“Looks can be deceiving, especially when you’re dining in North Carolina. With a handful of diners and drive-ins, ‘small’ is not synonymous with ‘bad.’ It’s actually quite the opposite.”
In First Place:
Soul Gastrolounge, Charlotte

“Soul is a trendy tapas bar and lounge. Despite the above picture, it’s typically packed to the brim. Even on a Tuesday night you’re likely to encounter a two hour wait. Yet the wait is worth it. While the space is tight, it’s incredibly cool and cozy. Not to mention the food, cocktails, and sushi are out of this world.”
 
The Sushi at Gastrolounge is Hissho’s Sushi 🙂

Today is St. Patrick’s Day all over the world, and we at Hissho wish you the Blessings of the Irish to carry you through your day. With the 1^st quarter coming close to an end, and daylight’s savings time is a few days under our belt, we look around and see God’s glorious beauty everywhere. Nowhere is it more beautiful than Charlotte, NC. I “know” this city is magical, otherwise how could everything seem to bloom at the same time for weeks on end. Some breeze through the day, others stare at what is ahead of them in a blur. But nobody can be immune to the beauty that surrounds us during this season of “rebirth.”
The Canadian geese are back, our resident Blue Heron can be seen stalking the fish in our retaining pond, the birds are singing, and there is lightness in our step that comes with the territory. All around Hissho, the air is abuzz with new store openings, the training of new hires is on-going, and our kitchens humming. The food being “put out” is amazing, the air of confidence exuded by our chefs is akin to puffery, and the extra pounds put on after indulging so many hot bar lines, or cases piled with freshly made sushi, give new meaning to the pause of “everything in moderation.”
But as for moderation, the beauty that surrounds Hissho is anything but. The flowering trees and shrubbery literally will take your breath away. We are so blessed, and we realize it, and each day is like opening a new gift. We are not selfish, so are sharing our gifts with you. Happy Spring everyone, and hope the beauty that is around you is not missed as you go about your daily routine.

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!
 

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.

Charlotte SmartCEO Announces the 2016 Future 50 Award Winners

50 Greater Charlotte companies to be recognized for fast growth in SmartCEO’s Future 50 Awards program

http://staging.hisshosushibeer.bar/wp-content/uploads/sites/10/2016/02/chceo_Future50_PreEventPR_2016.pdf

Charlotte, NC (Feb. 18, 2016) — SmartCEO is pleased to announce the 2016 Future 50 Award winners. The program recognizes Greater Charlotte’s 50 fastest-growing mid-sized companies that have experienced outsized growth based on a combined three-year average of revenue and employee growth. The 2016 Future 50 winners collectively generate more than $1.53 billion in annual revenue and employ over 10,300 individuals. This impressive group will be recognized in SmartCEO magazine and celebrated at a black-tie-optional awards ceremony on April 27, 2016 at the Hilton Charlotte Center City.

Please see below for a complete list of winners and for program details. To share in the excitement leading up to the event, follow us @SmartCEO #Future50.

“Ask any CEO and they’ll tell you that leading a fast-growing company is one of the most challenging and fun things an entrepreneur can do. Whether they’re just starting out or rapidly trying to scale an established operation, this year’s Future 50 winners have executed their growth visions year after year, created job opportunities and made our region a better place to work and live,” says Jaime Nespor-Zawmon, President of SmartCEO Events. “There is nothing these amazing entrepreneurs can’t do if they put their minds to it. We honor them for their unwavering determination to rise above the rest and build the future of our region, our nation, and the world at large.”

More than 500 local business executives and guests are expected to attend this year’s black-tieoptional awards gala at the Hilton Charlotte Center City to celebrate the winners and their achievements. The event will kick off with a cocktail reception and high-energy networking followed by a video-packed awards ceremony and seated dinner. The evening and celebration will culminate with dessert and additional networking.

2016 Future 50 Awards

Date: Wednesday, April 27, 2016

VIP Reception: 5:30 p.m. – 6:30 p.m.

General Reception: 6:00 p.m. – 9:00 p.m.

Location: Hilton Charlotte Center City 222 E. 3rd St., Charlotte, NC 28202

Attire: Black-tie optional

2016 Future 50 Winners

Alan Simonini Homes LLC

Anointed Flooring, Inc.

Armstrong Transport Group

Artisan Signs and Graphics

Avant Garde Technologies

Barton Contracting Corporation

Boxman Studios, LLC

Carolina’s Home Medical Equipment, Inc.

CCS Construction Staffing

CDI Southeast

Command Partners

Costner Law Office, PLLC

ettain group Inc.

Fab Fours, Inc.

The Greene Group

ImagineSoftware (Technology Partners, Inc.)

In-Flight Crew Connections

Independent Advisor Alliance

InfoSense, Inc.

InnerVision Inc.

Intelligent Buildings, LLC

Jackrabbit Technologies, Inc.

Lakeside Project Solutions

LandDesign, Inc.

LBA Haynes Strand, PLLC

LogoNation, Inc.

Lwin Family Co. (dba Hissho Sushi)

modPALEO

Movement Mortgage

NoDa Brewing Company

OrthoCarolina

Party Reflections

Peak 10, Inc.

Red Moon Marketing

Remi

Rhythm Systems

Search Solution Group

SeedSpark

SMD

Something Classic Catering & Cafés

SPAN Enterprises

Spangler Restoration

Strategic Power Systems, Inc.

T1V

TalentBridge

Tattoo Projects

Teguar

Titan Electric

Verigent, LLC

WDS, Inc.

