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Strength in Diversity
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Business New Haven
4/2/2001
By: Anne-Marie Brungard
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Cultural “diversity.” Just mentioning the oft-overused phrase elicits raised eyebrows, sighs, groans or perhaps even smiles, depending on the perspective of the listener. No one can deny the financial impact of minority business in Connecticut. But there is another minority group doing business every day in our region. There are no accurate numbers or statistics to quantify its impact, but these business owners and managers are as diverse as the products and services they offer.
Obstacles? Sure. Challenges? You bet. But these entrepreneurs speak in one clear language when it comes to taking their place in the regional business cocktail: “We intend to be successful and will work harder than anyone else to prove it.”
Culture Served Up for Two or More
Carmen Lopes, Principal Partner
Carmen's Restaurant
140 Fairfield Avenue
Bridgeport
This three-year old restaurant serves an array of ethnic foods spanning Caribbean, Spanish and American dishes. “Whatever we cook, we cook it from the heart,” Carmen Lopes says about her eatery's soul food specialties. Excited to talk about her business and her background, Lopes describes her business as the “ultimate in diversity - serving different segments of the community, from Portuguese to Brazilian, and from African-American to Spanish.”
Lopes herself enjoys a heritage that blends African-American and Puerto Rican ancestry. Even more striking is the natural partnership between Lopes, her sister and a third partner who is Brazilian. This Latin-American trio admits that diversity in their business is central to who they are. They are proud of their cultural roots and intend to share a piece of that history with every meal they serve.
A strong spiritual background and deference to the family influences how business is conducted each day. Grateful for the opportunity to be a business owner, Lopes says, “We treat people the way we want to be treated.” Family is not only welcome here, but encouraged to dine in the relaxed, upbeat atmosphere. Food is intrinsically about family, and honoring the family is where this business excels.
The varied backgrounds of the partners provides entrée to diverse cultural circles. Using these networks is how Carmen's has continued to grow. Future expansion plans include offering an off-site catering service and opening an additional restaurant or banquet facility.
Grow, Grow & Grow Some More
Maia Chiat, President/CEO
FYC International
Industrial Drive
East Haven
One thing is certain: The fashion and apparel industry has gone pretty much belly-up in the region. Over the last seven years a mass exodus and financial woes have paralyzed the local apparel manufacturing industry. But one remains, FYC International, and it appears to be getting stronger by the day.
Some of FYC's East Haven employees believe firmly that its fortunes have everything to do with the tenacious spirit, and never-say-die attitude of its owner, Maia Chiat.
Chiat, an native of Israel, came to the U.S. three decades ago. Barriers like language, lack of finances or business knowledge did not stop him from accomplishing his goal. He earned an education - first in school, learning everything he could about the apparel industry; and then an introduction to the real world of business, an education of a different kind.
“Things are very different here,” Chiat says of his adopted land, “but I learned the business here.” That appears to be one advantage coupled with an upbringing that Chiat says, “pushes you to do well. We come with nothing, we are by ourselves here.” It is this make-it-or-break-it approach that seems to permeate all of his business dealings and decisions.
FYC International is now a conglomerate of seven companies with headquarters in New York. Its distribution, finance and sample-making operations are housed in the company's East Haven location. Fashioning everything from upscale silks to dresses and sweaters, FYC's sales swelled to more than $128 million last year, and the company boasts of customers like Saks, Macy's and Filenes.
How does his culture influence what Maia Chiat brings to work each day? It seems he was bred with a will to succeed, and when most would shrink from daunting challenges, Chiat finds creative solutions to resolve them - and just keeps growing.
Family Is Business
Ming Zhang, Owner
Bao's Kitchen
152 Campbell Avenue
West Haven
Ming and Connie Zhang, a husband-and-wife team, are working to elevate Chinese takeout to new heights.
Established in 1989, Bao's Kitchen is a staple on West Haven's main drag, Campbell Avenue. Born and raised in China by way of New Jersey, Zhang came to Connecticut because it had “good schools and a good environment,” says Ming Zhang.
The Zhang family takes its business seriously, and it is a true family business. Daughters who grew up taking orders and handling the busy phones have now moved on to college (in Connecticut, of course), several uncles have lent time, elbow grease and expertise to help the business be successful. Ming Zhang learned the fine art and style of his cooking from his father, who was a chef in China.
