We applied for the GWU Business Plan competition three times, hoping that indeed the third and last time was the charm. Unfortunately, all the leprechauns in the world could not help us. Each time, we advanced to the semifinals, but the finals turned out to be our tough mudder.
The second time, was the most promising, where we came in 9th, so we served as a back-up just in case one of the top eight teams couldn’t present. Unfortunately, we weren’t asked to pinch-hit and we went back to the drawing board for the following year.
Then, on April 2, 2013, I got the dreaded news that once again we didn’t make the cut.
* * *
April 2, 2013
Chito,
I was shocked that RUNINOut did not advance to the finals, since you were ranked #9 last year! I didn’t read your 20-page business plan this time, but the feedback from the judges this year will give you more insights into why this happened, and you will receive it much sooner than before. That’s all because I put an emphasis on upgrading this year to an online scoring/commenting system which means no re-keying of the judges’ comments.
Please let me know if there’s anything I can do to help RUNINOut continue to grow and thrive.
John Rollins
* * *
Professor Rollins explained to me that the independent group of judges (mostly non-faculty business leaders) may not have had the insight to select the top teams. The business school was pulling for me, but since they had to keep the competition objective, they had no say in the matter.
Not only did the rejection sting, but the elimination kept us from securing funding. That’s because the university published the results online so venture capitalists (VC) were privy to this info.
My alma mater wasn’t the only one that rejected us. We were also spurned by D.C.’s VC firm and accelerator Fortify as well as Baltimore’s Emerging Technology Center. An accelerator takes an early-stage startup that has already developed a minimum viable product and helps them secure resources and capital funding. They also provide a nominal amount of funding in return for a small equity stake, normally 5-10%.
So was acceptance to an accelerator the right path for RUNINOut? Without mentorship and funding, our chances of reaching rapid growth were slim to none. It didn’t mean that our business model wasn’t sound or that we would never be profitable. But it likely meant our company would focus on lifestyle instead of growth, on income rather than revenue, on bootstrapping instead of venture capital, and instead of advertising, we would rely on face-to-face guerrilla marketing.
This new path was right up our alley. Since we hosted several events a month, we had developed a knack for gaining traction and creating a buzz. We provided value, engagement, and fun, and in return, our attendees spread the word virally and gave us raving reviews online.
A week after receiving the bad news from GWU, Suzannah woke me up with some glad tidings. We were selected as the “Best Restaurant App” in the Washington City Paper Readers’ Choice poll.
After dozens and dozens of events, miles, and miles of pedicab rides, and tons of food blogs, the hard work seemed to have paid off.
I called Gregg Coppen, the web developer from Vancouver, and he almost fell off his chair. “I’m so glad we decided to add the faceted search at the last minute — this feature must have been popular with restaurant-goers.”
He was so proud to add the new “Best App” tag to his portfolio and exuberant that he could make a tremendous impact thousands of miles away.
“When you approached us two years ago, we were hesitant to take on this project on a shoestring budget. But looking back, I’m damn glad we trusted our intuition.”
“Yes, it’s amazing what we can accomplish if we all work together, communicate and innovate.”
Soon, I shared the news with Professor Rollins.
“What, you beat Yelp, Foodspotting and Urban Table?”
“It’s hard to believe — it was really the matter of getting name recognition and we did that by gaining traction.”
“I tell you what. You guys didn’t advance, but your company has shown user-acceptance and income – that’s really what matters, not a trophy.”
On April 22, 2013, I got the chance to do just that. I was delighted to have the opportunity to present my business and demo my site to the University where the idea was born. And that was really the most important thing — acceptance and validation from an academic institution. The consumers, we already had them in the bag.
I was running vigorously along a cinder path, flanked by the Smithsonian Castle and the Museum of Natural History, when I suddenly realized that running was my heaven on earth. It was also the optimal time to be in D.C. during the pomp-filled Smithsonian Folklife Festival, showcasing Northern Ireland and the Mekong Delta. The most northern country of the U.K. was experiencing a watershed moment following ten years of stability and peace. Over 100 participants from Ulster — performers, artists, storytellers, craftspeople, cooks, etc. — traveled to the Nation’s Capital for several months to teach, demonstrate and display their lifestyle in their Celtic homeland.
Running and sweating profusely along my well-worn path, it’s very rare to have a chance to enjoy a cold one.
