%20(5).png)
Main Street Reimagined Podcast
This is a podcast for dreamers, creators, developers, and entrepreneurs to learn, share, and be inspired to change your community through small business.
Main Street Reimagined Podcast
Episode 44: Building Taco Central: Courage, Cuisine, and Community with Al Aguirre
In this candid conversation, Alvero "Al" Aguirre takes us through his remarkable journey from helping in his family's restaurants as a child to launching Taco Central, a unique Mexican-American fusion restaurant that opened in Downtown Marion around the beginning of 2025.
Growing up with a grandfather who pioneered Mexican restaurants in Virginia during the 1980s, Al learned the craft from the ground up—delivering chips and salsa as a young boy, running the register by 13, and falling in love with kitchen work as a teenager. Now, he's channeling that passion and experience into a restaurant concept that deliberately breaks the mold. "We're not your normal Mexican restaurant," Al explains, describing how Taco Central blends authentic Mexican recipes (like his mother's birria) with creative American influences, offering everything from specialty wings to waffle fries alongside traditional tacos.
The conversation dives deep into the realities of restaurant ownership—the sleepless nights, the challenges of maintaining consistency, the delicate balance of family life, and the critical importance of learning from mistakes. With refreshing honesty, Al discusses the inevitable hiccups of opening a restaurant and how transparency and continuous improvement have won customer loyalty. But perhaps most inspiring is his philosophy toward community building. Through initiatives like exchanging shirts with neighboring businesses, hosting local vendors on their patio at no cost, and planning various ways to give back, Taco Central exemplifies how small businesses can lift each other up rather than compete.
Whether you're an aspiring entrepreneur, a food lover, or someone passionate about community development, Al's story offers valuable insights about taking risks, believing in yourself, and creating something that transcends mere business to become a true community asset.
Guest Links:
Facebook: www.facebook.com/TacocentralOH
Main Street Reimagined:
Facebook: facebook.com/MainStreetReimagined
The Main Street Reimagined Podcast, Watch on YouTube: https://www.youtube.com/playlist?list=PLqfkmF5bRH0od1d3iiYKs3oEn_gvMYk7N
Henry Development Group:
Facebook: facebook.com/henrydevelopmentgroup
Website: www.henrydevelopmentgroup.com
Developing News Newsletter: https://mailchi.mp/33110524eb5c/developing-news
Luke Henry:
LinkedIn: linkedin.com/luhenry
Facebook: facebook.com/luke.henry.148
#FromPassionToPlate
#LatinoEntrepreneur
#RestaurantOwnerLife
#StartupStories
#ChasingDreams
#MexicanAmericanFusion
#TacoCentral
#NotYourAverageTaco
#FusionFlavors
#ModernMexicanCuisine
#KitchenGrit
#BuiltFromScratch
#FamilyBusinessRoots
#SmallBusinessStruggles
#FailForward
#SupportLocalBusinesses
#CommunityOverCompetition
#GivingBackMatters
#DowntownMarionEats
#StrongerTogether
#CandidConversations
#BehindTheScenesBusiness
#FounderFeature
#RealTalkEntrepreneurs
#SmallBizSpotlight
We decided on Marion because, like I said, we live here, kids are growing up here. What's the best way to you know, see our kids having a better future is being able to open up a business and that business giving back to the community and making the community better.
Speaker 2:This is the Main Street Reimagined podcast, a show for people ready to turn visions into realities and ideas into businesses. Hey, I'm Luke Henry and each week I lead conversations with Main Street dreamers who took the leap to launch a business, renovate a building or start a movement, their ideas, their mindsets and their inspirations, as well as some of the highs and lows along the way. This is a place for dreamers, creators, developers and entrepreneurs to learn, share and be inspired to change your community through small business. Enjoy the show. Hey, friends, luke Henry here, this is the Main Street Reimagined Podcast. Thanks for being with us this week. I am very excited to have you back and be doing another interview with a Main Street dreamer, a Main Street doer, and today I have the owner of Taco Central Restaurant here in downtown, marion Alvaro Aguirre. Yes, sir.
Speaker 1:Yes sir, yes sir, I botched that a little bit.
Speaker 2:He said I can call him the Americanized version, which is Al Alguirre or whatever.
Speaker 2:But so Al Alvaro here, we have gotten to know each other a little bit through his time here in downtown Marion bit through his time here in downtown Marion, I've been a relatively frequent taco eating flyer there at Taco Central, and so folks are local and they haven't been in, or if they're not from here and they don't know what Taco Central is because there's only one and it's only in downtown Marion, tell them a little bit of what they might find there.
Speaker 1:Okay, so Taco Central is not your normal Mexican restaurant. We try to emphasize that in the full name of the restaurant, which is called Taco Central Sports Bar. Burgers, wings and More. So, yeah, we have different flavored wings. We have the diablo wings, we have the chile verde wings, we also have, uh, some uh, mexican burgers, like the milanesa burger, but we also have, like, uh, your traditional americano burger, which is like a burger you would get at, uh, I don't want to say mcdonald's, because we put a lot of they're a lot better than that, for sure.
Speaker 1:Yeah, we put a lot of quality and heart and soul into them. But, yeah, I mean your traditional burger, I guess that's what yeah, something like that. Yeah, yeah, I mean we try to be different by also having. I know, I know your traditional restaurant, you know, offers rice and beans for pretty much every side, or like a salad. No, we have waffle fries. We do have rice and beans, but you know, we try to switch it up. You know, show like a Mexican-American feel. That's what we were trying to go for. I mean, when you walk in there, you're not going to hear mariachi Maybe you will, but you're going to hear a lot more of country and pop and all that type of stuff. So, yep, that's what Taco Central is. So if you haven't tried us, I mean, you know, come give us a chance. Let us know what you think. Be honest, we're not scared to hear the truth. Let us know what you think. Be honest, we're not scared to hear the truth.
Speaker 2:We're six months in, so we know that there's still a lot of little things that we need to fix, but so far, I mean, I think that we're getting close to I want to say perfect, because I don't think that we'll ever be but close to it so yeah, yeah, yeah, we've had great experiences at taco central and, uh, the food has been great and so many of our friends have have been and also had really great experiences dine in, carry out Um, and, speaking of which, if you're not watching on YouTube, you're missing out, because, um, I was very fortunate Al showed up with margaritas and tacos for this interview, and so that is a first and I am very appreciative, and so I'm going to be well fed and cooled off a little bit. It's 85 degrees outside, so this frozen margarita is looking mighty good, and so thank you for that.
