'I was really scared, I was not sleeping,' Del Hoyo said, reflecting on the intense pressure they felt before the restaurant's transformation. The stress of managing Tarocco left them anxious about its viability.
To find a new vision for Tarocco, they took inspiration from the Spanish tapas cafes that have been successful for over a century, adopting pared-down menus and spartan staffing to enhance efficiency.
'We recently had to spend $10,000 to replace a hood in the kitchen,' Del Hoyo explained, indicating their improved financial position. 'That would've been devastating before,' she added, showcasing their turnaround.
Now, they offer eight to 10 premade items daily, allowing for quicker service as customers order at the counter and receive food immediately, effectively pivoting the restaurant's model for greater success.
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