Alright – so today we’ve got the honor of introducing you to Kat Vacharabul. We think you’ll enjoy our conversation, we’ve shared it below.

Kat , thanks for taking the time to share your stories with us today Are you happier as a business owner? Do you sometimes think about what it would be like to just have a regular job?

Reflecting on my experience as a business owner, I can say that the journey has been a mix of highs and lows. There are moments of immense satisfaction and fulfillment, but also times when I question my decisions and wonder about an alternative path. One such moment of doubt came after three years in business, during a particularly challenging period of inflation.

I remember it vividly: sitting in my small office, surrounded by stacks of invoices and financial statements, feeling the weight of accumulated debt pressing down on me. The cost of ingredients was skyrocketing, and I was struggling to keep the business afloat. It felt like every day was a battle to survive, and I couldn’t help but ask myself, “Why am I doing this? Why am I accumulating debt to keep this place open? How am I going to make it through this?”

This wasn’t just a fleeting thought; it was a deep, persistent question that haunted me for weeks. I felt exhausted and overwhelmed, wondering if all my efforts were in vain. My passion for the food industry, which had once been a source of joy and inspiration, seemed to be slipping away under the relentless pressure of running the business.

During this challenging time, I revisited my long-term goals and aspirations. I had always dreamed of becoming a culinary instructor, sharing my knowledge and passion with the next generation of chefs. This dream had always been at the back of my mind, but it was during this period of reflection and doubt that I decided to pursue it more seriously. I was fortunate enough to receive an opportunity to teach at the LATTC Culinary Arts department, and this experience was a turning point for me.

Teaching reignited my passion for the culinary arts and gave me a renewed sense of purpose. It also brought a critical realization: owning a small food establishment can be incredibly demanding with minimal financial return, but it doesn’t have to be my sole focus. By earning a regular income through teaching, I could relieve some of the financial pressure and view my business from a different perspective.

Instead of seeing my business as my primary source of income, I began to see it as a platform to showcase my talent and provide growth opportunities for my staff. I focused on empowering my employees, allowing them to take on more responsibilities and learn the intricacies of running a small business. This shift in perspective not only helped me manage the stress and financial burden but also created a nurturing environment for my team to develop their skills.

In conclusion, my journey as a business owner has taught me that it’s okay to question your path and seek alternatives. By diversifying my career and finding a balance between teaching and running my business, I was able to find renewed motivation and purpose. Sometimes, stepping back and re-evaluating your goals can lead to unexpected and fulfilling opportunities.

Am I happy? Most definitelty

Kat , 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?

For those who may not have read about me before, my journey in the culinary industry began at the tender age of 16. However, my love for the kitchen was sparked much earlier, influenced heavily by my grandmother. She emigrated from Thailand to America in the 1980s and opened a Chinese food restaurant, which might seem unusual for a Thai chef. The reason was simple: the area she settled in was familiar only with Chinese cuisine. Using Thai ingredients, she gradually introduced Thai food to her customers, transforming her menu over time. Her passion for her craft and her ability to bring our culture to a new audience was incredibly inspiring. She eventually retired as a personal chef for one of her loyal customers, but not before passing down her culinary knowledge to me as she helped raise me.

Growing up, I spent countless hours watching the Food Network and absorbing everything I could about cooking. Despite my family’s encouragement to pursue a culinary career, I initially rebelled against this path. I worked in various food establishments while studying to become a pharmacy technician. However, during an internship, I realized that my true passion lay in the kitchen, not in pharmaceuticals. So, with one internship left to complete, I made the bold decision to quit and enroll in a culinary program.

Culinary school was transformative for me. It deepened my passion for the industry and ignited my goal of becoming a culinary instructor. As I progressed in my career, I started focusing on fitness and meal prepping, initially just for myself and a friend. This led me to the idea of offering meal prep services to my coworkers, and in 2015, I launched Feeln Fresh Meals, which I still operate today with a loyal client base.

