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Hissho Sushi Named as one of CBJ's 2016 Fast 50

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CHARLOTTE, NC – For the 1st time, Hissho Sushi has been named a winner in the Charlotte Business Journal’s 2016 FAST 50.  Congratulations to Philip Maung and the Hissho team.
The Charlotte Business Journal has just recognized the 2016 fastest-growing private companies in our region. This awards program recognizes 50 local companies with outstanding growth, entrepreneurial excellence and leadership.

During the awards dinner posted for Thursday, December 8, 2016 from 5:30pm –8:30pm at the Hilton Charlotte Center City, 222 East Third Street Charlotte NC, 28202, CBJ will reveal the 2016 honoree company rankings based on their percentage of annual growth over a three-year period. The top-ranked companies will also be profiled in a CBJ special report on December 9.

 
Hissho Sushi, headquartered in Charlotte NC, is a thriving sushi and Pan-Asian hot bar franchise which now has over 900 locations in 40 states.  Philip Maung, the CEO, came to the United States from Myanmar in 1989 with only $13 in his pocket, and started his sushi business in 1998.
For more information, http://www.bizjournals.com/charlotte/event/140262/2016/2016-fast-50-awards, www.cc-devserver.com/dev/wp-hisshosushi, or contact Andrea Lee at 704-926-3989 or andrealee@staging.hisshosushi.com/dev/wp-hisshosushi

June 8, 2016 by Hissho News 0 Comments

Hissho Wows at IDDBA

Hissho attends a few trade shows each year, and the IDDBA Dairy-Deli-Bake Show at the George R. Brown Convention Center in Houston, TX, is where many of our staff were this week. IDDBA stands for the International Dairy Deli Bakery Association and attendees come from all over the United States looking for new items that they can sell in their grocery stores. It’s a great place to see old friends and meet potential new partners for our Hissho Brand.
Hissho rolled out new items to show attendees what is available from Hissho in the coming months. The show also featured several speakers including the always-interesting Anthony Bourdain – who hasn’t seen him on CNN, the Travel Channel or talk shows over the years. He truly engages his audiences and our team loved this opportunity for the meet and greet.
This was an exciting time for Hissho that’s been months in preparation: menu decisions, props and essentials needed for the booth, logistics of how to get our equipment there and purchasing the food items for our needs. It’s a labor of love for our stellar team and we appreciate their expertise.
Below you will see some of the food items created by our Senior Corporate Chef as well as Mr. Bourdain in action. Let us know what you think.
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May 18, 2016 by Hissho News 0 Comments

05.18.16 | The Results

Last week’s blog was about our Hissho team preparing for the upcoming Dragon Boat Races at the 17th Asian Festival at Lake Norman, just north of Charlotte, N.C.
This was our 3rd time participating, and this time WE WON THE GOLD in the B Division. We did it in 59.36 seconds!!
We finished last in our first race, first in the second race and, of course, first in the final race. We are so proud of our team and perhaps next year we will end up in the A Division. Now that we know we can do it, there should be no barrier to just how fast we can cover the 200 meters.
For more information, please see www.dragonboat.com
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Not everyone is present in this photo taken with the medals, but a “Congratulations” goes out to the entire team!
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April 25, 2016 by Hissho News 0 Comments

Hissho Spirit Week

All last week, Hisshonians “got into the spirit” by dressing up for the selected theme each day of the week. Silly? Not so much – it was fun, crazy, surprising and a barrel of laughs! One of the most surprising things is how many teams were actually represented on “Jersey Day!” Enjoy the photos to see a bit of our spirit come alive!
 
Monday – Pajama Day
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Tuesday – Jersey Day
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Wednesday – Wacky Tacky Day
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Thursday – Super Heroes Day
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Friday – Color Day
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Hissho Honored as a 2016 Future 50 Award Winner