Noticing that the Northern Ireland display had an actual outdoor bar and dehydrated after an arduous run, it was hard to resist the cooldown. I ordered a creamy pint of Guinness that would surely quench my raging thirst.
This is where I met Jamie, a cute, cheerful brunette who had an avid interest in anything Celtic. This was her second year volunteering for the Folklife Fest, and she enlisted so that others could enjoy her passion for folk.
“Some people have volunteered for 30 years. Once you serve for 10, you get a pin. Some say that the pin’s diamond is a shaving from the Hope Diamond on display at the Natural History Museum.”
The Irish love to drink, toast, and chat, and soon Mark Wilson and Lee Lawson, stylish musicians strutted out, showing off their remarkable set of drums. The two could twirl the drumsticks like a cheerleader’s baton and never miss a beat. There was a variety of other musicians and bagpipers at the festival, but Mark was one hell of a drummer who could put on a captivating show leaving the crowd in awe.
Mark introduced me to Tommy Sands — a legendary Irish-ballad singer whose bariton Irish Gaelic voice could calm even my most excruciating painful runs. I could listen to him endlessly and grieved when the show concluded. I gave Tommy one of my signature military coins, and he presented me with one of his CDs that had not yet been released — I felt royally honored and overjoyed by such a heartfelt gesture from such an endearing musician.
Mark and Lee, snare drummers, during the Smithsonian Folklife Festival
Mark picked up a drum stick and gave it a twirl. “Why don’t you join us at the Key Bridge Marriott after the festival.”
“Yeah, it’s the after-hours entertainment in the ‘Olympic Village’ for all the performers,” Lee added.
When I arrived in the drab brown ballroom I was immediately met by Scottish bagpipers and colorfully dressed people from the Bahnar tribe of central Vietnam. There was lots of music, dancing, multicultural harmony, and of course traditional ethnic food.
Mark picked up a traditional French baguette with what looked like deli meat inside. “What kind of sandwich is this?”
Jamie picked up a slice of pate. “It’s a Banh Mi, a Vietnamese baguette.”
“Wow, the crust is super thin and crispy. What’s inside?” Lee asked.
“That’s precisely what makes a Banh Mi different than an American sub. It has pork belly, grilled pork, pate, cucumbers, cilantro, and jalapeños,” Mr. Nguyễn, who was responsible for narrating the tall tales of the Mekong Delta, replied.
Mark took a bite and chewed softly. “Geez, I’ve grown up loving corn beef and Ulster fry, but I appreciate the opportunity to try different cuisines.”
We stayed up late meeting new people, dancing, and consuming Guinness and Harp. At 2 am, we hung out by the pool and went for a dip.
“Have you visited Irish pubs in the area?” Jamie turned and asked.
“Don’t believe I have, except maybe on St Patrick’s Day. Any recommendations to get a good pint of Guinness?”
“Super, word of mouth is the most reliable restaurant guide.”
Tommy raised a pint of Guinness. “The mark of a true Irish pub is not the cottage pies or stouts, but real Irish drinking music.”
“And real football, not the fake one that goes spiral through the air,” Mark said. “There’s nothing like Ulster rugby — the Americans just copied us.”
You guys should take a tour of the Pentagon tomorrow,” I suggested. “Would love to show you where I work.”
“Really, didn’t know they were giving out tours now after 9/11.”
“Well, we’ll visit the Sept 11 Memorial and chapel as well as the Hall of Heroes featuring the names of all the Medal of Honor recipients, but I’ll also give you a personal tour and show you the DOD (Department of Defense) press offices and briefing room.”
“Would love that,” Mark replied. “And one day, I hope to show you my stomping grounds and spectacular countryside of Northern Ireland.”
Sarah Berghoff was out with friends and wanted to visit a brand new spot in Shaw for cocktails and Asian-inspired cuisine. Upon entry, a 1920’s style mural with an icon of Charlie Chaplin came into view. The space was elegant with a speakeasy vibe. On the wall above the bar, The Tramp played on a reel.
A tall, burly man with a big smile came over and greeted them.
“Hi, I’m Armin. Welcome to Chaplin’s. We’re a ramen, cocktail, and dumpling bar.”
“What does Charlie Chaplin have to do with Ramen?” Sarah asked.