Speaker 1:No problem. I mean, I've never done a podcast before, you know, and when I do things like Taco Central, I like to do a little bit different because you know, that's just me. I don't want to be the normal guy, I want to be the guy that's different in every aspect.
Speaker 2:So yeah I love that and so we're going to kind of get into your story a little bit. But just in the conversations we've already had, I know that you love cooking. Food is kind of your love language, if you will. So I appreciate that very friendly gesture. So with that, so that I have a little bit of time to eat tacos, why don't you tell a little bit of your story, so kind of you know, starting a childhood and what really led you through this? I know you've got a background in restaurants. Like, tell us the story.
Speaker 1:Okay, all right. Well, first of all, salud with the margarita.
Speaker 1:So we can relax All right. So pretty much all my family has been in the Mexican restaurant business. My grandpa was one of the first ones to open one down in Roanoke, virginia in 1986. Down in Roanoke Virginia, in 1986. From there, obviously, all my uncles on my mom's side, you know, started opening up the restaurants. You know being in the, you know Mexican family. As soon as you can take chips and salsa to the table, I mean it doesn't matter 9, 10, you're there helping. You know bringing the family along and you know trying to help the family out. So you know that's how I got in it. My parents opened up a few restaurants down in North Carolina and you know they were successful. So I, you know, was fortunate to be there and help out in any way. I could Learned a lot. I started working in the kitchen, like when I was 17, around there, and I mean I fell in love with it. I fell in love with you.
Speaker 2:can't lie in the kitchen, like if you don't know how to like, if you don't know how to cook.
Speaker 1:You don't know how to cook you know, and that's what I like that you know you, you can't lie like you make something. I well, me personally, I feel that you show people, if you like it or not, because you know the, the love and the detail that you put into a meal shows. I feel that with Taco Central, that's been happening, which I'm very appreciative of everybody that says, oh, taco Central, really good food, really good. That it's a cool thing to hear because of all the hard work that's behind the scenes. Right, because I mean you know, let's say, for example, the tacos that I brought to you today.
Speaker 2:Yeah, tell us about those.
Speaker 1:So these tacos are cheesy tacos. That's a new thing that we have going on. So this is a double-layered corn tortilla.
Speaker 1:Yeah, we put some cheese in the middle, let it melt. You get to choose whatever meat you want. You know it has salsa. It has cilantro, onion lime, but somebody had to cut that cilantro, somebody had to cut that onion, somebody had to make that salsa. Those limes, don't you know? So it's a big process that goes behind it. Those limes, don't you know. So it's a big process that goes behind it and, as you can see, I mean we, you know the limes are. We try to cut them, like you know, to perfection, like they're not like halfway or or smushed or old limes, yeah, yeah so all that takes a lot, but yeah.
Speaker 1:So I mean that's what I love about the kitchen, that's, uh, you know how, how I learned with my family's restaurants, especially nowadays, you know there's a lot of Mexican restaurants around Right. So to survive right now in this industry, I mean you have to care about what you're putting out there, have to care about what you're putting out there and you have to also think about, you know, the community and you know what they like and you know, try to help. I mean, ever since we opened up Taco Central, the first post that I put, I told the community, you know, if we receive, you know your backing and if you guys support us, you know we can't wait to be able to give back. So, yeah, taco Central, we try to give back. I mean there's one thing going on right now Sundays, kids eat free with every adult meal you know, so I mean I know the summertime, you know you have your kids all day.
Speaker 1:You know I have a one-year-old and a two-year-old and I mean that fridge with that milk and those vegetables and all those fruits, I mean that goes by pretty fast. So I mean I can imagine when they're all growing up. So you know we try to help. You know, here and there Maybe right now it's not a lot, but hopefully, if we continue with the support that we're getting, you know, hopefully we can contribute more to the community. And yeah, that's what we're looking forward to do and what else?
Speaker 2:Yeah, so you grew up in Virginia. How did you ultimately land in Marion?
Speaker 1:So well, my grandpa opened the first restaurant in Virginia. So well, my grandpa opened the first restaurant in Virginia. My parents, they were in California. They actually worked in the fields like picking strawberries and all that stuff, and then from there, when my grandpa started opening, I mean he told my mom about it you know, my parents came all the way across the country to Virginia, know, tried it out. They, you know, did good they, they they opened like four or five of them and yeah, I mean they, they changed their life around and you know, seeing, uh, how do I say seeing something like that, where people that you know didn't even talk the language and being able to, you know, do what they did here, that's what gives me the confidence that, you know, I grew up here, I speak the language, so you know, I've seen people go from not having anything to being able to afford, I mean not whatever they want, but you providing a good life for their kids.
Speaker 2:So yeah, so yeah. So your parents moved to Virginia to be part of this restaurant, and I mean, then it was one led to another, led to another, led to another, and so I mean literally, they were working in those restaurants. And then by default, you were working in those restaurants, yep, and then by default, you were working in those restaurants, yes because for anybody out there, it's not easy opening up a restaurant, guys yes, the back.
Speaker 1:You know what happens in the back and what happens after work and before to provide you good service and good food. Man, it's. It's a lot of hours, a lot of hours, but if you like it, that's when that comes in handy you know, because if you don't, like it and you're putting all those hours in. I mean, you're not going to make it? Oh, that's how it is.
Speaker 2:So I mean, I have to imagine, you know, like you said, you know as soon as you could work, do anything, whether it was running chips and salsa or mopping floors or cleaning bathrooms.
Speaker 1:Or open the register.
Speaker 2:Yeah.
Speaker 1:They put me up in the register At age 13,. I had a little chair and I was there in the register, you know, catching out people, yeah.
Speaker 2:So I mean, it's just being there, it's learning on the job I mean I assume there's no formal kitchen training or anything? It's just sort of apprenticeship, essentially, where you're watching over their shoulder and then one day they hand you the knife or hand you the spatula and say okay, your turn.
Speaker 1:Yep, yep, do it. And you go in there shaking and like oh man, what's this for?
