Air

I've never thought about, okay, if I just add 99 cents, how much would it translate into like the percentage of sales increase? It's just like a light bulb. It's just like pop. And I was just like, we're doing it.

I've never thought about, okay, if I just add 99 cents, how much would it translate into like the percentage of sales increase? It's just like a light bulb. It's just like pop. And I was just like, we're doing it.

I've never thought about, okay, if I just add 99 cents, how much would it translate into like the percentage of sales increase? It's just like a light bulb. It's just like pop. And I was just like, we're doing it.

I think I particularly like this one the most. I've thought about it, but I think it just, we never actually had that percentage breakdown on how much is going to increase. So we didn't see like the whole picture and how it would impact profitability. I think this one actually resonates with me the most. In terms of processing... If you don't like it, don't worry about it.

I think I particularly like this one the most. I've thought about it, but I think it just, we never actually had that percentage breakdown on how much is going to increase. So we didn't see like the whole picture and how it would impact profitability. I think this one actually resonates with me the most. In terms of processing... If you don't like it, don't worry about it.

I think I particularly like this one the most. I've thought about it, but I think it just, we never actually had that percentage breakdown on how much is going to increase. So we didn't see like the whole picture and how it would impact profitability. I think this one actually resonates with me the most. In terms of processing... If you don't like it, don't worry about it.

in Diamond Bar, California. Within the first three years, we maxed out our capacity. We actually leased the next unit, and we're able to meet the demands. But we are starting to max out again, so a sneak peek is our RE Thai Eatery in Azusa, California, coming up soon.

in Diamond Bar, California. Within the first three years, we maxed out our capacity. We actually leased the next unit, and we're able to meet the demands. But we are starting to max out again, so a sneak peek is our RE Thai Eatery in Azusa, California, coming up soon.

in Diamond Bar, California. Within the first three years, we maxed out our capacity. We actually leased the next unit, and we're able to meet the demands. But we are starting to max out again, so a sneak peek is our RE Thai Eatery in Azusa, California, coming up soon.

Yeah, we have a special section highlighted. We are working on an updated menu right now, and what we did is we related, let's say, fried rice. We will highlight what we want to sell.

Yeah, we have a special section highlighted. We are working on an updated menu right now, and what we did is we related, let's say, fried rice. We will highlight what we want to sell.

Yeah, we have a special section highlighted. We are working on an updated menu right now, and what we did is we related, let's say, fried rice. We will highlight what we want to sell.

So we serve our local communities, businesses, and families in Diamond Bar. The people who walk into the door, we see an age range between 25 to maybe 60. And we're in a very situated, mid to high income neighborhood.

So we serve our local communities, businesses, and families in Diamond Bar. The people who walk into the door, we see an age range between 25 to maybe 60. And we're in a very situated, mid to high income neighborhood.

So we serve our local communities, businesses, and families in Diamond Bar. The people who walk into the door, we see an age range between 25 to maybe 60. And we're in a very situated, mid to high income neighborhood.

And then they just look at the menus. Yes. I love that idea.

And then they just look at the menus. Yes. I love that idea.

And then they just look at the menus. Yes. I love that idea.

Yep.

Yep.

Yep.

Yeah. Okay.

Yeah. Okay.

Yeah. Okay.

Yeah, yeah, like a special.

Yeah, yeah, like a special.

Yeah, yeah, like a special.

So that's the difference right now, right? Customers sit down, we bring our menu. So we have like a menu and like a special menu. So the special menu has like all the pictures and the recommendations. Our menu is just, you know, like the list of items with ingredients, but it's not left on the table.

So that's the difference right now, right? Customers sit down, we bring our menu. So we have like a menu and like a special menu. So the special menu has like all the pictures and the recommendations. Our menu is just, you know, like the list of items with ingredients, but it's not left on the table.

So that's the difference right now, right? Customers sit down, we bring our menu. So we have like a menu and like a special menu. So the special menu has like all the pictures and the recommendations. Our menu is just, you know, like the list of items with ingredients, but it's not left on the table.

So when you say like having like a little kind of like a placement or it's kind of like there in their face.

So when you say like having like a little kind of like a placement or it's kind of like there in their face.

