Daily Inspiration: Meet Alice Nguyen

Today we’d like to introduce you to Alice Nguyen.

Hi Alice, so excited to have you with us today. What can you tell us about your story?
My journey into the culinary world began not in a kitchen but in a completely different profession. Before embarking on this adventure, I was a nail technician, owning and operating a salon in Farmington. This initial career path, while rewarding, was not where my true passion lay. 

The seeds for 88 Banh Mi were planted in my lifelong love for Vietnamese cuisine and culture. Growing up, I was surrounded by the rich flavors and traditions of Vietnam, which deeply influenced my palate and culinary aspirations. The dream to share this part of my heritage with others was always in the back of my mind. 

The transition from running a nail salon to opening a Vietnamese restaurant was a significant leap, filled with risks and unknowns. I had no prior experience in the restaurant industry, which made the venture even more daunting. However, my determination to bring authentic Vietnamese flavors to America was stronger than any apprehension. 

The journey to establishing 88 Banh Mi involved learning everything from scratch – from selecting the right ingredients and perfecting recipes to understanding the intricacies of restaurant management and customer service. I invested all my resources – time, money, and effort – into making this dream a reality. 

One of the unique aspects of 88 Banh Mi is our constantly evolving menu. We strive to bring the latest culinary trends from Vietnam to our restaurant in Michigan, offering our customers an authentic and dynamic dining experience. We are proud to be the only place in the area that specializes in Vietnamese street food, setting us apart in our concept and offerings. 

Today, 88 Banh Mi stands as a testament to the beauty of following one’s passion and the rewards of hard work and perseverance. It represents not just a business but a journey of cultural exploration, learning, and sharing. I am proud of how far we have come, turning a dream into a vibrant reality, and excited for what the future holds. 

We all face challenges, but looking back, would you describe it as a relatively smooth road?
Embarking on the journey to establish 88 Banh Mi and Bowl was far from a smooth road. The challenges were multifaceted, spanning from conceptualization to the operational realities of running a restaurant. 

One of the initial hurdles was transforming the idea into a tangible business. This involved a thorough planning stage, where every detail, from the restaurant’s theme to the menu, needed careful consideration. Ensuring that the concept resonated with my vision while also appealing to a broad audience was a delicate balancing act. 

The construction phase presented its own set of challenges. Finding the right location was crucial – it needed to be accessible and appealing to potential customers. The design and layout of the restaurant were essential in creating an inviting atmosphere that reflected the essence of Vietnamese culture mixed with a modern touch. 

Procuring equipment was another significant challenge. Many of the specialized machines and kitchen tools needed for authentic Vietnamese cooking aren’t readily available locally and had to be imported. This process was not only costly but also time-consuming, involving complex logistics and customs regulations. 

Hiring the right team was critical. I needed individuals who were not only skilled but also shared a passion for the vision of 88 Banh Mi and Bowl. Training the staff, especially in unique cooking techniques and the nuances of Vietnamese cuisine, required time and patience. 

Perfecting the recipes was a continuous process. Each dish on the menu had to be a representation of the quality and authenticity I aimed to offer. This meant countless hours of trial and error, tasting, and tweaking to get everything just right. 

Despite these challenges, the journey has been incredibly rewarding. Each obstacle presented an opportunity to learn and grow, not just as a business owner but also as a culinary enthusiast. The struggles along the way have shaped 88 Banh Mi and Bowl into what it is today – a place where every dish tells a story, and every meal is an experience. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
As Alice Nguyen, the owner of 88 Banh Mi and Bowl, my transition from a nail technician to running a restaurant represents a profound shift, driven by a passion for Vietnamese cuisine and a dream to share it with others. Our journey in establishing 88 Banh Mi and Bowl in Michigan was marked by challenges, but our dedication to bringing authentic Vietnamese flavors to America kept us motivated. 

Our restaurant specializes in traditional Vietnamese cuisine, with a special focus on Banh Mi and various Vietnamese bowls. These dishes are crafted with a blend of traditional techniques and modern culinary innovations, making our menu a vibrant reflection of Vietnamese culture. What sets us apart is our commitment to constantly evolving our menu, keeping it fresh and exciting by introducing the latest culinary trends from Vietnam. This approach not only caters to the diverse palates of our customers but also ensures that every visit to our restaurant offers a new and unique experience. 

As the only place in Michigan offering an exclusive Vietnamese street food experience, we take pride in being cultural ambassadors. We aim to be more than just a restaurant; we strive to be a gateway to Vietnamese culture and cuisine. Our lack of prior experience in the restaurant industry has been a surprising advantage, allowing us to approach food creation with innovation and a fresh perspective. 

The transformation from a nail salon to a successful restaurant is a testament to our dedication and hard work. Every challenge along the way has been an opportunity to learn and grow, both personally and professionally. Our journey is not just about serving food; it’s about sharing stories, creating experiences, and celebrating the rich culinary heritage of Vietnam. At 88 Banh Mi and Bowl, we invite our customers not just to taste our food but to embark on a cultural and culinary adventure that is ever-changing, authentic, and deeply rooted in Vietnamese traditions. 

Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I view risk-taking as an essential component of growth and innovation, particularly in the culinary industry. My experience in transitioning from a nail technician to opening and running a restaurant is a testament to this belief. 

Embracing Major Risks: 

One of the most significant risks I took was investing all my resources – money, time, and effort – into a venture in an industry where I had no prior experience. The decision to open 88 Banh Mi and Bowl was not just a financial investment but also an emotional and personal one. Venturing into the unknown, especially in the highly competitive and unpredictable world of restaurants, was a major risk. 

Navigating the Unknown: 

The risk was compounded by the fact that I had to learn everything from scratch. Running a restaurant involves numerous complex processes – from kitchen management to customer service, supply chain logistics, and marketing. Each of these areas presented its own set of challenges and learning curves. Yet, it was a risk I was willing to take to pursue my passion and bring Vietnamese cuisine to a broader audience. 

Learning and Adapting: 

Taking these risks also meant being open to continuous learning and adaptation. Every day presented new challenges and opportunities to grow. Whether it was tweaking recipes to perfection, managing staff, or understanding customer preferences, each aspect required a willingness to learn, adapt, and innovate. 

Risk as a Catalyst for Growth: 

In my view, risk-taking is a catalyst for personal and professional growth. It pushes you out of your comfort zone and encourages creativity and resilience. The risks I took with 88 Banh Mi and Bowl have not only been about starting a business but also about cultural expression and sharing a piece of my heritage. 

Reflecting on Risk-Taking: 

Looking back, I see these risks as pivotal moments that have shaped both my career and the identity of 88 Banh Mi and Bowl. They have taught me invaluable lessons and have been instrumental in the success and unique character of my restaurant. 

In conclusion, my approach to risk is one of cautious optimism. I believe that taking calculated risks, while daunting, is essential for breakthroughs and success, especially in industries driven by passion and creativity, like the culinary arts. It’s about balancing the fear of the unknown with the excitement of potential and growth. For me, these risks have been the cornerstone of my journey and the success of 88 Banh Mi and Bowl. 

Contact Info:

• Email: [email protected]
• Instagram: https://www.instagram.com/88banhmibowl/
• Facebook: https://www.facebook.com/profile.php?id=100088795920244