Bennett Lai had it made: a cushy job at Google, work-life balance, and a six-figure salary. So, what compelled him to start his own food business where he’d spend almost every spare hour and pour thousands of dollars into? The answer is simple: passion.
Originally from Hong Kong, when Lai immigrated to the U.S., he was surprised by the lack of Asian food options. While there were Asian restaurants that offered Chinese, Korean, and Japanese cuisine, there weren’t many places that showcased the diversity of regional Asian cuisine in one culture. China alone has eight regional cuisines, each with its own unique flavors and ingredients. This lack of representation inspired Lai to bring more diversity to the food scene in Michigan.
“I asked myself: If I died, what would be on my tombstone? What do I want to be remembered for?” said Lai.
Now, Lai is on a mission to raise awareness for the diversity in Asian cuisine with his pop-up, Marupo Eats. The name is a mash-up of Marco Polo, a call to exploration. Marupo Eats specializes in Hong Kong snacks like egg tarts and pineapple buns, while also offering foods from other Asian cultures. Lai’s dream is to have his own restaurant one day, but two years in and more than $40,000 personally invested, Lai still doesn’t have a storefront.
Lai’s story is not unique in the world of pop-up businesses. Opening a restaurant is a challenging endeavor, with rising rents and barriers to accessing capital making it difficult for many aspiring entrepreneurs. Pop-up events have become a popular way for up-and-coming food entrepreneurs to test the market while raising funds for a brick-and-mortar establishment.
In Metro Detroit, the pop-up scene has seen some success stories, with chefs like Brad Greenhill of Takoi, Godwin Ihentuge of Yum Village, and George Azar of Flowers of Vietnam starting out as pop-ups before opening their own restaurants. These success stories serve as inspiration for others, like Ameneh Marhaba, who is working towards opening Detroit’s first Liberian restaurant, Little Liberia.
Marhaba started as a pop-up in 2016, serving soups, stews, and other Liberian dishes at various locations in Detroit. Despite facing challenges in the restaurant-opening process, Marhaba remains determined to bring her vision to life. She has received support from the community and continues to host pop-up events while working towards opening her brick-and-mortar restaurant.
Lai’s best advice to pop-up owners is to have a second stream of income. Running a pop-up business is capital and time-intensive, with expenses ranging from equipment and licensing to staffing and overhead costs. Despite the challenges, Lai remains motivated by the positive feedback from customers and the opportunity to share his culture through food.
Rachel Liu Martindale is another success story in the pop-up to brick-and-mortar journey. After starting a bakery pop-up in 2017, she opened Q Bakehouse and Market, an Asian-American bakery in Ann Arbor. Despite facing setbacks, including a temporary closure due to permitting issues, Martindale remains positive and believes that the storefront is worth the challenges.
In conclusion, the journey from pop-up to restaurant is filled with challenges and obstacles, but for passionate entrepreneurs like Bennett Lai, Ameneh Marhaba, and Rachel Liu Martindale, the dream of owning their own restaurant is worth the effort. Their stories serve as inspiration for aspiring food entrepreneurs, showcasing the resilience and determination required to succeed in the competitive food industry.