So when you say like having like a little kind of like a placement or it's kind of like there in their face.

At first, we're like, should we do it, should we not do it? We don't want to be kind of like a fast food joint. That's why that's deter us. But then the fact that he said, well, it depends. You can design it in a way that is nice, presentable, and high class. Yes, we can do it. How come I don't think about that before?

At first, we're like, should we do it, should we not do it? We don't want to be kind of like a fast food joint. That's why that's deter us. But then the fact that he said, well, it depends. You can design it in a way that is nice, presentable, and high class. Yes, we can do it. How come I don't think about that before?

At first, we're like, should we do it, should we not do it? We don't want to be kind of like a fast food joint. That's why that's deter us. But then the fact that he said, well, it depends. You can design it in a way that is nice, presentable, and high class. Yes, we can do it. How come I don't think about that before?

Are you talking about like maybe just one item, special one item, or is it like maybe like a few item on the... Me personally?

Are you talking about like maybe just one item, special one item, or is it like maybe like a few item on the... Me personally?

Are you talking about like maybe just one item, special one item, or is it like maybe like a few item on the... Me personally?

Just one?

Just one?

Just one?

Right.

Right.

Right.

You like the first better? Yeah. That's what we kind of do from time to time, but we're not consistent.

You like the first better? Yeah. That's what we kind of do from time to time, but we're not consistent.

You like the first better? Yeah. That's what we kind of do from time to time, but we're not consistent.

But word of mouth is really through our server talking to our customer. And when we are at the restaurant, we talk to our customer.

But word of mouth is really through our server talking to our customer. And when we are at the restaurant, we talk to our customer.

But word of mouth is really through our server talking to our customer. And when we are at the restaurant, we talk to our customer.

So when I read the review, it's, it's really, it's give us just not comfort, but also encouragement. Right. And if I feel it, I am sure anyone who come on IELTS page, read that review will feel the same way. So to me that, that it's important is how we communicate with our guests.

So when I read the review, it's, it's really, it's give us just not comfort, but also encouragement. Right. And if I feel it, I am sure anyone who come on IELTS page, read that review will feel the same way. So to me that, that it's important is how we communicate with our guests.

So when I read the review, it's, it's really, it's give us just not comfort, but also encouragement. Right. And if I feel it, I am sure anyone who come on IELTS page, read that review will feel the same way. So to me that, that it's important is how we communicate with our guests.

And for this particular one, do you foresee it doing as part of our business going forward or is it supposed to be kind of like tied to special event or like certain time of the year?

And for this particular one, do you foresee it doing as part of our business going forward or is it supposed to be kind of like tied to special event or like certain time of the year?

And for this particular one, do you foresee it doing as part of our business going forward or is it supposed to be kind of like tied to special event or like certain time of the year?

She said, I need to come try. And they come try. And then they say, I'm going to go tell my friend to come try.

She said, I need to come try. And they come try. And then they say, I'm going to go tell my friend to come try.

She said, I need to come try. And they come try. And then they say, I'm going to go tell my friend to come try.

Yeah. There's actually lots of information too.

Yeah. There's actually lots of information too.

Yeah. There's actually lots of information too.

That's why I think word of mouth is a big thing for us as well.

That's why I think word of mouth is a big thing for us as well.

That's why I think word of mouth is a big thing for us as well.

Let's read this down. We were worried about adding more work to our worker. But then the way that Alex told us today, it's not adding more work. It's just adding pure profit.

Let's read this down. We were worried about adding more work to our worker. But then the way that Alex told us today, it's not adding more work. It's just adding pure profit.

Let's read this down. We were worried about adding more work to our worker. But then the way that Alex told us today, it's not adding more work. It's just adding pure profit.

Simple solution. And we were complicating the whole thing and not able to get past our own thoughts.

Simple solution. And we were complicating the whole thing and not able to get past our own thoughts.

Simple solution. And we were complicating the whole thing and not able to get past our own thoughts.

I really believe that the food sells itself.

I really believe that the food sells itself.

I really believe that the food sells itself.

Can we take that paper back as a souvenir? Yeah, of course.

Can we take that paper back as a souvenir? Yeah, of course.

Can we take that paper back as a souvenir? Yeah, of course.

