Family Style | Episode 5: Retaining Staff & Running a Family Business with Sombrero Mexican Food

Welcome back to Family Style - Toast’s new docu-series hosted by restaurant owner Shawn Walchef (@shawnpwalchef) who goes on the road to tell the story of restaurants as they navigate the highs and lows of running a business, while uncovering the secrets of their success.
In our season finale, we’re visiting Sombrero Mexican Food where the Correa family and their loyal team have been serving Mexican food to the San Diego community for 40 years. We learn the history of the family business and explore the elements needed to maintain a happy and engaged restaurant team.
Thank you for tuning into this season of Family Style!
[0:48] - The History of a Family Business
[04:02] - Technology is on your Team
[05:20] - From Quick Service to High Volume
[07:17] - Building a Fanbase
[08:25] - Find your Audience, Tell your Story
Fast Facts:
- Engaged teams show 21% greater profitability than their competitors. Source: bit.ly/3va8bSN
- The restaurant industry turnover rate is on track for the lowest annual rate since 2017 at 74.7%. Source: bit.ly/3RUk34k
- Restaurant staff that churn cite poor hourly pay (47%), not being recognized for hard work (44%), and bad managers (37%) as their top pain points. Source: bit.ly/3RUkfAA
- For a sample of brands who operated continuously during the pandemic, digital orders were up 113% during 2019-2021. Source: bit.ly/484eiGQ

[@Fredo-gg4vs]

Saludos from LA

[@larrybradfield8914]

Good Story about one of San Diego’s original Mexican Food Families. One thing I notice is that most of the Legacy Operations still rely on tried and true recipes that keep them coming back! Cool Story Shawn.