Today we’d like to introduce you to Patrick Cheng.
Hi Patrick, thanks for joining us today. We’d love for you to start by introducing yourself.
I started my journey by stepping into a struggling restaurant during the pandemic, at a time when many businesses were closing their doors. With a background in operations, logistics, and technology, I focused on rebuilding from the inside out—streamlining workflows, tightening costs, and modernizing systems that were outdated or inefficient.
Instead of relying on traditional foot traffic alone, I leaned into digital ordering, catering platforms, and data-driven decision-making. By rebuilding processes, training staff with clear SOPs, and using technology to improve reliability and speed, the business stabilized and eventually grew. What began as survival turned into a scalable operation capable of handling high-volume catering and corporate clients.
Today, I operate with a focus on efficiency, consistency, and community impact. Beyond growth, my goal is to create systems that other small, immigrant-owned restaurants can learn from—helping them move out of survival mode and into sustainable, long-term success.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road has not been smooth. I took over a business during the height of the pandemic, when staffing shortages, supply chain disruptions, and constantly changing regulations were the norm. Labor was one of the biggest challenges—finding and retaining reliable staff while keeping costs sustainable required constant adjustment and creativity.
Another major challenge was operating with systems that were outdated or built for a much smaller scale. Many processes were undocumented, informal, or dependent on a single person’s knowledge, which made consistency difficult. At the same time, third-party delivery platforms charged high commissions, squeezing already thin margins and limiting our ability to reinvest in the business.
Balancing growth with stability was also a challenge. Every decision had to be made carefully—investing too slowly meant falling behind, but moving too fast without the right structure could create risk. Overcoming these challenges required rebuilding processes, embracing technology, and staying disciplined about efficiency and reliability.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Our business specializes in modern Chinese-American food service with a strong focus on reliability, efficiency, and scale. What began as a neighborhood takeout operation has evolved into a high-volume catering and delivery brand serving offices, schools, medical practices, and community organizations.
We are known for our ability to execute consistently—on time, in volume, and with clear communication. Behind the scenes, we operate with tightly documented processes, data-driven decision making, and technology-enabled systems that allow a small team to produce at a high level. This operational discipline is what allows us to compete with much larger brands while maintaining quality and affordability.
What sets us apart is our commitment to building systems, not just sales. We focus on training, standardization, and transparency so the business can grow without sacrificing service. Brand-wise, we are most proud of the trust we’ve earned—customers know they can count on us, whether it’s a small office lunch or a large-scale catering order.
Beyond food, our brand represents modernization and opportunity. We aim to show that immigrant-owned, family-run restaurants can evolve beyond survival mode by adopting structure, technology, and scalable practices—creating a business that is sustainable, impactful, and built to last.
Are there any important lessons you’ve learned that you can share with us?
The most important lesson I’ve learned is that systems matter more than effort. Hard work alone can keep a business alive, but without clear processes, documentation, and structure, growth becomes fragile and unsustainable.
I learned that relying on a few people’s knowledge—or on myself doing everything—creates risk. Real progress came when I invested time in building repeatable systems, using data to guide decisions, and training others to operate consistently. This shift not only improved performance but also reduced stress and created stability.
Ultimately, the lesson is that sustainable growth comes from discipline and structure. When systems are in place, people can succeed, the business can scale, and opportunities can be shared more broadly.
Pricing:
- hipday – $299/month: Provides end-to-end delivery management, route optimization, and real-time tracking, allowing us to move orders in-house instead of relying on third-party couriers.
- Toast POS – ~$695/month: Powers catering workflows, customer data, marketing automation, advertising tools, and detailed reporting that support repeat business and operational control.
- Virtual Assistant – ~$1,600/month: Overseas administrative support for order management, customer communication, scheduling, and back-office tasks, significantly reducing labor strain.
- 3D AI Menu – ~$20/month: An interactive, AI-generated menu experience that differentiates our brand and improves customer engagement and conversion.
- Collectively, these tools allow us to reduce dependence on third-party platforms, which have cost the business over $300,000 in commissions. By investing in software and systems, we are converting customers to direct, in-house ordering channels, creating a more sustainable and profitable model long term.
Contact Info:
- Website: https://generaltsoscatering.com
- Instagram: https://instagram.com/atlgatso
- Facebook: https://facebook.com/atlgatso
- LinkedIn: https://linkedin.com/in/atlgatso
- Twitter: https://x.com/atlgatso
- Youtube: https://youtube.com/@atlgatso
- Other: https://tiktik.com/@atlgatso
Image Credits
Credits to Patrick Cheng
