When Philip Maung began a sushi-making company on his dining room table 14 years ago, a 46,000-square-foot headquarters with ping-pong tables, spontaneous karaoke sing-a-longs and smiling employees seemed like a distant dream. Yet, over the last decade and amid a struggling economy, Maung has built his business into a vibrant food service distribution company that currently manages over 400 sushi bars in high-end grocery stores, cafes, hospitals and universities throughout the United States.
A true embodiment of the American dream (he came to the U.S. in 1989 with $13), Maung saw a business opportunity in a practically destitute sushi market on the east coast. He chose Charlotte as the company’s base because of the number of banks the city had, but quickly learned they were hesitant to give him a loan without previous successes. Pooling resources with his wife, Maung says Hissho started with many sleepless nights.
Information about starting your own Hissho Sushi restaurant can be found here.
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