Meet the homeowners:
Ashley & Rick Ortiz, Vintage Taco
With Vintage Taco, Ashley and Rick are bringing collectively their household, their work, and their two biggest passions. A favourite amongst Chicago’s Wicker Park and Bridgeport neighborhoods, the restaurant serves up contemporary tacos and margaritas.
Who higher to reply your questions on beginning and operating a small enterprise than enterprise homeowners who’ve accomplished it themselves?
This month, we’re partnering with enterprise homeowners featured in Grit & Greenlights: Small Business Stories 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 discovered about constructing profitable eating places and groups.
What are the most important challenges when operating a restaurant together with your partner?
Now we have a tough time turning off work. Hospitality is extra of a life-style, so it’s onerous to not discuss meals!
Have you ever seen any massive modifications within the forms of issues job seekers are asking or searching for versus earlier than COVID?
The tradition has at all times been vital at Vintage Taco nevertheless it’s much more vital 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 are feeling helped you turn out to be profitable entrepreneurs/restaurateurs ?
I might say getting your fingers soiled, there is no such thing as a substitute for onerous work. Even in the event you can’t do the whole lot nicely, be sure to attempt the whole lot and perceive the challenges.
Proudly owning a restaurant throughout COVID should have been difficult. What was your secret to survival — and do you assume you discovered something that you simply’ll carry with you post-pandemic?
Proudly owning a restaurant has at all times stored me on my toes, however Covid pressured me to see what it might really feel wish to lose all of it in a single day. We took it day-to-day as a result of the whole lot modified so shortly. My greatest 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 what you are promoting.
Any recommendation for a potential restaurant proprietor nearly to get began?
Ask your self why you’re doing this, the rationale would possibly shift over time however at all times proceed to query your self and it’ll assist information you.