台灣經濟研究院<美好生活> – 2016年4月號

 

每一個人對“美好生活”的定義都不同,但如果您有空在有陽光的週末或例假日去大安森林公園走走,您會看到許多人在樹蔭下及草地上野餐;有父親跟兒子的投球、接球互動;有小男孩炫耀他的滑板功夫;小女生在草地上翻滾;年輕情侶情意綿綿的餵對方食物或躺在草地上卿卿私語;老人家在公園椅上曬太陽,或有外勞陪伴在輪椅上閉目養神;我與Ming拿著自己心愛的書,享受著她特別準備的三明治及香檳。我相信您也一定會跟我一樣認為在大晴天的大安森林公園的一切,就是“美好生活”。

 

我一直相信私有中小企業是最後一個能改變社會的基地。這也是我在過去28年來一直堅持的理念。一旦成為上櫃上市公司,企業就很難再為理想而堅持初心。

依據中小企業處2014年的統計,台灣中小企業有135萬家,佔全體企業總數的97.61%,合計聘用867萬人,佔台灣就業人口的78.25%,任何人看了這個數字,就知道中小企業的盛衰,對國人的生活品質影響有多大。

目前全世界的經濟都碰到瓶頸,全球的政治對立,經濟不確定,再加上台灣的獨特地緣政治,有太多太多事情是我們無法控制的,身為一個私有的中小企業主,我只能專注在我所能控制的。

 

而我們能控制什麼呢?

首先要將自己的事業重新定位,找到新的成長引擎,挖一個小井,但挖的很深,不在企業的大小,而在企業能否具有不可取代的獨特性,注重現金流、注重培養接班人、擁抱新科技、沒有投資就沒有未來。

雖然我已經脫離經營的責任,但我一直鼓勵我的團隊要做別人認為不可能的創新,只要公司不賠錢,鼓勵創新冒險是唯一能留住人才的方式。這就是私有企業的好處,我們可以為下一個30年做投資,不必擔心資本市場的反應。

不可否認,台灣過去的經濟實力在於製造業,但現在中國大陸、東南亞都已建立完整的生產鏈,不管是人才、技術、資金、政策、市場、創新、創意等都已追上台灣,甚至超越台灣。台灣的下一步在哪裏呢?最近幾年我也都在想這個問題。

尤其我時常與許多網路新創公司的年輕創業人交談溝通,一方面非常高興看到年輕人對創業的熱誠,一方面也很憂慮創業後的挑戰。跟任何創業一樣,5年後成功率雖僅有五分之一,但對年輕人來講,這都是一個長大、獨立的過程。

絕大多數網路新創公司是專注在“生活美好”的帶入。PC Home 是我跟Ming生活美好的必需品;Uber是我在世界各地大城市旅行時生活美好的必需服務;Netflix 更是讓我在家看高品質電影、電視劇的美好生活必備服務;Food Panda是我們訂購外送美食的最佳選擇;Red Room及Happier Cafe 兩個社會創新實驗,更是讓我生活美好的重要體驗。剛剛才在Airbnb 訂了去京都旅行時的住宿,又在EZtable 訂了今晚用餐的餐廳,似乎美好生活跟手機行動平台及雲端科技的需求經濟分不開。

我在不同的場合,都分享我對目前方興未艾的網路創業風潮的看法,很不幸的,在行動網路平台方面,台灣已失去領先的機會。

大者恆大,贏者全拿,就是網路經濟的特色。台灣20年前原來是領先者,但如果不再努力,真的是只能成為網路殖民地(Facebook, Google, LINE, Wechat, Netflix, Uber…)。如果競爭不了,就要面對不願接受的真相,只要我們能充份使用這些網路工具,增加我們的生產力,充分的跟世界連結,如此一來我們才能用這些全球性的工具找到新的創新能力。

這也是為什麼我跟台灣年輕的新創網路創業人說,要專注在端對端的服務(End to End Service Solution),而不是賣產品,否則唯一的商業模式就是賣給大型網路公司。最近AlphaGo 更是一個大突破,代表AI, Machine Learning, 及新一代的Robot 及Robot Advisor 會改變整個世界。尤其對“工作”的定義及“人力”的需求都會有巨大的影響。