Yeah, yeah.

Yeah, yeah.

Yeah, yeah.

Yes, yes. Great. I want to do it.

Yes, yes. Great. I want to do it.

Yes, yes. Great. I want to do it.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

I can do it over the weekend and be done. Perfect.

I can do it over the weekend and be done. Perfect.

I can do it over the weekend and be done. Perfect.

No, this is easy. I can just crank it out tonight and then print it out tomorrow.

No, this is easy. I can just crank it out tonight and then print it out tomorrow.

No, this is easy. I can just crank it out tonight and then print it out tomorrow.

Yeah, very great.

Yeah, very great.

Yeah, very great.

I never thought I would do something like this. Super nervous when he's like, are you going to go on the filming? I'm like, nope, not doing it. Scared to death. But I'm glad that I actually get out of that mindset. I choose to do it because I found a lot of not just a helpful tip, but also I felt like I received support and guidance, which is really important.

I never thought I would do something like this. Super nervous when he's like, are you going to go on the filming? I'm like, nope, not doing it. Scared to death. But I'm glad that I actually get out of that mindset. I choose to do it because I found a lot of not just a helpful tip, but also I felt like I received support and guidance, which is really important.

I never thought I would do something like this. Super nervous when he's like, are you going to go on the filming? I'm like, nope, not doing it. Scared to death. But I'm glad that I actually get out of that mindset. I choose to do it because I found a lot of not just a helpful tip, but also I felt like I received support and guidance, which is really important.

And I'm so glad that I made decision to be here.

And I'm so glad that I made decision to be here.

And I'm so glad that I made decision to be here.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

I think we just treat everyone the same.

I think we just treat everyone the same.

I think we just treat everyone the same.

I have ideas. Yeah, no, we don't do anything special.

I have ideas. Yeah, no, we don't do anything special.

I have ideas. Yeah, no, we don't do anything special.

Right.

Right.

Right.

No. I think we're currently, what we do is for the weekend, like our entree, for example, like the stir fry, you have to order rice on the side, but for the week, for the weekdays actually come as a set, right? So you order a stir fry, let's say you order a hot base. So it already come with the rice. Okay.

No. I think we're currently, what we do is for the weekend, like our entree, for example, like the stir fry, you have to order rice on the side, but for the week, for the weekdays actually come as a set, right? So you order a stir fry, let's say you order a hot base. So it already come with the rice. Okay.

No. I think we're currently, what we do is for the weekend, like our entree, for example, like the stir fry, you have to order rice on the side, but for the week, for the weekdays actually come as a set, right? So you order a stir fry, let's say you order a hot base. So it already come with the rice. Okay.

Exactly, yeah. So I feel like on the paper, it seems like we're doing good. I mean, like I have no complaint about it, but I know in terms of operational, there are lots of things that we can still tweak and do more. And that is why we want to do these, between the two concepts as a test drive. And then we'll take the winning model and then we'll just go from there.

Exactly, yeah. So I feel like on the paper, it seems like we're doing good. I mean, like I have no complaint about it, but I know in terms of operational, there are lots of things that we can still tweak and do more. And that is why we want to do these, between the two concepts as a test drive. And then we'll take the winning model and then we'll just go from there.

Exactly, yeah. So I feel like on the paper, it seems like we're doing good. I mean, like I have no complaint about it, but I know in terms of operational, there are lots of things that we can still tweak and do more. And that is why we want to do these, between the two concepts as a test drive. And then we'll take the winning model and then we'll just go from there.

Of course, yes.

Of course, yes.

Of course, yes.

We'll soft open, yes. So we for sure will soft open. But in terms of grand opening, we haven't really put any package together because we think it's going to be three to six months down the line.

We'll soft open, yes. So we for sure will soft open. But in terms of grand opening, we haven't really put any package together because we think it's going to be three to six months down the line.

We'll soft open, yes. So we for sure will soft open. But in terms of grand opening, we haven't really put any package together because we think it's going to be three to six months down the line.

And we also bring a special gift for you, Alex. But wait, there's more? Yeah, before we get into business, we gotta feed ourselves first, right?

And we also bring a special gift for you, Alex. But wait, there's more? Yeah, before we get into business, we gotta feed ourselves first, right?

