Miho Gastro Truck
Back in 2010, Miho Gastrotruck began as a vision to make high-end cuisine more accessible to people by preparing it in a kitchen that comes to them. This blog serves as a testament to the love for food and the food industry that the founders of Miho Gastrotruck have. From discussing the challenges of running a food truck to tips on creating delectable dishes, the Miho team aims to keep the legacy and share the love for food and food industry by helping aspiring restaurateurs, and especially mobile kitchen and food truck operators.
Latest Articles
We’ll list the most common menu types that you’ll see on most food trucks and why you should (and shouldn’t) [...]
The traditional Hispanic Quinceanera event, celebrating your daughter’s fifteenth birthday, is often said to involve as much preparation and organizational [...]
Los Angeles is the pulsing center of the food truck scene, offering everything from traditional hot-dogs and burgers, to lobster, [...]
There’s no going around it, when you’re in the hospitality business, you’re going to deal with lots of irate, irrational [...]
Food trucks aren’t all that different than a regular restaurant when you compare what types of stoves they use, but [...]
Lobsters are the quintessential luxury food these days; once upon a time, they were used as fertilizer and considered [...]
Renting a food truck for a wedding is a great way to reduce your wedding’s cost. Catering services aren’t [...]
Ice makers are a wonderful appliance to have at home, but they need regular cleaning. Cleaning will ensure that [...]