Meet founder – ping ho
At Marrow Detroit, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!
We recently caught up with Ping Ho, Marrow’s and Marrow Detroit Provisions’ founder. Ping shared her inspiration for creating a hybrid butcher shop and restaurant, her vision for building a more sustainable food system, and what’s next for Marrow Birmingham and beyond.
Photography by Taylor Higgins
Q: What inspired the creation of Marrow and Marrow Detroit Provisions?
A: I grew up in Singapore, which is a food-obsessed culture. I was fortunate to be surrounded by delicious food, be it home-cooked or from my family’s favorite restaurants and hawkers. One of my lasting memories was visiting the “wet market” with my grandmother to shop for food, where the close connection between butchers and buyers left a lasting impression. She would then cook what was fresh and recommended by her trusted butcher, fishmonger, and grocer. I’ve always loved that familial relationship that one can cultivate with whom they buy food from, and that underlying sentiment drove me to design Marrow as a hybrid butcher shop and restaurant.
The driving ethos of Marrow is inspired by a commitment to sourcing locally. Our mission has always been to work directly with local farmers, ensuring quality while supporting the local economy. Marrow, launched in 2018, was built on this vision, and Marrow Detroit Provisions, launched in 2023, furthers it by offering specialty, chef-crafted, locally sourced, and humanely raised meats in our shops and select grocers. Quality, community, respect for the land, and animal care remain central to all we do.
Q: How do Marrow and Marrow Detroit Provisions complement each other in terms of sustainability and supporting local farms?
A: We’re in a unique position to deliver products to the end customer, as we have both retail distribution and restaurants. This allows us to offer products in various forms—from raw and pre-cooked selections to dishes prepared by our chefs—broadening the reach and impact of our support for farmers. It’s a symbiotic relationship, creating an ecosystem where our partnerships with local farms thrive, while our customers enjoy high-quality, intentionally sourced products.
Q: What challenges have you faced in scaling Marrow Detroit Provisions while maintaining its commitment to local sourcing?
A: The meat business is notoriously low on margins yet requires significant capital investment and resources. We constantly balance paying fair prices to our farmers while maintaining sufficient margins to add value and support our retail channels. This business isn’t software; we have to plan ahead and engage in ongoing discussions with our farmers, as raising livestock takes time. As we scale our business, we’re focusing even more on maintaining quality in production and upholding our sourcing values. This requires that we carefully plan and dedicate time and attention to adding new farm partners who align with our mission.
Q: How do you ensure that Marrow Detroit Provisions continues to offer accessible, high-quality local products?
A: It has to start with the land and the animal. Our focus on fostering strong relationships with our farmers allows us to gain insight into their practices and explore ongoing ways to improve without compromising quality and our values of sustainability, even as we scale. And flavors matter. We are constantly engaged in R&D to develop the best chef-driven recipes and fine-tune them to ensure that excellent sourcing is matched with outstanding recipes that make us unique and delicious.
Q: What’s been the most rewarding part of watching Marrow and Marrow Detroit Provisions grow?
A: There have been so many rewarding aspects of watching the brand grow. It’s a joy to see more customers enjoying our products and recognizing the Marrow name—meeting people who love the restaurant and are thrilled to find our offerings at their local grocers is incredibly fulfilling.
Another reward is the ability to provide gainful employment while growing our team. It’s been gratifying to see existing staff members, some of whom have been with us since day one, step into bigger roles and take on more responsibility.
I’m also inspired by the challenge that we have ahead of us: how to build a better and more sustainable meat industry. While our ecosystem may be small, we’re up against the big commercial commodity meat model. I believe in eating good meat less often, with the assurance that it’s sourced as responsibly as possible. Creating a business that’s both financially and culturally sustainable is a demanding yet rewarding endeavor.
Q: How do you foster a collaborative and innovative team environment across Marrow and Marrow Detroit Provisions?