Speaker 1:What's this for? But you know you start learning, like everything else. I mean, practice makes perfect and you know either you like it and you keep on doing it or you don't, and you know you just find whatever else you know suits you or you want to do so. The restaurant business I grew up in it. It's hard but I've, I mean I love it, you know it's, it's my thing. Hopefully, um, you know, taco central can uh, become part of the community, uh, you know, a staple for Marion, and we can help out as much as possible to our town. I mean, you know that's that's, that's our goal, to be able to put back into the community, because we have kids that are growing up here and you know, you know that that's very important so it is.
Speaker 2:I mean, uh, I think that that's a thread that a lot of the people that are local here that we've interviewed and really you know my own story is is the same. You know, when we love our community and we want, want to raise our family here, we have to do our part to make it the kind of community we want it to be Exactly.
Speaker 2:So I'm really interested. We have this, what we call the leap segment, where we like to talk about that, that moment in time where this went from an idea to actually becoming a reality, and so you mentioned it yet, but your wife and your brother-in-law have been involved through this whole process. Yep, yep.
Speaker 1:Shout out to Emmanuel Mata and Brenda Mata.
Speaker 2:Yes, so tell us about you know, when did the conversations about a restaurant like this kind of start, and what was the process to get you to where we are today?
Speaker 1:So I had a food trailer Some people know that called La Delicia. I went everywhere. I mean I was in Columbus, all the fairs, everything. But a food trailer is a little bit harder because you have to have a central kitchen, you know, but usually the kitchens you work in there's already a restaurant there. So it's very tough to, you know, have the things that you need. But I was doing very well with that food trailer so I was kind of selling the same thing that we're selling at taco central. There's a few things that I wasn't, but you know my wife I mean she backed me up.
Speaker 1:I was like hey, I was like um, I was like I, I think I want a restaurant, cause this trailer food trailer stuff is really hard. You know, like I mean I'm the type of guy that I love a clean kitchen, I love a clean trailer. You know, I was pulling the trailer with my truck, my truck had to be clean, so all that and having fresh food was just, you know, crazy work.
Speaker 2:Yeah, a lot to keep up on.
Speaker 1:Yeah. So I was like you know what? I was like why don't we check this place out that we saw on Facebook, which is 142 North Main Street? I was like it's going up for lease. I was like why don't we look at it, see what it has, see how much investment it costs to open it or whatever, and then just see what happens?
Speaker 1:We contacted James and Lily and they showed us the place and then, um, what really got us was, uh, they told us about the downtown marion renovation and everything that was you know going to happen, or, you know, was in the works and, like I said, being from marion, we're like you know what that sounds cool, we want to be part of it, you know. So, you know, we gave them our idea and we're like, okay, well, we're trying to open up like this Mexican American type of deal, blah, blah, this, and that they love the idea. And that's why we're like, all right, oh, where's the papers? Let's sign this thing and let's do it. You know, we were like all right, well, where's the papers?
Speaker 1:Let's sign this thing and let's do it, you know, let's see what happens. And so far, I mean we've been blessed, we can't complain, and that's how Taco Central came out.
Speaker 2:I mean, that's where we're at now, so yeah, so you, I mean, was it, you know, kind of that simple Like you were, you know you looked and you were sold, or was there any kind of hesitation?
Speaker 1:There's always hesitation Because, I mean, we're starters in a business where if you go talk to any investors and you tell them, well, I'm going to open up a restaurant, they're going to be like, man, you damn fool, that's like the least thing you should be investing in. But we know the business and we know it's hard and all that. So there is always hesitation because you never know, especially with a new concept like that we brought in. So I mean, yeah, it was scary, but, like they say, if you don't risk, you don't get a reward. So, yeah, we, we thought about it.
Speaker 1:And then there was another place that we were looking at in Delaware, downtown Delaware. But what we wanted to do at the end was just, you know, we decided on marrying because, like I said, we live here, kids are growing up here. What's the best way to, you know, see our kids having a better future is being able to open up a business and that business giving back to the community and making the community better. You know it's a long process, but hey, I mean, if you don't start somewhere, then you know it's always going to be the same.
Speaker 2:So yeah, yeah. So did you continue doing the food truck up until I mean, when did you stop that?
Speaker 1:I mean as soon as my wife said let's do it. I sold that thing and I was like let's go, yep, yep. I mean we didn't have too much money to invest. So that food trailer, I mean it brought in you know a good amount to where you know we could buy at least you know four more tables than what they had in there. So yeah, and yeah, I mean with the help of that, with the help of my mother-in-law, you know, it's just people believing in you. That's Taco Central, you know.
Speaker 1:Yeah so yeah, that's how it became I mean you guys were in there.
Speaker 2:I mean you did a lot of the painting, the renovations.
Speaker 1:I mean I stopped in the one time and I mean you guys were all painting and the kids were running around.
Speaker 2:Yep, yep, all you were all painting and the kids were running around. Yeah, so, yeah, family business, it just started exactly like that, right yep, yep, um, we pretty much did all the work.
Speaker 1:Uh, you know the investment money that we had. I mean there's a lot of big things that go into a liquor license. You know, I don't know if people know, but those things are very expensive. But you need it, you know, because I mean obviously we wanted to have margaritas. So that, right there, I mean you have to have lawyers, you know, to do paperwork. Those guys are not cheap either Little things like that. So I mean you have to, you know, be able to. If you don't know, I mean there's always YouTube out there. You know, youtube university, like they call it. You know, and you know that's what we did we.
Speaker 1:We learned a lot of things and we did it ourselves. What we couldn't do, I mean we hired professionals, but I mean it wasn't too many, it was pretty much us doing. You know what we learned or what we needed to do, and you know, try to learn from. You know watching videos or whatever. But yeah, I mean we did all the painting, we did all the kitchen. I mean we renovated the kitchen. I mean because we knew that one thing that we like to do is show off our clean kitchen.
Speaker 2:That's why you've been there there is show off our clean kitchen. That's why you've been there. There's no door in the kitchen.
Speaker 1:I've seen those Facebook posts as well. Yeah, we love it because, yeah, we want people to know we're clean, we're fresh, we're not the cheapest, but you're not going to leave hungry and you're getting your money's worth with the quality of food that we are bringing in, because I feel that we are one of the freshest restaurants here in marion. So I mean, yep, yep, so that's that's yeah.
