Jon and Randall discuss the impact of COVID-19 on the restaurant industry with Mijo and Pam and measures they are taking for their employees and customers’ safety.
Mijo started washing dishes when he was 15 years old. During that time, he always looked at the position above him and said, “How do I do that job?”
Over the years he grew rapidly, running his first store at the age of 18. Over the next seven years, he worked every aspect of a restaurant. When he met his current wife in 1995, he joined forces with his father-in-law, who taught Mijo what it was like to be an owner and how to live the owner’s life.
Putting the key in the door in the morning and using the key to close at night, understanding cost and the impact of everything in the restaurant, from employees to toilet paper. In 2002, Mijo started noticing that people were throwing away buns and fries and quickly realized that they were trying to eat better.
Driving home one day, he realized that there wasn’t a place to buy a banana. Then, during a hiking trip with his wife, Pamela Vivio, they came across a small juice bar and that’s when the idea for Beyond Juice was born. Since then, they have been refining the juice bar business on a daily mission to be the best!
Connect with Jon Dwoskin:
Twitter: @jdwoskin
Facebook: https://www.facebook.com/jonathan.dwoskin
Instagram: https://www.instagram.com/thejondwoskinexperience/
Website: https://jondwoskin.com/
LinkedIn: https://www.linkedin.com/in/jondwoskin/
Email: [email protected]
Get Jon’s Book: The Think Big Movement: Grow your business big. Very Big!
Connect with Mijo Alanis and Pam Vivio:
Website: https://beyondjuiceryeatery.com/
Instagram: http://instagram.com/beyondjuiceryeatery
Facebook: https://www.facebook.com/pg/Beyondjuiceryeatery
Twitter: https://twitter.com/beyond_juice
*E – explicit language may be used in this podcast.
