Built From Service

Not a Consultant. An Operator.

I started on a fry station at seventeen. Burned my hands trying to keep up on my first shift. By nineteen I was a culinary supervisor at a stadium operation under one of the largest food service contractors in North American professional sports. By twenty I was running premium club kitchens at an NFL venue.

Before I was old enough to rent a car I had run P&L, managed culinary and service operations simultaneously across concepts doing over a million dollars a month in revenue, and learned firsthand what it costs when the fundamentals are not being managed. I also ran underground pop-up dinners from my college apartment, a luxury bakery selling tiered cakes starting at eighty dollars, and pivoted to themed takeout during the pandemic rather than closing. I finished my hospitality management degree at Cal Poly Pomona in three years while doing all of it.

I have also operated on other sides of the table. A month in Shenzhen and Beijing working across every department of a consumer robotics company — sales, marketing, product, engineering, factory floor. Coordinated event productions exceeding one and a half million dollars in spend including CES, San Diego Comic-Con, and international brand activations. Competed in a CoStar and STR-sponsored hospitality market analysis competition against teams from Cornell and Michigan — two of us against their four and five person teams.

Everything in Built From Service came from doing it. The diagnostic. The calculators. The playbooks. The community. None of it is theory. All of it is what I learned running real operations at real scale.

— Kodi Tang, Founder