Operator stories
Built by restaurants we serve.
Our customers are the people running independent kitchens across the Southeast. Here is what working with Han Feng actually looks like, in their words.
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My Han Feng rep speaks Vietnamese with my mom when she handles a delivery, and English with me when we sit down to plan the next month. That sounds small. It is not small.
4 yrsMaria Chen
Owner & Chef, Valley Pho House
Charlotte, NC · Vietnamese-American
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The reason I switched is that one of the giants started treating me like a vending machine. Han Feng treats me like a restaurant.
3 yrsJames Whitford
Chef-Owner, The Iron Whisk
Raleigh, NC · New American Bistro
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My catalog isn't off-the-shelf. Han Feng treats my pantry like the back of their own kitchen.
6 yrsAisha Rahman
Owner, Spice Lane Kitchen
Richmond, VA · Modern Pan-Asian
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They land their delivery in our window. Every week. That sounds like a low bar. It is not the experience most operators have.
5 yrsCarlos Mendoza
Chef-Partner, La Costa Cantina
Nashville, TN · Coastal Mexican
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Han Feng is built around independent restaurants in NC, SC, VA, and TN. If that is yours, we would like to be your distributor.
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