Jenny: It’s September 18th, 2025. On a lighter note, in the hospitality world, we had the Welcome Conference here in New York earlier this week, where 2,000 folks in the industry gathered for some fresh inspo as we head into the back half of the year. My cup is still full from that. And next week is the North America 50 Best happening in Vegas, which is pretty exciting. So it feels like a good moment to talk about flow, flavor, and how we use service as a storytelling device for Ramen by Ra.

Jenny: But before we get into that, let’s hear the latest update.

Rasheeda: The latest update — we have a counter! A full, fleshed-out counter. It feels so real. The outline from the original sketches is now reality, from cabinetry to the counter wrapping around to the double doors. The facade is built out, and now it’s a lot of sanding to prep for paint and picking the final wood stain, which we just did yesterday.

Rasheeda: Every time I go there, I get more emotional — it went from sketch to reality. Every inch, every square foot, every tiny nook is exactly as we planned. Honestly, I didn’t think it was possible in such a small space, but the team really rocked it out.

Alex: I feel like once you start putting things in, the space always feels smaller.

Rasheeda: Yeah.

Alex: Does it still feel like enough room for what you envisioned?

Rasheeda: Honestly, yes. If I could work in the corner I had at Bowery Market, this feels like luxury. I can measure every turn, every step. Over the weekend, we staged how I move — from counter to window — timing how long it takes. Every step matters. My movement is muscle memory now. I hate extra steps. Everything is calculated.

Jenny: Speaking of steps, that’s a great segue because we’re talking about guest experience — how you turn it into something that makes people come back week after week. Talk us through the customer journey, from walking in to walking out.

Rasheeda: What helped me perfect the flow was working at Bowery Market. I calculated the timing of every move — how long to drop noodles, how to greet guests while prepping. When someone walks in, the first 5 to 10 minutes are key: introductions, dropping noodles, learning who’s in front of you.

Rasheeda: I want it to feel like you’re in my kitchen — my home. Not a formal restaurant, but intimate, like omakase with conversation. I’m timing broth, oil, toppings — each bowl has its mise en place, lined up by the guest it belongs to. Everything is orchestrated.

Rasheeda: Efficiency wins. Water, napkins, sauces — all muscle memory. The flow feels like conducting a choir. I can keep eye contact with a guest even while reaching behind me, because I know exactly where everything is. That’s how the experience stays personal.

Jenny: Do you seat everyone at once or stagger the turns?

Rasheeda: Staggered. The counter starts on the hour, and the window seating starts on the half hour. So technically, it’s a new group every 30 minutes.

Alex: What happens if new guests arrive while others are still finishing?

Rasheeda: That happened at Bowery too. People can see they’re next. I start clearing bowls item by item. Most guests eat quickly because ramen is hot and meant to be eaten fast. I communicate clearly — “Give me one second to reset your seat.” I’d never let someone sit at a table that isn’t ready.

Rasheeda: Now that we have a door, people can wait outside instead of crowding the counter. It’s more natural and feels like walking into someone’s home. Warm and personal, not rushed.

Jenny: Do you tell people ahead of time that their reservation is for 45 minutes?

Rasheeda: Yes — it’s noted on the website, social media, and the Resy confirmation email.

Alex: Random question — have you thought about how the chair affects that? Like, how long someone wants to stay?

Rasheeda: Oh, definitely.

Jenny: The chair?

Alex: Yeah — like, if you go to a steakhouse, the seats are plush because they want you there for hours. But ramen shops usually have stools.

Rasheeda: Exactly — stools. That’s the trick. No backs. Normal bar stools. After 45 minutes, your knees might start feeling it, which helps the turnover naturally.

Jenny: So 45-minute stools, no backs.

Rasheeda: Right. Some ramen shops in Japan don’t even have stools — you stand!

Jenny: One thing that’s new this time is the window. How are you planning for that part of service?

Rasheeda: It’s New York — it’ll get crazy. We added a bell at the window so we’ll know when someone’s there. If we’re sold out, we’re sold out. The bell keeps it personal and organized. The menu will be limited, so turnaround should be under five minutes — bao buns and broth mostly.

Rasheeda: I’ve mapped out the flow outside too — where lines will form, what neighbors’ traffic looks like, who’s walking from the train or CitiBike. I’ve sat outside and watched the rhythm of the block — the coffee shop, the bakery, the foot traffic. That’s how I know when to open.

Jenny: So are you adjusting hours based on that?

Rasheeda: Yes. We’re opening the window earlier — 9 a.m. instead of 10. I saw people walking by early and didn’t want to miss that traffic.

Alex: How will you turn a morning bao customer into a ramen diner later?

Rasheeda: Communication. Buy five, get your sixth free — the classic stamp card. And conversation. I’ll tell them, “Come back for breakfast ramen — it pairs perfectly with the bao you just had.” Real-time marketing.

Jenny: What if people say they don’t have 45 minutes before work?

Rasheeda: That’s fine — ramen’s fast. People who came at Bowery before work were my quickest diners. Soup works that way — it’s not a long meal. You slurp and go.

Alex: Speaking of slurping — are there bibs for people on their way to work?

Rasheeda: No bibs! But no white shirts either.

Jenny: We could make fashion-forward bibs for you.

Rasheeda: If you want to go the bib route, go for it — just don’t wear white.