最近許多人再度提出“最低生活薪資”(Universal Basic Income),就是看到未來會有許多人不管是因為選擇清貧生活 (Voluntary Poverty) 或被Robot 取代而失去工作機會。無法維持最低的生活需求,因此,在未來一種新的社會安全網可能是面對因為AI或Robot 而大量失業失衡的必然選擇。

當然如何支持這種社會安全網,而又能保持經濟的活動力,仍是一個重要挑戰。如果中小企業是增加就業機會的最重要途徑,台灣如何能在這既有的強項(我一直認為97.61%的中小企業是台灣的強項)上找到一個可持續成長的經營模式。如此美好生活才可能發生。

  1. 重新很誠實的面對我們的強項及弱勢。

我們的強項是言論自由、生活方式、及善良熱情的人民。但台灣就是一個小小的島國,尤其在一個平的世界經濟體系中,如果小國不能走出去,就確定被邊緣化的宿命。看看其他小國(丹麥、荷蘭、比利時、挪威、冰島、芬蘭、瑞典、瑞士、以色列及新加坡)今天能成為美好幸福的國家,就是因為他們一直都跟世界連結在一起,原因很簡單,他們都是多語國家,英文更是他們能跟世界連結的最重要工具。

這也是為什麼我提出台灣需要一個“射月計畫”(Moonshot project):英文在2050年成為台灣的官方語言之一。向前台灣(Forward Taiwan)、紅房(Red Room)及 Kiva.org 中的Nonzero Club都是我射月計畫的一部分。我知道很難,但是這是一條一定要走的路,讓我們後代子孫能跟世界做朋友,增加他們的流動性,可以到世界任何國家工作、創業、甚至定居。

  1. 重新建立一個屬於台灣的新價值體系。

我知道很難取代用GDP 來衡量一個國家的富裕。但我們同時看到GDP不如我們的國家,在2016年World Happiness Report中,“美好生活”的排名都高於我們,台灣是第35名,但哥斯大黎加(14名)、波多黎各(15名)、巴西(17名)、智利(24名)、巴拿馬(25名)、阿根廷(26名)、烏拉圭(29名)、哥倫比亞(31名)等南美國家的人民都比台灣快樂。我相信這不是GDP per Capita的單一原因。

這跟文化及對生活快樂的主觀及客觀定義有很大的關係。雖然大家對台灣目前的政治、經濟、社會有許多的主觀不滿,但根據這份2016年的報告,台灣從2015年的第38名提升至第35名,而更值得提出來的是台灣在今年的亞洲排名是第三位:僅新加坡(22名)及泰國(33名)超過台灣、而馬來西亞(47名)、日本(53名)、韓國(58名)、香港(75名)、印尼(79名)、菲律賓(82名)、中國大陸(83名)、印度(118名)等皆落後台灣。

我們有時候真的受GDP、政治及媒體的過度負面報導影響,而忘了以世界客觀標準來看待台灣。在世界156個國家中排名第35名真的是不算太差,不要妄自菲薄,忘了自己的獨特生活品質,而這也正是許多外國朋友愛上台灣的原因。Ming 的Happier Cafe 及Be Happier Movement 就是希望重新建立台灣在主觀上的新幸福快樂價值體系。

  1. 重新建立一個新的KPI。

因為是私有中小企業,因此我們可以不受資本市場的控制,不必用股票的漲跌來衡量我們的價值、財富及成功。因此我提出 Profit For Purpose (PFP)Business 的經營理念。我們需要利潤才能維持我們的獨立自主,但我們更需要一個更高的目標讓我們能永續經營並找出生存的理由。

因此我提出三個KPI,並用圖表顯示出來。第一張圖:過去10年公司的平均薪資(包括分紅)成長;第二張圖:過去10年繳稅的成長;第三張圖:過去10年員工數的成長。畢竟一個公司的最重要社會責任就是增加公司同仁的收入(才能有好的生活品質)、誠實繳稅(才能證明是一個有利潤、有競爭力的企業)、更重要的是增加就業機會(私有中小企業的最重要任務)。

