Turn Your Restaurant Into A Booming DTC Business
Posted: Tue Feb 18, 2025 8:10 am
The dream for many is to turn family recipes into a thriving food business. Jen Liao and Caleb Wang made that dream a reality with their company, MìLà.
Initially launched as a street food restaurant, they transitioned MìLà into a multimillion-dollar direct-to-consumer (DTC) food brand, selling authentic frozen soup dumplings. Running MìLà allows Jen and Caleb to connect to their family history while adding to the tapestry of Chinese cuisine within the American food ecosystem.
Ahead, Jen shares the armenia mobile database takeaways she’s gathered from rebranding, and retooling their business to serve customers exactly where they are.
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Maintaining the same, high-quality standard as before
While Jen and her partner Caleb decided to change the name of their company from Xiaochi to MìLà to better represent the whole brand, instead of just the restaurant, they wanted the new business to maintain the same, high-quality taste and standard as before.
“It had to be almost exactly what we had tasted in China because that’s what we had wanted to bring over,” Jen says. In order for the transition to be successful, Jen knew the packaged goods would have to taste just as good, if not better, than the food customers expected from the restaurant.
Initially launched as a street food restaurant, they transitioned MìLà into a multimillion-dollar direct-to-consumer (DTC) food brand, selling authentic frozen soup dumplings. Running MìLà allows Jen and Caleb to connect to their family history while adding to the tapestry of Chinese cuisine within the American food ecosystem.
Ahead, Jen shares the armenia mobile database takeaways she’s gathered from rebranding, and retooling their business to serve customers exactly where they are.
Don’t miss an episode! Subscribe to Shopify Masters.
Maintaining the same, high-quality standard as before
While Jen and her partner Caleb decided to change the name of their company from Xiaochi to MìLà to better represent the whole brand, instead of just the restaurant, they wanted the new business to maintain the same, high-quality taste and standard as before.
“It had to be almost exactly what we had tasted in China because that’s what we had wanted to bring over,” Jen says. In order for the transition to be successful, Jen knew the packaged goods would have to taste just as good, if not better, than the food customers expected from the restaurant.