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

Nan, appreciate you joining us today. Before we get into specifics, let’s talk about success more generally. What do you think it takes to be successful?

From my story it takes “strength” to be successful. All business owners have faced the most difficult time during the pandemic. I am one of the survival through this rough path. I use so much strength in me to be able to face the struggle and get through.

The strength is not just physically work hard but also mentally prepare for whatever difficult time you are going through. The mental strength is the key to my success. Being restaurants owner requires so much time and effort on so many level. I make sure that I am at the right mind stage, cutting the negativity and not allowing myself in the toxic work environment. Happy work place is the most important for any business. I encourage all business owners to create the positive and fun work environment, once your employees are happy to come to work, they will perform their best and help the businesses reach their goals.

Nan, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I immigrated to the US since 2008. I have been working in the service industry for about 15 years. I opened my first restaurant on 2016 after many years of working for someone else, I encourage myself to take a risk and be my own boss. On 2019, I opened my dream restaurant “Mestizo”, my dream quickly became a nightmare when the pandemic hits. I have put everything I got including maxed out my credit cards, taking personal loan and worked countless hours to open this restaurant. I cried for half of the day, I called my friend and he said “you have to fight through this, get up and get your things together.” I pull all the strength I have and keep going. I had to opened the restaurant for Togo only, I batched my cocktails Togo, I did the weekly meal plan.

The best thing I have done during the pandemic was opening my restaurant to the struggling local chefs, shared the space with them and started to build my community. Mestizo hosted numerous pop up events and I became friends with so my chefs in Portland. We shared knowledge and work together to create many special meals and building the strong community.

I am so proud of the community we build together, the charities we have support and the friendship I have with many local chefs throughout these couples years. I believe in supporting each other to build a stronger community. There are so much more beyond opening profitable business, but be able to give back to your community is very important.

How about pivoting – can you share the story of a time you’ve had to pivot?

During the pandemic, we have to pivot our business model. From the sit down, nice ambiance restaurant to boarded up restaurant for 6 months in the dark, no one know us. We have to do Togo only, losing money every month, not being to pay the rent for 7 months until the help from the government. However, we did not give up, we keep pivoting the business model to keep our door open.

Can you talk to us about your experience with selling businesses?

Yes, I sold my shares of my first restaurant. The lesson I have learned is know how to let go, if the business is not meeting your goal and vision. Mental health is very important, there is no money that worth your well being. I took the money and open another successful restaurant where I can be creative and work toward my goals and vision, creating the positive work environment and build the strong team.

Contact Info:

• Website: www.mestizopdx.com
• Instagram: mestizo.pdx