and start to build it from scratch. We start with construction by hiring license plumbing and electrician. We have learn how to make bread, food, where to buy equipment, how to hook them up, We do research on supplies and raw material to develop our own recipes on each item on the menu. We proud to share 90% of our dish make in house . From bread, porkroll, headcheese, pate, red meat, meat balls, grilled meat, eggrolls, springrolls, brisket, shank, shrimp, veggie, seasoning plus all hand pick vegetable. They all make in house, The customer cannot find them anywhere else but us. Since we stand behind our name, and willing issue a full refund if the customer does not like their meal. We have to work hard to make food, and keep all equipment moving and cleaning. Customer, employee safety, and food safety are our priority number one, so we always keep environment clean and safe. Now, we become one of professional in food service. We know what we need to do survive and success in business. We learn the market and customer demand. We learn how to improve the processes and limited the human error. We are not only restaurant offer Vietnamese food in the area, but we proud to keep the quality of the food, the traditional taste in the modern world.
Any great local spots you’d like to shoutout?
There are not many place i know in Fort Worth for the visitor. But if you want to explore the city, you can find feel historical place, steak house, bar and live music. We can start from the Stockyards National Historic District to the Sundance Square. Or go further to the Fort Worth Zoo, Japanese Garden, to Texas Motor Speedway. Or we can head to Panther Island Pavilion to kayak, paddleboard or canoe the river, and then end the day with movies under the stars at Coyote Drive-In.
Who else deserves some credit and recognition?
Of course, without support from the customer whom regularly dine in, order pick up, review, and encourage us. We won’t be last until today. Specially, who continue support during pandemic time. At the time we answer this interview, we don’t think the pandemic over yet but we cannot get through most of it without the support. Internal, we receive the support for our team. who willing to work extra hours and fast as they can to delivery the meal to the customers on time when they still hot and tasteful. Many of them have been worked with us from a day one until now. Keep the restaurant running is more than a job to them, it is a mission. This also remind me, my wife whom get up early in the morning to bake bread and prep foods. She deserve the most credit of our success.
Khoa Bui Photographer
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