A: I aim to create an environment where everyone feels they have a seat at the table and can embrace an entrepreneurial mindset. Encouraging our team to be creators of new recipes and flavors is a hallmark of Marrow. As a small company, we value passion and the desire for input. I believe that having a collaborative approach not only fosters creativity but also strengthens our team and enhances our offerings.
Q: What’s your vision for the future of Marrow and Marrow Detroit Provisions?
A: Our vision is to continue building and supporting a sustainable food system in the Great Lakes region. My goal is to solidify Marrow and Marrow Detroit Provisions as a brand that embodies the values we've established while expanding our recognition and distribution beyond Detroit and even Michigan. We remain committed to purchasing directly from farmers, honoring the animals and land, and maintaining a small footprint in sourcing and distribution. Our goal is to grow our brand along with multiple pathways to reach consumers—whether through specialty stores or our more casual eateries and retail shops.
Q: What’s your vision for Marrow Birmingham, specifically?
A: Marrow Birmingham represents a significant expansion for us, being our first outpost outside of Detroit. Our goal is to create a replicable model with a fast-casual menu for dine-in and takeout, alongside Marrow Detroit Provisions' meats, sundries, and retail wine. This “Marrow on the Go” model allows us to diversify from our flagship Marrow, which has been more full-service and upscale, while still upholding our high standards for food quality, flavors, and unique perspective.
Q: What inspired the decision to create a meat processing arm within Marrow Detroit Provisions, and how do you envision it impacting the business and community?
A: After operating our butcher shop through the pandemic years, we recognized a market need for small processors focused on sustainable sourcing and adopting a short supply chain. In 2021, my partners and I seized the opportunity to purchase an old building in Eastern Market that formerly served as a chicken processing facility. Unlike the first generation of processors, who often kept their methods hidden, we literally want to show how the sausage gets made. We value transparency and are excited to be known as the next generation of processors. We believe our competitive edge lies in our culinary perspective and this facility will also serve as our R&D center. Finally, being located in Eastern Market is highly significant to us. It is one of the oldest and largest public markets in this country, with a rich history as a food hub that has shaped Detroit’s cultural and economic landscape for over a century. I can’t wait for us to contribute to that legacy.
Q: As a women-led business, how do you inspire and empower other women in the industry or on your team?
A: As a minority (on a number of fronts) in the male-dominated meat business and the restaurant industry, I strive to support and uplift fellow minorities and female business owners. I make a point to share my journey and provide advice on starting and running a business, demonstrating that gender should not be a barrier to success. I’m active in organizations like the James Beard Foundation’s Women's Entrepreneurial Leadership Program. Within the Marrow group, all of the senior positions are held by women. We all serve as role models, showing that it's possible to climb to the top. By fostering an environment of support and empowerment, we aim to inspire the next generation of female leaders in our industry.
Q: What advice would you give to someone looking to start their own business in the food and hospitality industry?
A: Here are a few pieces of advice:
• Start with a genuine passion for the product or experience you want to offer.
• It's essential to have a clear understanding of your financial expectations—know what you believe your business can generate and establish a solid funding plan from the outset.
• While a great idea is important, it must be supported by a sustainable business model. Consider every aspect: Can you cover your bills? Can you generate consistent revenue? Can you envision growth?
•Decide which part of the value chain you want to operate within and consider taking courses in finance, account management, or small business accounting. Financial acumen is crucial.
Q: What’s your favorite menu item at Marrow or Marrow Detroit Provisions?
A: I love our sandwiches that showcase Marrow Detroit Provisions' products—especially the housemade ham; I can never resist a good ham sandwich for lunch! For dinner at Marrow, I’m always excited to see what our team creates with seasonal ingredients. Interestingly, some of the dishes that have delighted me the most have been our vegetable-focused dishes!
Q: Can you share a fun fact or something unexpected?
A: I love to cook and feed people—even after being surrounded by food daily! It’s incredibly relaxing and therapeutic for me. When I have an ingredient, I like to experiment by preparing it in three different ways, like the other day when I experimented with cooking a beef tongue that I got from Marrow. While I’m not a chef, I find great joy in cooking and having fun with it.
