The face behind Kat’s Asian Kuisine

By Nicole Shaker •

Katarina Colvin, senior marketing major and entrepreneurship minor, started her restaurant business to bring diverse culture and a sense of belonging to the NSU student body.

“I sell homemade food to get these kids feeling like there’s diversity on campus, because a lot of times, I felt very alone,” said Colvin, who is half Thai and half American.

Her business, Kat’s Asian Kuisine, falls under the Huizenga Business Innovation Academy’s three-plus-one bachelor’s and master’s program. The program gives students the opportunity to start their own businesses with an NSU-provided loan.

Colvin spent last summer preparing to pitch her business idea to the program administrators in a fashion similar to the TV show “Shark Tank.” Her pitch won her a loan to establish her business at NSU as the only on-campus vendor of homemade Asian cuisine.

The menu at Kat’s Asian Kuisine started with her famous egg rolls, which are $1.50 each.

Mitchell Thenor, freshman biology major, described them as “perfect, 10 out of 10” after his first taste.

Colvin soon moved on to more intricate dishes, like Pad Thai, pho noodle soup, curry and fried rice. Most of her menu items also have a vegetarian option. She also frequently adds new menu items, including beverages like bubble tea and desserts like custard buns.

“I always try to add something new every two weeks,” Colvin said.

She sells on campus three days a week, and customers can also place larger catering orders though Instagram direct messages or email. She advises customers to check her Instagram daily, because her selling times and locations frequently change due to the various events she gets booked for.

Colvin often sells and gives out food at events sponsored by NSU clubs and organizations.

Recently, she sold egg rolls to support Phi Sigma Sigma’s fundraiser for Joe DiMaggio Children’s Hospital. Last semester, she partnered with the Black Student Union to give food out to the attendees of a Black-owned business pop up event, where various local Black-owned businesses showcased and sold products.

Kat’s Asian Kuisine also collaborated with Jimmy Buffett’s Margaritaville, a nationwide hospitality company and restaurant chain. A loyal Kat’s Asian Kuisine customer, who is also a Margaritaville brand ambassador, allowed Colvin that opportunity. During the week of Nov. 7, with every purchase from Kat’s Asian Kuisine, customers were entered in a Margaritaville University merchandise basket giveaway. Colvin said that was her biggest opportunity to date.

The success of Kat’s Asian Kuisine initially took Colvin by surprise.

“In the process of making the business, I did not think I was going to be making that many sales,” said Colvin. “I really underestimated it. On the first day I sold out, and from then on, I have not had a break.”

Customers keep coming back to Kat’s Asian Kuisine because of the consistently quality food and friendly service.

“The food is amazing. I’m in love; it’s absolutely delicious,” said Mayra Saintilus, first-year graduate student in biological sciences. “She is so nice and so phenomenal. I really love it, and I’m so appreciative of her.”

Temitope Ogunnaike, senior biology major, said, “The food is really good. The service is also good. She talked and kept us entertained while we were waiting for the food.”

Colvin said that her solo Asian-female-owned business is attractive to customers because it is affordable and unique.

“It’s also extremely convenient to the [Asian] students who live here because they are missing the food from home, and so I try to bring that to campus,” Colvin said.

On average, Colvin makes 200 egg rolls a day to sell the following day, and she makes all of her other menu items fresh before opening, though her menu varies daily. She usually prepares the egg rolls in her apartment and the other menu items in the Shark Cage at Mako Hall.

She said her mother is her greatest support with the large workload that comes with the business.

“It’s my mom who helps me with everything behind the scenes. She is my other 50% of the business. She’s the one who teaches me all the recipes,” Colvin said. “She gets me ready for every single day. Any single thing you can think of, she’s probably behind it, helping me, because it is very difficult to do alone, so she is my No. 1 supporter.”

Colvin also independently manages an online Instagram store called Kat’s Marketplace, where she sells thrifted items, marketing services and water vehicle rentals, like yachts. She has also had more informal businesses in the past.

“Back in high school, I was very outcast. I didn’t really know how to make friends, so I just thought of selling things,” said Colvin. “I was one of those kids who sold chips at the back of the classroom. So from freshman year to junior year, I was the kid making $100 a week in high school because all these kids blew up my little snack business.”

Kat’s Asian Kuisine is the only food business part of the HBIA program that is completely solo-run. Colvin likes that she can keep total control of her businesses and does not have to split profits, but she is open to volunteers for Kat’s Asian Kuisine.

“I’m very, very open to interns, volunteers and proteges. I love teaching people in a mentor way,” said Colvin. “My whole life, with the whole thrift business, people have constantly asked me for all these years if I could teach them how to sell stuff, so I feel like I’ve got a little insight.”

Overall, Colvin hopes that the business promotes affordability and diversity for college students.

“We went through a lot of trials and tribulations back when we were children. As I got older, I had to value money and things that are privileges,” said Colvin. “So I thought I would bring a very affordable business to these college students.”

She also tries to give her customers a sense of community and belonging.

“A lot of these kids, they’re coming from out-of-state, and they’re missing home, and they don’t know anyone. So I really try to give everyone a really good experience every time they come to the business, so that they have a really good day after,” said Colvin. “It does keep them coming back, and then it makes a good environment for the kids who go here.”