Customer Story: MIA Brunch Bar
MIA Brunch Bar was inspired fifteen years ago by travels across North America and Europe, where vibrant all-week brunch culture thrived. Seeing that Toronto’s brunch scene was mostly limited to weekends, the founders set out to bring everyday brunch to midtown. The space, both patio and interior, reflects those travel experiences, designed to make guests feel transported to a relaxed vacation setting. Beyond serving great food, the goal is to create an atmosphere that captures the charm of cafés abroad and the pleasure of slow, social mornings. At its core, MIA Brunch Bar is a story of passion for hospitality, good company, and memorable dining.
We recently had the opportunity to sit down and speak with owner Darrick Venegas to learn more about MIA Brunch bar.
How long have you been in business? What inspired you to start it?
We’ve been in business since December 2019. Before that, I was an Electrical Engineer, having graduated from the University of Waterloo. The idea first came to me while working around Yonge and Finch, when someone pointed out how the area lacked strong North American brunch options. It stuck with me, but it took about 10 years before I acted on it.
Years later, I reconnected with a classmate from Waterloo, and we decided to go into business together. We originally wanted to open at Yonge and Finch, but after about a year of searching, we found the right opportunity at Yonge and Eglinton. Shortly after opening, COVID hit, which brought many challenges early on, but we made the most of it and pushed through.
After about three years in business, I bought out my partner and took full ownership.
How many locations does the business have?
We currently have one location at Yonge and Eglinton that’s performing very well. Our second location is set to open in mid-May this year.
What makes MIA Brunch Bar unique?
A big part of what makes us unique is how much creativity we encourage within the team. The menu is constantly evolving, and staff are actively involved in coming up with new ideas, whether it’s food concepts, themed events, or even things like Halloween costumes or menu launches.
I make a point to support those ideas, both operationally and financially, so people feel empowered to contribute. That level of team involvement creates an environment where the brand is always evolving and never feels static.
What are you passionate about as it relates to your business?
I’m passionate about building a team that takes ownership. I try not to get too caught up in the day-to-day and instead trust the team to make decisions and grow into their roles. Over time, that makes the entire operation stronger and more efficient.
I’m also very open to feedback, whether it’s from customers, staff, or friends, and I try to build that mindset into the culture. We’re always refining everything across the kitchen, bar, hosting, and service. It’s a continuous process with eyes open, looking how to improve.
From a management perspective, I push for technology, either from fridge\freezer temperature monitoring to online grocery ordering and remote payroll.
You currently have Rogers Advantage WiFi, how was your experience been with it so far?
It works great!
My contractors and I work from the new location. For myself through my laptop and cell phone. It connects without any issues anywhere within the 2000 square feet and even outside at the front. I don't even think about it. It just functions seamlessly. Which is the way it should be!
Talk about the customer experience you are trying to create.
We aim to create an experience that’s fun and exciting, with a touch of elegance, while still being very welcoming and approachable.
Inclusivity is a big part of that, not just in how we treat guests, but in the food itself. We offer a range of options including halal, vegetarian, and gluten-free choices, and we actively listen to customer feedback to keep improving.
At the end of the day, we want people to feel comfortable, taken care of, and excited to come back with friends!
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