• Lone Wolf was opened in just two months under pressure.
• Cocktails are integral to the dining experience.
• Unique ingredients can attract a new demographic.
• R&D is crucial for menu development.
• Customer education is key for introducing new cuisines.
• Designing a restaurant requires thoughtful planning.
• Working with family can have its challenges.
• Handling customer feedback is essential for growth.
• Social media presence is vital for attracting customers.
• Economic challenges require creativity and adaptability.

In this candid conversation, Chef Waymond Wesley II (Chef Way), a chef influencer and soon-to-be restaurant operator, speaks with Susan Tung, owner of Hanoi House, a Vietnamese restaurant in Peterborough, Ontario. They discuss growing up in the restaurant industry, transitioning from traditional family operations to modern restaurant management, balancing work and family life, and the importance of systems, personnel management, and financial awareness in running a successful restaurant.

• Susan's experience growing up as a "restaurant kid" in her family's Chinese restaurant, The Golden Wheel
• The transition from traditional family restaurant operations to modern, systems-based management
• The importance of documentation, standardized recipes, and proper training
• Financial management and knowing your numbers as a restaurant owner
• Creating a positive workplace culture and hiring for values rather than just experience
• Balancing restaurant ownership with family life and parenting
• The challenges and rewards of the restaurant industry

Susan Tung is a restaurateur with years of experience in the food and beverage industry. She currently owns Hanoi House, a Vietnamese restaurant, and previously owned a Japanese restaurant. Susan also runs Electric City Catering and hosts the Table 13 podcast. Follow her on Instagram at @susantung.

Chef Waymond Wesley II (Chef Way) is a chef influencer, lawyer, and first-time restaurant operator preparing to open a restaurant in 2026. He specializes in techniques combining Japanese, Italian, and French culinary traditions. Follow him on Instagram at @chefway__ and @chefsquirehospitality, or visit his website at

Restaurant Talk by Save Fry Oil is all about real conversations with restaurant owners and managers about what it takes to succeed. We ask direct questions about their challenges, missed opportunities, and biggest wins.
We also break down commercial kitchen efficiency, from layout and workflow to cost-saving equipment, hardware, and ordering processes. With a rotating lineup of industry experts, we deliver practical insights for those serious about running a successful restaurant.