We caught up with the brilliant and insightful Angel Trinidad a few weeks ago and have shared our conversation below.

Alright, Angel thanks for taking the time to share your stories and insights with us today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

I have been cooking hibachi since 2004 til now. I’m proud of being the first Mexican, from Guerrero,Mexico, that opens a hibachi food truck in Denver, Colorado, and made it a success. This was only possible thanks to the customer approval.

As business we provide a catering business directly to the comfort of their home.

What I believe that seperates us apart from other foodtrucks/restaurants is that we serve for guarenteed the quality in every a plate of food that every client takes to their home. All the food that is produced in the food truck is cooked at the moment fresh
And nothing is premade.

Angel , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

When I first started in this industry, I was filling in as a dishwasher and I fell in love with the style of the hibachi food. I knew I wanted to learn how to make this food at some point.

As business we provide a catering business directly to the comfort of their home.

I never imagined the impact that Chikihanas would have in the food industry due to the amount of effort and dedication. What started 17 years ago as a simple idea from a friend is now a reality, we don’t only bring a concept or a brand, we bring our own signature called Chikihanas.

The thing that I am most proud of is that I was able to take this idea as far as possible from a friend who told me that there wasn’t any foodtruck like mine in Colorado. What I potential clients should know if they ever get the chance to visit our foodtruck is, we take our quality towards our client very seriously and the cleanliness of our foodtruck.

How did you put together the initial capital you needed to start your business?

The way that I started was in 2004 when I started working very arduously to make this foodtruck a reality. I worked about 10 years at Benihana from Monday to Friday, and on top of that doing private caterings on the weekends. Through all that work I reinvested the money to buy the foodtruck.

We’d love to hear the story of how you built up your social media audience?

In the 18 years that I had been doing private caterings I never created a social media. I didn’t want to create a name that I wouldn’t like after. So when I did discover the name (CHIKIHANAS), most of the people who already knew me, started to follow me on social media. The tip that I give is to add people who are within a 10 mile raduis of you. You can obviosly add people who are farther.

Contact Info:

• Instagram: chikihanas
• Facebook: Chikihanas
• Other: Email: [email protected]
  Tiktok: chikihanashibachi
  Snapchat: chikihanas