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Episode Summary
Annie and Ryan Balow, co-owners of Thai Pop Restaurant, share their journey from pop-up model to brick and mortar establishment. They started with small pop-up events in their community, serving Thai food to meet new people and share their cuisine. The demand grew, and they eventually moved into a permanent location in the basement of a brewery. When the COVID-19 pandemic hit, they quickly pivoted to offering takeout and saw success. They plan to continue growing their business and eventually have a farm-to-table restaurant.
Key Takeaway
- Starting with small pop-up events can be a great way to test the market and build a following.
Pivoting quickly and adapting to changing circumstances, like offering takeout during the pandemic, can help a business survive and thrive.
Building a strong community and word-of-mouth marketing can be more effective than traditional advertising.
Having a unique and differentiated experience can set a business apart from competitors.
Passion and enjoyment for what you do are key drivers of success in business.
Chapters
00:00 Introduction to Homegrown Hustle
01:07 Introducing Annie and Ryan Balow of Thai Pop Restaurant
02:06 Starting as a Pop-Up and the Desire to Share Thai Food
03:03 The Journey to Brick and Mortar
05:26 The Chaotic Experience of Running a Pop-Up
07:26 Transitioning to Full-Time Restaurant Owners
09:50 The Challenges and Rewards of Running Pop-Ups
12:15 Growing the Business and Making Money
15:35 The Impact of COVID-19 and Pivoting to Takeout
19:24 Lessons Learned and Future Plans
28:48 Marketing and Reaching New Customers
31:36 The Vision for the Future: Farm-to-Table and Tasting Menus
43:47 Celebrating Milestones and Looking Ahead
Guest Resource
Facebook – https://www.facebook.com/thaipopmn/
Instagram – https://www.instagram.com/thaipopmn/?hl=en
Website – http://www.thaipopmn.com/
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