Home

Business / Operations / Growth

Nêm Nếm

How do you turn an idea for an intimate cultural experience into a real business?

A Vietnamese-rooted supper club built on the idea that food is how people let you in.

A Vietnamese-rooted supper club growing from intimate dinners into a repeatable business without losing what made people care in the first place.

Guests seated around a long table during a Nêm Nếm dinner event.

Role: Head of Business Strategy & Operations

Timeline: 2026–present

Location: Durham, NC

Status: 100+ guests and $10K+ revenue across public supper clubs and private dinners

Proof points

100+ guests$10K+ revenue3 selloutsBusiness strategy and operationsPartnership integrationRepeatable event-prep system

Case study path

Idea
Business
Repeatability
Growth
01

The Concept

Nêm Nếm is not a restaurant. Each dinner centers a cultural host, whether a cook, home chef, or culture-keeper, and the story behind their food. It is served family-style to a table of strangers.

The concept and the food belong to the founder, a chef who leads the culinary and creative vision. My role is on the business side. As Head of Business Strategy & Operations, I work with her and the team on how the dinners run as a business: economics, operations, go-to-market, partnerships, and growth.

02

Proving the Model

THREE EVENTS.

THREE SELLOUTS.

The goal wasn't simply to sell more seats. Each dinner tested whether the concept could support stronger economics without weakening demand.

The first dinner showed people would pay for the concept. The café pop-up showed the format could move outside a private home and still sell out. The Origin asked more of both price and capacity. Across three formats, margins held in a narrow band.

03

Building the Business

Selling out the first dinner proved there was demand for the experience. It did not tell the team how to turn that demand into a business.

Each event raised new decisions about economics, capacity, operations, growth, and partnerships. My role was to help build the business layer around the culinary vision.

Pricing & economics. What can we charge without changing who the dinner is for? A higher price improves the economics, but it also changes who can come. Each dinner gave us another signal about what the concept could support. The move from $70 to $120 for The Origin was the biggest step, and demand held: the original 30 seats sold out in three days, a 20-person waitlist formed, and the margin stayed in the same range.

Capacity & operations. How many people can we serve before the experience starts to change? More seats mean more revenue. They also mean more staff, more prep, a tighter room, and a table that's harder to keep intimate. When The Origin sold out, the question wasn't whether demand existed but how far to stretch. The dinner went from 30 to 37 seats, not double.

Go-to-market. How do we sell the story, not just the seat? The menu is only part of what guests are buying. They're also buying into a story, a host, and the experience of sharing a table with people they haven't met. Ticket strategy, content, and positioning have to carry all three. In the 30 days before The Origin, about 60% of the club's Instagram views came from people who didn't yet follow it.

Partnerships. Which brands actually belong at the table? A sponsorship can improve the economics and still make the experience worse if the brand feels bolted on. The test for a partner is whether it already has a place in the story being told.

Growth. What should we repeat, and what should change? Every event produces evidence about demand, pricing, capacity, operations, and guest response. Growth means deciding which parts of the model are ready to repeat, and sometimes saying no. Collaboration dinners with established artists were evaluated as a growth path. Under the current deal structure they would lose money with no clear path to profit, so they stay off the calendar until the economics work.

04

Building Repeatability

For The Origin, the team moved from ad hoc planning toward a reusable event-prep system covering the run of show, staffing roles, guest communication, contacts, and service expectations. A pre-event QA pass caught inconsistencies before they reached guests.

The same approach is being applied to budget models, staffing structures, partnership materials, and ticket strategy. It isn't a fully systematized operation yet. Repeated execution is gradually becoming an operating model.

05

Building Partnerships Into the Experience

Partnership packages were designed around integration into the experience rather than simply selling feed posts.

Viet Huong / Three Crabs. The founder already cooked with the product, so the partnership began inside the food rather than around it. Three Crabs was integrated throughout The Origin's menu and storytelling, extending into the guest experience and post-event content.

DAKAO Coffee. DAKAO's coffee was incorporated directly into The Origin through the tiramisu dessert, giving the collaboration a natural place in the meal itself.

06

Scaling Carefully

Scale doesn't just mean a bigger dinner.

The Origin showed both sides. Demand supported a higher price and more seats. Stopping at 37 was a decision about what the room could hold without becoming a different kind of event.

Three sellouts show demand for the concept. They do not yet show how far it can grow before it stops being the thing people came for.

How do you scale the business without scaling away the reason people came?

07

Ending

The first challenge was proving people would come. The next is building a business that can grow while keeping the table worth coming back to.

HOW DO YOU SCALE THE BUSINESS WITHOUT SCALING AWAY THE REASON PEOPLE CAME?