Available for pickup and delivery!
Built from Passion, Resilience, and Innovation
My name is Shuai Zhang, I am the owner and Chef of POPRICE. I used to be a restaurant consultant working for my own consulting firm. I helped restaurateurs open many restaurants in the city. During Covid, I lost all my business and decided to build a Next-Gen Asian takeout concept for myself. I wanted to open a small restaurant that focuses on a limited number of dishes, aiming to make them healthier and cleaner. I also wanted to use technology to help with our operations. For example, I planned to implement kiosks and utilize third-party delivery platforms. So I took over an old Subway store that had closed due to COVID in July 2020. It took me four months to build out the space. I couldn’t find enough construction workers during that time, so I worked with the construction workers myself. I can say that I built POPRICE from scratch.
LocationOvercoming Challenges – The Journey to POPRICE’s Success
Business was really bad when we opened in February 2022; we were only making less than $500 a day. I was cooking, managing, and purchasing all in one, and it wasn’t enough to cut it. However, I was fortunate enough to have a good team to support me financially and emotionally—they all took a pay cut during my toughest times. We were constantly brainstorming to help with the sales. We changed the menu more than 50 times and developed and tried countless new dishes.
Order NowMeet The Team
At POPRICE, our team is more than just chefs and staff—we’re a family passionate about bringing authentic Asian street food to our community. From the kitchen to customer service, every team member plays a vital role in delivering fresh, flavorful, and high-quality dishes. Get to know the talented individuals who make POPRICE a one-of-a-kind dining experience!
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