Meet Okhyun Lee and Seth Fischer of Olee’s Kitchen

Today we’d like to introduce you to Okhyun Lee and Seth Fischer.

Olee is a registered architect in Georgia and has worked on projects from skyscrapers, higher education renovations to multi-family housing for over 12 years.

But she has always been away from home and never got to spend quality time with her mom before. One day, sitting at her office contemplating what the rest of her life would be like, she suddenly wanted to try something else. She knows she will come back to the profession at some point, since she loves the process of designing buildings and the creative and collaborative effort to make things happen, but as time goes by, there are only so many chances to be with family, so she decides to take a break and work together with her mom. The person who gave her life and supported her all the way but never got to spend a good and quality time together.

Not to mention, cooking runs in the family and Ms. Park has been a cook over 30 years. She loves cooking and watching people enjoying her food. She wouldn’t want to retire but would rather continue working so she can serve people.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No, it has not been smooth at all.

First of all, it is the location, we had a limited budget as most of business owners do so we had to find a location that is somewhat hidden from the main road (Holcomb Bridge Road) hoping that the quality of food will help people find their way into our restaurant. Wrong!! In the end, it was all about the location. Location. Location.

We are aware that people get excited once they try our food and we see word of mouth spreading but we also realize it does take time to build a reputation. Thank god, you guys found us!

Second, the soaring of food price. It is so sad, every time, we run to the restaurant supply places, we are shocked by the fact things are going up.. up.. up.. like the up.. up..up fish!!! We have seen romaine lettuce doubled in its price, meat cost is at least 30% up but we can’t raise the food price just like this. At least for a while, we have to bear the cost on our own. What is also disturbing is that our motto is to provide quality food in a reasonable price but it is getting so hard to keep that.

Third, the l~ong and stretched hours, regular customers not knowing what’s before and after the operation hours see us at the restaurant and expecting us to get some rest after the hours but well, I work 7 days a week although we close on Mondays. I have some lunch catering as well as lots of prep works for meat and vegetables. Not to mention the scrubbing floors 🙂

Fourth, I know, this list really goes on and I hope that I don’t sound too nagging but hiring the staff. I didn’t know when I was working at an architecture firm that the people in the food industry is so under paid and I thought as an owner, I would be able to treat my employees so much better pay-wise. Again, wrong. When a business struggles with its own finance, it is so hard to pay the workers properly. I don’t really know what would ever be the definition of “Proper” pay but due to this matter, it is getting harder and harder to find good workers who expect better pay which just totally makes sense.

Alright – so let’s talk business. Tell us about Olee’s Kitchen – what should we know?
We are a small neighborhood deli place that serves some sandwiches, tacos and bowls. Our philly cheese steak with Olee’s style is very popular in the area. Whoever, try them they gotta come back which has been the tendency. Also, our tacos and bowls are very unique in the area which has a lot of Korean influence. Usually, people get hooked with the cheese steak and they come back to try tacos and bowls.

We are sort of hole in the wall kind of place. It is very local which some people definitely appreciate and try to support.

We are proud that we have been building very strong bond with our regulars. Not only we learn about their name and get to know them but when a customer walks into a store we know exactly who they are and what they like. Some of my customers come and say gimme “Jason’s usual… Mark’ wing special, Danny’s bowls, Asia’s burger, Steve’s tacos, Free’s turkey sub… these are the real deals that are going on. I will bring the customer’s name; my chef knows exactly what has to be done. We pay great attention to details which is probably the habits that I developed working as an architect (Laugh)…

Also, I had this call one afternoon from a customer who used to be my regular especially those early slow days. She asked me if I could spare some food for her as she lost her job, she lost everything her home, car, etc. She called since her son had not been eaten for a while and couldn’t see him suffering. My answer? “Of course” and she goes “Excuse me?” And I said “Of course, what should I get for you?..”

It was supposed to be a really slow day… you know… slow summer heat sort of day but what was interesting was as I finished up her family’s meal, we started to get slammed. We were so busy that day. I couldn’t explain. We never got that busy before. I believe in good Karma. Maybe she was just an angel to test me.

So, I love these connections like I do care about my customers, so do they.

Also, I want to remind this “We cater!”

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My husband, Seth who ultimately is the reason of Olee’s Kitchen is still here today. He not only helps me out for restaurant chores but he also supports me financially. He takes care of all the bills for living and sometimes write a check for me for those times when we are so slow.

He actually never liked the idea of Olee’s Kitchen at first as he expected the amount of money, time and effort that needs to put in. However, today, he is a supporter. We have always been a great team. We met when we were in the same thesis studio in Virginia Tech. A month after, we started dating and since then we did everything together like our degrees, professional licenses. He has always been a great partner and inspiration. We are still going through this rocky road but as I know that he will be with me the whole path, I am not afraid of this adventure.

Pricing:

• Philly Cheese Steak Combo (Fries & Drink included) $7.99
• Bulgogi Bowl $8.99
• Teriyaki Chicken Bowl $6.99

Contact Info:

• Address: 8465 Holcomb Bridge Road
  Suite 610, Alpharetta, GA 30022
• Website: www.oleeskitchen.com
• Phone: 770)642-8600
• Email: babylee2002@gmail.com
• Facebook: www.facebook.com/oleeskitchen
• Yelp: https://www.yelp.com/biz/olees-kitchen-alpharetta

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