How I Built Resilience: Vivian Ku, Restaurateur

Starting Out

Vivian Ku's journey into the restaurant industry began with overcoming significant fears and anxieties. She recalls the immense pressure of borrowing money from family and friends, and the sleepless nights leading up to signing her first lease. Her mother's advice to minimize regret pushed her to take the leap, realizing that once the lease was signed, there was no turning back.

I think fear of failure was huge... I think I would cringe slightly every single time I step foot inside a restaurant.

--- Vivian Ku

During the pandemic, Vivian adapted by opening a breakfast pop-up, "Today Starts Here," which allowed her to retain her team and maintain operations despite the challenges. This pivot was not only a survival strategy but also an opportunity to innovate and keep her business afloat 1 2.

   

Industry Insights

Vivian Ku offers insightful perspectives on the restaurant industry's resilience and potential for growth post-pandemic. She expresses hope that the Restaurants Act will aid struggling establishments, particularly those in fine dining, to make a comeback. Vivian is optimistic about a new wave of creative restaurant concepts emerging from the pandemic's challenges.

I think it'll come back, and I think maybe this is too optimistic, but people have been really creative in their homes.

--- Vivian Ku

Her leadership during this time focused on maintaining team morale and adapting to new business models, such as contactless systems and delivery platforms, to navigate the crisis effectively 3 4.