The NY Times published an interesting article on Chinese restaurant’s declining share of the restaurant market. The article frames the decline in terms of the immigrant journey of Chinese immigrants taking whatever jobs were available in the U.S., commonly in restaurants, and striving for better opportunities for the next generation. As a result, the second and third generations are often not continuing the family restaurant business.
There are a few examples in New York though, of the second and third generation expanding or re-opening restaurants and food businesses. Xi’an Famous Foods, Nom Wah Tea Parlor and Fong Inn Too have each been expanded or re-opened by the younger generations of the family that established the businesses. There is also the example of Mimi Cheng’s, which was opened by a pair of sisters inspired to sell dumplings using their mother’s recipes.