Speaker 2:So from the food standpoint I mean, let's talk about. You know, there's a lot of people out there, as you said, that maybe had a dream of doing a restaurant and they like to cook or they've. You know, they have these things that they've created at home or that they've made, and then they want to do a food truck or they want to do a restaurant. Talk about that process from, like, creating something and you liking it and you serving it to others and them liking it to. You know how do you make that? That's actually something that you can produce with consistency and you know what to charge for it and all of that. There's a lot more that a lot of people don't think through when they think I want to have a food truck or I want to have a restaurant. Tell us about that.
Speaker 1:So the first thing is you have to be ready to give a lot of your time to that restaurant or food truck. It takes a lot of time for you to make sure you know that everything is working properly, because it's not about you just having the idea, is about you showing 12 or 13 people which is your staff on how to, you know, put that idea out there for your customers, right, right. So you're in there, you're the first one in and you're the last one out, that's for sure. So I mean it takes a long process to make sure, like all the recipes that are at Taco Central, they're my recipes and they're recipes that, like the birria is my mom's recipe, right, it doesn't get more authentic than that. But just to showcase that to my cooks and tell them how important it is to put every single little ingredient, you know, because sometimes they're like, oh well, we don't have, or we ran out of this to put into this thing. Oh well, let's go get it. You know, don't be like, oh no, well, we don't have it, so let's just cook it like that. You know consistency is the key, so critical. So I mean you just that right there alone.
Speaker 1:You have to be ready, because you're working with 12 minds that are different. You know some are more mature than others. That's another thing. I mean it's a lot of work that you have to do but, like I said, if you can picture yourself at the end and putting all those hours in, there is a good reward for you waiting at the end. I've seen it with my family. That's probably one of the things where I risk what I risk, because I've seen that People have done it and they have gained reward from it. You know and it's not just financially, it's, you know, like a pride situation where you know I thought about this, I put this out there, you know we're blessed with, you know the community receiving it. I mean it's mind blowing that you know you have an idea and then you go for it and then it starts working.
Speaker 1:You know, but it's a lot of time, it's a lot of money. So, yeah, if anybody wants to do it, you have to make sure that you're 100 percent and like no doubts, no, maybe this, and that there's days where your body's going to be hurting, you're going to be aching, but you've got to step into that shower, motivate yourself, listen to some motivational quotes and videos on YouTube or something, and go out there and do your thing and keep on dreaming. And yeah, because another thing if you don't believe in yourself, nobody else is going to believe in you.
Speaker 2:That's right.
Speaker 1:So that's very, very important. I mean, like I said, I've been in this industry for years, so I kind of know what's coming at me, or knew what could happen. So I mean maybe that's why it's easier for me and I really love this. So yeah, but if you're out there and you know you're thinking about opening up something, I mean don't doubt yourself, because if you doubt yourself, other people are going to doubt you and it just gets harder from there, because there is a lot of people that are going to tell you that your idea is crazy. They're going to tell you how much money you can lose. They're going to tell you, um, like the worst of the worst, you know, but if you have confidence in yourself and you know you, you put that confidence out there and your food and and and the quality I mean every little aspect counts. Your logo you know your logo has to be nice. You know the font and your logo I mean it's it comes down to the T of. You know you have to have everything visualized and you have to, you know, put yourself at the end of that vision you had and be confident that's going to work, because there is a lot of negatives. I mean there's more negatives than there is positives.
Speaker 1:Just so I'm not trying to scare anybody, but you know I'm just being real because you know I've seen people going and opening up a restaurant because they thought it was easy and a year later you know some of them, like you know, they have gray hairs all over and you know they're all looking beat up and you know, like at the restaurant, I'm ready. If I don't have a dishwasher, I'm ready to wash dishes. If I don't have a cook, I'm ready to cook. If I don't have a server, I'm ready to serve, you know. So I mean, good thing, I've been blessed with some really good employees, but I haven't had to do that employees, but I haven't had to do that. But in the past, you know, I've had to do every single thing in that restaurant. I tell my wife I call myself the. What's that? Those knives that have like a bunch of?
Speaker 2:Oh, like a Swiss army knife. Yes, mexican restaurant, that's what I tell her.
Speaker 1:I'm a Swiss knife of a Mexican restaurant because I can handle from end to end, I mean, but it's because I like it. I've learned, you know, I have had times where I didn't know too much about certain ways to cook things and the guy that did, you know, had a better opportunity or went and did his own thing. But you know, you go in there, you love it, you already kind of have the idea of how to do it. So you go try it out and I mean maybe the first batch ain't going to come out too good, but the third or fourth or fifth one, I mean if you do it with you know love, and because you want to do it, I mean you'll be okay. Yeah, yeah, want to do it. I mean you'll, you'll, you'll be okay.
Speaker 2:So yeah, yeah, so, uh, and often, uh, uh. Recurring theme that I've heard from a lot of folks that have come on the podcast and told their story is the importance of a supportive spouse and family. Yes, talk about that. So your wife also grew up in restaurants, right?
Speaker 1:Yes, yep.
Speaker 2:And has worked in Mexican restaurants for. I mean most of, or all of her career.
Speaker 1:Yep, pretty much. I mean honestly she is. I mean, if you're ever going to open up a restaurant and Brenda's on your team, you're 90% there because, she has learned a lot with her own family and having restaurants that you know she brings that.
Speaker 1:you know all that like communicating with people, opening up accounts, making sure you're not getting charged for you know more towels than you ordered or they didn't send the wrong order. If they did, you know it's a lot of little things that you know make the business harder because when you first open, everybody wants your money.
Speaker 2:Because when you first open, everybody wants your money by everybody.
Speaker 1:I mean like the you know you have to have, you know, towels to clean you have to have, like soap dispensers, mats you have to have, beer you have to have, like you know the people that bring the produce, or you know all your inventory, so they're all fighting for you.
