Today we’d like to introduce you to Kojin Team.
Hi Kojin Team, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Hello. My name is Tiffany, and I work with Kojin Hibachi. For years, the four of us, myself, Juan, Dina and Francisco, were working together at a busy Japanese restaurant. Dina and I were the managers, Juan and Francisco were the chefs. We were a great team, bound by the professional demands of high-volume dining. We were the talent, the dedication, and the passion, but the security was never ours.
Then, everything changed in the spring of 2020, when the Covid hit.
When the pandemic hit, the owner’s first reaction was to protect their bottom line, not their people. Overnight, our hours were slashed, followed by severe cuts to our salaries. The truth was brutal: we couldn’t survive. The financial pressure was crushing, threatening our ability to care for our families. We realized that our loyalty meant nothing in a crisis, and the cold reality set in: we had to stop relying on a system that had failed us.
We had to figure a way to survive to get through that hard time. Huddled together – not in a bustling kitchen, but around a kitchen table – the desperation quickly turned into a defiant resolve. We knew our combined skill set was gold. Juan and Francisco, the master chefs, knew all the skills and the spectacular appeal of high-heat cooking. Dina, the brilliant organizer, knew how to manage a demanding schedule. And I was there to provide the vision and the drive to make the leap.
The consensus was immediate: we would take the spectacle directly to the people. We decided to open a mobile Hibachi catering business.
The launch of Kojin Hibachi was a monumental effort. We liquidated savings, borrowed some money from our family members, invested in commercial portable equipment, and everything we needed for a restaurant that could travel. Francisco and Juan dedicated themselves to designing the mobile kitchen setups, ensuring every grill, propane tank, tables, chairs, plates and utensils was transported efficiently and safely. Dina and I were the ones who answered the phone, talked to the customers, took care of the marketing, and making all the bookings. We didn’t stop until we had an airtight, unforgettable service. We want to make sure every party is a suceed.
Today, we are no longer employees, we’re owners. Every flame we ignite, every plate we serve, and every happy customer is a direct result of our collective effort.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The first 6 months were a constant uphill battle. We had the skill and the vision, but we were virtually unknown. Our calendar was thin, and every booking felt like a massive victory. We knew we couldn’t outspend the established competition, so our strategy was simple: make every single party unforgettable. Francisco didn’t just cook; he put on a personalized, high-energy show. Juan, on the other hand, show his sincere and genuine care for every plate he cooked. We poured our limited resources into marketing, spending late nights capturing the excitement for Instagram and meticulously building our reputation with positive reviews on Yelp. We made some flyers and dropped them off around any neighborhoods we could go to. We did absolutely everything we could think of. It was slow, hard work, but the results were undeniable. Those first few clients became our greatest champions, referring us tirelessly to their friends and family. Now, we are incredibly proud to say that 50% of our business comes purely from referrals, proof that genuine quality and heart can beat big budgets any day.
We’ve been impressed with Kojin Hibachi, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are Hibachi catering company. As we grew, we quickly realized our most significant asset wasn’t just the fantastic food, but our commitment to full-service, worry-free events. We recognized that hosting a celebration – whether a birthday, wedding, anniversary, or company holiday party – should be joyful, not stressful. That’s why we shifted our focus to providing most of the necessities for a luxurious, seated dining experience.
When a client books us, we don’t just show up with a chef and a grill. We bring the whole package: tables, chairs, linen, ceramic plates, and utensils. We handle the beautiful table setup, ensure the atmosphere is perfect before the first flame ignites. This comprehensive approach means our customers only have to worry about providing drinks and glassware – making their hosting duties incredibly simple.
Our competitive edge is the combination of serive and substance. We insist on sourcing high-quality meats and ingredients while keeping our prices competitive. Furthermore, we pride ourselves on being an inclusive catering partner, always ready to accommodate special requests, including Halal meats. Kosher meats, and a full range of gluten-free options. This commitment to quality, detail, and flexibility is what truly sets Kojin Hibachi apart, turning a simple dinner party into a personalized, show-stopping event that everyone can enjoy.
Any advice for finding a mentor or networking in general?
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Contact Info:
- Website: https://www.kojinhibachi.net/
- Instagram: https://www.instagram.com/kojin_hibachi/
- Facebook: https://www.facebook.com/KojinHibachi
- Yelp: https://www.yelp.com/biz/k%C5%8Djin-hibachi-hacienda-heights?override_cta=Get+pricing
Image Credits
Kojin Hibachi
