Client Story – Angkor Wok

When the owner started their restaurant, they didn’t have much capital, so they searched for a bargain and ended up buying a failed restaurant at a low price. The owner rebranded it and introduced Cambodian cuisine, excited to bring something unique to the community. However, being a first-time restaurant owner came with its challenges. they have to learn how to use and maintain the kitchen equipment—something they are still figuring out. Managing food inventory was tough at first, and the owner wasted so much produce and meat before getting better at it. Hiring employees has been difficult with Seattle’s high minimum wage, and marketing Cambodian food has been an uphill battle. While most people who try our dishes love them, growth has been slow despite positive Yelp and Google reviews. Financially, the reserves they saved up ran out quickly, leaving them struggling month to month, and paying taxes while losing money has been incredibly stressful. It’s been two years, and the owner is still losing money, but they know the only way forward is to boost sales. The owner is working hard every day to overcome these challenges and make their dream a success.