Today we’d like to introduce you to Van Harvieux.
Hi Van, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I grew up in the restaurant business with my parents, who owned multiple café-style spots. I did everything — washed dishes, waited tables, bartended, and eventually took on leadership roles at several restaurants. About 12 years ago, I came across the double drive-thru model out west, and I was immediately drawn to how well it could work in the Twin Cities. Unlike the restaurant world, there were no late nights, and it offered more time with family. The small footprint and no indoor seating were also really appealing and felt like the right direction for me.
I’ve been able to do all of this thanks to the incredible support from my wife, Neng, my father, Tom, and the fantastic crew at Mudslingers. They’re a huge part of why the business works and continues to grow.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It’s definitely been an adventure. We’ve been fortunate to stay busy almost from the start, but the world changed during the pandemic years. Every day brought a new curveball, and navigating that period was incredibly challenging. We went from the pandemic itself, to staffing shortages, to wages increasing almost 25% overnight — which was ultimately a good thing, but it was a sudden shift. Then came inflation, supply-chain issues, and now tariffs that continue to raise costs across the board. It’s been wild, but I think we’ve handled it well and adapted every step of the way.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’ve always loved my path in the restaurant world. I traveled and worked in some of the nicest restaurants in the country, and I learned so much along the way. The lifestyle was a big draw — the freedom, the creativity, and the ability to work anywhere. Once I settled back in Minnesota, I focused on being the best waiter, bartender, and manager I could be.
Now, in my business years, I think the things I’m strongest at are kindness and genuine customer service, building strong teams, and having the logistics skills to keep such a small building stocked and running smoothly. I’m also known for constantly raising the bar rather than settling. I think that mindset is a big part of why we’ve continued to grow year after year.
What sort of changes are you expecting over the next 5-10 years?
Great customer service, quality, and efficiency will always matter. Those things never really go out of style. Consistency in customer service is hard to maintain, but my team continues to show what it looks like day after day. Coffee will always be a big part of people’s lives, and I think the shops that stay focused on genuine hospitality and delivering a great product quickly will be the ones that thrive over the next 5–10 years.
Contact Info:
- Website: https://mudslingersmn.com
- Facebook: https://www.facebook.com/Mudslingerscoffee