 

如果有人問我如何才算是有一個美好生活的一天,我會回答說,如果我有一天沒有成為“悅日人”(有意識地每一天替遇到的人做一件事,讓他/她那一天快樂)我就沒有一個美好生活的一天。

在大安森林公園,我一定順手撿垃圾,會謝謝打掃的清潔人員、也會很雞婆但禮貌的告訴騎自行車的人,在公園是不能騎自行車的,我更會自告奮勇的幫情侶拍照。

如果您在週末沒有去過大安森林公園,您就不知道原來美好生活就是如此的垂手可得。

 

我們大安森林公園見!

 

 

Homework: 請參考、研究以下連結:

 

Be the Change 走下跑步機的人生

2014/3月號【魅麗雜誌】People魅力男人

撰文/阮嵐青●攝影/江建勳●視覺/LaLa

P092-14CM090-1

少年朱平,既洋派又有點小叛逆,他很喜歡聊天…他喜歡新的事物…他,從小就很會蹺課。

「我九歲就會逃學,因為小學沒遇到會啟發學生的老師,所以我不喜歡去學校,早上出門就坐著公車繞台北市,然後溜到電影院看電影,我會輕輕拎著前面大人的衣角,跟進戲院,那時候看了好多電影,可惜長大後都不記得了。」講話速度很快的朱平,回想起小時候,聲調放緩了,眼神中突然漾起朦朧的笑意。

**點選此處可看全文

Nonzero 非零: 101 Best Restaurants in Asia

Nonzero Top 50 Asia

恭喜“非零”,榮登“亞洲最佳101家餐廳”榜。 也祝福非零重新出發,更上一層樓。 By Freda.

Dear Freda:
You are the first one to leave a message here to congratulate Nonzero to be selected as 50th of the 101 best restaurant in Asia.
It is an honor to be recognized after 7 years persistence. I know Nonzero may not meet the mainstream food scene in Taiwan. However, I am convinced that for those who are ready, either has lived in the abroad or happened to visit in Taiwan, would appreciated our concept and our way of doing business.
It is an uphill battle to convince people that food is not just healthy or organic ( it is given ), food should retain layers of flavors. Food is, to me at least, also a manifestation of a culture. In Taiwan, I try to promote a multi-ethnics and international friendly food scene. I am really tired to see the pendulum shifted way to the left with too much emphasize on 原味 and not enough on flavors and aromas. It is time to celebrate all the comfort food from all around the world.
Thank you, my old pal. You know where I come from and, now, you will also see where I am going to.
Nonzero has been selected to the top 50 restaurant in Asia by this well known international travel and food website. ( we are ranked 50th. :-))
We vow to continue to evolve. We will not just settle on this laurel and stop changing. I believe Nonzero is just starting to embark a new venture.
I want to thank all the ex-employee and ex-chefs, without them, Nonzero could not be here today. I also want to thank our current new team since they are having a bigger responsibility to move Nonzero to the next phase now.
The phone is still ringing off the hook this afternoon.
We are fully booked. 🙂
Be the change,
Ping
————————————————————
Dear Y:
Just thought you may want to know this wonderful news for Nonzero 非零.
Our phone was ringing off the hook yesterday. All the major media were calling Nonzero 非零 to ask for our comments on being the 50th of the 101 best restaurant in Asia. What a surprise! We didn’t know what was happening until the phone started ringing.
Top of the list is, of course, Ding Tai Fung. There are 7 restaurants in Taiwan included in this list. We are thrilled and surprised just like everyone else.
Again, it is a gratifying feeling to know that what we do are being appreciated by these seasoned international travelers and experts. We never wanted to follow the mainstream Taiwan food scene. I know our concept and style may not be popular with the majority of Taiwan’s food lovers. However, we know we are more geared towards international travelers and those people who have lived overseas. Now we need to be more innovative to meet the high expectation from world travelers.
Hey, I have to say that you have excellent taste to know we are different and we hope there are more people like you in Taiwan to support us.
Ding Tai Fung, Nonzero and the other five restaurants are a must eating place while visiting Taiwan now. 🙂
Actually, I just realized that Nonzero is ranked 50th, Din Tai Fung is number one. There are only 7 restaurants in Taiwan in the list . We ranked number 3 among the 7 restaurants in Taiwan. Well, it is just a 15 minutes in the limelight. It is a vindication that our efforts have been noticed and appreciated. ?In the news, this ranking is the most credible one since it is chosen by the food critics, bloggers and the international people who traveled extensively or ?lived in the city. I checked the judge names and find that I did not know any one of them. We just have to do more to meet everyone’s expectation now.
By the way, The Daily Meal is one of the most prestigious websites on food and travel. It also was considered one of the most credible sources for fine restaurant ranking.
Be the change,
Ping
PS. One of my friends wrote me and titled his email as The Top 50 restaurants in Asia and Top 3 restaurants in Taiwan. 🙂 He really made my day. I have to admit that there are many old and new concept restaurants which are better than Nonzero in many ways. Nonzero 非零 just gets lucky and is appreciated by these creative minded people, international travelers and local expats community.

