“I do a lot of things by instinct,” he says.Ĭonsidering his success with family-owned Yummy’s Korean BBQ and nine other food-service concepts, he could bottle that secret sauce to profitability. Where does his optimism and sense of confidence come from? It just whets his appetite for an extra helping of gumption. While Kim is mindful of that trend, he has never backed away from a delicious challenge. The hardest hit in the fine-dining segment are steak and seafood establishments. The casualty rate for new restaurants, large and small, is well-known.įull-service restaurants suffered almost three times the amount of market decline last year, according to trade research. Spoken like a true connoisseur who knows the game of survival in the toughest business in town. “There has to be good food, great service and many other details in play.”
“But ambiance alone can’t sustain a business,” he says. This is Kim’s first full-service restaurant, complete with white table cloths, crystal chandeliers, marble flooring, a white baby grand piano on a lit pedestal and a panoramic million-dollar view. Only this time, the man who brought Yummy’s Korean BBQ to the masses is kicking it up a notch. The lights are back on, the spectacular vista is turning heads and the sound of music and happy diners has returned.
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