Eating in a restaurant is more than a meal, and serving good food to people is pure art. It takes a lot of passion, love, dedication to run any kind of food service operation. It also takes a lot of preparation, strategic planning, organization, budgeting, and understanding of the market. We know that you have all the love and passion, so we are here to help you with the strategic stuff.
Miho Gastrotruck started as an idea to bring gourmet food closer to people by preparing it in a kitchen that comes to them. This blog aims to keep the legacy of share the love for food and food industry by helping aspiring restaurateurs, and especially mobile kitchen and food truck operators.
From the award-winning Gastrotruck to a successful catering and event planning business, MIHO team has managed to evolve and innovate, cracking the codes of success in the industry year after year. This blog aims to keep the legacy by helping new restaurant owners and food truck operators fulfill their dreams.
What You Can Find on This Website
Starting any food service operation, whether it’s a food truck, a full-size restaurant, or just a humble ghost kitchen, is very challenging. It requires careful and precise planning. It is just too easy to get overwhelmed and miss something that turns out to be essential, like a certain license. This is a journey where you will need all the help you can get.
Our goal is to cover every topic about starting and running a food service operation, at one place. Here you will find step-by-step guides through this complicated process – from making a business plan, getting funding, obtaining the proper licenses and permits to marketing to customers and beating competition.
Equipment Reviews and Buying Guides
A commercial kitchen requires industrial-grade equipment that can withstand the wear and tear of heavy-duty use. We work hard to give you the best advice when making a commercial catering equipment purchase. Our guides come packed with general guidelines and walkthroughs that will take the hassle out of purchasing equipment for your food service operation.
This section focuses on tips and advice on how to run the business side of your restaurant. Here you can find articles covering every aspect of the restaurant business – from marketing to operations, and even till law and finance.
Tips, Tricks and How-Tos
Whether you’re just starting out or you are a seasoned restaurateur, this section is a and pick up a few tips and tricks along the way.
Winning Recipes and Menu Ideas
In this section we share tried and tested recipes from professional chefs that can be an exciting addition to your menu. In addition to recipes, our featured Chefs also share culinary techniques, advice on cooking materials, and lots of tips for new cooks.