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There is always room for everyone at the Segura family table. Miguel and Lisa Segura, owners of Miguel’s Artisan Recipes in Clovis, California, have been preparing homemade Mexican recipes for their friends and neighbors for decades.
But when the pandemic hit and they were both laid off from their jobs, they turned their passion into a business. Lisa created a label, and using Miguel’s mother’s recipes, they began delivering fresh meals to friends and family by car.
As word spread, the Seguras were invited to serve their home cooking at pop-up events with Fresno Street Eats, a food truck and festival venue. The owner of the company helped them set up with a certified kitchen and a folding tent. The following year, the tent transformed into a food truck, which eventually gave way to a store. In the corner of a neighborhood convenience store, the owners cook meals for catered events and sell their famous jarred dishes and sauces.
Fresh recipes and a close-knit community of customers have earned the restaurant the No. 1 spot on Yelp’s 2023 list of the 100 Best Places to Eat in the Central Valley – North. Here’s how Nathen M., Yelp’s senior community director, found out Elite reviewer -and came to adore-the Segura business.
“Their food and jarred sauces are simply amazing and always delicious,” her review reads. “Their tacos are to die for, but I recently tried their tamales, and it’s the perfect ratio of masa to tender pork. My Mexican mother-in-law, who is very, very picky with her tamales, gave them a double thumbs-up on” .”
The authenticity of the restaurant is one of the main reasons why Lisa and Miguel have seen exponential success. Taking advantage of the Central Valley’s farming community, they source fresh ingredients each week to honor their family’s original recipes, which resonate with nostalgic customers.
“Some people actually [say], “You just took me back 20 years.” That’s the biggest compliment in the world to me because you’re eating my mom’s food,” Miguel said.
While many of Lisa and Miguel’s recipes have been in the family for generations, a key component to their success is their flexibility in the kitchen. Starting with a short menu of basic products, the owners have carefully developed their offering based on customer feedback in recent years. With a background in sales, Miguel understands the importance of truly listening to his customers.
“I have cooks and chefs that are already in my kitchen now,” he said. “All we have to do is find out what food you like.”
“We have high expectations for ourselves and want other people to have good experiences when they eat the food,” Lisa added. “So how can I be better? Continuous improvement is part of our culture.”
Miguel and Lisa are not only receptive to feedback, but are proactive in making connections with customers, eager to share their food with as many people as possible. Inside and outside their shop, the Seguras always ask regular customers how they are doing and invite new customers to try their sauces.
One of the most effective ways to reach customers is through appearances on local television channel Fox 26, where they visit the Great Day Kitchen and host cooking demonstrations of their signature dishes. Beyond the screen, Miguel and Lisa are involved in several community projects, speaking at conferences and with non-profit organizations about their path to entrepreneurial success.
“It’s not just about making food, it’s about making a difference by donating it to other people,” Lisa said. “We’re all growing up together. I feel so blessed to give part of myself, our cuisine and our family heritage to the community. I think Miguel’s mom would have said it best: ‘Bring everyone home. Let them eat.’ “
Miguel and Lisa’s friendly customer service and community integration are what impressed Nathen most about their business.
“It’s a lot of work to always be on the go and run a business, and they do it with grace,” Nathen said. “Every time I met them in person, there was never the question ‘How do we do this?’ It’s just, ‘How are you? We’re excited to see you. Do you want something to eat?'”
Having worked with both Yelp consumers and small business owners for nine years, Nathen believes these small interactions are key to the community’s success.
“One thing [that] has never changed when it comes to presenting Yelp events [that] your food will become secondary. If people can see you, identify with you, and learn something about you, they will fall in love with you and want to support you. And how do they do it? Going back to your restaurant and eating your delicious food.”
Nathen urges entrepreneurs to connect on a human level with customers, even on days when they aren’t feeling 100% or are dealing with a difficult person.
“Don’t look at a person who will potentially see you as your nemesis,” he said. “You don’t know what they’re coming from. Maybe the best part of their day is enjoying your sandwich, your taco or your exercise class.”
Nathen brings the same level of empathy to his interactions as a reviewer. When she has a negative experience, he waits 24 hours before writing a review, pausing to think about the person across the counter, who may be stressed trying to make ends meet. When she provides critical feedback, she makes sure it is constructive and not destructive.
“Always try to give your best,” he said. “If the consumer and the owner took a break before immediately assuming something, there would be a little less anger out there.”
In addition to community building, Miguel’s Artisan Recipes believes in:
- Listen to feedback. Start with a small list of offerings and give yourself room to expand your menu based on what customers want to see.
- Involve customers whenever possible. Build long-term relationships with your customers by getting to know them on a personal level, both inside and outside your store.
- Using fresh ingredients and authentic recipes. Invest in the quality of your products and customer demand will follow.
Listen to the episode below to hear directly from Miguel, Lisa and Nathen and subscribe Behind the review for more from new business owners and reviewers every Thursday.
Editorial contributions by Callie Morgan and Kristi Lindahl