When Mia Nichols ’23 first toured Iowa State University, she planned to pursue a business degree. But after talking with an admissions counselor about her long-term goal of opening a restaurant, she was encouraged to explore the hospitality management major.

“I ended up spending the whole afternoon talking to different professors and learning more about the program,” she said. “And it sounded perfect, because you learn about the aspects of both running a business while managing employees and food costs.”

That blend of business strategy and hands-on restaurant experience drew Nichols to the major. While still a student at Iowa State, she launched C’est la Crêpe, a food truck she continues to own and operate today. Nichols earned both her bachelor’s degree in hospitality management and a master’s degree in entrepreneurship from Iowa State.

Based in western Iowa near Omaha, Nebraska, Nichols operates C’est la Crêpe at farmers markets, festivals, corporate events and private gatherings across the region.

Nichols’ interest in food started early. As a child, she spent time baking and enjoyed the creative challenge of making food that looked as good as it tasted. Once she arrived at Iowa State, she noticed the variety of food trucks on campus and began to consider starting one herself.

“My mom is from France, so she raised my brother and me around the French culture a lot. That included lots of crêpes on Sundays,” she said. “I love how versatile they are, and I had never seen another crêpe food truck in the area.”

During her sophomore year, Nichols hosted her first crêpe sale at an Ames vendor market, where she nearly sold out.

“That really showed that people were interested in what I was offering and wanted to see that business in the area,” she said.

Soon after, Nichols applied to CYStarters, an 11-week program through the Pappajohn Center for Entrepreneurship that allows students to focus on developing a business idea while gaining entrepreneurial skills and startup funding. Through the program, she began selling crêpes using a table-and-tent setup at events such as the Ames Farmers Market, helping her build experience, connections and brand recognition.

Balancing coursework and a growing business was not always easy, but Nichols said careful planning made it manageable.

“It was definitely a challenge some days, but I was careful about when I signed up for events,” she said. “You just have to know yourself and what you can handle.”

Much of that confidence came from her coursework. Nichols pointed especially to the Food Production and Service Management Experience course, in which students help run the Joan Bice Underwood Tearoom, a student-operated restaurant on campus. She later returned to the course as an undergraduate teaching assistant.

“You switch roles every week, between head chef, head baker, front-of-house manager or server,” she said. “Being a teaching assistant helped me even more, because I had to explain those roles and support students as they learned.”

During her master’s program in entrepreneurship, Nichols also worked as a graduate teaching assistant for two business professors.

Now an alumna, Nichols continues to apply the well-rounded education she gained at Iowa State to running C’est la Crêpe. She enjoys the variety that comes with food truck ownership, from administrative work to face-to-face customer service.

“If I don’t have an event, I’m usually working on finances or marketing,” she said. “On event days, I’m prepping, setting up, serving people and cooking. We do everything from lunches and festivals to farmers’ markets and weddings. When people tell me they love the crêpes, it makes me so happy.”

Nichols encourages current and prospective hospitality management students to take advantage of the opportunities available to them at Iowa State.

“Rent out equipment at the Student Innovation Center, network with your professors and other students, and get involved with pitch competitions through the Pappajohn Center,” she said.

She said those hands-on opportunities helped her build confidence and prepared her for the industry.

“It’s a lot of work, but if you love your career, it will be so rewarding,” she said.