Favorite part about your job?
The fact that we are able to bring people together and create memorable experiences around food and drink.
What do you do on a day off work?
What’s that?! When we have some time off we like to spend it with our significant others out and about town. Whether it’s enjoying the San Diego weather outside, dining or getting some drinks.
How do you get inspired?
Food, fashion, art, music and all types of cultures.
Favorite local hangout?
How do you get the majority of your business?
We have created a great social media presence and word of mouth has traveled well.
What ways have you tried to get business that ended up not working out that great?
Being part of networking events, expos and other similar events where sometimes it’s just not the right target mix.
Why did you start MIHO?
Kevin and I wanted to create a business where we could put together our talents around food, entertaining and bringing it to the masses.
Was there anyone who thought you were crazy for starting your own business?
No, people just thought it was an interesting concept until the floods opened up a year after we launched and inundation of trucks came out.
Five years from now, what’s going on with MIHO?
Well we have now transitioned into a full-time catering company, we no longer sell on the streets. We have MIHO Gastrotruck and The Vetted Table. Five years from now, we’d like to have our catering companies continue to grow strong and evolve into a well respected brand through all of California.
Biggest growing pain in your first year of business?
Being able to adapt into a new industry, new business and unforeseen challenges, such as having the right amount of food, hiring the right people and dealing with all the truck parking permits.
How did you overcome it?
Kevin and I have a great working relationship where we can bounce ideas, concerns or suggestions in an open-minded space and really focus on problem solving.
Biggest ongoing struggle of having your own business?
Time management.
How do you manage it?
Setting parameters of when to get work done and when to learn how to take a break.
What things/ideas/people/businesses have helped your business grow?
Social media and friends in the industry.
How did you come up with the name MIHO for your company?
It’s the first two letters of each of our last names.
Favorite MIHO menu?
Our grass fed burger is the best.
Favorite city in the world?
There is no place like home.
Favorite apps, platforms and other techy thing-a-ma-bobs that keep you organized, inspired & sane?
Gmail, Calendar, our planners and INSTAGRAM!!!!
Any tips for keeping a balanced work/home life?
Listen to your significant other and learn to listen to your body.
Any words of advise for creatives trying to make it as entrepreneurs?
In whatever you do, always have a business plan.