And we also bring a special gift for you, Alex. But wait, there's more? Yeah, before we get into business, we gotta feed ourselves first, right?

We spend a lot of time thinking about what we're going to serve. Alex, because we want to make sure he loves the food, right? So, well, he's, you know, like the fitness guy. He's like the training. So we thought, OK, maybe meat. It's a good choice. I like packed with protein. So crying tiger happened to be our best seller. And it's something that we're really proud of.

We spend a lot of time thinking about what we're going to serve. Alex, because we want to make sure he loves the food, right? So, well, he's, you know, like the fitness guy. He's like the training. So we thought, OK, maybe meat. It's a good choice. I like packed with protein. So crying tiger happened to be our best seller. And it's something that we're really proud of.

We spend a lot of time thinking about what we're going to serve. Alex, because we want to make sure he loves the food, right? So, well, he's, you know, like the fitness guy. He's like the training. So we thought, OK, maybe meat. It's a good choice. I like packed with protein. So crying tiger happened to be our best seller. And it's something that we're really proud of.

So our goal is to open 20 restaurant locations in the next 5 to 10 years. And we want to bring in over $80 million in revenues. And we want to get there by providing nice and comfortable space for friends and family to gather over a delicious meal. Another mission that we have personally really is to create an environment for staff to showcase their talent and also receive competitive pay.

So our goal is to open 20 restaurant locations in the next 5 to 10 years. And we want to bring in over $80 million in revenues. And we want to get there by providing nice and comfortable space for friends and family to gather over a delicious meal. Another mission that we have personally really is to create an environment for staff to showcase their talent and also receive competitive pay.

So our goal is to open 20 restaurant locations in the next 5 to 10 years. And we want to bring in over $80 million in revenues. And we want to get there by providing nice and comfortable space for friends and family to gather over a delicious meal. Another mission that we have personally really is to create an environment for staff to showcase their talent and also receive competitive pay.

So that is definitely is a no brainer. The pineapple curry prawn. It's a little bit of a risk we want to take because it's not on the menu. It's something I I tried making at home. I loved it. And I just want to see if other people will like it. So here is my guinea pig. And last but not least is the mango sticky rice.

So that is definitely is a no brainer. The pineapple curry prawn. It's a little bit of a risk we want to take because it's not on the menu. It's something I I tried making at home. I loved it. And I just want to see if other people will like it. So here is my guinea pig. And last but not least is the mango sticky rice.

So that is definitely is a no brainer. The pineapple curry prawn. It's a little bit of a risk we want to take because it's not on the menu. It's something I I tried making at home. I loved it. And I just want to see if other people will like it. So here is my guinea pig. And last but not least is the mango sticky rice.

I think that is a Thai staple, and we just have to showcase who we are, Thai person, and that's what we want to bring to the table.

I think that is a Thai staple, and we just have to showcase who we are, Thai person, and that's what we want to bring to the table.

I think that is a Thai staple, and we just have to showcase who we are, Thai person, and that's what we want to bring to the table.

Feel my heart. Feel my heart.

Feel my heart. Feel my heart.

Feel my heart. Feel my heart.

Maybe 15 years ago. And that is when Calvin and I met in a Thai restaurant in Santa Monica. He was a busser and I was a server. So naturally, you know, we talk, right? And then we talk about our big goal, wanting to become an entrepreneur and own a restaurant in the future. Well, that plan goes so well that I end up marrying him. In 2019, we opened our first restaurant, Basil & Co.

Maybe 15 years ago. And that is when Calvin and I met in a Thai restaurant in Santa Monica. He was a busser and I was a server. So naturally, you know, we talk, right? And then we talk about our big goal, wanting to become an entrepreneur and own a restaurant in the future. Well, that plan goes so well that I end up marrying him. In 2019, we opened our first restaurant, Basil & Co.

Maybe 15 years ago. And that is when Calvin and I met in a Thai restaurant in Santa Monica. He was a busser and I was a server. So naturally, you know, we talk, right? And then we talk about our big goal, wanting to become an entrepreneur and own a restaurant in the future. Well, that plan goes so well that I end up marrying him. In 2019, we opened our first restaurant, Basil & Co.