You requested, they answered: Vintage Taco on arduous work, workforce tradition, and extra


Meet the house owners:

 

Ashley & Rick Ortiz, Vintage Taco

With Vintage Taco, Ashley and Rick are bringing collectively their household, their work, and their two best passions. A favourite amongst Chicago’s Wicker Park and Bridgeport neighborhoods, the restaurant serves up recent tacos and margaritas.

 

 

Who higher to reply your questions on beginning and operating a small enterprise than enterprise house owners who’ve performed it themselves?

This month, we’re partnering with enterprise house owners featured in Grit & Greenlights: Small Enterprise Tales with Matthew McConaughey to reply questions from our social media viewers.

Right here, Ashley Ortiz — who owns Chicago’s celebrated Vintage Taco alongside along with her husband, Rick — shares what she’s realized about constructing profitable eating places and groups. 

What are the largest challenges when operating a restaurant along with your partner?

We now have a tough time turning off work. Hospitality is extra of a life-style, so it’s arduous to not speak about meals!

Have you ever seen any massive modifications within the kinds of issues job seekers are asking or in search of versus earlier than COVID?

The tradition has all the time been essential at Vintage Taco nevertheless it’s much more essential lately. We do quarterly training courses and we attempt to gauge the workforce’s targets and pursuits. 

What’s the high quality or worth you’re feeling helped you grow to be profitable entrepreneurs/restaurateurs ?

I’d say getting your palms soiled, there isn’t a substitute for arduous work. Even when you can’t do every little thing nicely, be sure to strive every little thing and perceive the challenges. 

Proudly owning a restaurant throughout COVID should have been difficult. What was your secret to survival — and do you suppose you realized something that you simply’ll carry with you post-pandemic?

Proudly owning a restaurant has all the time saved me on my toes, however Covid compelled me to see what it could really feel wish to lose all of it in a single day. We took it day-to-day as a result of every little thing modified so shortly. My largest lesson over Covid was to take extra dangers, change one thing if it isn’t working, and don’t be scared to do what’s greatest for your enterprise. 

Any recommendation for a potential restaurant proprietor nearly to get began?

Ask your self why you’re doing this, the explanation may shift over time however all the time proceed to query your self and it’ll assist information you. 

 

 



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