Future 50 2016 Press Release Future 50 2016 Press Release 2
Hissho Sushi is the proud recipient of a Smart CEO Future 50 Award for 2016. The honor was presented to the company at a Rock & Roll themed ceremony at the Hilton Center City hotel (Charlotte, NC) on Thursday, April 21, 2016.
SmartCEO recognizes 50 of the region’s fastest growing, mid-sized companies. Winners in large “Blue Chip” and small “Emerging Growth” categories were also announced. These companies represent the future of the region’s economy and embody the entrepreneurial spirit critical for leadership and success. The winners were chosen based on a three-year average of employee and revenue growth.
This collective has had a significant impact on their community. Combined revenue of the Charlotte Future 50 is $1.5 billion. The average tenure for business is 13 years and they provide employment opportunities for almost 11,000 people.
In 2016, SmartCEO will honor Future 50 Winners in the following markets: Baltimore, Boston, Charlotte, Long Island, New Jersey, New York City, Philadelphia and Washington, DC.  To learn more go to www.smartceo.com
Hissho Sushi, headquartered in Charlotte NC, is a thriving sushi and Pan-Asian franchise business which operates in more than 875 locations in 39 states plus the District of Columbia.  Philip Maung, the CEO, came to the United States from Myanmar in 1989 with only $13 in his pocket, and started his sushi business in 1998.

Hissho Named as a Fast 100 Asian American Business

Fast 100 Asian American Business Winner
US Pan Asian American Chamber of Commerce has named Hissho Sushi as “one of its Fast 100 Asian American companies that have demonstrated resilience and performance with excellence.  Together the Fast 100 generated annual revenue of $3 billion, despite the global economic challenges.  The country values Hissho’s contributions to the economic vitality of American life.”
Hissho Sushi, headquartered in Charlotte NC, is a thriving sushi /and-or/ hot bar franchise business which currently has 878 locations in 39 states plus the District of Columbia.  Philip Maung, the CEO, came to the United States from Myanmar in 1989 with only $13 in his pocket, and started his sushi business in 1998.

April 22, 2016 by Hissho News 0 Comments

4.22.16 | Hissho Cleans Up for Earth Day!

Hissho celebrated Earth Day a few days early by donning rubber gloves, grabbing a trash bag and heading outside to clean up our 13+ acres of property. Now that might seem like a lot of territory to cover, but we have over 50 people at our HQ in Charlotte. Most came out to participate, including our traniees, to scour spaces for bits of trash large and small. Collectively we got a whole lot more than we bargained for, and promptly filled up large garbage bags. It’s amazing how much trash collects “all by itself” without constant montioring.
After the trash was collected, we treated ourselves to delicious popsicles by our Hissho “Lake” which is actually a pretty large retaining pond with a fountain in the middle. It’s a lovely space to spend time relaxing, eating, talking, or to just get out of the office for some sunshine. The popsicles were delicious, and we had the “good” stuff!
Hisshonians do this clean-up usually 2-3 times a year, and it always makes us feel so proud when we’ve finished. Our property is beautiful, and we like keeping it that way!
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April 12, 2016 by Hissho News 0 Comments

04.12.16 | Hissho & Mai Pham Event at Hobart & William Smith Colleges

Sixteen Hissho folks descended on Hobart & William Smith Colleges in Geneva, N.Y., to promote Hissho Sushi and Sodexo’s Mein Bowl on campus. The chefs were busy over the hot woks while over 700 people were served from 5:00-8:00pm. Now that’s putting out some food!! Chef Mai Pham (front row 3rd from left), who has a partnernsip with Sodexo, spearheaded this event to showcase what the two have to offer.
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Some Hissho HQ folks went up to create excitement by giving away lots of Hissho goodies and students were thrilled to the point that they were trading, bargaining and exchanging their gifts – walking away SO happy with their loot! Of course the food was what they came for…and they were not disappointed!
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March 9, 2016 by Hissho News 0 Comments

3.9.16 | Hissho Giving Back To The Community

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Hisshonians gathered in our Corporate Kitchen to prepare and package 100 bag lunches along with Cara Cara oranges, bottled water and a new pair of socks. We distributed these inside of I-277 in uptown Charlotte at lunchtime today. There were SO many grateful recipients and the weather was perfect for people to be outside. Thanks to our wonderful Hissho folks who helped make it happen!
 