About the Future 50 Awards
The Future 50 Awards program is the largest and most highly anticipated SmartCEO awards program of the year. This program recognizes 50 of the region’s fastest growing mid-sized companies. These companies represent the future of the region’s economy and embody the entrepreneurial spirit critical for leadership and success. The winners, chosen based on a threeyear average of employee and revenue growth, are listed alphabetically, not ranked. The winners are profiled in SmartCEO magazine and celebrated at a black-tie-optional awards ceremony.
 
About SmartCEO
SmartCEO’s mission is to educate and inspire the business community through its award winning magazine, connections at C-level events and access to valuable online resources. SmartCEO’s integrated media platforms reach decision makers in the Baltimore, Boston, Charlotte, New York, Philadelphia and Washington, DC, metropolitan areas. To find out more about the 2017 Future 50 Awards nomination process, email us at CharlottePrograms@smartceo.com. For information about sponsorship opportunities, email us at Charlotte@smartceo.com.

Hissho continually brings in new Franchisees to our Headquarters in Charlotte, NC for weeks of extensive training.  Some come with experience, and some not.  However, at the end of the training period, all leave with the skills in place to operate a healthy, functioning, profitable business which they will own.  Hissho offers this cost effective opportunity to motivated individuals.   This week, Hissho is training 9 new individuals who will be running their own sushi bars across the country, from California to New York.  The nice part about their training is that for one week, we get to purchase the sushi they make for $2.  All of the money made from both our sushi and/or hot bar, goes to our Hissho Foundation fund.
Where else could you pay only $2 for such a delicious, healthy, fabulous lunch or dinner; and contribute to a Foundation Fund at the same time.  A win-win all around!  If you’d like to be part of our Hissho team, please contact us for more information:
https://40.87.96.138/beerbar/becomefranchisee/ & https://40.87.96.138/beerbar/careers/

Hissho reached out to recent refugees from Myanmar (Burma) by providing them with Hissho Rice, and hygiene items purchased from the Core Values budget.  When refugees immigrate to America, they are often left to fend for themselves after only a few short weeks.  Imagine if you didn’t know the language, didn’t have transportation, and were “thrown” into a totally new environment, where all you had was a few others in the same boat.
Lost in a sea of loneliness, 23 senior refugees came together to join forces to show a unified front.  This meeting was in the home of another settled immigrant from Myanmar, who graciously offered his home for this meeting.  Young people in the community also came to help out by doing the translating, serving the delicious homemade chicken and rice soup prepared just for this occasion, and even showing the elderly how to use nail clippers.  If you’d never seen a nail clipper, would you know what it was, or how to use it?
With essentials that we often take for granted: toilet paper, towels and wash cloths, bars of soap, small zip-lock bags filled with hotel amenities collected over time by a Hissho co-worker, and, of course, the nail clippers were all eagerly and gratefully received by each person who sat and waited so patiently for their name to be called.  The 50 pound bags of rice looked bigger than many of the ones who came to “collect.”  Strong young men carried it to the cars of those who volunteered to transport our guests.
After the distributions were made, we all sat together to enjoy the thick, fragrant, healthy, chicken and rice soup.  I can honestly say it’s the absolute best chicken and rice soup I’ve ever had.  It was probably the fact that the 6 chickens used were purchased by two Burmese Hissho co-workers from a Burmese farmer, and donated to the cause. Totally natural: no hormones, no cages!  The few hours our Hissho staff spent doing these small things, were overwhelmingly beneficial for all who were there.
Many times, we need only look around our immediate vicinity to see dire needs, and if you can help make a difference, please do.

Hissho Sushi isn’t just about sushi.  With our growth has come several off-shoots that continue to grow and expand.  Our University locations especially love our Mein Bowl program under Sodexo, that boasts a hot bar filled with really fresh vegetables, beef, chicken, shrimp, tofu and lots of condiments.

Mein Bowl Menu
Entrée & Rice or Noodles / $6.49
Entrées & Rice or Noodles / $7.49
Entrées & Rice or Noodles / $7.99
Mein Bowl offers five weekly entrees in rotation.

The program offers delicious healthy meals at affordable price points in University locations from the East Coast to the West Coast.
If your University has one of our Mein Bowls, do let us know!

If you follow Hissho, you already know that we consider ourselves a “family.”  We pitch in to help each other when needed, and are always trying to encourage and offer support.  Not just at work, but for personal as well.  With our 60 people working every day at HQ, we have so many reasons to laugh, work and play together.  Our Core Value Committee has now spearheaded the effort to post “Words of Inspiration & Wisdom” around our facility.  Although we’ve JUST started, already we have signs showing up all over.  We welcome you to share with us, and feel free to add some of your own, if you’re so inclined.  Thank you for your support too, and if you’re ever in Charlotte, come and visit us.  We’d love to welcome you!
Here are just a few…………….

Grant Thornton has just recognized Hissho Sushi as one of the “Top 100 Private Companies in North Carolina” for 2015.  What a great way to start the year!
“Founded in Chicago in 1924, Grant Thornton LLP (Grant Thornton) is the U.S. member firm of Grant Thornton International Ltd, one of the world’s leading organizations of independent audit, tax and advisory firms.” – See more at: http://www.grantthornton.com

How the list was done.  Grant Thornton North Carolina 100 ranks the state’s largest private companies by revenue in the most recent fiscal year, based on data provided  by participants. Now in its 31st year, the NC100 is a voluntary list restricted to companies based in North Carolina that do not have publicly traded stock. Companies owned by private equity are permitted.
This is a huge honor for Hissho, and an affirmation that we are continuing on the RIGHT path.  It takes a team effort to make it work!  Congratulations to our CEO Philip Maung, and all Hisshonians.