Alex: All right, so welcome back to The Build. Today is Thursday, September 10th. Kids are back in school here in New York, Fashion Week is moving, and the weather is brisk – it feels like fall whether you like it or not. I stopped by to see Ra at Ramen by Ra this morning, and it’s looking extra cute and homey and chic. It’s really coming together.

Rasheeda: Right?

Alex: Yes.

Rasheeda: This is why I’m so emotional every day or every other day when I walk over. It’s like, all right, I’ve got to get ready in so many ways.

Jenny: Yay. Well, today we’re going to dive into finances, hiring, labor, and what it looks like to create a financially sustainable business – not only how do we build it, but how do we make sure it lasts for the long run. But before we get into all that, tell us what’s going on with construction.

Rasheeda: Well, we’ve completed all the cabinetry, and the frame for the counter bar is there. A few more things – walls, plastering, ceiling – and we got our new door installed. So as of yesterday, the build-out should wrap within two weeks. That’ll give me time to stage a photoshoot before we rely on the press release. If everything stays on track, we’ll finish the last week of September, shoot then, and be ready for a full-month push before opening on November 1st.

Alex: Fingers crossed – you got this. And before we get too far into hiring, I want to welcome Kindu, your business partner – your partner-partner and your business partner. Welcome, Kindu.

Rasheeda: Yes.

Kindu: Thank you, thank you for having me.

Rasheeda: The other employee.

Jenny: We’re so happy you’re here. Early on, Ra said none of this would be possible without your support. Tell us how you work together – how you divide and conquer, and what that support looks like.

Kindu: She’s at the forefront – she’s the face. I like to be in the background, supporting and reminding her we’ve got this. We’re constantly bouncing ideas back and forth – morning, afternoon, evening – to make sure we deliver something everyone will enjoy. We’re building community through this entire process. Each day we see the space, it’s exciting – one step closer to creating that vision.

Jenny: As another couple who started a business together, I totally get it. You end up always working on the business, even when you don’t mean to.

Kindu: Absolutely.

Jenny: Are there things you two divide and conquer?

Rasheeda: What’s so special about Ramen by Ra is that it’s opening in the East Village, where Kindu was born and raised. Coming from Harlem downtown was a big adjustment for me, and having his support in his own neighborhood has been huge. It’s a perfect balance – uptown meets downtown. The community here is proud, and I’m bringing my own community energy too. It’s the best of both worlds.

Alex: That makes a lot of sense. Let’s jump into today’s topic – hiring. I know you’ll have a tight team to start, but you’re looking for at least one employee. How are you approaching hiring?

Rasheeda: I want someone relatable, adaptable, and strong in customer service – not necessarily a seasoned pro with years of experience. The shop’s too small for that. I want someone open to learning and being molded because Ramen by Ra is new. They need personality, confidence, and curiosity – not shyness – because guests will have a million questions.

Jenny: Are you looking for a cook, or more of a dining-room person – someone who can flex between both?

Rasheeda: Flex between both. The title I’ve landed on is “kitchen assistant.” It’s an umbrella role, but that doesn’t mean I’m not doing the same work. We’ll balance each other out every day.

Jenny: And they’ll work all five services with you each week?

Rasheeda: Yes. We’ll be together constantly – so chemistry matters. This month-long training period is about seeing if we truly get along.

Jenny: Are you bringing anyone in to help with the interview process?

Rasheeda: Yes – two chef friends, Chef Kamari and Chef Fariyal. They’ll help me read personalities and energy. They both know me well and have incredible management and training skills. They’ll help make sure I’m seeing things clearly.

Alex: That’s such a smart approach – bringing in trusted peers to help assess fit.

Rasheeda: Exactly. This industry isn’t what it was ten or twenty years ago, and their insight is invaluable.

Jenny: Sounds like you’re looking for a unicorn.

Rasheeda: Maybe – but I’ve had a lot of people inquire already. I don’t need to interview a hundred people. I’ll work with what I have because ultimately someone can always leave.

Jenny: That’s true. So how will you recruit and, more importantly, retain the right person?

Rasheeda: It’s going to be very personal. During the pop-up phase, I met students who wanted experience and mentorship – that mindset stays. I’m looking for someone invested in Ramen by Ra, maybe even from my pop-up days. It has to feel like mentorship – growing together.

Rasheeda: If they stay for two months or two years, that’s fine – the business is structured to adapt. I know my reservations and pre-orders months ahead. Even if I have to pivot from window service to dine-in focus, we’ll handle it smoothly.

Alex: Most of the time you’re hiring with an operating restaurant, but your kitchen’s still under construction. How will you test chemistry before opening?

Rasheeda: That’s what my training month is for – a trial period. I’ll test candidates in real time through mock services and role-playing before opening. If it doesn’t work during a test run, it won’t work when the lights are on.

Jenny: Do you see yourself stepping outside the kitchen once you have help?

