Imagine a world where fast food was not made 20 minutes prior to being ordered, wrapped in greasy paper and distributed to the next poor soul who orders the "number four" value meal. Picture a place where the phrase "fast food" means a warmly lit atmosphere with pleasant music and an innovative menu that keeps customers coming back. This was the dream of Kenny Lao '98, founder of New York City's Rickshaw Dumpling Bar.
Lao, whose restaurant on West 23rd Street in Manhattan earned him a place in Inc. Magazine's "30 Under 30 Coolest Young Entrepreneurs" in 2006, said he has always had a passion for food. Though there was no Cooking House when Lao was at Brown, he cooked often and held many dinner parties as an upperclassman.
After earning a master's degree in business administration at New York University, Lao said he realized office life "was not a good fit" for him.
Instead, he opted to merge his business degree with his passion for food - Chinese dumplings, in particular - to create Rickshaw. Lao recognized the appeal of dumplings, which he said are the most recognized Chinese food, and wanted to see how the public would respond to his endeavor. If the plan didn't work out, he knew he could always return to the office.
So far, the enterprise has been successful, he said, adding that he has been "really, really lucky." Since opening in 2005, Rickshaw Dumpling Bar has been highlighted in MTV's program "First Year," on Martha Stewart's show "Martha," on MSNBC's "Your Business," in New York Magazine, in Time Out New York and in the New York Daily News, he said.
Many of Rickshaw's patrons are returning customers, among them "food people" - or those in the food and beverage industry - as well as celebrities.
"The key to any business is a regular clientele," he said. "The customer that comes back is way more important than the celebrity that comes in once."
Seeing that each customer has the "full experience" is a constant mission for Lao, he said. Rickshaw's ambience and customer service ensures customer satisfaction, he added.
Rickshaw's menu is simple, offering six types of dumplings and sauces, which can be either steamed or fried and served with either soup or salad, according to Inc. The Inc. piece also noted its combination of "fast-food speed with sit-down restaurant decor and ingredients."
"People come in for the food, but they come back for the service," Lao said.
Lao is gearing up to expand Rickshaw beyond its current location, saying he hopes to open more Rickshaws in Manhattan and Washington, D.C. He credited his Brown experience with empowering him to take risks and make his own choices. Additionally, his core group of friends became his support system, giving him advice and assistance as he undertook the risky endeavor, he said.
Lao also said he hopes to hear from current Brown cooking enthusiasts who might be interested in working for him.
"I would be psyched to open one up on Thayer Street," he added.
