Pandemic Postscript: Miso Hungry

Having a good time is always at the core of what we're doing.

The environment of a ski resort, as opposed to being a restaurant or a city or something is like nothing else.

We went into every season for the last two years not knowing if this was going to work, if we were going to stay open, if the customers were going to come skiing, and we had to prepare for battle regardless every single day.

I think that's one of the most tiring and difficult aspects is the uncertainty.

The pandemic affected our business in many ways.

It's crazy to think that that helped us in some ways, but it also was super difficult and really flipped upside down.

People think about it usually does not happen, but for us is a chance to pushing more hard.

It's miserable to run a food truck at a ski resort.

We really love it, you know, because we can ski all the time.

But other people did not.

And all of a sudden they had all of this, you know, several resorts looking for outdoor food vendors and people not wanting to commit to that.

So then we took this next big step to try to expand to three new locations.

Sugar bush for the money and then Spruce Peak.

I love being woman.

I'm making Japanese food here for me, for Jordan, for my friend.

It's definitely sad because I had no way to going home, but I'm still cooking Japanese food for everybody.

So I'm feeling still.

I'm connected.

Yeah, the everyone eats meals.

It opened up our fan base, I guess you could say, in town, and allowed us to keep our staff on to help us with those meals.

There's was a state funded program.

We would put together 125 or 150 meals each week, and we'd bring them to the local school.

Best part of that program was you had to use local goods.

It's pretty awesome.

It's a win win win.

We have two children and four operating businesses.

I mean, it's a marathon, but we're doing pretty well navigating that.

I think most days I do a lot of the talking, but all the creativity comes from life.

She's the one who thinks of all the interesting ideas and ways of doing it.

She's the one who helps us organize how we're moving in the shop and how we could be more efficient or different toppings or for running out of a product because we can't sauce it how we can work around it and build different menu items or.

Thank you.

He's the one who gets us through the hard stuff.