Oct 15, 2026 · 31 min · 10 segments
Herman Ng's journey through the restaurant industry is as rich and layered as the flavors he brings to his restaurant, XO Brasserie, which opened in 2024 in Charleston, SC…
Stephanie BurtHost
Opening and managing a restaurant with 100 seats or more takes an average of 30 to 50 people on staff.
Bringing a concept to life, even if there's a template already in place, takes a lot of strategy, organization, and plenty of decision-making, from menu items to purveyors to seating charts and server training.
And each one of those opening staff members have dreams of their own when it comes to the restaurant industry.
Herman worked for nine years helping the Indigo Road Hospitality Group grow its footprint across the Southeast.
XO Brasserie in Charleston, South Carolina is that restaurant, serving Chinese-American classics with a twist.
Opening and managing a restaurant with 100 seats or more takes an average of 30 to 50 people on staff.
Bringing a concept to life, even if there's a template already in place, takes a lot of strategy, organization, and plenty of decision-making, from menu items to purveyors to seating charts and server training.
And each one of those opening staff members have dreams of their own when it comes to the restaurant industry.
Herman worked for nine years helping the Indigo Road Hospitality Group grow its footprint across the Southeast.
XO Brasserie in Charleston, South Carolina is that restaurant, serving Chinese-American classics with a twist.
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