We were lucky to catch up with Wulan Del Valle recently and have shared our conversation below.

Hi Wulan, thanks for joining us today. Let’s start with the story of your mission. What should we know?

Jakarta Munch was born from the story of an Indonesian immigrant in the US. After facing difficulties finding jobs, Wulan Del Valle’s experiences working at restaurants
shaped her passion for the culinary industry. She created Jakarta Munch in 2019,
introduced Indonesia through its cuisine, and created jobs for Indonesians in the US.

After 3 years and despite the pandemic, Jakarta Munch made its debut as the first
and only Indonesian food stall at Smorgasburg (the biggest food festival in NYC, with
6,000 – 12,000 visitors per day).

Jakarta Munch became a big hit that excites people
who are familiar with and new to Indonesian food because it combines the authentic
flavors with modern culinary style.

The dream does not stop here. Jakarta Munch envisions to be the the-go to Indonesian
food in The US that uplifts not only Indonesian food and culture
but also Indonesian and other immigrant families.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I got into the culinary industry from my passion towards food, Indonesia we have a lot of mobile food carts, since I was a kid I can never sit still waiting for my food. I always have to watch how my food is prepared, and I would ask questions. I have studied Public Relations in Indonesia, but I have been working in Marketing Communications related field, my first restaurant job was as a Marketing Banquet Manager, and if I’m not in front of my computer, I would stay in the kitchen watching them or ask them with so many questions. Prior my move to NYC back in 2013, I had a problem getting a job. After more than 250 job applications, I worked in a Szechuanese Restaurant in East Village, in that restaurant I learn more about New Yorkers, the people, the market, the system, everything. I started to have my own food business since 2016, started with selling Indonesian satay and then avocado smoothie drink. I can’t say I failed, because those gave me so much experience. And back in 2020, I had an idea about Jakarta Munch, but I was hesitant to do so as I just gave birth to a premature baby girl. But then, my husband encourage me to do what I want to do.
What makes Jakarta Munch different is the flexibility, and me personally, it’s not only for business, I have bigger mission than good sales numbers. My goal is more people know Indonesian food, more people could fall in love with Indonesian food, food that rich in flavors and comforting, flavors I grew up. And most important thing also, after people know about Indonesian food, they know about Indonesia as a country, about Indonesian immigrants in The US. I want Indonesian immigrants to get acknowledged and respected just like any other immigrants in The US.
Traditionally, Indonesian food are not so flexible, we grew up eating whatever our parents provided, in Jakarta Munch, I made it possible for you to eat however you like it. It’s gluten free and vegan friendly. Even if you’re not vegan, you just want to cut down meat, you’re also welcome to do so, of course, with Indonesian flavor.
What makes me and my team proud and happy when our customers are happy after they eat our food. Their faces lighted up and thanking us for the good food ad the experience, that is just more than anything.

We’d love to hear a story of resilience from your journey.

What doesn’t kill me makes me stronger. Every rejections, every failure, every limitation, I see it as a process, learning and evaluation process.Trial and error, trying what’s work what’s not. I started Jakarta Munch right before the pandemic. It was supposed to be a pop-up tent kind of way selling food, but I had to adjust to delivery service pre-order during the pandemic.

On 2021, we got the food festival are kind of back to normal, I was excited, but overwhelmed because I just gave birth to my 2nd born. I had to step back and think of what to do. So, started that time, I was a full time Mom, Business Owner also a wife. I didn’t really know how to do it, I just did it. Along the way, I learn a lot about time management, operational and also team building .

It took me 5 years to join Smorgasburg, I applied more than 6 times. When I got accepted, pandemic hits, and when it went back to normal, I just gave birth to my 2nd born. I keep on moving.

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

I manage my team by give them freedom, freedom to speak for their opinions and freedom to how to adapt in critical situation like rush hour and limited items. I have open communication with my team and I treat and respect them like adult, I don’t micromanage, but I always tell them openly when there’s a mistake. I never put myself as a boss, but a business owner who pass down the leadership to each team member.

Contact Info:

• Instagram: https://www.instagram.com/jakartamunch.us/
• Linkedin: https://www.linkedin.com/in/wulanbs/
• Other: https://goo.gl/maps/HWmQYapzh8p4Jv1s8