{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: Restaurant Tactics, Tools, & Strategies","title":"Keeping it in the Family: Christy Vega of Casa Vega","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/ec7a499f\"></iframe>","width":"100%","height":180,"duration":1555,"description":"One sacrifice that we all seem to make is that we spend an exorbitant amount of time away from our families. Personally, I worry about the impact that my career will have on my daughter.\nThere are case studies out there, though and today’s guest, Christy Vega is one of them. Her restaurant, started by her father, has been in business for over 60 years. It’s one thing to love what your father does for a living, it’s something else entirely to choose that career path for yourself. Today we discuss the struggles and successes associated with saving the family business.\nClick to sign up for our weekly newsletter.\nClick here to book time on my personal calendar.\nClick here to download our Restaurant Recovery Guide.\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.\nSHOW NOTES\n\n The beginnings of Casa Vega\nBuilding a family business\nBuilding a strong staff culture\nCasa Vega staff as family\nMany staff members are long term\nHave been working there for 40+ years\nStruggles as an operator\nNot taken seriously as she was raised within the restaurant\nNot taken seriously as a woman\nMachismo\nMany of the staff are men\nWorked harder than anyone else to earn the respect of staff\nDifferences in leadership styles\nRay Vega\nRuled with an iron fist\nMagnetic personality\nStrict\nBusiness minded\nChristy Vega\nCollaborative approach\nAdapts to change\nFollows feedback from staff and guests\nWeaknesses of Casa Vega\nAntiquated systems\nTakeout was not efficient\nIdeas for other revenue streams\nPopups in stadiums and airports\nPivoting during the pandemic\nUsed menu ideas for stadiums and airports to create a to-go offering\nDeveloped a drive-through system using PPP loan\nSet up the entire operation in 4 days\nThe hospitality industry is a great teacher\nYour ability to problem-solve comes out of your education in the industry\nNot taught in school...","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}