Speaker 1:They're all like, hey, you know, and they promise you the, you know the stars, but once you're in it, you know that thing that they promise you I mean it's not there. You call them, you know they don't answer and then, if they do, they're mad because you have a complaint about. You know, you just charged me this much. But being a small business and being a startup, every single penny counts, you know. So if somebody is charging you more for something, I mean that's where Brenda comes in. She's always on top of it, bam, you know she calls and I mean she's not afraid to, you know, talk to you and tell you, hey, we're getting screwed over by this and this, and that you know. And so that's always a good person to have because that's less stress on me, because you know, like I said, I have 12 people that I have to make sure that are doing the right thing. You know, and, like I mean, it's not easy. So Brenda has a lot of knowledge in the Mexican restaurant industry and I'm grateful that she's on my team.
Speaker 2:Yeah, yeah. So I mean you know and not just that, but also the emotional support that you guys can kind of have for each other. You know how do you manage and how have you worked things out. When you know there's it's a tough day. You know whatever that is, maybe it's. You know the the crowd was light or the. You know you had a big unexpected expense or a bunch of call-offs, or you know how do you kind of manage that and how do you kind of prop each other up so I feel that the good thing about you know her also being in the industry that she also knows what can happen and what can come.
Speaker 1:So obviously you know she wants to succeed as much as I want to succeed. So she understands. She's more understanding than if I feel that they're. Like if she wouldn't be in the restaurant business or her family wouldn't have been, I feel that it would have been harder for me to do what I'm doing right now because she would not have an idea on how hard it is. And I go home and I go upset and whatever One. I'll be home late because there know no coming in or going home early. You know you have to make sure you're there. Another one I get home like you know, mad or with negative vibes.
Speaker 1:I mean, everybody feels that you know, so not even not just your wife, your kids, you know. So I mean you have to, you know, try also by yourself not to mix work with like household or at your house. Or you know, like they say, leave work at work the restaurant business. It's tough to do that because you know the show keeps on going and you know I'm the type of guy if things are not going good, I really believe that if you let things be the way they are and you don't change them, it's because you like where you are you know, and if you don't, it's a lot of work that goes into you know doing that.
Speaker 1:But yeah, I mean I'm I'm blessed that my wife has been in the restaurant business and that's how you know she has been in the restaurant business and that's how she has been very understanding of everything that happens. If I ever need, let's say, a hostess, I have my hostess right there with my brother-in-law. The same thing I'm missing a server. We're busy. It just happened the other day, mother's Day. One of my employees had an emergency. Mother's Day is one of the busiest days for restaurants and we were trying to show the love to our mama so we gave free meals to all the moms. So it got pretty busy. I called up my brother-in-law. Hey man, he was over there doing his thing at El Campsino. He came, he helped us out, he helped us with the rush. So, having that type of support, I called my wife too. I mean it kind of sucked because it was.
Speaker 2:Mother's Day, but she came in.
Speaker 1:You know she helped us out, made a bunch of fresh squeezed margaritas or whatever people were asking for, you know, got it handled. You know everything got to be smooth and yeah, we all went home. We went and celebrated Mother's Day and yeah, I mean it was a normal thing for us because I mean, you know, since we've been in this, we know that type of thing is going to be happening.
Speaker 2:Yeah, yeah.
Speaker 1:But also it's very easy when you've been backed up by the community and blessed, that it's like it's okay, we're doing well. You know cause? It could be the other way around yeah, yeah, right. You have no money and now that's a nightmare. Yeah, yeah, yeah.
Speaker 2:Yeah, that's, you know great points and, uh, you know you. It sounds like you're you're a blessed man to have, uh, you know, strong support system and you know great uh woman at home to support you and you know I have the same and I'm thankful for that. But yeah, I mean it's like it's wave after wave in seven days a week. So you know I respect the work you're doing.
Speaker 2:I know that it's not easy and I think you've made a good case for that and been real about what that experience is has been you know, but also mentioned, you know, hey, there's been some high points along the way oh yeah it's great to see the community come out you know, making new, new friends and and new.
Speaker 2:You know, you see repeat customers and, like you said, I mean folks that haven't done it, I mean I this right. You know, what you said resonates with me from the standpoint of you create something and then you see people come out and they're enjoying it and they're bringing their friends and you know, there's just nothing better than that I don't think that you know, seeing that something that you created is bringing joy to people?
Speaker 2:it's. It's a place where people are coming to do their celebrating and having a good time. And it's great for the community and it's great for building community. Restaurants are special places, but they're not easy to do.
Speaker 1:Well, they're not, I mean. Another thing that I love to hear is it's been a couple of times where, oh, uh, we came from tiffin I don't even know where that's at here in ohio, right and, uh, I searched it and I saw how far it was. He's like oh, here, we're here from tiffin because we've heard about taco central and how, oh man, I was like, honestly, I almost had some tears right there because all that hard work, it's like, man, you guys are hearing it all the way over there, like that that's great, you know. And then we had another person from men's field. We came from men's field.
Speaker 1:Uh, you know, we, we heard about taco central, blah, blah, we need a taco central in men's field. I'm like, oh man, like that's just sounds great to hear that people are enjoying your crazy idea that you had about you. You know a Mexican American restaurant and you know you went out there and you know you put everything on the line and you know it's coming back to you, you know it's working and yeah, there's no better feeling than that.
Speaker 2:So yeah, yeah, that's awesome. What, if any challenges has there been that maybe you didn't anticipate? I mean, it sounds like you went into this pretty eyes wide open. Yes, yes, but you know, this was your first restaurant you personally owned right, this is my.
Speaker 1:it's going to be my third one, but the last ones that I had, I mean, I sold them because you have business partners sometimes, which that's a thing that you know sometimes doesn't work out. Not everybody thinks the same.
Speaker 2:Sure Sure.
Speaker 1:And me being the person that I am, I know you know how the competition is or whatever. I know you know how the competition is or whatever. Maybe I didn't see you know, or I wanted more or different. And you know the other people. They're from the old school, like you know I guess you can call it that and they're like oh no, let's not do this because maybe people don't like that, or like waffle fries, example. I mean we go through tons of waffle fries but if I would have told one of my partners in the other restaurant say, hey, let's put waffle fries, he would have been like dude, shut up or something you know, like he wouldn't even take me in consideration or whatever.
