How do you balance running a restaurant late into the evening while having kids who need you early in the morning? What does it take for a restaurant to be successful when so many fail? How patient do you really need to be when you are waiting on and serving people every day?
In this episode, Leonel Cazares is dishing about his journey in the food-service industry which is sixteen years long and counting, and what you need to know about what and who it takes to run a successful restaurant! Cazares reflects on his beginnings, which include claims about bartending classes being a scam and working from 4PM-to-4AM daily. Also, Cazares shines a light on the many Latinx, Spanish-speaking employees in this industry and why they are incredible at their jobs, but are ultimately held back by the domineering influence of the English language. Additionally, while many people have differing ideas on how and when to tip at restaurants, Cazares shares his side, from behind the bar, on tipping and how far those tips keep the lights on in your favorite places to eat, and he ultimately shares what he has learned about patience while having to be patient constantly.
If you have any questions or comments for Leonel or Max, you can share your valued feedback at:
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