Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty years, Tacodeli has expanded their menu while still making sure to source ingredients locally whenever possible. Founder Roberto Espinosa was born and raised in Mexico City and the menu shows these roots, from the ingredients, to the cooking techniques they use. They now have 11 locations with 6 in Austin, 4 in DFW and 1 in Houston.

Check out "Jolt - The Operations Platform for Any Business" as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"Don't just be the best at what you do, be the only who does what you do."

In today's episode with Eric Wilkerson we will discuss:

Important to enjoy what you do
It's about relationships and experience; not just food
Accountability is key in an owner/operator
Spanish/Mexican food restaurants
Learning about the industry before diving in
Starting small
Choosing a location
Going from consulting to opening/operating
Be close to the work and appreciate it
Getting your staff ready for expansion
Business models for expansion

Today's sponsor:

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Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Give it our all, make people feel we truly care, gratitude
What is your biggest weakness?
- Over-think, over-analyze
What's one question you ask or thing you look for during an interview?
- Personality
What's a current challenge? How are you dealing with it?
- Responsibly growing their business, labor pressures
Share one code of conduct or behavior you teach your team.
- Be yourself
What is one uncommon standard of service you teach your staff?
- Development and cultivation of relationships with guests
What's one book we must read to become a better person or restaurant owner?
- The Richest Man in Babylon by George S. Clason
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- See a macro-level perspective of our industry, be less reactive
Name one service you've hired.
- The Butler Bros. in Austin, TX for help with branding
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Clipboard, physical clipboard with checklists
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- If it was easy, everybody would be doing it (restaurant-specific)
- If you're feeling stressed, take a step back, it's only a taco (restaurant-specific)
- Stay humble (restaurant-specific)
- Slow down and enjoy life (personal-specific)

Contact info:

eric@tacodeli.com

Tacodeli website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Eric Wilkerson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

697: Eric Wilkerson on Being the Best at What You Do

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697: Eric Wilkerson on Being the Best at What You Do