Updated April 2019
Winners, 2012 Faces of Entrepreneurship Award
Co-owners Kevin Ho and Juan Miron met while working in the restaurant industry and shared a passion for gathering friends and family around good food. In the spring of 2010, they launched MIHO Gastrotruck, a food truck that provided locally sourced, natural, healthy, good food. One of the biggest hurdles they crossed was financing. They weren’t successful in securing financing through traditional means and were referred to Accion San Diego who lent them $15,000 to buy and fix up an old lunch truck.
“Finding Accion was a huge break for us because it really enabled us to go for it as new business owners,” says Kevin.
In less than two years, MIHO expanded to two trucks and a full catering service. By 2012, they were employing up to 17 people in the peak summer season. They built up a large and dedicated customer base with almost 10,000 Twitter followers they affectionately call HOMI’s.
But it wasn’t long before changes in the industry compelled them to pivot. That same year, the food truck market became saturated and MIHO saw a lot of competition. So Juan and Kevin decided to focus on the area of their business that was steadily growing: catering. “In 2013 we stopped selling food on a retail basis and transitioned to a full-time catering company,” explains Juan. Eventually, they also opened a cocktail catering service and renamed their business A MIHO Experience. That gamble paid off, and by 2016, they saw a 30% growth in sales.
The business kept growing and by 2018 Juan and Kevin decided it was time to set up their own headquarters. With the help of a loan from Torrey Pines Pank, they were able to expand. In March of last year, they moved into a 10,000 sq ft facility in Carne Mesa, complete with a 3,000 sq ft commercial kitchen and 20 full-time employees. “It’s a headquarters where we have our account executives in their office, and basically all our managers,” said Juan. “It’s a massive operation, we’re really excited to be here and thankful for the trajectory that we’ve had. And we’re constantly trying to get better.”