By tf-lawyer.com In an interview with Mina, the founder of “Riceburrito,” she shared her journey of launching a unique eatery dedicated solely to Taiwanese rice balls in Silicon Valley. Mina grew up in Kaohsiung, Taiwan, where she enjoyed a popular local drink: soy milk mixed with black tea. At her restaurant, customers can choose from a limited menu of rice ball flavors, paired with either soy milk or soy milk tea.
During the COVID-19 pandemic, Mina began making handmade Taiwanese rice balls as a way to bring comfort and a taste of home to her friends and family. The positive response she received sparked an idea to turn her passion into a business. Despite the challenges the restaurant industry faced during that time, she decided to take a leap of faith and opened “Riceburrito,” which has become a hit among food lovers in the Bay Area, with plans to open two more locations in 2024.
Before moving to the U.S., Mina had already obtained her nursing license in Taiwan. However, upon arriving in California, she faced the daunting task of becoming licensed to practice in the state. After passing the necessary exams in 2019, she continued her nursing career for over a decade. Yet, the pandemic forced her to re-evaluate her career path, leading her to pursue entrepreneurship instead.
Mina realized that finding a delicious Taiwanese rice ball in the Bay Area was challenging. So she took matters into her own hands, preparing rice balls at home and sharing them with loved ones. The overwhelming positive feedback inspired her to consider selling them commercially.
Starting a food business was not without its hurdles, especially with no connections in the industry. She spent countless hours researching online and reaching out to potential suppliers. After extensive searching, she found a vendor that could provide her with ingredients imported from Taiwan and secured a cloud kitchen for her operation.
One of her biggest challenges was sourcing authentic Taiwanese ingredients like pickled vegetables. She discovered that most options available were imported from Thailand and didn’t match the flavors she wanted. Determined to capture the authentic taste of Taiwan, she sourced from Taiwanese suppliers for both pickled vegetables and other ingredients.
Mina maintains a focused menu, offering only rice balls with a few variations, insisting on excellence in every item. She believes that trying to offer too many products would compromise quality. Each step of the preparation process is standardized to ensure consistency and taste across every batch, from the amount of rice to the seasonings used.
In addition to the emphasis on food quality, Mina has developed an online management system to streamline operations. With the help of a team of engineers from Taiwan, her restaurant not only serves food but also utilizes technology for ordering and inventory management, contributing to efficiency and reduced waste.
As “Riceburrito” began to grow, Mina sought a new location due to limitations in her original cloud kitchen, which had shared operating hours with other businesses. After an eight-month search, she finally found a suitable space, aided by a supportive landlord who provided valuable guidance on adhering to health regulations.
The name “Riceburrito” was chosen with intention; “小滿” refers to a traditional seasonal time of anticipation in agriculture. Mina hopes that each rice ball can bring joy to her customers, helping them appreciate the good in their lives despite daily pressures.
Mina is not only focused on serving the Asian community but also attracting a diverse customer base. By renaming her product from the usual “Rice Roll” to “Riceburrito,” she seeks to make the dish more appealing to non-Asian diners. This strategic naming has already begun to bear fruit, with customers from various ethnic backgrounds enjoying her rice balls.
Reflecting on her entrepreneurial journey, Mina acknowledges the challenges of starting a business without prior experience. Yet she believes that adversity fosters growth. “You need to believe that there are more solutions than problems,” she remarked.
As “Riceburrito” gains recognition, even local media and officials have taken notice, with the mayor of Sunnyvale sharing her rice ball photos on social media. Encouraged by this support, Mina plans to expand to new locations in 2024 while leveraging her innovative electronic systems for management.
Before her entrepreneurial venture, Mina felt unfulfilled in her nursing career, which she viewed as a conventional path. Now, despite working tirelessly—sometimes only getting four hours of sleep and working seven days a week—she has no regrets. If given a choice to return to nursing, she confidently states, “I would choose Riceburrito.”
Mina believes everyone can discover their true passion, and for her, entrepreneurship has been a transformative journey not only to realize her potential but also to connect with her roots and share Taiwanese culture with the broader community.
