TACOS AL CARBON DOING WELL IN NEW LOCATION
It’s been about six months since Tacos al Carbon opened on North Dixie Highway in Lake Worth, an eternity in restaurant time.
So, I decided to check in with Victor Gonzalez Jr., the site’s 28-year-old owner, to find out how it’s faring.
Question: How are things going?
Answer: It’s going great and I can’t complain. I’m blessed. I have many customers that come in to meet me week in and week out. I’m happy right now.
Q: Any changes you’ve had to make?
A: I plan to add more outdoor seats. Looking at seven tables. Five up front, two by the window. I haven’t gotten back the paperwork from the city on how many table they’re going to allow or the layout.
Q: Have you any added new food that you’re not serving anywhere else?
A: I haven’t added anything, but I just feel like we’re doing great. All my staff is trained now. It’s not a start-up business anymore we’re a fullgrown operation.
Q: What kind of challenges have you had since opening?
A: Limiting myself. I have to learn to grow slowly and take everything step by step. I have many ideas in my head about the business, but I have to let the money stay then do a project. Then I have to save money and do another project. Growth is, I don’t want to say slow because I’m still moving fast, but it’s not as fast as what I’d like it to be. I’ve had to remove two tables from in front of my window, but it’s not a major issue. It was a minor setback. I had two tables where customers could sit and wait while their food was being made, but the customers would sit there and eat their food.
Q: How much money have you made?
A: Don’t want to say how much money I’ve made, just want to say the business is doing great.
Q: How many employees do you have?
A: I have over 18. Since I’ve opened up ... about 10, 15 left. Some people couldn’t make the schedule work, others weren’t catching on to what I needed them to do, just a variety of things. I don’t have set jobs where the busboy only washes dishes. Everybody helps with everything.
Q: How is this location different from the location on Lake Worth Road?
A: This is me. This is not my parents’ restaurant. It’s me on my own. Same style food, but it’s our own cooks, it’s our own everything. I’m happy to be serving Lake Worth. Hopefully we can make something happen and open somewhere else soon. I have to figure out the right location and to make it happen.