Today we’d like to introduce you to Abe Ng.
Abe, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
With only 70 dollars in his pocket, a high-school education and an unstoppable work-ethic, my father, Allan Ng moved our family from Hong Kong to Miami. With scraped up funds and scrappy spirits, he built a small Chinese takeout restaurant that grew to the 7 Canton Chinese locations. Being the oldest son, I decided to follow in his entrepreneurial-footsteps and after college returned home to Miami to take our family’s next leap of faith: Opening the first-ever Sushi Maki. Our goal was to make sushi the next big thing in Miami, this was back in 2000 when sushi was still a novelty to many.
As the years passed, sushi newbies and connoisseurs alike urged us to keep on rollin’ and we went from one sushi shop in South Miami to opening additional restaurants in Coral Gables, Palmetto Bay, Miami International Airport, Kendall, Coconut Grove, Boca Raton, Whole Foods Market Stations, and a few University Shops. We have over 20 locations and we’re not stopping there. We’re committed to bringing delicious fishes, positive vibes and healthier lives to as many people that will listen!
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road for an entrepreneurial business is never a smooth one. One of my biggest business struggles was actually opening Sushi Maki. I had just closed down my first concept, Wrapido (a gourmet-burrito restaurant) and real estate obligations were still ongoing. I signed my name to a personal guarantee and was newly married. It was definitely a stressful time with my back against the wall, but my wife and family supported me all the way. Business definitely has its share of rough spots, but you can come out on the other side if you have a great team of partners that really care about the brand.
Please tell us about Sushi Maki.
Sushi Maki has been on a roll, since 2000, spreading the joy of what great sushi should be. In a sea of sushi snobbery, we decided to democratize sushi by offering an accessible and environmentally-conscious approach to dining. We made it fast, affordable, and high-quality with a great experience. Today, we’re South Florida’s award-winning leader in Japanese cuisine, offering premium-quality fare in a relaxed dining atmosphere. We maintain uncompromising standards while still putting a modern spin on the traditional sushi experience. Our goal is to help create connections & experiences through family, food & fun. Personally, I like to think of myself as the CSO — Chief Sushi Officer, though some may call me the CEO. I oversee the strategic development and management of all our Sushi Maki locations.
What are you most proud of as a company? What sets you apart from others?
I’m proud to lead a company that is committed to care. It’s actually one of our core values and we live it out not only with the customers and with our staff but also in the food we offer. In 2012, Sushi Maki became the first national sushi chain in North America to become Marine Stewardship Council certified to offer sustainable seafood. We take it upon ourselves to guarantee we have fish in the ocean for generations to come, we offer sustainable and traceable seafood! We care about the quality of the food you’re served but we also care about the ocean and the livelihood of small fisheries — and that’s what sets us apart.
Contact Info:
- Website: www.sushimaki.com
- Phone: 305-443-1884
- Email: [email protected]
- Instagram: https://www.instagram.com/gosushimaki/
- Facebook: https://www.facebook.com/gosushimaki/
- Twitter: https://twitter.com/gosushimaki
Image Credit:
Emma Del Rey Photography
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