Nonzero is hiring - refer yourself or your friend!

Nonzero非零正在尋找工作夥伴, 如果您有興趣或認識很適合Nonzero的朋友,請馬上聯絡Regina Lin, nonzero@canlove.com.tw,也歡迎打電話(02)2772-1630。

20130328-221454.jpg

服務與銷售悅日人(Service & Retail Associate)

  • 有門市零售,或服務業工作經驗一年以上
  • 表達能力佳,個性活潑,喜歡與人接觸
  • 正職3位
  • 兼職3位

中央廚房廚師?(Food Associate)

  • 廚藝經驗兩年以上,專業或業餘皆可
  • 組織能力強,喜歡一個以團隊為主、而不是主廚個人主義的工作環境
  • 正職3位
  • 兼職3位

廚務助理(Kitchen Helper for Food Preparation and Cleaning)

  • 有廚務、食材備料的經驗
  • 歡迎二度就業或有團膳經驗的媽媽們 (我們希望通過提供就業機會,正職或兼職皆可,讓他們能夠經濟獨立)
  • 兼職3位

Nonzero非零不只是一家餐廳
Nonzero的願景是創造一個平台,透過來自世界各地的美食,體驗多元文化的生活風格,也能認識一群好朋友,讓我們大家的生活充滿好奇和冒險。所以,我們把有特色的食物介紹給朋友,開發自己的味蕾,並鼓勵大家把新體驗帶回家自己也試做。

Nonzero非零工作是關於自我實現

未來Nonzero非零的成功在於我們堅持We are what we do. We are what we eat. We are what we buy. 並且凝聚一個相信Nonzero非零願景的團隊。在Nonzero我們不問你能貢獻什麼,我們只問你想做哪些不同的事,為人生帶來不一樣的可能性。只要你也相信在Nonzero非零能創造自我實現。

  • 你是快樂的人嗎?
  • 你會有勇氣跟主管分享你內心的想法嗎?
  • 你一直在追尋一個不僅是工作,而是能生活的地方嗎?
  • 你願意打破舊有的傳統工作方式,並有機會做自己不熟悉的事情嗎?
  • 你認為你有很好的工作倫理嗎?
  • 有人跟你說過「你很愛笑」嗎?
  • 你做過義工嗎?
  • 你曾買過一個東西, 是因為它的設計吸引你, 而不只是價格的因素?
  • 在過去的一周, 你曾有意識地做了哪件事, 讓ㄧ個人因為您的一句話、一個小舉止、小禮物、小幫忙、真心的服務, 創造他人愉快的一天.
  • 你有看過生意人, 悅日人, 漣漪人漣漪詞這兩本書嗎?

