By highlighting collaboration, community, and creativity, Mission Chinese Food was able to transform from a taco cart to a nationally acclaimed restaurant.

“How We Spent Our Money” Infographic via Food and Wine

When it comes to running a business, Mission Chinese Food’s owners — husband and wife duo Karen Leibowitz and Anthony Myint — are as unconventional as business owners can get. With around $400 in-hand, the two non-chefs instinctively began their small business experiment by selling eccentric PB&J’s in a taco cart. After quickly selling more than 4,000 sandwiches, they moved to become an inception-style business by sharing the same seating space and kitchen with an existing restaurant. Today they have seen over 70 guest-chef appearances, are known to have the most creative recipes, and, by giving a portion of their profits to local organizations, have been able to donate over $100,000 back to their community.

Recently, Mission Chinese Food paid Atlanta a visit as a guest of a local supper club. Due to extremely limited seating for two nights, I was depressingly unable to make it. However, it was not the food I was dreaming about, it was their menu designs.

Menu design 1 of 3 via Bad Sounds (Other two designs are impossible to find)

Because these designs were created specifically for only two evenings and with only a limited amount given to a few lucky patrons, they felt collectible. They definitely made those who were unable to make reservations even more reason to wish they were able to attend.

Their success is hard to believe since the two under-experienced-‘preneurs claim that this restaurant was purely an accident. Even food cost and their own salaries are at the bottom of their priorities (“fun stuff” always being first). However, by embracing creativity and the unorthodox, collaborating with others, and by sharing their success with the community (all hand-in-hand with hard work, I’m sure), their venture continues to be inspiring and fruitful.

Sources:
Mission Chinese Food, Food and Wine, The New York Times, Bad Sounds

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