Speaker 1:So, this is the first restaurant where everything created it's mine, or, you know, with help of my wife and my brother-in-law, and it's a more modern, more different layback. Like I said, mexican-american. You know, we're not going to put on our sign, we're authentic, you know, because you know I don't think anybody is, you know, but I mean, like I was telling you a while ago, you know, I don't think people want cow tongue, or you know.
Speaker 2:Right, some of the truly authentic Mexican dishes.
Speaker 1:Yeah, I mean, I would, I love those things, but I don't know about everybody else.
Speaker 2:Right, right, what a lot of us know as quote Mexican is really kind of Americanized Mexican right.
Speaker 1:Yes, you go to mexico and you ask for a chimichanga and you might not get what you expect. Man, it might be a dog called chimichanga or something you know like oh, here he is, you know. But so yeah, like uh, so yeah, I mean, what we're trying to create here is, uh, yeah, mexican american restaurant. Uh, you know, have authentic things but also have a fusion. You know, like I said, I love to cook these cheesy tacos right here. I mean, you know, that's a little creation that we did. Uh, we have um, we're going to be bringing in the um philly, the mexican philly.
Speaker 1:Okay, which is you know, like the ph sandwich, but with our twist on it. Okay.
Speaker 2:Yeah.
Speaker 1:We're bringing in the XL dog, which is like a massive hot dog we're going to put like corn and then tortilla chips and we have like this like a ranch sauce that we're going to put on it. And I mean, yeah, like I, yeah, like we want to be different, but we want to have great food and be different, you know, because you know we don't want to bring something out there that sounds weird and doesn't taste right, you know. So, yeah, I mean, that's what we're trying to create here, a unique place that you know we feel proud that it's in Marion, we love Marion, you know, we feel proud that it's in Marion, we love Marion, you know. So we hope that. You know the community, you know, is proud of us. And you know, further down the road, you know they can go to, let's say, I mean, men's Village or wherever, and be like, yeah, taco Central, you don't got nothing like that. You know, like we want them to be proud of us and and, um, yeah, continue on.
Speaker 1:You know working. I know we have some flaws. I mean, for those people that went when we first opened, give us another chance, guys. We were starting off. It was a whole new concept. We're a little lost, but now we're finding ourselves and we have fixed a lot of the problems and we keep continue on trying to get better. Like I said, we're finding ourselves and we have fixed a lot of the problems and we keep continue on trying to get better. Like I said, we're looking for for perfection, but I mean that doesn't really exist. I don't think in this. You know restaurant world, but you know we want to be as close to it as possible.
Speaker 2:Yeah, yeah, let's, let's speak to that a little bit, because anyone that's ever launched a restaurant would tell you that those first, like two to three weeks, are just the hardest. Oh yeah, because you're obviously you're training new staff, you're finding all the flaws in the procedures and things that you thought that you had figured out, you're you're over ordering some things and under ordering other things and just really trying to understand the market. You're and and people come in and even the best laid plans, either there's a super long wait or the service is slow or things get forgotten about or overlooked, because everyone's kind of just a little bit frazzled right.
Speaker 2:Yep, I think that you know to some extent that part of that, at least, is unavoidable, right, yes, but I think that something that's important. You know, what advice would you give to the people who they have that happen? And you know they hear that people walked out or were frustrated or upset, and you know you're at risk of those people not coming back. How do you own it and how do you, you know, try to make that right?
Speaker 1:with massive amount of money that have people that you know work on, you know all their recipes and hiring people and training them, and all that. Even when they open, they have flaws. So imagine a small company with limited amount of money. You know, with a dream more than money. Pretty much that's how it goes. You know, imagine trying to get all that thing into one. I mean it's very hard but, like I said, believe in yourself. Don't let those little things affect you. Like somebody walked out, it does suck. It's a scary thing to hear because, like me.
Speaker 1:I have two kids, I have a mortgage. You know, I want to, I want to continue being able to provide what I need to provide for my family, right? So when you hear that, you're like, oh man, like you know, these guys left, like, and then they leave a bad review, which is that's another thing that really affects you. Maybe chains don't care, but small businesses. If you leave a bad review for a small business, you are hurting them more than you think it's a bad thing because they are. It's dependent on your like, the way that you saw, you know the service, the food, whatever, and then you go put on there and then some other people see, oh, they have, you know four stars and you know blah, blah, blah.
Speaker 1:I mean I understand when you just continue and don't fix your problems, you know. But for those people that have had that happen, just you know, know that that happened, find a solution for it. You're not going to find it tomorrow, you're not going to find it the next day. It might take you a week or two, but fix those little problems, write them down, hit one by one I mean, if you can hit two by two, whatever. But just focus on, you know, the, the, the, the things that you need to fix.
Speaker 1:For that you know, for that not to happen again, because, like I said, like nothing is going to change itself, you have to be the one that changes, especially if you're the leader, if you know, you're the manager, you're the, the person, person with the vision. You have to be constant, constant on everybody to make sure you fix all your little problems or all the things that are going on. Because when you first open, you have a POS system, right. I'm not a computer guy, you know. So I depend on the person that I got the POS system to have everything in the menu and the POS, you know you open. There's a millions of where's this at? Where's the button?
Speaker 1:for this Where's the button for that. Oh man, there is not a button for this. You know so it's a lot of those things you know servers forgetting oh, I put the wrong table. They took the food to the wrong table because I thought it was table number three but it was table number five, you know. So all those little things you know. And the bad thing about that it's like a chain reaction. Once something goes bad on a busy night, it's a chain. But once you start fixing all those problems you know that happens and you're prepared for it it doesn't affect the rest of those customers as much anymore you know.
Speaker 1:So I mean, and if you you know, like us there's been moments where they order an appetizer. Some of the appetizer we have take longer to serve us, like or like. If you order a cheese dip, we can serve that pretty quick, but if you order, like our street corn dip, that takes some time to make right. So there's been moments where people receive it with the food or after the food came there. I've told my staff a million times. Make sure that's out first before you take the food.
Speaker 1:But everybody's their own mind Everybody, you know. So you just got to keep on working hard until that doesn't happen, right? But we own up to it. We don't charge you for it. Why? Because that was our mistake. You know, we are the ones who messed up. So we're going to lose that money because we're going to own up to it. But that's okay, because you know we're going to fix this problem. You to it, but that's okay, because you know we're going to fix this problem. You know so there's moments where you you're going to lose money, but at the end of the day, what matters is that the customer leaves happy. You know, at the end of the day, yeah you know so yeah, yeah.