如果你的回答都是Yes,請寫信給我們,安排面談的時間,讓我們和你一起探索成為Nonzero非零夥伴的可能性:如果你很喜歡親手做菜、喜歡烘培,歡迎你應徵我們的Food Team! 如果你很喜歡讓人快樂、喜歡和朋友分享好東西,歡迎加入我們的Service Team!

Email to Regina Lin at nonzero@canlove.com.tw.

 

 

 

Nonzero is taking a break to regroup

大家都知道Nonzero已經成立7年了,在此謝謝過去所有曾經在Nonzero工作的夥伴,尤其是超人,Ada和Zoya。2012年我請Ming來經營,很遺憾地,今年春節時有一群人集體離職,讓我必須面對Nonzero是不是能夠突破台灣經營餐廳的宿命,永遠被不可確定的因素干擾,只是為生存而生存,而無法堅持理想。因此我決定接受Ming的建議,暫時停止營業,從零開始,重新規劃我真正想要的Nonzero。

請大家期待一個嶄新的Nonzero!

附上我們寄給支持Nonzero的朋友的一封信。

------------------------------------

Dear loyal friends of Nonzero:

Ping Chu, the owner of Nonzero believes that Taipei surely has enough like-minded patrons to support Nonzero’s mission. You are one of the reasons that Nonzero has survived for the last 7 years.

After 7 years of operation, we realized that there is still quite a gap between what we have accomplished and what we initially set out to do. We found it difficult to improve and maintain existing service while constantly short of staff. So we decided to temporary stop operation from February 17, 2013 until further notice, we anticipate it will be about 4-6 weeks. This respite gives us the chance to re-examine the current business model, food menu, building a new team, and most importantly to introduce a new alternative to the food scene that is authentic to Mr Chu and my international lifestyle. We will continue to need your support, even more so than before.

I always like simple and delicious healthy food with rich and layered flavours. There are so many interesting foods around the world from different cultures. This is Mr Chu’s original vision for Nonzero, a place of adventure and excitement through delicious and healthy food from all cultures. At Nonzero, we want to introduce and?share these exciting foods with our friends and inspire you to try it at home yourself.

This is the vision for the new Nonzero and we need your support. I would love to hear your feedback on this new concept. My email is ming@canlove.com.tw. During this temporary respite and regroup period, our whole team will be working tirelessly to get us ready to serve you again in about a month’s time. If you pass by Nonzero, do drop in to say hello. Any enquiries please call us at our usual number 02-27721630 or email nonzero@canlove.com.tw

Ming and the Nonzero team

February 17, 2013

-------------------------------------

親愛的非零摯友們,

非零Nonzero 創辦人朱平先生相信在台北一定有著一群擁有共同理念的人,相信並且以行動支持非零的使命。您正是Nonzero 能走過這七年的理由之一。

經過七年的營業,我們發覺實際所做到的和我們心目中的夢想還有一段距離。然而在人手一直不穩定的情況下,我們無法兼顧正常操作和改革更新。在此我很遺憾地通知大家,Nonzero 自二月十七日起,將暫時不提供服務,休息時間預期是四至六週。這短暫的停頓,讓我們有機會重新檢視現在的經營方式、菜單,與團隊重整,更重要的是給大家一個新的選擇,一個能真實地反映我和朱先生所要創造的多元文化的飲食生活。實現這個理念,我們將需要您的支持,比過往更多的支持。

我一向喜歡簡單、美味、健康,帶有豐富層次風味的食物,尤其是從世界各地不同文化所蘊育出的美食。最近的一趟旅程,我造訪了明尼蘇達州的明尼阿波理市,在一家名叫The Wedge Co-op 的超市,發現了許多新的食材,像是從黎巴嫩來的石榴糖漿,還有一種來自衣索比亞叫做Teff 的穀物。這正如朱先生對Nonzero 最初的願景,創造一個平台,透過來自各地的健康美食,讓我們大家的生活充滿好奇和冒險。在Nonzero 我們想把這些有趣的食物介紹、分享給朋友,並鼓勵大家把新體驗帶回家自己也試做。

