Today we’d like to introduce you to Robin Johnson.
Hi Robin, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Bachi Bus is owned and founded by a group of four friends who include Jermaine Bush who came from 13 years of nightlife and marketing experience, Thomas Bryant current Center for the Washington Wizards, Sports & Entertainment Marketing alums Jamelle Holieway & Christopher Hollimon, and Head Chef Robin Johnson who came from ten years nightlife and marketing and current traveling nightclub DJ. This is a first time experience for all of the owners in a food truck or hospitality concept. We approached the idea during covid and determined not to be sidelined by the pandemic but to be opportunistic and create something that we believed the city of San Diego needed and would grow to love.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Owning and operating a food concept from the jump is NOT an easy task, let alone a food truck who quickly gained notoriety and popularity on social media before the doors even opened. We quickly learned a lot of ups and downs on operations as well as food costs, hidden special issues with the size of the operation being in a small bus. But everything that has arisen we have taken head on with this learning experience and adapted and overcame all speed bumps. Every day we love learning something new and continue to apply these lessons to the growth and expansion of Bachi Bus as an entire company.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We took the concept from a very popular food truck in Los Angeles who all have fallen in line with the most popular Teppanyaki chain of restaurants and put our own twist on it. We decided that as consumers we were always asking for more flavor and more garlic butter, so when creating the menu we alleviated that craving from the jump. We wanted to be different in the fact that our flavor and love of garlic butter would instantly be noticeable in the fried rice and all the proteins. As well as when creating our sauces we used our flavor palate as a standard and hoped everyone else agreed with what we loved. We brought quality meats (US Choice Filet mignon) and the best tasting seafood (Maine cold water lobster & Atlantic Salmon steaks) to our menu to be something that people would never forget. We also wanted to have our portioning be more than the next as well as having our pricing be lower to set the precedent that we have arrived.
Who else deserves credit in your story?
The support of our families and friends whom all came to our many tastings throughout Los Angeles and San Diego who got us to create our flavor. And everyone in San Diego and all over who have traveled to San Diego to try our food which comes from our Magical School Bus. We also thank everyone who told us we COULDN’T & SHOULDN’T do this during a pandemic, it motivated us to push even harder and actually make something worthwhile. Each and every one of us owners brought something to the table and we all fed off each other’s input to put out a product we are beyond happy and excited to share daily.
Contact Info:
- Email: Info@bachibus.com
- Website: www.bachibus.com
- Instagram: Instagram.com/bachibus
- Facebook: Facebook.com/bachibus
- Twitter: Twitter.com/bachibus
- Yelp: Yelp.com/bachibus
Image Credits
@princeofthegram
