Podcasts about mei mei street kitchen

Irene Li is the co-owner of Mei Mei Dumplings in Boston, MA. Irene grew up in Boston in a Chinese-American family where food was always paramount. She realized her love for cooking while attending Cornell. She and her brother and sister opened Mei Mei Street Kitchen, a food truck, in 2012. In 2018, Irene bought out her co-owner siblings in order to take full control of the business and take it in a new direction, a direction dedicated to identifying and addressing food injustice. She soon realized that dumplings were the most popular item on the menu, and doubled down on that item. Today she sells dumplings wholesale and at farmer's markets, and holds cooking classes. She is also an advocate for policy change regarding restaurants and food injustice within Boston and the Commonwealth.  Favorite success quote/mantra: “Generosity and the abundance mindset. We can share things because it's not pie.” In this episode we will discuss: Food injustice Food trucks Creating educational cooking classes NUMBERS! Wholesale Selling your product at farmer's markets Open book management Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Wensite: https://meimeidumplings.com PrepShift website: prepshift.co   Thanks for listening!

It’s true, we love cookbooks - from the spiral-bound community cookbooks we encountered as kids to the ones that line our shelves today. We talk about what cookbooks have inspired us, how Maggie manages her collection of 400+ books, and whether we actually cook from them or not. There's talk of new books we’re looking forward to reading, which ones we like to give as gifts, and just a whole lot of geeking out. Plus an interview with Margaret (aka Mei) Li, of the sibling-owned Mei Mei Street Kitchen restaurant and the new cookbook, Double Awesome Chinese Food.

Today's guests are Margaret, Irene, and Andrew Li, the sibling co-owners of the The Mei Mei Group, a Boston-based restaurant, food truck, and catering company with a focus on innovation, sustainability, and great service. Led by Chef Irene, Mei Mei's creative Chinese-American cuisine combines Chinese techniques and influences with local New England ingredients. Their food truck, Mei Mei Street Kitchen, opened in 2012 and was soon awarded Boston's Best Meals on Wheels by Boston Magazine. Their brick-and-mortar restaurant opened in late 2013 and was named Eater Boston's Restaurant of the Year. I've been a big fan of the restaurant and this family because of their dedication to sustainable operations, employee education, and ethical sourcing, they are truly leaders in New England local food scene. We'll discuss their new cookbook, "Double Awesome Chinese Food" on the show. Image courtesy of Michael Piazza. A Hungry Society is powered by Simplecast.

Mei Mei Street Kitchen is a sibling-founded restaurant and food truck catering business serving up creative Chinese-American cuisine made from locally sourced and sustainable ingredients.  They pride themselves on serving humanely raised meat, produce from small farms, and some of the most creatively delicious street food out there. Their food truck opened in April 2012 and was awarded Boston's Best Meal on Wheels soon after. Their restaurant, named Eater Boston's Restaurant of the Year, opened in November 2013 and serves up casual counter style lunch and dinner. They started Mei Mei Street Kitchen in order to share their passion for food and bring together the power of their diverse experiences like Voltron to create something new and exciting. They've taken food they have eaten and loved as children in the past, added modern elements and experiences of the present, and also incorporated practices that fit with their vision of how to do business for a sustainable future. This interview is with one of Mei Mei's founders Irene Li who left school early (only to return a few years later to graduate) to get Mei Mei's Street Kitchen food truck off the ground.  Irene is a member of the 2018 Forbes 30 Under 30 (Food & Drink). Listen to Irene's story,  which was originally shared with Lou Diamond on another podcast he hosts called Fresh from the Hill: Inside Stories of Noteworthy Cornellians.  You'll understand why she is truly inspiring and epitomizes what Thrive LOUD is all about. *** Connect to Lou Diamond: www.loudiamond.net Subscribe to Thrive LOUD: www.thriveloud.com/podcast

Irene Li '12 operates Mei Mei Street Kitchen & Mei Mei Restaurant in Boston, where her work centers around ethical sourcing and fair employment practices. Irene’s background of living on an organic farm, organizing for economic and social justice, and working the restaurant line inform the direction of her creative, farm-driven, Chinese-American menus. She is an Eater Young Gun winner, Zagat and Forbes 30 Under 30 Honoree, and a four-time James Beard Foundation Rising Star Chef semi-finalist. Host Lou Diamond '92 chats with Irene about her pathway at Cornell, how she ended up opening up a food truck with her brother and sister and eventually a traditional brick and mortar restaurant in Boston. Learn about Irene's background, food, and inspirations as well as what makes her tick and how if you're in the restaurant business you should never skip leg day! Learn more about Mei Mei Restaurant and Street Kitchen. Podcast created and produced by Amanda Massa. Music by Kia Albertson-Rogers '13, koa3@cornell.edu. Artwork by Chris Kelly. *The views expressed by Fresh from the Hill hosts and guests do not necessarily reflect the opinions or policies of Cornell University.

Rani joins Irene Li at her Boston restaurant, Mei Mei. Irene and her siblings launched Mei Mei Street Kitchen food truck in 2013 and turned the concept into a restaurant a few years later with the help of a successful kickstarter campaign. With no formal restaurant training, Irene was named to Forbes 30 Under 30 in the Food & Beverage Category and recognized by the James Beard Foundation. In this episode, they discuss her Chinese-American roots, the challenges and benefits of a family business, and redefining success in the restaurant industry.