Ope Amosu, a Rice University MBA grad, practiced a lot of lean startup techniques when starting his restaurant business, ChòpnBlọk. Photo via Instagram

It was one of those toasty, 95-degree evenings in late September in Houston, and we were clinking our craft cocktails to a full house at ChòpnBlọk's latest pop up concept – the fifth restaurant takeover in his series. I don't know what was hotter… outside, the vibe, or the spice in the ata rodo (scotch bonnet) maple syrup our plantain pancakes were lathered in. But one thing is for sure, as he prepares to open a brick and mortar location in 2020, Ope Amosu, a Rice University MBA graduate and the founder of ChòpnBlọk, is proving himself to be a mean, lean (startup) machine.

After getting his MBA from Rice Business in 2014, he began traveling extensively for work and was frustrated with his inability to easily access authentic West African cuisine in Houston and beyond. He was able to conveniently experience other cultures through successful restaurant concepts, but not his own. So in order to see if he had what it take to bring high quality, convenient West African inspired cuisine to Texas, he did what every MBA graduate dreams of: he rolled up his sleeves and secured a part-time job working the line at Chipotle.

Chipotle taught Ope the art of restaurant operations, and he made money learning it. Pulling together his lessons learned, he began building out his business plan. He identified a large West African population in Houston that was being under-served and was confident in his ability to address this market gap with his fast-casual concept. From his time working with various engineering groups, he knew that he needed to test his idea early so he could fail early and fail fast without breaking the bank.

This led to the inception of ChòpnBlọk. Ope knew acquiring a food truck would be too timely and too expensive, so he went a more creative, cost–effective route. He began hosting private dinners where his guests experienced a multi-course dining program rich with West African flavor.

Those full and happy guests unknowingly were participating in a fun focus group. He leveraged these dinners to collect data from each diner. What did they recommend he charge per meal? Did they like what they were eating? What was their current dining out behaviors? After hosting over ten smaller private dinners, he had collected valuable pieces of information that would inform his business plan including:

  1. He had market data from over 200 diners.
  2. He proved that there was an appetite for West African cuisine in Houston. His fears that the common stigmas about African culture would hinder his growth seemed unfounded.
  3. He quickly optimized operational efficiency in feeding his guests.

Having validated customer demand, honed in on customer preferences, and demonstrated that the market opportunity he believed existed could be captured, all without taking on investors, it was time to take the next step. ChòpnBlọk began efforts to scale, finding a way to re-engage customers who were hungry for more.

This is how the pop-up experiences came to life. With his restaurant takeovers, Ope is able to serve well over 100 paying customers per dinner and gain all the operational know-how that goes along with such an affair. In a risk-free environment, he gets to test various creative concepts and fine-tune logistics…all with almost zero overhead and very minimal risk.

You can probably guess what is next. It should come as no surprise that ChòpnBlọk has been approached by funders and developers to launch a brick and mortar location for 2020. With hundreds of paying customers, a net promoter score staying high at 9/10, and an entrepreneur's tenacity like his, I have a feeling ChòpnBlọk will be coming for Chipotle in just a matter of time.

Want to learn more? Visit their website and follow them on Instagram.

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Caitlin Bolanos is the senior associate director at the Liu Idea Lab for Innovation & Entrepreneurship.

This article originally appeared on Liu Idea Lab for Innovation & Entrepreneurship's blog.

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California company to launch Walmart drone delivery in Houston

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California-based Wing will soon touch down in Houston.

The drone delivery company has partnered with Walmart Supercenters in Houston, Atlanta, Charlotte, Orlando and Tampa. According to a news release, Wing’s drone delivery services will be available at 100 Walmart stores across the selected markets by this time next year.

Wing also plans to expand to additional Walmart stores in Dallas-Fort Worth, where Wing and Walmart already serve customers from 18 Walmart Supercenters. Wing reports that it has completed thousands of deliveries from DFW-area Walmarts with an average fulfillment time of under 19 minutes. Wing and Walmart launched their first location in the Dallas area in the fall of 2023.

"The popularity of drone delivery in DFW is a testament not just to its convenience, but to the way this technology quickly becomes a part of everyday life,” Wing CEO Adam Woodworth said in the news release. “Walmart has been a strong partner that shares our commitment to innovation and is equally eager to bring this new type of service to many more households.”

Customers in Houston and the other markets in the latest expansion can visit wing.com/walmart to be notified when drone delivery becomes available in their area.

The service works similarly to any other online shopping platform, and users can select the exact location for the drone to drop off their package. Items are packaged in a specialized box that a Wing drone retrieves from Walmart. The drones cruise up to 65 mph and drop off the package outside a shopper's home.

“This is real drone delivery at scale,” Woodworth said in the release. “People all around the Dallas-Fort Worth Metroplex have made drone delivery part of their normal shopping habits over the past year. Now we’re excited to share this ultra-fast delivery experience with millions more people across many more U.S. cities.”

Houston team develops innovative soft skeleton for kids with cerebral palsy

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A team from the NSF University of Houston Building Reliable Advances and Innovation in Neurotechnology (UH BRAIN) Center and TIRR Memorial Hermann has introduced the MyoStep soft exoskeleton for children with cerebral palsy, according to a news release from UH.

The soft skeleton aims to address motor impairments caused by cerebral palsy that impact children’s ability to participate in physical activities, self-care and academics.

“The MyoStep project represents a significant advancement in the field of pediatric mobility aids, particularly for children with cerebral palsy,” Jose Luis Contreras-Vidal, director of UH BRAIN and the Hugh Roy and Lillie Cranz Cullen Distinguished Professor of Electrical and Computer Engineering, said in a news release.

The next-generation lightweight, soft exoskeleton was funded by the IEEE Electron Devices Society (EDS) Award.

The MyoStep is made to be lightweight and discreetly fit under clothes. It includes a wireless sensor network embedded inside the smart and flexible fabrics that is the backbone of the suit and collects and sends real-time data about the user’s movements It also includes safety features with temperature monitoring and emergency shut-off mechanisms.

“By integrating cutting-edge technologies such as artificial muscles, smart fabrics, and a comprehensive sensor network, MyoStep offers a promising solution to the challenges faced by existing exoskeletons,” Contreras-Vidal said in a news release.

Cerebral palsy is a neurological disorder that impacts motor skills. It occurs in one to four out of every 1,000 births worldwide.

“What makes the MyoStep project so compelling is that it’s not just about the technology: it’s about restoring confidence, function, and hope,” Dr. Gerard Francisco, a clinical partner on the technology, The Wulfe Family Chair of Physical Medicine and Rehabilitation at UTHealth Houston and medical officer at TIRR Memorial Hermann, said in a news release. “This kind of innovation has the potential to dramatically improve quality of life, helping children move through the world with greater ease and dignity.”