Suggestions
Jeong-Suh Choi
CEO at Bobidi (YC W22) | Ex-Facebook PM | President of MealForward (NPO)
Jeong-Suh Choi is a seasoned professional with over 20 years of experience in product management, startups, and creating solutions for real-world problems. As the co-founder and CEO of Bobidi, a YCombinator-backed startup, he spearheaded the development and growth of the SuperTalents AI platform. Furthermore, Jeong-Suh is the co-founder and president of Meal Forward, a nonprofit organization focused on providing meal support during times of crises.
Highlights
#MealForward - We just marked 20,000 meals delivered!!! It's been about four years since we started, which means we've delivered 5,000 meals every year since the beginning of the pandemic. This is definitely a big deal.
Huge thanks to the team (100% volunteers) who have helped MealForward in the past, as well as those who continuously work with restaurants and various organizations to feed people in need. I especially want to recognize Mia Hong and Nicholas Lin for their steady efforts, even during those "quiet" days when almost no one was paying attention to what they were doing.
It's ironic that running a nonprofit organization becomes harder as the dire situation returns to normal because the attention and support you receive inevitably dwindles. With that said, we can't thank our donors, restaurants, and partner organizations enough for their constant support of MealForward.
Our mission is to "connect communities with quality meals"—and now, we're adding a few more words to make the statement more tangible—"...slow but steady." 😉 The 20,000 mark is just a milestone in our long journey.
Thank you all, truly.
Best, Choi, Together with our phenomenal board members: Andrew Ahn, Garron Engstrom, Jihoon Park, Nicholas Lin, Noori Kim
PS) Our journey so far here: https://bit.ly/3U2CbbP
One aspect I love about the hospitality industry as a tech entrepreneur: There's so much to learn from it.
During one of my nights out, I ordered a New York Strip. However, I was informed that they had run out of the New York Strip only when I was almost done with my appetizer. So, I ordered a ribeye instead. A glass of wine was brought to me during the wait, but the glass was so dirty that it was immediately replaced when I brought it to the server's attention. In about 15 minutes, the ribeye steak offered as an alternative was finally served. But it was way undercooked—it was rare—so they said they'd replace it with a whole new plate of ribeye. Another 15 minutes passed, and unfortunately, the new ribeye had an excessive amount of fat, and I finished less than half of it.
Was I mad? Not at all. I was impressed.
The true highlight of the evening was the service. Throughout this entire ordeal, the servers were kind, apologetic, and swift in their responses. The manager made multiple visits to my table to ensure my satisfaction, a gesture I greatly appreciated. Moreover, they graciously did not charge me for the ribeye, a decision I found very considerate. To be clear, I had asked for none of these.
It got me thinking about what really matters in hospitality. It’s way more than just good food. It’s about how we make people feel, how we handle the unexpected, and how we constantly (try to) go above and beyond to make things right, just like how we run startups: Things will happen, and you just focus on how you react and constantly push yourself to make it right, no matter what. No complaints.
Impressed by how they handled the situation, I left a thank-you note on the receipt with a bigger than usual tip. Kudos to all of you working in the hospitality industry, relentlessly working to provide those experiences people rave to their friends about—just like me now. ;)
Am I going back to the restaurant? Absolutely.
