On responsibilities, experience and working hard.
QSR Media: What makes you excited about your position?
David Loh: Having the ability to share delicious Japanese food that is affordable, fresh and fast with the Australian population, and the varied responsibilities that comes with running business. No two days are ever the same
QSR Media: What three goals are you focused on?
Loh: Opening our first Rice Workshop outside of Victoria in New South Wales
Making delicious and affordable Japanese food available to as many people as we can, as such we're aiming to have 16 Rice Workshop locations opened by the end of 2015 to work towards this goal
Expanding our menu offering with Rice Workshop to introduce customers to a range of interesting food from Japan and to bring the real taste of Japan to our customers everyday.
QSR Media: What long term changes are you planning?
Loh: I am looking to streamline our processes with each store, the roll out new stores and the execution of our food, so that we can make delicious, affordable Japanese food as accessible as possible to everyone, and ensure our customers get the best experience they can.
QSR Media: What are your key business philosophies?
Loh: Always focusing on our target audience, and bringing an experience to them. With Rice Workshop, our aim is to provide some familiarity to our target audience with flavours and dishes they may know but also expand and introduce them to new experiences, whether it be through flavour, sight, smell or sound.
QSR Media: What previous positions prepared you for this one and how?
Loh: When I was 22 years old I bought the first BubbleCup tea concept to Melbourne. When I sold the franchise in 2008 I had expanded from one shop to 10 stores. I am also the owner and founder of Dessert Story, a Taiwanese dessert café. We now have 12 stores and have just expanded internationally. Being able to balance all of these roles while still having time for my family has seen me need to be able to achieve a work/life balance. The opening of Rice Workshop has just made me strive harder to achieve that positive balance.
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