Speaker 2:So looking at that as an investment in the person coming back versus you know, know, like you said, every you know earlier, every penny counts, every dollar counts, but so does every customer and the lifetime value of someone who's going to become a repeat customer.
Speaker 2:That's going to say, hey, yeah, you know they messed some stuff up, but they made it right and we're going to give them another shot. And then if they come back and it's a flawless experience because you worked the bugs out, because you did all the things that you talked about, then hopefully they're going to be a customer for life. Yes, um, they own it. You know publicly, you know on social media and stuff too, to say, hey, you know, uh, you all that were in here tonight, you know things got a little crazy. Wait times were longer than what we want. That's not. You know, we're working hard to fix this. Give us another shot.
Speaker 2:And I think that people respect that. And it takes checking your ego a little bit right To to have to say publicly like, hey, we weren't as good as what we thought we were. We're we. We, you know, weren't as prepared as what we thought we were, and but we're trying to get better. And I think that having that humility and being able to really be serious about getting better, the right most people are going to come back around.
Speaker 1:Yep, I mean it's yeah, If you don't, if you have somebody that went, didn't have a good experience, and then they go back and the exact same thing happens. I mean, yeah, I mean, if it does happen, but they see that there was like a slight change. You know, hopefully they see that slight change and be like, okay, well, this time this didn't happen, so they're they're getting better, you know, Cause I mean, like I said, it's tough you got to think about. You know, we're all our own person in this world, Right, and a lot of people that you know you have working for you.
Speaker 1:I I kind of wish there was like something that I could do where I could show them, you know, the passion and what I have to lose and what I want to gain, so they could feel it. You know, and every time they pour that draft beer, you know they don't spill that much. Every time they, you know, take a dessert or whatever looks nice, you know like I see everything you know, like everything that's served.
Speaker 1:I see it everything and I try to correct it. But I mean there's so many things that you know you don't catch everything. But you know I try to catch as much as possible. It's hard work but I want to show my employees also. I'm seeing what you're doing and I need you to see it the same way that I do. And it's like I tell my staff Every month we have a little meeting and we do our pros and we do our cons. We get a lot of love on Facebook with some more posts and stuff. I let them see that and.
Speaker 1:I tell them thank you, guys. You know, like thank you for you know showing us, you know, the way that we want to be presented. Like you know, these comments here they're not because of me, you know, they're because of all you guys. You know, because I mean I could have an idea, but if I don't have people that you know have my back on the idea, then my idea is nothing. You know, I could pull it off to a certain extent, but I mean I'm not going to do it by myself. So I feel very grateful for the stuff that I have because I mean, if you're going to open up a restaurant, you might go through a lot of people, but once you find the people that you know are willing to give 110 percent for your vision and your business, it's going to become easier. And I'm not saying you're going to be sitting back, you know, relaxing, but it's just going to get easier.
Speaker 1:Like me, I have days off, supposedly Right. Get easier. Like me, I have days off, supposedly right. But in those days off I get, I mean, four or five calls and that's they always like oh, I'm sorry, like, uh, my assistant manager, I'm sorry to bother him, dude, I don't care, call me as many times as you need to call me, because I appreciate you doing that and trying to figure out. You know what, what needs to be done to to better something or to have that the correct answer for something that went wrong, you know. So it's okay, I don't know about you, but you know I do want to enjoy my family.
Speaker 1:That does bring me out of like the like, the relaxing mode, you know, and like brings, and like I'm thinking about what he told me, or whatever it's like if I was at work. But it's okay, man.
Speaker 2:You know, we've been blessed.
Speaker 1:We've been blessed by the community. We're doing very well. We're six months in which I mean sometimes I forget, you know, because I'm like man how many months have we been in this thing Like it's been?
Speaker 2:a year.
Speaker 1:So yeah, but I mean, you know, I feel that six months in we're doing pretty well. The community has our back. We hope that further down the road we can give more than just like a free meal for kids or you know little things like that.
Speaker 1:We hope we can. You know I mean we know a lot of our community, you know, doesn't have a lot of the resources they need. We're hoping to be able to create something where you know we can give back to the community in those ways where you know we can make a change to something, even if it's something small you know.
Speaker 2:Well, yeah, certainly you know something great to aspire to, but also know that you're you're doing a lot for the community by creating the place that you did, and it takes a lot of courage to step out and do this kind of thing. So we sure appreciate you and Brenda and Emmanuel bringing Taco Central to downtown Marion, and we're excited for the future, and we're excited for the future.
Speaker 1:As you look around and you see the growth and new places opening what excites you as you think about the future. So, like you said, all the good changes that I see. I'm also very thankful for you that you've done a lot of things for your downtown. I mean, I'm there every day, every day I'm downtown, and I mean, you know, I, I'm there every day, every day, I'm downtown and I can see. You know, at first I didn't see too many things, but now that I'm there all the time, I see a lot of the good changes that you know everybody's bringing to downtown. I mean, all the new businesses, ray Ray's, you know I'm very grateful that they're here. I'm very grateful that, uh, they decided to open one of their restaurants here and you know, uh, us I mean I don't know if you've seen, but we like to, you know, exchange shirts with other, um, you know, local businesses.
Speaker 2:Yeah, yeah, I love that. Yeah, talk a little bit about that, so people haven't seen your, your facebook posts or whatever so well we did.
Speaker 1:Uh, when we first opened, I mean, we already kind of had the mindset of helping everybody else out. You know, because we believe you know, the more unified we are downtown because it's all local businesses, all mom and pop shops, you know, we know that if we work together we're going to be stronger than if everybody works individually. I don't know if you've seen a planet of the apes where the monkey has the sticks and he gets one stick, he breaks it and he says one monkey weak. And then he grabs a bunch of the sticks and he tries to break it. He's like a bunch of monkeys strong. Hey, man. I mean, you know, that little thing right there inspired me.
Speaker 2:I love it.
