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 completed 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 together 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’ve got a tough time turning off work. Hospitality is extra of a way of life, so it’s exhausting to not discuss meals!

Have you ever seen any large adjustments within the sorts of issues job seekers are asking or in search of versus earlier than COVID?

The tradition has all the time been vital at Vintage Taco but it surely’s much more vital nowadays. We do quarterly schooling courses and we attempt to gauge the workforce’s objectives 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 isn’t any substitute for exhausting work. Even if you happen to can’t do every part effectively, ensure you strive every part 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 realized something that you just’ll carry with you post-pandemic?

Proudly owning a restaurant has all the time stored me on my toes, however Covid pressured me to see what it will really feel wish to lose all of it in a single day. We took it daily as a result of every part 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 finest 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 may shift over time however all the time proceed to query your self and it’ll assist information you.