Our Chef Nikky Phinyawatana recently sat down for an interview with Bianca R. Montes of D Magazine. In this D Magazine interview, Chef Nikky shared her perspectives on Covid-19 and its effects on the Asian Mint business model. She also described how Team Mint is rising up to meet the challenge of the times.
Asian Mint adapts to the challenge of Covid-19
Just like other establishments in the DFW area, Asian Mint closed its doors to diners to help prevent the spread of Covid-19. After all, Chef Nikky puts a high value on the safety of both the customers and the staff. Nonetheless, the team knew they had to stay committed to the Asian Mint mission of feeding souls.
As a result, Asian Mint flipped its business model. It shifted to making deliveries and doing curbside pickups. Chef Nikky also launched the ChefMint product line.
Finding the silver lining in today’s uncertainty
Times may be changing and uncertain, but Team Mint has found a lot of positives in the situation. As Chef Nikky shared in her D Magazine interview, members of the Asian Mint community have expressed their thanks for her decision to put safety first and keep Asian Mint’s doors closed for the meantime. The ChefMint kits are also a hit.
Because the team kept communicating through weekly meetings and daily check-ins, their bond has become stronger. Spirits remain high because there’s more than enough motivation and inspiration to go around.
You can read Chef Nikky’s D Magazine interview here.