Speaker 1:All the monkeys together are stronger. So what we did was we started talking to the local business downtown. You know you want to exchange some shirts. You know we'll give you our Taco Central shirts and you give us yours. We try to wear them every Friday and Saturday, which are our busiest days, to give exposure to that. You know, little mom and pop shop or whatever. I mean. You know, like I said, we've been blessed. So you know Fridays and Saturdays are pretty busy, so you know that's when people can see, you know, like the little business that maybe they didn't know that existed downtown.
Speaker 1:You know so, and I mean there's more stuff that we want to do with with the local businesses. I mean I've thought about a million of those ideas. It's just getting. There is the problem having time, you know. But I mean I, I really want to jump on board with helping, uh, you know, make downtown Marion like way better than it already is, and, um, helping the next guy, um, another thing that we're having. I haven't posted it yet, so an exclusive here you know on your podcast.
Speaker 1:So we're going to have vendors come in. They're going to, you know, put their little shops in our patio on the weekends.
Speaker 1:We're not going to charge them, you know we're not going to make anything off of them, but it's all about helping the next guy, them. You know we're not going to make anything off of them, but it's all about helping the next guys. So the way that we can help is by, you know, letting them, you know, set up there. You know maybe they will sell one or two, three things, but you know, we want them to be able to have a place to where you know they get exposure, because I mean, when you're first starting in your business like that, I imagine that it's very hard. And then then I've heard stories where you know they want to charge you like 30, 40 percent.
Speaker 1:You know, and me being, you know, a small business owner, I've gone through a lot of things. So you know, I was talking to one of my employees. They have their little business, she sells candles and I have letters set up before at the restaurant and she was telling me how good she did and how happy she was and all that. So that's where I was like you know what, why don't we get more? We set them up at the patio, they can do their thing, and I feel that's another unique way to bring more people to downtown Marion and, you know, help out the community. So you know there's, we're always thinking about. You know how, just how, to help the next person.
Speaker 2:Yeah, so, yeah, yeah, that's great. So I mean I think that the collaboration and those opportunities to just support other businesses, that comes back around in big ways. You know so if there's people out there that are trying to build community, they're trying to, you know, promote their business and help the other businesses in their downtown or whatever. It's critical to have, you know, great relationships with your neighbors and you know people are often surprised when I say, hey, the more restaurants we get downtown, the better it's going to help the existing restaurants do and people are sometimes surprised that that seems paradoxical.
Speaker 2:But it's like no, actually, when you're known for having great restaurants, for having unique places, people create habits around going to downtown Marion, and so you know, if Taco Central is having a big night and there's a long wait, maybe they, you know bop down to Attaboy's or to Amato's or to Ray Ray's or to Marcello's. We have heard that.
Speaker 1:We've heard oh, you guys are. So you know, the other people like the Amato's there's a lady that worked there that she's like yeah, you know, brought people. You know you guys had a long wait. Hey, man, I'm I'm so happy you know for that, because you know that's a way of helping other.
Speaker 1:You know, like I said, I want to all of us to stick together downtown. I don't want it to be like, you know, this is you, this is you, and you know everybody does, um, their own thing, which, if there's any local businesses downtown Marion, dora, let's work on. Dora. Guys, we can do a lot with Dora. It's a very unique thing that we have here downtown Marion. Let's get together and work on a plan and, yeah, do something with that Dora, because we can make all our community have a lot of fun and, yeah, make downtown Marion a better place.
Speaker 2:Yeah, yeah, there's opportunities all around. I mean truly, you know, it's just a matter of identifying them, working together and working hard you know I mean. This all takes hard work.
Speaker 1:It does, but I think with passionate people.
Speaker 2:We can do a lot together and and working hard. You know what I mean. This this all takes hard work, but uh, I think with passionate people we can do a lot, so I think that's a good place to uh wrap it up. I'm sure we could uh keep keep talking all day, especially if you keep the tacos flowing but uh we'll, we'll, we'll call it a day today and uh.
Speaker 2:But before we do, I do want to give you an opportunity to just share a little bit more about how folks can find you and follow you and again invite them in here.
Speaker 1:So I mean, we do have our Facebook page. It's Facebook slash Taco Central Ohio. That's how you would find us on Facebook. If not, we're on 142 North Main Street here downtown Marion, you know. So, yeah, guys, I mean we really focus on you guys, you know, experiencing good food, good service and a relaxed environment. So, you know, I know, you know, when we first started off, maybe half of those things weren't there, but now they're there. So, yeah, just give us another chance.
Speaker 1:This patio. Hopefully it stops raining. You know we can get this patio fixed up because we want to have one of the best patios downtown Marion. It's going to be hard because, I mean, I know, I mean there's other businesses that have really beautiful ones, but we're going to try to have, you know, ours and you know, make it relaxing and, you know, a place where you can drink tacos and you know margaritas and have a bunch of fresh air in your face and just enjoy summer, because we all know, man, man, the summer is like two months, I think, or something like that. It goes fast. Yeah, and even less now, since I mean we're out of may and like what was it like the 30th the other day and like it was like 50 degrees I was like you know, we're getting cheated here.
Speaker 1:So, yeah, yeah, we're, we're working on that patio, having a bunch of vegetation out there, you know, trying to make it like real earthy and, you know, relaxing for you guys. Yeah, all that good stuff. So, yeah, give us a chance. If you haven't tried us out, if you tried us out and don't follow us, follow us on Facebook. Leave a comment. We're always watching these comments, we're. You know. We love when people put if they had a good experience on there. We love when people put if they had a good experience on there. And, yeah, guys, hopefully you know, we can create something bigger and better for you guys. And you know, like I said, at the same time, help out the community and become best friends. Yep, that's pretty much it Good stuff.
Speaker 2:Good stuff. Well, al, thanks again for coming with gifts, thanks for sharing your story and more about kind of behind the scenes. I think that people are going to learn a lot from this and if you haven't been in, I certainly can speak from firsthand experience that you'll be glad that you spent some time in Taco Central. So, friends of the podcast here, thanks again for tuning in, hope that you'll come back next week for another great interview and we'll see you then. Thanks for listening to the main street reimagined podcast. To learn more about main street reimagined henry development group or our work in downtown marion, ohio, please visit MainStreetReimaginecom If you want to connect or if you know someone who we need to interview, shoot us an email at info at MainStreetReimaginecom. Until next time, keep dreaming and don't be afraid to take the leap.