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02.29.16 | U.S. Business Executive features Hissho

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http://usbusinessexecutive.com/food-drink/case-studies/hissho-sushi-a-roll-more-17-years-—-record-growth-and-new-asian-food-channel
On a roll for more than 17 years — record growth and new Asian food channel expansion
Written by: Molly Shaw
Produced by: James Logan
With approximately 850 sushi bars in everything from specialty supermarkets to cafes, hospitals, universities, airports, corporate food service locations and more across the country, Hissho Sushi is rounding out its 17th year in business with record success. Based in Charlotte, North Carolina, Hissho’s food service and franchise business has blossomed by more than 72 percent over the last couple of years and the company now ranks No. 4028 on the prestigious Inc. 5000 list for the fifth time.
Founder Philip Maung, who started the business in 1998, is an exemplar of the American Dream. Maung arrived in the U.S. a decade earlier in 1989 with less than $13 to his name. He saw a business opportunity in what was then a relatively nonexistent East Coast sushi market.
Building an empire from the ground up
He picked Charlotte as the city to launch Hissho due to the number of banks, but with little previous business success, they were hesitant to give him financing. But Maung, having grown up in a very impoverished home, is no stranger to adversity and he refused to give up.
He and his wife pooled their resources to launch Hissho out of their home kitchen. “As with any startup company, the first few years were very challenging,” admits Maung. “We finally started making money after our third year in business.”
In Japanese, Hissho means certain victory — a name fitting for the birth and evolution of the family-owned company. A dedication to quality products at affordable price points and detailed service allowed Hissho to quickly acquire new customers with little to no advertising. “We don’t advertise,” says Maung. “Our business was built through word-of-mouth and our success came because we built relationships with one partner at a time and we stand behind our product.”
Maung says by building this solid foundation, as well as investing heavily in infrastructure and employee training, Hissho has been able to achieve many things that were just aspirations in 1989. “Growth starts with a solid foundation,” he says. “We’ve been working really hard over the last couple of years and it has paid off.”
Today, Hissho remains based in Charlotte, operating out of a 51,000-square-foot production facility, but the company’s reach extends well beyond Charlotte. “We now have about 850 locations, including new locations in airport terminals in Charlotte, Nashville, Tennessee, and Portland, Oregon,” notes Maung. “We now have 400 employees, plus an additional 300 franchisees with their own employees.”
A focus on fresh, natural ingredients
Hissho’s home base in Charlotte is the main hub of production and product development. The Hissho motto is: “Made fresh daily, that’s how we roll.”
Since inception, the company’s mission has been to produce the best quality sushi with top-notch ingredients. Whether Hissho’s chefs are crafting a traditional California roll, an eel roll or spicy sriracha-topped sashimi tuna, customers can rest assured the ingredients utilized are the freshest out there. Maung and his team source the best possible ingredients from world markets, guaranteeing the most outstanding seafood, soy, rice and vinegar.
“We also invest heavily in employee training,” says Maung. “All of Hissho’s chefs spend seven to 11 weeks training at our headquarters before being relocated to a Hissho sushi bar in our affiliated marketplaces.”
Hissho’s chefs purchase fruits and vegetables locally from sustainable sources, and the company’s wasabi and ginger are free of artificial colors and dyes. Hissho also offers multigrain and brown rice as an option for nearly all of its rolls.
Beyond the roll
While Hissho has made its name known in fresh, authentic sushi, Maung says the company is looking beyond the roll and to a whole range of new opportunities in the ever-popular Asian foods market. “A lot of people think we’re just a sushi company, but recently we’re doing a lot more than just sushi,” he says.
Hissho has added dishes such as pho, ramen and other Vietnamese noodle soups to its lineup. “We’re also doing traditional bahn mi sandwiches and steamed buns and dumplings,” says Maung. “We’re even doing a take on a Chipotle-style burrito, but made with sushi ingredients such as seaweed and nori. We’re also working on more made-to-order Korean barbecue foods.”
There is room for growth in other channels beyond sushi and Hissho is just getting started. “Last year, 20 percent of our revenue was generated from these additional channels and we expect it to continue to be a growing part of business,” adds Maung.
Holding tight to core values and strong culture
As Hissho adds more locations and more products, Maung says the company is experiencing some growing pains. “Our main challenge is in terms of human resources and finding the talented people we need as the company grows so quickly,” he says. “We also want to make sure we don’t dilute our company culture as expansion occurs.”
Maung says Hissho still has a story to tell and that starts with humble beginnings. “Five years ago we started really focusing on our core company values,” he says. “I thought this was important moving forward and it’s all part of an effort to make us one big, happy family.”
After 17 years in business, Hissho Sushi is poised for further progress that is grounded in family ties and traditions and a dedication to bringing the best sushi and Asian-inspired products to the marketplace.

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