Rasheeda: I’d love to. Ideally, this person could become me – so I can move to the front sometimes. We’ll cross-train so we can flip roles.

Jenny: Love that. Let’s talk finances. Kindu, how do you support on the business operations side?

Kindu: Ra’s still leading the charge on numbers, but we strategize together. We want to build culture – a family-oriented operation built on chemistry. When everyone goes above and beyond, that’s when you win. Our goal is to develop our team so they can eventually take leaps of their own.

Rasheeda: Yes – we’re also thinking about quality of life for our team. At Bowery Market, I never had breaks. This time, we’re scheduling rest blocks in Resy – 1 p.m. for my assistant, 2 p.m. for me – so we can alternate. Sundays will be lighter because we’re closed Mondays and Tuesdays. That keeps payroll balanced and avoids overtime.

Rasheeda: Sundays will also be community days – maybe pop-ups with florists or bakers who align with our brand. It’s lighter work for my team but adds value for the community.

Jenny: Do you take a revenue share from those pop-ups or is it purely community-building?

Rasheeda: They’ll pay me an hourly base for the window – what I would’ve earned during those hours. They keep their profit, but I still meet my revenue goal for that window.

Jenny: Smart. Let’s pivot to the broader financial model. How are you projecting revenue streams and managing costs?

Rasheeda: This time we have an accountant – thank God. He was referred by Chef Kamari. We gave him projections based on my solo Bowery Market numbers, then doubled them to include the new space, the window, and merch.

Rasheeda: I’m not taking a salary the first year so we can pay off debt faster. The assistant gets paid, but my focus is reinvestment and getting into the green.

Jenny: That’s very real.

Alex: It’s crucial to set a time limit on that though – you can’t do it forever.

Rasheeda: Absolutely. Our accountant mapped out six-, nine-, and twelve-month projections. At Bowery, we hit profitability in ten months. This time, with higher costs, I’m planning for twelve – that extra cushion lets me breathe.

Rasheeda: The accountant’s breaking out our three main revenue streams – dine-in, window, and merch – and forecasting each. Merch drops will happen seasonally, four per year, to keep momentum.

Jenny: Love that. And the window hours?

Rasheeda: We’ll start 8 a.m. – 12 p.m., then 12 – 4:30 p.m. for the last seating. My prediction is the window will eventually outperform reservations.

Jenny: Interesting.

Rasheeda: Yes – people will choose the experience that fits them best. When someone’s confident and comfortable in their role, profits follow.

Jenny: You’ve also made the choice not to do delivery. Tell us why.

Rasheeda: I hate take-out ramen. It doesn’t travel well. I don’t want someone’s first experience to be soggy noodles. I’d rather they come experience it in person, fresh and hot. Bao buns and broth cups are also best enjoyed immediately – I want to protect quality and avoid bad reviews.

Jenny: Fair! So what’s next? How do you think about scaling?

Rasheeda: My dream is to run Ramen by Ra for ten years, then retire proud. But if we ever expand, I’d take New York ramen to Japan.

Alex: That’s bold!

Rasheeda: Why not? New York ramen can be as iconic as New York pizza or bagels. If someone offered the opportunity, I’d do a Ramen by Ra pop-up in Tokyo.

Kindu: And my vision? Grocery-store ramen kits – bringing it to everyone.

Jenny: I could see that – look at what Brodo and Hearth did, turning their broth into a CPG success story.

Jenny: Before we wrap, one last thing – marketing. How are you planning to get guests in the door?

Rasheeda: I have a great PR team. The neighborhood’s buzzing – people peek through the windows all the time. We’ll send out a press release a month before opening and work with Resy to document the journey from renovation to launch.

Rasheeda: The local community’s already talking. Word of mouth is powerful. People are excited – they’re ready for something new.

Kindu: Exactly. We’re in a historic area – close to the train, great foot traffic. Everyone’s asking when and where we open. We’re keeping details quiet until everything’s perfect. We want to deliver the best experience possible.

Jenny: Smart. And how long is your PR engagement?

Rasheeda: The initial push starts in October – about six months, like last time. Opening in November carries us through the holidays, Valentine’s, Black History Month, and Women’s History Month. Then we pivot into spring with merch and summer ramen. The goal is to stay relevant all year through creative, small-scale storytelling.

Jenny: Brilliant. All right – I think we covered a lot today: hiring, finances, revenue streams, and marketing. Kindu, thank you so much for joining us.

Kindu: Thank you for having me.

Jenny: Amazing. All right, next time, what are we talking about, Al?

Rasheeda: Yeah, what’s next?

Alex: Next time we’re talking about Flow is the Flavor – your steps of service and pre-launch marketing plan.

Rasheeda: I love that. We already have names for sections and how we’ll greet everyone.

Jenny: No spoilers yet.

Rasheeda: No spoilers.

Alex: We look forward to it. Thank you both – see you next week.

Jenny: See you next week.

Rasheeda: Thank you.

Alex: See you next time.