這就是新的Nonzero 的願景,我們真切地需要您的支持。我很希望能聽聽您對這個概念的想法,歡迎寫信給我,來信請寄到 ming@canlove.com.tw。在這短暫的休息時間,我們整個團隊努力工作,為接下來的服務做好準備。如果您路過非零餐廳,我們應該都在裡面工作,歡迎您進來看我們。如需聯絡我們,請致電02-27721630 或 nonzero@canlove.com.tw。

2013 的蛇年對Nonzero 來說,將是一個更新、轉型的時機。

Ming 和非零團隊
2013 年2 月17

New food culture in Taiwan 新飲食文化

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Ming and I did the interview with 陳鴻 yesterday. He is not only gracious but also having a passion to integrate food to the way we live our life. Good food starts from home too.

We shared our vision on Nonzero and food culture in Taiwan. I think one dead end of Taiwan food culture is that we emphasize too much on taste, not enough on bigger issue like the role of food in our lifestyle, personal value and social issue, such as depletion of fish stock in the ocean, hygiene and yes, paying tax. No one ever talks about restaurant being a responsible corporate citizen, and that they need to pay tax, requiring their team to eat proper sit down dinner like the restaurant guests, most importantly, demanding their team to change, both lifestyle and creativity.

How to mix timeless dishes with innovative dishes is the benchmark of how great a restaurant is. No young man would like to work at a restaurant that stays the same using a secret recipe passed down from generations before. It may be a good business model, however, it is a bad way to evolve and renew.

There are so many things we could talk about during the interview. Unfortunately, we have limited time. I have to give credit to 陳鴻 for his professionalism and the vision to expand Taiwan’s uniqueness through out Asia Pacific, China and the world.

We have so many things to offer to the world, one thing I hope we can offer is not just which restaurant is the best to eat, but, which restaurant is having a vision to redefine restaurant from tasty food to a lifestyle.

Thank you, 陳鴻 , for finding Nonzero’s deeper mission.

Ping

Two episodes that surprised me a lot:

1. 陳鴻 secretly arrange a special guest during the interview. Sophie Huang, the most elegant and understated fashion designer in Taiwan, and a hero of mine, to call in and shared her love of Nonzero restaurant. Sophie is one of the early adopters to Nonzero. She sometimes came alone with a book in hand, enjoying a quiet lunch alone. This is the most beautiful scene when you see people who are so comfortable and at ease when they eat alone at Nonzero with an absorbing moment while reading a book. Thank you, Sophie Huang.

2. Ming’s sister called right after the interview from Malaysia and told her that three of us did an fantastic job. Wow, this is the power of instant internet radio programing. Ming has forwardedhttp://hichannel.hinet.net/player/radio/index.jsp?radio_id=232
UFO internet radio address to her sister before we started interview. Now, we can see the power of internet radio. People living in Malaysia and Taiwan could listen to UFO simultaneously.

Anyone interested in developing a low cost internet radio business. I know Monocle has done a great job to explore this business model. Please check out?http://www.monocle.com?to see how they built a brand and an evolving/progressive business through this innovated media channel. Taiwan has been a laggard for so long due to the laziness and internal focused of our media giant.

Be the change, any taker?

Ping

 

 

The Centered Cover Story: Meet The Ripplemaker

Ping Chu RippleMaker

Katherine Young interviewed me several months ago. We spent quite a long time together and I was struck by her thoroughness and professionalism. I just found out that that interview has turned into this brilliant cover story in Centered on Taipei magazine (May 09). Thank you, Katherine, Roma Mehta and Emily McMurrinfor helping us to tell our story.

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Meet The Ripplemaker

Text: Katherine Young, Images: Emily McMurrin

Yes, a ripple maker I will be,

as I cast these thoughts to you…

Pick your pebbles carefully,

Cause you’re a ripple maker too!

