We had the good fortune of connecting with Rishi Patel and we’ve shared our conversation below.
Hi Rishi, what is the most important factor behind your success?
Since I was 16, starting my own business was always a dream of mine after watching my late father’s success as an entrepreneur. I enjoyed watching the creative and financial freedom he had at his disposal. I experienced his peaks and valleys and learned that it isn’t just how much money you make, but how you carry your integrity and passion towards your brand. From the age of 22 i’ve been a part of or owned my own business. My focus was always on two aspects of our brand. The environment for our staff who work so hard and the experience we create for our customers. Since 22 years old I have followed this blueprint as closely as possible. No matter what obstacles may come (and they will), my emphasis on taking care of these aspects were always at the forefront. If you concentrate on your staff and your customers, the financial freedom will eventually follow. It may not be immediate, but patience with building this foundation will set your brand up for long term success.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
At Dip Shabu we are most proud of our creative and innovative view towards our customers. We strive on having an environment in the restaurant that is classy as well as pleasing to the eye. Multiple art pieces are displayed on our wall that represent who we are and where we came from. When is comes to our food, we pride ourselves on the health and interactive experience it brings. The cook-it yourself concept gives us the opportunity to interact with our customers as well as give them the opportunity to be their own artistic chef for their meal. We teach you how to traditionally cook your food, but ultimately we encourage you to experiment and become your own artist providing you with ingredients that become your palette.
Opening our restaurant was not an easy process. We ran into multiple obstacles financially as well as having zero experience in running this type of business. 7 years of perseverance along with special timed blessings we were able to open in 2018. Every year we has been a valuable learning experience. Being a restauranteur means being flexible and changing with the times. And when I say change, I mean constant change. Even with the pandemic, we have found more innovative ways to navigate through hard times and adjust to customers needs.
If there was one important aspect I would want the world to know that i’ve learned along the way, it would be that there are always chapters in life that we must navigate through. Never look past that chapter, use past chapters to build on, but enjoy the chapter you are in at the moment. Each one will help you build on your dreams.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
There are too many great places to visit here in LA. Food wise it would be Salsa and Beer, L’Antica Pizzeria and Alexander’s Steakhouse are wonderful eateries other than my own restaurant of course. Golfing because the weather is good all year round and little speak easy bars surround LA for good conversation and drinks.
Who else deserves some credit and recognition?
My father was the driving factor to my desire to be an entrepreneur. He always said to build your foundation first by getting an education then working towards your dreams step by step, never looking too far ahead until you’ve completed each chapter.
Yelp: Dip Shabu Shabu