“Well, the legendary silent film star was adored in Japan. That’s because he could make people laugh without uttering a word.”
“What a charming connection. What do you recommend?”
“If you like your spirits strong, I recommend the Tramp. It’s Bourbon with a burnt orange peel. For ramen, I recommend the ASS.”
“Excuse me?”
“ASS – Asian Spicy Sour. chicken chashu, coconut milk, chicken broth, and pork butt. It’s our take on the ever-popular Tom Yum soup with noodles imported from Japan.”
Several minutes after Sarah and her friends sat down, the bartender with a cool Chaplin-style outfit served them their classy cocktails.
Armin came by again to see what they thought of the innovative cocktail menu.
“Fabulous. I can see you have broad experience in this industry.”
“Yes, I’ve worked in this business for over 20 years. At the Capitol City Brewery and most recently at the Saint Arnold’s Mussel Bar.”
“Amazing sounds like you’re a powerful force in the restaurant industry.”
“Well, the co-owners are bartender brothers, Ari and Micah Wilder – owners of Red Light on 14th Street – we’re a star-studded class.”
“You know there’s someone you should meet that’s an up-and-comer in this industry. He’s a quintessential foodie and has a finger on the pulse in this industry.”
Armin with Sarah
The next day I got a call from Armin.
“So Sarah speaks highly of you. I thought I was the Big Man on Campus.”
“You’re a rockstar, Armin. All I do is promote restaurants and host some events. You’re the brains behind your brand and do all the heavy lifting.”
“Well, we sure could use some help with marketing and developing our web presence. When we opened a few months ago, we were named The Chaplin. Now his estate is threatening a lawsuit so we changed it to Chaplin’s”
“I can help with the name change and ensure that your website and social media reflects the new and improved branding.”
The following week, I met with Armin and his co-owners, brothers Ari and Micah Wilder as they gave me a spirited tour of their cozy space.
The vibe and ambience were warm and welcoming and the Laughing Gas cocktail I ordered was potent and bursting with flavors.
“We figured out a way to compress carbon dioxide with helium,” said Micah. “You’re gonna sound really funny and everyone’s gonna be laughing at you.”
I also met Chef Myo Htun, a native of Burma who cooked under a Master Ramen Chef in Tokyo for 30 years.
“Chef Myo is a tireless worker,” Armin said. “He’s worked every day since we’ve opened. We should make him a co-owner one day.”
Chef Myo Htun
Chef Myo served me the Tonkotsu Ramen with the broth made from boiling pork neck bones – the collagen in the connective tissue transforms into gelatin, which gives the broth its silky texture. Inside the bowl were melt-in-your-mouth chasu pork belly and soft boiled eggs with custardy egg yolk.
“Your ramen kicks ass, Armin. I would love to host our next get-together here and invite all ramen enthusiasts to celebrate Shaw’s hottest, new setting.”
“Sounds like a fabulous idea. If we could also do a fundraiser for Bread for the City, that would be great also.”
The next month on October 22, 2014, dozens of ramen and cocktail fans converged at the downstairs bar for a private event.
Christine arrived early as usual and secured a spot at the bar.
“Hey Chris, good to see you. How was the military ball with Khoi?”
“The Vietnamese-American Military Banquet was an overwhelming experience with lots of shiny uniforms, great food, and formal traditions — we had a blast.”
“I can picture that. I’ve been to a few military balls myself. They can be quite fun. “
“Met so many amazing Vietnamese Americans and they gave each of us a commemorative coin.”
“Carry it around with you — it’s a good luck charm.”
“And I wish the best to Khoi as he heads to Kosovo for a six-month peacekeeping mission.”
To kick things off, many guests were introduced to the payday adult-only dumplings — infused with Japanese whiskey. You could choose from a steamed shrimp dumpling on a whiskey sour named The Cold War, a hot pork dumpling on a lemon emulsion, or a hot beef dumpling with Japanese whiskey.
“This is what happens when a couple of bartenders open up a restaurant,” Micah declared.
I’ve tried all three, and Micah told me to tap on the brakes. So I was happy to entertain guests to see which one they preferred.
BJ enjoying the dumplings
BJ McDuffie sampled The Cold War. “Mmm, the shrimp shooters are savory and boozy–a perfect combination. I’m ready for the next one.”