Denise Lanford

Meet the Daymaker

At a recent birthday dinner at Nonzero, I observed owner Ping Chu, stylishly outfitted in black and white, as he played consummate host to a group of forward thinking movers and shakers in Taipei. While skillfully engaging and tending to his guests, he made time to periodically slip back to us, nestled in a back corner, usually with someone on his arm that he wanted to make sure we “knew.” When, in the course of one of these forays, he got wind of our celebration, he grinned widely and disappeared, only to return shortly after with a decadent double chocolate cake.

Mind you – this was my first introduction to Mr. Ping Chu.

Days later in our correspondence to arrange a meeting, I beheld, under his name: “Businessmaker, Daymaker, Ripplemaker.”

You can’t help but smile when reading that, can you?

So, who is this man and where do such titles come from? After several hours with Ping and Centered editor, Roma Mehta, I feel as though I am just scratching the surface. He is indeed a maker of all sorts and through our conversations I gained a sense of this man-a man who prefers to rephrase the commonly asked, “How do I balance work and life?” to what is in his mind a better question: “How can I integrate work and life?” He spoke at a conference in November about ‘making a life rather than making a living. “ With this in mind, he aims to create sustainable and holistic businesses, where ultimately, the business doesn’t actually need him to proceed, allowing Ping to realize what he termed as his primary goal when he entered this realm – freedom. By all counts it seems to be working. He still manages without a mobile phone – though he admitted the recently unveiled iphone is awfully tempting.

Ping has arrived at his views through vast business experience and travel, paired with exacting analysis and appreciation of what works and what doesn’t in practice. A consummate storyteller, we reveled in fascinating snippets of his life, in particular, those that have shaped his values and views.

When Ping discovered the Beatles and the world they inhabited while in high school, his desire to travel was piqued. After completing his degree in Taiwan, he went stateside to do a BS in Pharmaceutical Science; at this point he thought he was all set – “I’m a pharmacist” rolled easily off the tongue. But then came a critical twist in his life – his father became ill. He put all on hold, returned to Taiwan and spent six months with his father in the hospital. In that suspended space between life and death, he found himself questioning five more years in school and a life that was, “all set.” When his father passed away, his obligations were few, and so he set out on a year of wandering. Through the United States and Europe his travels took him, and in that time, he clarified his decision not to return to his pharmacy program, or as he put it, “to step off the treadmill” and avoid the “salary trap.”

Meet the Businessmaker

Ping Chu Ripplemaker 2

Even at that time Ping was drawn to products of quality, particularly a certain black and white bottle that raised the standard on any hair care products he’d previously used. As I gazed at Ping in his elegant black jacket with its mandarin collar and crisp three button white shirt, I easily envisioned him and his excitement upon discovering the likes of Paul Mitchell, a new company offering a philosophy of hair care and real style. He paused here in the story, inspired by these memories it seemed, to offer a bit of advice to the young: Enrich your life experience for you never know what will happen. Replace the fear of uncertainty with curiosity. Ping was curious about that black and white bottle and what it represented, and so he became a Paul Mitchell enthusiast, and it seems Mr. Mitchell reciprocated!

His seemingly simple decision to use these products led to a rather extraordinary string of events. While trying out a string of jobs in the United States, from waiter to salesman, Mitchell asked Ping if he would bring his line to Taiwan. The early stages were markedly humble – with stock lining makeshift shelves in his living room and his mother labeling bottles, he set out to introduce a philosophy of hair care that was diametrically opposed to the then Taiwanese approach of having your hair washed exclusively at the beauty parlor. Ping educated and illustrated how one must give, in order to get – in this case, he showed salons that by ‘liberating’ their customers and teaching them how to take care of their own hair, they could actually increase their income by focusing on more technical, work intensive processes. Ping knew at this stage that he wanted to create a business based on trust, community, common sense and honesty. He offered all the salons the guarantee that he would buy back any product that they didn’t sell, and he brought in sales people who wanted to be part of a team. He paid them a salary, rather than making it contingent upon sales, and created the idea that success was not based on the “master sales person” but rather the integral functioning of all involved in the process. This idea that success is shared by all continues to define his businesses today.

Over time, he developed a friendship with Aveda founder, Horst Rechelbacher, who came to Taiwan annually when sourcing products. With similar philosophies and interests, theirs was a natural fit. The rest is history.

