Oxford’s food scene has experienced a significant transformation. Driven by shifting demographics and a unique entrepreneurial spirit, Oxford now offers a more diverse range of food offerings. But one thing has remained constant – the community’s deep commitment to its local businesses.
On the front end of the last decade, much of Oxford’s restaurant scene catered to Miami University’s international student population, particularly students from China. Seth W. Cropenbaker, Oxford’s economic development specialist, said he understood the role they played in shaping the food economy. “They had a lot of entrepreneurial spirit,” he said. “Many businesses were either started by students from China, or were centered around their presence. They had a significant impact on our economy.”
Over the summer, new establishments were in the works, reflecting the shift toward local and fresh options. A new coffee shop opened uptown, along with another Mexican restaurant on U.S. 27 and a smoothie shop near Kroger is set to follow. These changes highlight the move from a student-driven market to one more focused on locals.
The influx of international students brought in a number of Asian-inspired restaurants to Oxford. However, as the student body shifted, with fewer students from China enrolling, many of these restaurants closed their doors.
Still, a few Chinese restaurants remain, including Mimian, a popular spot located on Walnut St. Mimian has been a part of Oxford’s food scene for four years, and its owner, Nick Pang, has witnessed these changes firsthand. “A lot of Chinese food places have closed,” he said. “We don’t have as many as we used to, which is a pretty good thing for us.”
Pang attributes Mimian’s continued success to a few key factors: “It’s the taste, the quality of our food, the friendly servers and how clean we keep it.”
While the flow of international student populations has influenced the food options available, it’s also created space for local entrepreneurs to fill gaps in the market with their own ideas. Cropenbaker said he believes this entrepreneurial energy is deeply rooted in Oxford’s culture.
“This is just kind of the nature of our community,” he said. “A lot of independent, entrepreneurial businesses are driven by people who have a passion for something or see an opportunity.”
Alfonso Garcia, owner of Quesadilla Express (now El Potrero) exemplifies this local passion. As an Oxford local, Garcia has built his restaurant on four pillars: cleanliness, quality, customer service and freshness. “We’re a family business that wants to give our local customers what they want,” he said. “We use fresh products every day and we focus on providing the best service we can.”
However, for Garcia, the secret to success lies in focusing on his own vision rather than worrying about the competition. “I don’t want to waste my energy on competitors. I just do what I do, the best I can.”
As Oxford continues to grow and change, Cropenbaker said he believes one thing is clear: locally-owned, independent businesses will always be the backbone of the city’s restaurant scene. While national chains might be in the mix, it’s the passion-driven people that give Oxford’s food scene its unique character.
“I think the lifeblood, the real driver of our service industries, are our local entrepreneurs,” Cropenbaker said. “Part of our character as a small town and part of our character as a college town, are those unique places that literally don’t exist anywhere else.”
