We’re excited to introduce you to the always interesting and insightful Jack Louneoubonh. We hope you’ll enjoy our conversation with Jack below.

Hi Jack, thanks for joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

When I was a growing up, my parents would cook the most delicious food. If it wasn’t them that was cooking, it would be from aunts and uncles or close friends. So at such a young age, I was accustomed to great food to go along with unmatched hospitality. And that trait has always carried on with me up until now. I wanted to make good food that didn’t have to be inclusive to a certain demographic but for everyone to enjoy. I also believe in how you interact with each and everyone of your customers is a detrimental part of any business. People love good energy. And if you partner that with hospitality and good food, it’s a win win situation.

Jack, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My name is Jack Louneoubonh and I am the owner of Jack’s Poppin’ Pho based out of Atlanta, Georgia. We make Lao and Thai food.

I’ve been cooking since I was younger when I learned from my mom and dad. Being that my mom is Thai and my dad is Lao, the food was always amazing. So once I got older, I tried and failed many times in trying to get the right balance of seasoning and taste for certain dishes. And I think that’s the key. There’s no certain criteria on how to cook or how to season food, everyone is unique and has their own path to go down. If it works for you, I guarantee it will work for 10,20, or even 100 customers. Everyone appreciate hard work and effort.

Let’s talk about resilience next – do you have a story you can share with us?

When I began my pop up business, there were countless times when I felt it was way too overwhelming. Reaching out to different locations to only receive no response, finding the adequate help, thinking if people will be receptive to the food, etc. But that’s the reward once I began to figure the processes and managed it, things got much smoother. Just keep at it and things will sort themselves out.

Can you tell us about a time you’ve had to pivot?

Being a small business operator, I had to learn that the big, lofty goals aren’t immediate. But rather a gradual progression. I’d have to realistically look at the bigger picture and understand that not everything goes as planned. So from that, I had to mentally scale back and have a much more logical approach. The reminder is that I have to keep the energy as to when I served the first customer and on to the next. Consistency backed with customer engagement is vital to me. Treat every situation whether it’s good or bad as a learning process and go from there.

Contact Info:

• Instagram: Jack’s Poppin’ Pho

Image Credits
Theary Louneoubonh