Episode Summary
In this candid conversation, Chef Waymond Wesley II (Chef Way), a chef influencer and soon-to-be restaurant operator, speaks with Susan Tung, owner of Hanoi House, a Vietnamese restaurant in Peterborough, Ontario. They discuss growing up in the restaurant industry, transitioning from traditional family operations to modern restaurant management, balancing work and family life, and the importance of systems, personnel management, and financial awareness in running a successful restaurant.
Key Topics Discussed:
- Susan's experience growing up as a "restaurant kid" in her family's Chinese restaurant, The Golden Wheel
- The transition from traditional family restaurant operations to modern, systems-based management
- The importance of documentation, standardized recipes, and proper training
- Financial management and knowing your numbers as a restaurant owner
- Creating a positive workplace culture and hiring for values rather than just experience
- Balancing restaurant ownership with family life and parenting
- The challenges and rewards of the restaurant industry
Guest Information
Susan Tung is a restaurateur with years of experience in the food and beverage industry. She currently owns Hanoi House, a Vietnamese restaurant, and previously owned a Japanese restaurant. Susan also runs Electric City Catering and hosts the Table 13 podcast. Follow her on Instagram at @susantung.
Host Information
Chef Waymond Wesley II (Chef Way) is a chef influencer, lawyer, and first-time restaurant operator preparing to open a restaurant in 2026. He specializes in techniques combining Japanese, Italian, and French culinary traditions. Follow him on Instagram at @chefway__ and @chefsquirehospitality, or visit his website at chefsquire.com.
Episode Sponsor
This episode is sponsored by Save Fry Oil, featuring their product Frylow, which helps reduce oil absorption and increase heat transfer in commercial fryers, allowing restaurants to use cooking oil more efficiently.
Notable Quotes
- "Culture is what happens when you're not there." - Susan Tung on restaurant management
- "A Restaurant is a business first. The passion stuff, the culinary stuff, that all comes with it as well. But at the end of the day, the dollars and the numbers, that's the most important thing." - Susan Tung
- "You could have the best systems in place, dummy-proof systems, but if the people don't care, they're not going to follow it." - Susan Tung on the importance of personnel
- "I think empathy is just the most important thing and asking the questions of like, you know, making sure they're taken care of and having a pay structure is probably one of the most fundamental things when it comes to restaurants." - Susan
Best Dishes at Hanoi House
If you're even in Peterborough, Ontario, you should know that her restaurant's best-selling dishes are:
- Traditional beef pho with sliced ribeye and brisket in a 24-hour bone broth
- Garlic noodles - thick noodles tossed in a wok with garlic and oyster sauce
