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THE BIZNOB – Global Business & Financial News – A Business Journal – Focus On Business Leaders, Technology – Enterpeneurship – Finance – Economy – Politics & LifestyleTHE BIZNOB – Global Business & Financial News – A Business Journal – Focus On Business Leaders, Technology – Enterpeneurship – Finance – Economy – Politics & Lifestyle

Entrepreneurship

Entrepreneurship

The Executive Chef and Founder, Beyond Sushi, Guy Vaknin

Guy Vaknin -image from facebook
Guy Vaknin -image from facebook Guy Vaknin -image from facebook
Guy Vaknin -image from facebook
Guy Vaknin -image from facebook Guy Vaknin -image from facebook

Guy Vaknin is the founder and Executive Chef at Beyond Sushi. The company has its headquarters in New York in the US. They focus on preparing high-quality Sushi containing vegetables, fruit, grains, and Chinese forbidden rice. All are customized in one meal.

Guy Vaknin is an alumnus of the Institute of Culinary, where he studied food and Nutrition. His main focus is on menu development and catering. Immediately after graduation, he was absorbed by certain New York restaurants. He came up with the best way to transform traditional Sushi into a new version. This Sushi has no additional preservatives, but it promotes the traditional natural diet of simple foods.

I am widely known from the moment I was on ABC Shark Tank and Fox Hell’s Kitchen. For 13 years, I have held an executive position in various companies. I have been an executive for almost 13 consecutive years. I love mixing different ingredients to make a unique menu. My advice to people is always to consume clean food to have a long-lasting life in this world. Our main branches are located in Israel, New York, Moroccan, etc.

I was raised in Israel, specifically in Gaza. All my parents were from Morocco. My father migrated to the United States because of a job transfer. After some years, my parents went on their separate ways. My father was very ambitious, and he set up a large restaurant in Gaza, New York. Since I was still a kid, we would come twice a year to visit my dad. After finishing my high school education, I joined the army team. After three years of hard work in the Army camp, I secured a job at Big Apple.

My mindset was to work for a single year, save more money and disappear to work on my projects. I made it back to college through trial and error to study computer engineering. After just some months, I noticed computers were not part of me. I told my mom that I yearned for cooking at Culinary school. She was happy, “Guy Vaknin, you want to cook? its okay, make your plans better, I will pay your school fees on time”. My father was happy about it because he knew I would become one of his chefs. My passion got me a lot of opportunities. After working for a certain company, I decided to set up Beyond Sushi.

Guy Vaknin beyond sushi foods-image-from-facebook
Guy Vaknin beyond sushi foods – image-from-facebook

My knowledge of vegetables is drawn from my life back when I was just a kid. Sometimes we used to visit my grandparents at the kibbutz. I loved going to the fields to work on carrot fields. Cows and chicken were my best friends. The climate was good. From my grandparents, I knew how the food we consume in the city was produced. It was a learning journey. My upbringing is mainly in rural areas, so I understood the traditions. While in my early 20s, I shifted to the US.

I have more visions of the growth for Beyond Sushi. Currently, we focus on vegan, but when I started, it wasn’t something related to that. My main ingredient was eggs. When I dived deep into research, I realized how vegans were nutritious. I never knew how the people’s response would be. After a month, I tried preparing vegan Sushi. Within a day, all the prepared meals were over. It was a very shocking situation. So I decided to throw away these eggs product to focus on vegan.
Since I set up a vegan meal, I have earned an increasing revenue very the years.

Sometimes you don’t have to listen to the negative advice from people you know. The noise will discourage or distract your mind. Before Google became popular, Yelp was my only educator. I would research seven times a day. Most of my traffics came because of the creative content I put on our blog. Despite being a chef Executive at my company, I also go in the kitchen to cook.

To the entrepreneurs, we’ll start small. My first office and kitchen combined was a 280 square feet building. Although it was a small restaurant, the New York people loved my food. But I grew to more than 7 locations. Then, in 2019, I built the largest restaurant in New York to promote the business. It was a 3000 square feet restaurant. The building took some months before we called it a complete restaurant.

Coronavirus affected many businesses, as you know. I can say it was a game-changer. Most of the people came back after the pandemic with new faces. I was a victim of a natural disaster. Before covid-19, I had employed 130 workers, but in 2021, I had to commence the journey with a single employee. Some of the branches were to remain close. I am currently working to re-open all of them. We only have 5 locations operating.

At this moment, I have almost 30 employees where we make sure our food is ready in all those restaurant branches. Since the WHO demanded to offer only packed food, we had to transform to that method as fast as possible. So I am very thankful for my flexible nature. But the winter is approaching, and I think it will be a little harder. However, I have learned to stay positive in every situation.

When I look around New York City, hundreds of businesses never woke up after the pandemic. People can’t afford the high rent from the city landlords. There are moments when it’s difficult to pay, but I am coping with the situation. The position is strategic, which attracts more clients.

beyond sushi-image from facebook
beyond Sushi – image from Facebook

The main reason I focus on vegan foods is because of vegetarians. They also need to consume Sushi. It’s the best food I have ever prepared. As time goes by, we are coming up with new and unique foods. We always make sure that anything we are serving is legit with better taste.

Nowadays, most of our clients are not even vegetarians. Everyone wants to enjoy a nice bite. During the pre-seed season, there was little capital. But through my savings, I funded the organizations. Whenever we got a small profit from this business, we re-invested back. I also dealt with local farmers to deliver fresh raw materials from recognized locations. I have always believed that customers must be your priority if you want to grow for a long time.

Yeah, together with my board members, we have achieved big goals, and I must appreciate that. In the USA, we have fed more than 2 million customers. That’s a compliment, I guess. Having such an impact on society is very promising. Of course, there are more competitors, but we have to do our best to ensure our product stands out.

I had received more pressure from my friends and family about going to the shark tank. For all these days, I was very familiar with the ins and outs of my business. Finally, I secured a chance to present my business to a great learned panel at Shark Tank. One fellow offered me a deal. It was tough because the billionaires take you through ambiguous questions.

My adrenaline was running twice the normal speed. So I did the numbers and rejected the offer. But it was a nice experience.

To a younger Guy Vaknin, do what you love; it will earn you some penny. The journey is always difficult, but a seedling becomes a tree with time. So before making any decision, think more than twice. You will meet smart people who will challenge what you do, so stand strong and be ready.

Besides being a chef, Guy Vaknin is a professional nutrition and fitness coach. He always tells people to take full migraines with auras. Aurus can be a condition where one realizes neurological symptoms in the brain after splitting. Sometimes they might cause blind spots. For example, you can be looking for a person next to you, but it becomes difficult to identify him. Other times one can suffer from a numb arm due to the same condition. Finally, there are moments when a single person will never understand the reason behind it.

I also go through difficult moments during Aura. Scientists recently talked about it, but they are still working on research. It’s difficult for a newbie experiencing those conditions to persevere the pain. It feels like you have neurological symptoms. Experience stroke in the next hour. That can go beyond a state called crazy new.

Since I started suffering from the same conditions, I reached out to a coach who is also a nurse. She has been there day and night educating me about the best solution. That’s we linked up to form a small medical startup. Most of our clients will have two coaches. Mrs. Zoe, the CEO, is a sportsman who participated in long-distance running, boxing matches, half-marathon, and Muay-Thai.

We are calling for any applicant who needs our vegan help. But, of course, people can always visit our blog or website for more information.

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