![]() ![]() In order to change their outdated branding at the time, our advisor Jason Ryczek guided them through a Bio and helped them make their social media profiles current, while also helping Erik schedule the clients social media posts, therefore leading to more visibility and exposure on Instagram and Facebook. Our advisors also emphasized the importance of increasing social media presence to get more engagement and therefore, attract more customers. In order to ensure their restaurant’s success, they would have to learn about HRM(Human Resource Management), as well as get POS training to correctly keep track of sales. To fix this, our suggested approach included inventory reductions, storage cleanliness and organization along with simple fixes in the kitchen.Īnother big part of Erik’s family’s journey involved determining the appropriate training and resources they would need. Moreover, working on a business plan became imperative to provide direction, create metrics and to get money as well, hence why the family’s attendance to our Business Model Canvas was unequivocally fruitful to turn their ideas and dreams into an achievable plan.Īnother issue was dealing with the purchasing process, where the SBDC’s guidance was crucial to implement an interim operating agreement that would allow Zolina to continue business operations during the transition of one owner to another.ĭespite Erik, Zolina and Azra’s lack of prior restaurant experience, one of our advisors was able to to provide assistance regarding the poor existing infrastructure and sound operating systems. Therefore, our consultant Keith Holtaway insisted in developing accurate profit and loss statements, firstly by organizing the kitchen and storage in order to facilitate inventory accuracy, and to allow for well informed decisions to be made. Right from the start,one main issue that came up was the lack of a proper bookkeeping system, where COGS (costs of goods sold) were based on supplier invoices instead of inventories, which in fact had never been made. The restaurant had been around for 40 years, throughout which a true family had been formed among the staff members. Erik, his wife Azra and daughter Zolina received assistance in various areas, including purchasing a business, creating a business plan, making accurate financial projections, and applying for an SBA loan.Īfter Tortilla Flats’ previous owner’s passing away, Zolina realized she couldn’t just let the restaurant she had dedicated so much of her life to, simply close. In 2021 Erik Svehaug came to us in the hope of purchasing this restaurant, where his daughter had been the manager for 20 years, and who would eventually inherit the business. Bring back the love Cheryl! Tortilla Flats used to serve awesome food.Tortilla Flats is now a family-run upscale full-service Mexican Restaurant that has been around since 1981. I hid my disappointment from my cousin, but I just had this sick feeling that Tortilla Flats was going by way of everyone else and cutting corners, and the food would be suffering. I didn't mind that some of the dishes reflected a fusion of Spanish and French. Finally a Mexican restaurant that uses fresh ingredients just like in Mexico. I once got into a really interesting conversation with Cheryl the owner about her chili's and her garden, and I thought, I've hit the jackpot. ![]() As soon as I bit into my taco, I realized it wasn't pork butt, that it wasn't cooked in house, but something that came frozen from the vendor. What it was, was the frozen shredded pork we use for pulled pork sandwiches. It didn't say what kind of shredded pork. I had the Mexican tacos, which on the menu says its shredded pork. I am in the business, so its not like I'm picking on the restaurant. I can't say that I'll never go back, but it will be a while. I met my cousin in early December for dinner and I had raved and raved about the food, the Tapas, the owner, just how much I liked it. Tortilla Flats was my favorite Mexican Restaurant for the longest time.
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