I ordered a Payday from Margaux behind the bar. “How was Drink the District BJ?”
“Meh, could be better — it was a scorching, hot day. But this is even hotter.”
“So, what have you been up to lately?”
“Bowling, bocce, and brunch — that ’bout sums it up.”
“Have you been to Alba Osteria in NOMA? They serve an awesome brunch and have a bocce parklet outside.”
“Not yet, but I’m a fan of Roberto Donna.”
“How about Myo Htun – what do you think of his culinary skills?”
Christine Bach enjoying the Cure & ASS
“By the juiciness of these dumplings, Chef Myo ranks up there with José Andrés and Richard Sandoval.”
As expected, our resident comic made a showing.
“One of my favorite indie chefs is Erik Bruner-Yang,” said Wayne Manigo. “And with my cooking skills and an endless supply of ramen, I could give Toki Underground a run for their money.”
“What if you’re a butterfly, but you’re too busy being a caterpillar?”
“Mine is Chef Anh Luu, who cooks Cajun/creole with Vietnamese ingredients,” Christine said. “And I like my ramen spicy, so I’m here to kick some A.S.S.” While she waited, she ordered the Cure, and Micah blow-torched a piece of rosemary on her fruity cocktail.
“Yeah, I know it’s all presentation, but I swear it does taste better,” she said.
Wayne took a taste of Christine’s Cure. “Please pour me a damn drink !! Do not put any herbs and spices in my cocktail that is only for food and also don’t light the dam thing on fire either!”
Armin put a hand on Wayne’s shoulder. “What makes Chaplin’s stand out from all the rest is the personality of our bartenders. People come from near and far just to have Jake (Jacob Simpson), Said, or Margaux pour them a drink, ask them how their day is going and tell a kickass joke. You’re hired.”
Margaux Donati mixed a Vagabond cocktail. “We love you boss. You’re a true friend.”
It was also good to see Deb Santos again.
“Hey Big Shot, how’s your growth?”
“A long, hard struggle and still tripping.”
“That’s normal. It’s important to show some self-compassion for your blunders. Don’t regret the things you have done as much as the things you never did. It’s better to get up and do something rather than nothing, and right now, you’re the big-time host of this fabulous party, so you should be grateful.”
“I can always rely on you for wise advice Deb. Still haven’t cut back on my drinking though.”
“Alcohol is a depressant and keeps us at a lower vibration. Try limiting yourself to two drinks and take small sips and plenty of water in between.”
“Limiting myself to two drinks is like telling my pitbull, he can’t eat my ice cream.”
“What if you’re a butterfly, but you’re too busy being a caterpillar?”
When Sarah arrived, I was pleased to show her my new business card. She liked the running Orangutan logo popping out on a yellow background. But when she turned it over, she nearly flipped out.
Sarah showing her picture to friends
“Whoa, you put my picture on the back!!”
“Well, you said you wanted to see the picture of us at Toro Toro.”
“But not on your business card.”
“But, your face is more interesting than mine,” I explained. “No worries, you’re not the only one — I also put Kanita and Jackie on there, too.”
“Well, I’m honored to be promoting your website,” she replied in jest.
“And I’m honored to have you serve as our de facto brand ambassador. After all, you introduced me to Armin and Chaplin’s.”
Later that evening inside the Opium Den, Armin and I were slurping on some ASS.
“So what do you do for fun?” He asked.
“Besides running and drinking, I like to go paddleboarding on the Potomac. I normally launch from the Slip Inn on (Joint Base) Bolling.”
“Right on bro. I love boating myself. We like to take the Chaplin’s crew and launch from Edgewater (MD).”
“So the neighborhood is continuing to change. What are your plans moving forward?”
“Perhaps adding a sushi joint next door or building an American diner across the street.”
I took a sip of the Kid cocktail “Would it be another Hollywood-inspired name?”
“Yes, Shawshank Diner comes to mind–one of the best movies ever made..”
“And Shaw is one of the city’s hippest up-and-coming neighborhoods,” I said.
“Indeed, my beloved community is still very much on the move. This is why I love this city.”
“I’ll drink to that — another round of yummy shooters, please. Take it easy on the whiskey.”
I looked over my shoulders and could swear I saw the stern eyes of Deb keeping me in check.
The A.S.S. is so savory, you can drink it by the bowl
