Good Food
‘In the Weeds’: A carousel of pivots at Yang’s Kitchen
Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019. Despite its popularity and accolades, labor and the price of ingredients barely let him break even. And then there was the pandemic.
By Evan Kleiman • • 8m ListenChef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019. Despite its popularity and accolades, labor and the price of ingredients barely let him break even. And then there was the pandemic. Yang approached the challenges as an experiment to gather data and see what worked best for the business. He pivoted to a marketplace, playing with holiday specials and different price points. Now the restaurant is back open with new dishes, brunch service, and an 18-seat patio.
The full episode
4 of 6
Wild mustard, mushrooms, dudes and diets- 0:00Eating with locals and refugees across Turkey, Cyprus, and Greece
- 11:45Wild mustard beyond a condiment: Use it to make paper, ink, fertilizer
- 19:28Fungi fanatics: Focusing on the future
- 29:44‘In the Weeds’: A carousel of pivots at Yang’s KitchenYou’re reading this
- 37:59Dude food: ‘Comfort food with an edge of competitive destruction’
- 48:12Competing for the spotlight: Stone fruit and berries are in season
The full episode
4 of 6Wild mustard, mushrooms, dudes and diets- 0:00Eating with locals and refugees across Turkey, Cyprus, and Greece
- 11:45Wild mustard beyond a condiment: Use it to make paper, ink, fertilizer
- 19:28Fungi fanatics: Focusing on the future
- 29:44‘In the Weeds’: A carousel of pivots at Yang’s KitchenYou’re reading this
- 37:59Dude food: ‘Comfort food with an edge of competitive destruction’
- 48:12Competing for the spotlight: Stone fruit and berries are in season