Behind the Scenes with Honey Krush
An Interview with Brian, Co-Founder of Honey Krush
Located right near UCLA’s campus, Honey Krush is offering students a refreshing, healthier take on boba. With a focus on real fruit, organic ingredients, and high-quality drinks, Honey Krush is set to become a favorite in Westwood. We sat down with Brian, co-founder of Honey Krush, to learn more about the story behind the shop, the inspiration for the menu, and what’s next for the brand.
How did you first get involved in the boba business, and what inspired you to start Honey Krush?
I’m not really from the boba-drinking generation—my kids are. I noticed that they and their friends drank boba a lot, and as a parent, I became concerned about the quality of ingredients in some of the drinks. So my business partner, Richard, and I decided to create something better. We wanted a place where people, especially my kids, could enjoy boba made with real ingredients, without all the artificial powders and syrups you often find.
Our goal was to make sure our drinks are as fresh and natural as possible. That’s why our menu is based on organic fruit and natural ingredients like hand-crushed strawberries and organic cane sugar syrup, which we make in-house. We wanted to create something that was both delicious and healthier.
Why did you choose to open Honey Krush near UCLA?
When we were researching locations, Westwood really stood out because of its proximity to UCLA and the constant foot traffic. UCLA is one of the top public schools, and there’s always a vibrant energy in the area. A friend of mine had a business near the spot where we are now, and he let me know it was available. Plus, there’s a lot of development going on around the store, like the new light rail that connects downtown LA to Santa Monica. That’s going to bring even more people to the area, so it felt like the right spot to build the business.
Can you tell us more about your menu? What are some of the most popular drinks at Honey Krush?
Our most popular drink is definitely the Strawberry Matcha. It’s made with real, hand-crushed strawberries at the bottom, organic milk, and cane sugar syrup that we make in our kitchen. It’s been a big hit since we first opened, and people love it.
Another favorite is our Fruit Teas, which are made with real fruit pieces instead of artificial flavoring. Customers really like that they can chew the fruit while drinking the tea, and it gives the drink a nice texture and freshness. We’ve also introduced a Strawberry Yakult Drink, which is a probiotic-based drink inspired by South Korean trends. It’s become one of my personal favorites, and customers are really responding to it as well.
Do you offer any food items at Honey Krush?
Yes! We wanted to offer something different, so we added some Korean traditional dishes to the menu. One of our biggest hits is the Ribeye Bowl and Ddukbokki (spicy rice cakes). A lot of students at UCLA head down to Koreatown for food, so we wanted to bring some of that flavor closer to them. It’s been really popular, and we use the same quality of ingredients I would use at home to cook for my family.
What has been the most rewarding part of running Honey Krush?
I’d say it’s the connection with the students and young people who come in. It keeps me feeling young, to be honest! I see a lot of them as if they were my own kids since I have children in college, high school, and middle school. It motivates me to keep the shop clean and ensure that we’re always consistent with the quality of our drinks and food.
What challenges have you faced in running Honey Krush?
One of the biggest challenges was getting our name out there when we first opened. It took some time to build up a customer base, but now that we’re more established, it’s gotten better. We always listen to feedback from the students and try to stay current with the latest trends, especially since our main customers are from a younger generation.
Do you have any advice for aspiring restaurant owners?
My advice would be to stay adaptable and listen to your customers. Especially in a place like Westwood, where the student population is always changing, you have to be open to evolving with the trends and feedback. It’s also important to keep the quality high—customers can tell when you’re cutting corners, so staying true to your standards is key.
Honey Krush has quickly become a go-to spot for boba and Korean food near UCLA. With its commitment to real ingredients and fresh flavors, Honey Krush is well worth the visit (or two, or three)!