My
Mission
Okay, full disclosure: Zero web-design superpowers here—I basically built it with vibes.
But here’s the good part: my actual skill is turning restaurants from ‘barely surviving’ to ‘making actual money’… and that part I’m confidently good at.
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I understand that many restaurant owners work long hours, often under-paying themselves, and carry decisions that affect their families, staff, and businesses.
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My work is based on the real conditions of owner-operated restaurants, where choices are often unclear and options are limited.
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I provide practical conversations to help owners understand their situation and make decisions they can stand behind.​
About Me.
I grew up in my parents’ family café, helping out from my secondary school days. My Aussie dad was in the kitchen as a chef, my Asian Mum handled front-of-house, and I pitched in wherever needed—usually FOH. In our household, every cent was valued and carefully saved so my brother and I could go to private school and join extracurricular activities, even if it meant they rarely took holidays. Strong revenue didn't change the habit of them planning ahead and protecting the future.
Timeline
2010 - 2013
Studied Bachelor of Commerce and , met my boyfriend (current husband) - also a chef like my dad!
2015 - 2018
With my parents' help, we opened our own Chinese restaurant. Sales were solid, but the pressure was relentless - remember that a proper portion of fried rice used to cost only $9.5! We lived paycheck to paycheck, even spending closed days restocking or running supplies. After three tough years of long hours and growing stress, my husband and I decided to sell in 2018. At 26, the money from the sale of business felt good, but I was certain I’d never go back to running a hospitality business.
2024 - Mid 2025
Post Covid.
I visited my parents' close friend who run an all-day eatery for years.
I’m still the “little girl” in my parents' eyes, so I was usually left out of the grown-up talk, but I overheard their worries about declining sales and rising costs.
But I asked if I could quickly see the kitchen. Looking at it I have a couple ideas.
At home that night, I sketched a rough plan to rearrange the space for better flow. I asked my parents if I could share it - they laughed at first but suggested I call Uncle Matt, the owner. He laughed too saying “My young girl is growing up!”, but was happy to hear me out.
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With Uncle Matt and my dad (both in their late 50s) moving fridges, shelving and equipment based on my suggestions, the difference was immediate. They were surprised at how efficient everything became. I then suggested if I could continue to see what I can help with.
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With my knowledge from uni, my career, and restaurant experiences, I helped him saved almost $6000 a month. He sold his business at the end of 2024 with a very decent price.
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What began as a one-off favour soon spread: I was introduced by Uncle Matt to his friend with another all-day eatery, where similar tweaks delivered clear results.​