When the business started, a resurgence of interest in Chinese food appeared to be taking place, primarily for its healthy, fresh seafood and vegetable dishes. Zhang used the support of his family and a good sense of timing to make it work.
“Business is good, and getting much better,” says Zhang. “Some of our customers have raised children who are now our customers.” This business is a family business in a different way, too. “In China, we believe that you should always treat customers like they are family and friends - and be honest,” Zhang says. “If people trust you there are more opportunities for business.”
This family style of business management becomes evident when you listen to him recognize customers by name and ask about their families. Zhang has also reached out to an extended family for assistance over the years. He enjoys a good working relationship with Grillo's Market, and other neighbors who support one another in practical ways.
Business growth has not always come easily. Learning the language was an obvious challenge, but a tutor helped with that. Finding good employees has also been difficult. Zhang's experience with delivery and telephone staff has proven that not all employees share his own work ethic. But expansion is definitely on the menu for this entrepreneur, who harbors hopes and dreams to possibly develop another restaurant in Guilford or Madison.
No…Is An Option
Winston Alleyne, President
Gemini Valet Laundry Service
225 Barnes Ave.
New Haven
Gemini started out as a laundromat and dry-cleaning operation in 1991. The laundromat business was eventually sold as it was not profitable in its location. Gemini now provides valet laundry service for guests staying at hotels in New Haven and surrounding towns, and has been providing laundry and dry-cleaning services for the Pilot Pen Tennis Tournament since 1993. “Plans are underway to extend services to residential customers since this market is virtually an untapped area,” explains owner Winston Alleyne.
Born in the South American nation of Guyana, South Alleyne's parents emigrated to Trinidad when he was four years old, and moved to the U.S. in 1971.
He counts his Caribbean upbringing as a bit of a mixed blessing. He credits a strong work ethic and sense of professionalism directly to his cultural roots, but notes that he still has to deal with the impression that “all West Indians have ten jobs and that somehow we are out to take your job.”
Alleyne had risen on several corporate ladders before taking the entrepreneurial plunge, and has a very positive outlook about his company's prospects. “I tend to be more appreciative of my accomplishments and don't take them for granted,” Alleyne says. That, coupled with a strong spiritual background that promotes hard work, close relationships and seeking “help for things I cannot control.”
Building Bridges
Between Cultures
Shoichi Nakai, General Manager
Aloka Co. Ltd.
10 Fairfield Boulevard
Wallingford
Aloka is one of the oldest ultrasound diagnostic manufacturers in the world. With 50 years history of business and innovation, and a slew of firsts under its business belt. Headquartered in Japan, Aloka expanded operations to the U.S. ten years ago and General Manager Shoichi Nakai is credited with building the delicate bridges necessary to make it happen.
The original business model called for a network of distributors in the U.S., but as the business grew it became essential to have a base of operations here, initially to support and be a liaison between headquarters in Japan and the distributors.
Nakai, a native of Tottor, grew up in Tokyo, Japan. His business experience includes several years of working with trading and engineering companies. Five years prior to Aloka's expansion to Wallingford, Nakai traveled back and forth between Japan and Connecticut to support the distributor network and keep lines of communication open. Nakai learned how important it is to build business relationships, and uses this skill each day to maintain a delicate balance between two different cultures and two different working styles.
Simple things like making eye contact with strangers is a new experience. “People are so friendly here,” says Nakai. In Japan it is not so “easy to make a greeting.” However, “The challenge is helping Tokyo management to understand the way of doing business in the States,” explains Nakai.
Notably, there is a fundamental difference in communication styles in the U.S. “It's very straightforward and honest,” says Nakai. “In Japan there is a real team focus - and consensus must be achieved without hurting another person, working to change opposing opinions, so it takes time.” There are advantages to both, but getting them to meet in the middle so that business can be successful is Nakai's ever-challenging job.
Nakai faces that challenge with quiet humility and the ability to learn from mistakes and keep going.
This full immersion into two (or more) different cultures has impacted these business professionals in many ways. They are no strangers to adversity or challenges, but they do not shrink from them, either. They take great pride in their heritage and use their cultural roots to provide inspiration and strength for today. As a group they are excited about what they bring to the business table. A common theme seems to be: “We are grateful for the opportunity, and we won't waste it or take it for granted.”
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