In 2017, I left my job to help a friend with his small food establishment. This experience was liberating, allowing me to express my creativity and share my ideas and knowledge. It also provided invaluable lessons in running a small business. By 2019, I was offered a partnership, which gave me deeper insights into the ownership side of the industry. During this time, I also returned to school to study business.

In 2020, I took a significant step by taking over one of the locations and launching my own brand, Hangry Belly. This venture, which still operates today, offers American comfort food with a twist, including gourmet burgers, Italian focaccia sandwiches, fresh-baked buttermilk biscuits, and banana pudding—all made in-house or sourced locally. In 2022, I expanded Hangry Belly into a food truck, now serving the Orange County area.

What sets me apart in this industry is my deep-rooted passion and dedication. I have navigated various roles and responsibilities, from meal prepping and assisting friends to managing my own brand and food truck. My journey is a testament to the belief that true passion, hard work, and dedication always lead to success. I am most proud of the ability to combine my culinary skills with my business acumen, creating unique and delicious experiences for my clients.

For potential clients, followers, and fans, I want them to know that my work is driven by a genuine love for the culinary arts. The main focus for my clientele is to know that the meal they are enjoying was made from my heart. I strive to provide great tasting, quality items that will elevate your taste buds and hit the palate in a special way. My brand, Hangry Belly, is more than just a business—it’s a culmination of my family’s legacy, my personal growth, and my unwavering commitment to bringing innovative and comforting food to the table.

Do you have any insights you can share related to maintaining high team morale?

Managing a team and maintaining high morale is crucial for a successful and productive work environment. Over the years, I’ve developed several strategies to foster a positive atmosphere and motivate my staff effectively.

Firstly, I prioritize positive feedback and reinforcement. Regularly acknowledging and appreciating my team’s hard work is essential. I often surprise my staff with small gestures like bringing in coffee or new pastries from a local bakery. These acts of kindness show that I value their efforts and care about their well-being.

When time permits, I enjoy preparing a family meal for the team and using the opportunity to teach them new cooking techniques. This not only enhances their skills but also fosters a sense of community and collaboration. Additionally, I organize friendly competitions, such as rewarding the highest tips of the month, best attendance, or who can sell the most specials. These competitions add an element of fun and healthy competition, which can be very motivating.

Building strong relationships with my team members is another key aspect of my approach. Taking the time to get to know them personally—their interests, hobbies, and life outside of work—helps create a supportive and understanding work environment. It’s important to show that I care about them as individuals, not just as employees. This builds trust and loyalty, making them feel valued and appreciated.

In summary, managing a team and maintaining high morale involves a combination of positive reinforcement, skill-building opportunities, and genuine personal connections. By creating an environment where staff feel recognized, supported, and engaged, I aim to cultivate a workplace that is both enjoyable and productive.

How’d you meet your business partner?

My business partner for the truck, Matt and I have a unique and longstanding relationship that dates back to our time working at Disney. We met many years ago while we were both part of the culinary team there. Our shared passion for food and dedication to our craft naturally brought us together, and over time, we developed a deep respect for one another.

Working at Disney, we had the opportunity to collaborate on various projects and saw firsthand how well our skills complemented each other. This experience laid a solid foundation for our professional relationship. When the idea of expanding Hangry Belly into a food truck came up, he was the first person I thought of partnering with.

What makes our partnership work so well is the mutual trust and respect we have. He allows me to run the show, fully trusting my vision and expertise. He provides input and steps in to help whenever needed, but he also knows when to take a step back and let me lead. This balance of support and independence has been crucial to our success.

Our history and shared experiences have not only strengthened our business relationship but also our friendship. It’s a partnership built on a solid foundation of trust, respect, and a shared passion for creating great food.

Contact Info:

• Website: https://www.hangrybelly.com
• Instagram: https://www.instagram.com/hangrybellyx/
• Linkedin: https://www.linkedin.com/in/vacharabul-katherine-54318782