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Blog: What’s on the Menu? Lean Startup

Published on January 13th, 2020

What’s on the Menu?  Lean Startup

It was one of those toasty, 95-degree evenings in late September in Houston, and we were clinking our craft cocktails to a full house at ChòpnBlọk’s latest pop up concept – the fifth restaurant takeover in his series. I don’t know what was hotter… outside, the vibe, or the spice in the ata rodo (scotch bonnet) maple syrup our plantain pancakes were lathered in.  But one thing is for sure, as he prepares to open a brick and mortar location in 2020, Ope Amosu (MBA, ’14), the founder of ChòpnBlọk, is proving himself to be a mean, lean (startup) machine.

After getting his MBA from Rice Business in 2014, he began traveling extensively for work and was frustrated with his inability to easily access authentic West African cuisine in Houston and beyond.  He was able to conveniently experience other cultures through successful restaurant concepts, but not his own. So in order to see if he had what it take to bring high quality, convenient West African inspired cuisine to Texas, he did what every MBA graduate dreams of… he rolled up his sleeves and secured a part-time job working the line at Chipotle.

Chipotle taught Ope the art of restaurant operations, and he made money learning it!  Pulling together his lessons learned, he began building out his business plan.  He identified a large West African population in Houston that was being under-served and was confident in his ability to address this market gap with his fast-casual concept.  From his time working with various engineering groups, he knew that he needed to test his idea early so he could fail early and fail fast without breaking the bank.

This led to the inception of ChòpnBlọk. Ope knew acquiring a food truck would be too timely and too expensive, so he went a more creative, costeffective route. He began hosting private dinners where his guests experienced a multi-course dining program rich with West African flavor.  Those full and happy guests unknowingly were participating in a fun focus group. He leveraged these dinners to collect data from each diner. What did they recommend he charge per meal? Did they like what they were eating? What was their current dining out behaviors? After hosting over ten smaller private dinners, he had collected valuable pieces of information that would inform his business plan including:

  1. He had market data from over 200 diners.
  2. He proved that there was an appetite for West African cuisine in Houston. His fears that the common stigmas about African culture would hinder his growth seemed unfounded.
  3. He quickly optimized operational efficiency in feeding his guests.

Having validated customer demand, honed in on customer preferences, and demonstrated that the market opportunity he believed existed could be captured, all without taking on investors, it was time to take the next step. ChòpnBlọk began efforts to scale, finding a way to re-engage customers who were hungry for more. This is how the pop-up experiences came to life. With his restaurant takeovers, Ope is able to serve well over 100 paying customers per dinner and gain all the operational know-how that goes along with such an affair.  In a risk-free environment, he gets to test various creative concepts and fine-tune logistics…all with almost zero overhead and very minimal risk.

You can probably guess what is next. It should come as no surprise that ChòpnBlọk has been approached by funders and developers to launch a brick and mortar location for 2020.  With hundreds of paying customers, a net promoter score staying high at 9/10, and an entrepreneur’s tenacity like his, I have a feeling  ChòpnBlọk will be coming for Chipotle in just a matter of time.

Want to learn more?  Visit their website and follow them on Instagram.

By:
Caitlin Bolanos, Sr. Associate Director, Lilie

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