Long before Nonzero’s arrival, Ping had loved the idea of opening a restaurant that would translate the philosophy of Aveda into the culinary arena, but had no practical knowledge or idea how to approach it. He envisioned a community eatery that focused on taste through the use of organic foods, and that highlighted an aesthetic presentation.

Ping Chu 2

Nonzero, now two years old, has undergone several transformations since it opened, and if you haven’t visited lately, you’ll be tantalized when you do. Gazing at the restaurant and street front, my eyes dart back and forth – do I believe what I am seeing? Allowing my eyes to linger, I realize that the street is in fact quite lovely. Upon designing his office on this narrow alley – there is an Aveda Salon on the street as well – Ping resolved to, “stop complaining how ugly Taipei is and do something about it.” With that, he gave his designer free reign to emphasize the outside view, the goal being to offer “a gift to the neighbors.” The ripple of this action inspired the health food store/restaurant across the street to make their own effort to beautify the block by placing a table and benches outside their shop. Now, the rest of us get to revel in a quaint stretch of downtown Taipei, complete with an outdoor iron sculpture. When the corner building (now Nonzero’s location) opened up, the owners, residents on the street and witnesses of the street’s transformation, approached Ping, “I want you to have it. I’ll wait for you.”

Ping put the idea out into the universe as only a good ripplemaker can and in due time met the critical component, an experienced restauranteur, who could help him transmit the dream into reality. “I have a great space,” he told him – “help me.” Nonzero was born. He has dreamt into reality the most prepossessing watering hole. The style, be it shabby chic, rough luxury or recycled beauty, is tasteful and accommodating. Glass shelving shows off French porcelain and serves to divide the two rooms, while natural light streams in. Both intimate and larger community style tables grace the restaurant, the latter crafted from handsome pieces of wood and stay true to Ping’s vision of offering ‘liked minded’ a meeting point to engage and share ideas.

The day’s vegetables are on display in an open refrigerator at the back, and recently our waiter encouraged us to peruse the offerings before selecting, reminding me of meals in a rustic Italian trattoria. All produce is sourced locally, and much boasts special distinction– organically grown by Pierre Loisel – on the menu. Ping’s experience of the last two years has inspired some changes both in the physical layout of the space and the menu. We were there recently for the latest unveiling, which continues to include all dishes ala carte and as well as set menus for 700nt, 900nt and 1500nt. Our appetites were sated and our taste buds tickled with the 700nt menu: homemade bread for dipping in a beautiful French olive oil and aged Italian balsamic; hearty mushroom soup; traditional Panzanella (Italian bread salad); perfectly cooked risotto (free range chicken or local mushroom) followed by an Aveda like herbal tea infusion. As local Taiwanese mushrooms were the specialty of the day, we also opted to savor one grilled. It arrived on a rustic wooden cutting board accompanied by a pungent pepper spread. The elegant simplicity of the food; the thoughtful service, including a visit from the able chef; the warm atmosphere – they all intertwine so seamlessly that we shook our heads in disbelief when we finally wandered out late into the evening.

Meet the ripplemaker.

Ping expressed gratitude often for the luck that he has had in his life; certainly, luck has played a role, but infused, no doubt, with a forward thinking approach to business and living. Aveda has a dedicated and ‘critical number of customers that support it,” allowing him to engage and support many other ideas and beliefs close to his heart, Nonzero being one of them. The soiree when I first met Ping was, in fact, part of his broader vision to inspire intellectual discourse in Taipei. And indeed the group that night gathered together, around his community tables, sharing ideas and discussing the future. He takes this quest on in many ways-his blog, his restaurant, his involvement in BQ (the Big Question) and his support of TEDxTaipei. Through each he aims to inspire active communication and dialogue and to raise consciousness. Kindly, he has also provided a venue where such folk can convene.

The effects from Ping’s beliefs and actions seem to be reaching greater distances these days. His blog reads – Be inspired Get involved Take action – he certainly seems to embrace this credo on a daily basis.