Jenny: Tillit bibs coming soon to Ramen by Ra!

Rasheeda: Let’s go — the more chili oil, the more you’ll need one.

Jenny: Let’s talk about your prep and that month before opening. How will you use it?

Rasheeda: I always give myself a two-hour morning prep window. Everything’s prepped a day ahead, so mornings are about setup. That last month before opening will be full of role-playing — practice services with friends, family, and chef peers to test flow, timing, and mistakes before going live.

Jenny: And hiring progress?

Rasheeda: Collecting names. I want people to see the space before deciding — it’s small and intimate. The first question I’ll ask: are you comfortable cooking in front of people three feet away, maybe filming you?

Alex: How do you think you’ll be as a boss?

Rasheeda: A little bit of everything. Flexible, but detailed. It’s about mentorship — guiding someone through this intimate experience. I want someone who’s themselves, not performing. Be comfortable. Be honest. I’ll even give take-home questions — I want to see how invested they are in ramen and Ramen by Ra.

Jenny: You’re setting up systems too, right? Recipes, training docs, all that?

Rasheeda: Yes. I’ve managed teams before in retail and culinary education. This will be like a “kitchen family” — small, close, and honest. We’ll find our rhythm together, maybe even hire a dishwasher later. The goal is balance and transparency.

Alex: Speaking of balance — how are you maintaining work-life balance right now?

Rasheeda: Weekends are mine. Construction pauses, emails slow, so I recharge. Monday through Friday, I’m fully on — running errands, managing deliveries, helping contractors. But weekends are for rest and time with Kindu.

Jenny: You came in today and said what to me?

Rasheeda: I’m tired. It’s Thursday, right? I’m exhausted — it’s emotional. Everything’s coming together. I wake up at 3 or 4 a.m. with ideas or checklists. My checklist has a checklist. By Friday, I’m done. So weekends are a hard stop — no ramen talk till Monday.

Alex: You’ll get there — then you can finally enjoy it.

Rasheeda: I’m ready to cook. I’m so ready to cook.

Alex: Let’s talk marketing. Not every chef can handle all sides of the business, but you’re entrepreneurial. How are you approaching social media?

Rasheeda: This time, I’m stepping back. I used to post constantly. Now? Once a month.

Jenny: Once a month?

Rasheeda: Yep — when reservations go live. My community does the rest. They repost, they share. I repost daily in stories, but only post once a month. That’s my rhythm now.

Alex: Will that change with the window and merch?

Rasheeda: Maybe a little. But many restaurants post monthly — paired with newsletters. I’m focusing more on email now. Not everyone’s on social media, but everyone checks email. That’s where I’ll grow. We also have a broadcast channel for updates. Stories will be daily, posts monthly, newsletters consistent.

Jenny: And DMs?

Rasheeda: No DMs. Please, no. Email me or message through Resy. There’s an info email, an inquiries email, and one just for me. DMs are chaos — I’ll miss messages there. Email keeps it professional and clear.

Alex: I actually respect that.

Jenny: Digital marketers everywhere are cringing, but I get it — boundaries.

Rasheeda: Exactly. People underestimate how little everyone’s posting now. Stories are real-time, captions are noise. Who reads captions?

Jenny: I read comments.

Rasheeda: Exactly. So when I post, people know it matters. They even set alerts. If I posted all the time, that value would fade.

Jenny: I love that you’re prioritizing focus. But since you don’t check DMs, do you have an auto-reply?

Rasheeda: We’ll add one soon. Right now, it just says “Reopening soon.” We’ll get there — all at once.

Alex: Wait, are reservations live already?

Rasheeda: Not yet, but people keep asking. Tourists planning trips, holiday travelers — they want to book early. Some even built itineraries around us last year and got upset when we closed for the move.

Jenny: They were mad?

Rasheeda: Oh yes — “How dare you close when I planned my vacation around you?” It’s love, but also pressure.

Jenny: You’ve got over 40,000 followers now, right?

Rasheeda: Yep. It’s grown a lot — mostly through reposts and community. When we opened last time, we had just over 5,000. It’s all organic. Word of mouth still works.

Alex: Do you see a direct connection between followers and seats filled?

Rasheeda: Absolutely. It’s this “if you get in, you get in” mentality. People love sharing that they snagged a seat — it’s excitement that fuels the next wave.

Jenny: Are you planning any influencer or media dinners before opening?

Rasheeda: Yes — media, influencers, chefs, old students, friends. I want to reconnect before opening publicly. Small, personal, 45-minute experiences where I can actually talk. That intimacy will carry forward.

Jenny: Budget question — are you setting aside funds for marketing?

Rasheeda: Honestly, it’s ramen on me. Ramen’s not caviar. It’s a fair trade — I get real-time feedback. Broth and bao are new; I want honest reactions. Many photographers have already offered to shoot the space as it evolves. That collaboration is value enough.

Alex: Well, we’re excited for you.

Rasheeda: Thank you! The walls are being sanded, the doors are next, painting soon. It’s happening.

Jenny: We’ll check in again for the next episode — friends, family, and first bowls. Get some rest!

Rasheeda: I hope so.

Jenny: Kindu, give this woman a back rub.

Rasheeda: I wish — he’s out of town till Monday.

Jenny: Well, thank you as always.

Alex: Appreciate you.

Rasheeda: Thanks, guys.

Jenny: See you next week.