Perseverance is courage
“In truth, courage is shown in not giving up,” says Viola Cheng. In 2016 Ming Yung Enterprise and Good Food Enterprise became the first designated “benefit corporations” in Taiwan’s restaurant industry, and Cheng, their CEO, earned a spot on Forbes’ “30 Under 30” list of Asian social entrepreneurs.
Cheng’s father worked as an executive in computer research and development, and her mother was a teacher. Although growing up amid privilege, Cheng came to understand the frustrations of the disadvantaged through her work as a volunteer. “When I was young, our mother would bring us to a preschool to help care for the children.” From a tender age Cheng acutely understood that society contained many different life circumstances.
“Our earliest foray into the food and beverage industry was in a restaurant at the Bitan riverside scenic area,” says a smiling Cheng, who shares a “couple face” (strong resemblance) with her husband Yang Boyu. “We wanted to do good for society, so we’d often put on public interest activities there. Children’s Day and Mother’s Day are big holidays that provided chances to make a lot of money, but we observed them by providing food to parents and children in family support centers. Back then it never occurred to us that what we were doing completely matched the benefit corporation model.”
Cheng and Yang are both fully engaged in work benefiting society.
Yang, who studied architecture at university, and his brother James, who studied landscape design, first marketed creative uses for green building materials. Then, more than a decade ago, the Yang brothers entered the dining industry when they helped a family assistance center that was supporting a group of young people. “They wanted to open a restaurant but lacked money and skills.” Apart from putting up the money and making good use of their design expertise to open a restaurant and employ the young people, they also helped the staff learn viable skills. Because these first steps were so successful, they went on to establish a chain of eateries. “We opened 25 restaurants in all, employing more than 400 people.”
Apart from teaching skills herself, Cheng also encourages her staff to enroll in training sponsored by the Workforce Development Agency of the Ministry of Labor and to take accreditation exams.
“We have many workers who save up some money and open their own businesses. There was even a cook who got interested in design and, with James’ counsel, obtained Class C certification for interior design, and is now making a living as a designer.” Cheng and her family take great joy in seeing their workers grow, stand on their own two feet, and set off in their own directions in life.
In 2017 Cheng (right) attended the Changing Faces Women’s Leadership Seminar at the East–West Center, a thinktank in Hawaii. (courtesy of Viola Cheng)