The Incredible Potential of Work

A banker by day and restaurateur by calling, April Tam Smith believes a meal can do far more than satisfy hunger— it can restore dignity, build community, and fund compassion. From a bustling block in Times Square, her plant‑based restaurant, P.S. Kitchen, hires people who need a fresh start and donates every dollar above expenses. We asked April how the vision took shape and what she’s learned along the way.

[Q] What first planted the idea of starting a mission‑driven restaurant?

It goes back to my honeymoon in Haiti. Graham and I volunteered with organizations fitting hearing aids, but what really gripped me was a social enterprise inside an industrial park. Watching men and women stream in with purpose on their faces, I realized that work itself can be a gift—creating income, dignity, and hope. That picture lodged in my heart, and the desire to launch a business that could bless others never left. And that was the beginning of P.S. Kitchen.

[Q] You and Graham actually met in a Bible study. How did shared generosity become part of your relationship?

The small groups at Manhattan’s Redeemer Presbyterian Church are famous for matchmaking! I hosted one and wouldn’t stop talking about radical giving— quoting stats and urging everyone to watch Generous Giving’s Journey of Generosity (JOG) video online. Graham asked for the link, and we discovered we’d both spent time overseas—he in Uganda, I in Haiti—while holding finance jobs in New York. We started dating soon after, and that shared passion shaped both our marriage and our money from day one.

[Q] Fast‑forward to launch day. You’d never run a restaurant. What was the steepest learning curve?

Everything! I trade equity derivatives; I’m not a foodie. God put us over our skis, and years later we’re still upright. It’s a pure miracle. We framed P.S. Kitchen as a social business: every element, from the menu to hiring to finances, had to serve someone else. That focus has kept us going.

[Q] Non‑profit and restaurant rarely share the same sentence. What exactly is P.S. Kitchen?

A beautiful, entirely plant‑based restaurant that guests would love even if it weren’t charitable. Only after you’ve enjoyed the meal do you notice the fine print: “P.S.— we hire people who need a second chance, we cook with plants, and this is what we do with all of our profits.” Graham and I seeded it with friends, then donated our shares so the business itself belongs to charity.

[Q] You placed the restaurant on West 48th Street, steps from Broadway. Why choose such premium real estate?

I wanted my Wall Street colleagues and theatergoers already in Times Square to give back without having to rearrange their calendars. If you’re nearby for work or a show, lunch at P.S. lets you help someone while you enjoy a meal. Some colleagues have even partnered with us to fund several schools in the Democratic Republic of Congo.

[Q] Hiring is central to the mission. How do you find and keep your team?

We built the restaurant for people we’d met through ministries like Defy Ventures, Bowery Mission, and Restore NYC. These partners connect us with candidates exiting incarceration, trafficking, or homelessness. Since opening, we’ve employed more than 150 men and women, and the demand for those jobs exceeds our dining room capacity. I pray for more restaurants like this in every city!

[Q] Your menu is entirely plant‑based. Why make that choice?

We wanted “a beautiful restaurant with innovative, amazing food that people would love no matter what.” Guests come for those flavors, and only later notice the footnote: “P.S. we use only plant‑based food.” That little reveal is intentional; serving plants means the meal is “already attracting you and inviting you in, but it's also secretly—or not so secretly—doing a lot of good for the world while you’re dining there.” For us, it’s simply another creative way to bless people through business.

[Q] You often cite Nobel Peace Prize winner Dr. Muhammad Yunus as a mentor. How did his idea of “social business” influence you?

Dr. Yunus created microfinance, but what resonated with me was his next challenge: When you see a problem, create a business to solve it. While volunteering at a prison or anti‑trafficking organization, I kept hearing the same plea: “I just need a job to provide for my family.” Yunus’s framework convinced me that a restaurant could answer that prayer every single day. His encouragement and the example of entrepreneurs who blend profit with purpose still guide our decisions about menu sourcing, wage structure, and even how we design the dining room to feel like home.

[Q] Did anyone try to talk you out of such a risky idea?

Definitely! Someone who eventually handled the nuts‑and‑bolts logistics actually began by warning me, “Please don’t do this. But if you insist on losing all your money, let me help you.” His blunt honesty didn’t scare us off; instead, he came alongside and made the launch possible.

[Q] Someone reading this may feel a tug to start their own mission‑driven business. What would you say is the first step?

Pray until you’re sure God is calling you because challenges will come. Then share the vision; you’ll be amazed at the support He provides. During COVID, many eateries closed, but friends rallied around us with donations, takeout orders, and gift card purchases. Social businesses are team sports, so don’t try to play solo.

[Q] After all these years, what keeps you pouring your life into one busy block of Manhattan?

Whenever profits build a school in Congo, or we hire someone who needs a second chance, I remember that Haiti scene—people walking to work with dignity and mission. If a plate of food can spark that, why would we ever stop?

This article was published in our Faithful Steward magazine, a quarterly publication filled with encouraging stories, biblical teaching, and practical tools to help you grow as a wise and joyful giver. If you'd like to begin receiving Faithful Steward, consider becoming a FaithFi partner.