CLIENT OF THE MONTH
Yuniku, Inc.
I have the privilege of introducing Josh Lloyd, one of the owners of Yuniku, Inc. They recently became clients when they were seeking to form a proactive tax advising relationship with a CPA firm. While the company is young, Josh and his partners are building a very impressive business that spans across North and South America. Q: What is Yuniku? A: Yuniku (pronounced: yoo-nee-koo) is a custom software development team that acts like a “chief technology officer” for its clients. We recognize that technology is not everybody’s thing, but it’s certainly ours. We – Laszlo Szilagyi, CPA
corporations. It might seem odd to play to the extremes like that, but both are spaces we know well and personally identify with. We particularly excel at developing new products and tools that bring our clients into the 21st century and enable leaps forward in efficiency. Q: How are you different than your competition? A: We take a very personal approach to understanding your actual needs. When we just started out, we built the wrong thing for our clients, because we thought they knew exactly what they needed. Turns out they were wrong and no one was happy in the end. This is also a very common problem our competitors have. So, we vowed to never do that again. Now, we
identify the right technologies to implement for our customers or build custom software to meet your specific needs. I’ve spent my career identifying new technologies and guiding teams to build innovative new software products. Our team was founded with myself and a group of three software developers who have built and managed web applications for billion-dollar, multinational companies. Q: Who is your typical client? A: We focus on providing web and mobile software solutions for small and start-up companies as well as large, multinational Chicken Chop Suey For many, American Chinese food and New Year’s go together like turkey and Thanksgiving. Chop suey was one of the original items served by Chinese immigrants to their new neighbors, making it an important part of America’s culinary history. It’s also easy to make and delicious to eat. Inspired by The New York Times
spend a significant amount of time upfront, sometimes in person, getting into our clients’ and their customers’mindsets to truly understand the problem our client needs to solve. That way, we can help them understand better what they actually need. It’s like having a mini team of entrepreneurs at your disposal. Q: What goals do you have for 2019 and beyond? A: We’d like to break the million-dollar revenue mark with more than 50 percent of that revenue coming from long-term clients, because we believe that long-term, functional relationships are the best marker of success.
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2 teaspoons sugar
INGREDIENTS •
2 tablespoons cornstarch, mixed with 4 tablespoons water 2 teaspoons toasted sesame oil Salt and pepper, to taste
2 large or 4 medium chicken thighs
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3 pounds bok choy, cut into 3–4-inch ribbons 4 tablespoons vegetable oil 3 tablespoons oyster sauce
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DIRECTIONS 1. In large pot, boil three cups of water. Add chicken and reduce to simmer, cooking for 30 minutes. Remove chicken and let cool. Once cooled, remove skin and bones, chop, and set aside. Reserve the cooking liquid. 2. In a large skillet over high heat, heat vegetable oil. Once shimmering, add bok choy and cook for 1 minute, stirring throughout. Add half of reserved cooking liquid, cover skillet, and cook for 2 minutes. Remove cover and cook for an additional 5 minutes. Transfer bok choy to a plate. 3. Add remaining cooking liquid and chicken to the pan, maintaining high heat. Heat chicken, then add oyster sauce, sugar, cornstarch-and-water mixture, sesame oil, and bok choy. Season to taste, toss together, and serve over rice.
3 (440) 340-1030
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