What I learned at the Cancun Mexican Restaurant explosion
I had been to the Mexicans a couple of times, but never in person.
But on Tuesday, I was invited to visit.
The restaurant, which opened in 1997, was once the heart of the local mexicans and Mexican food scene.
My father, a veteran of the US Army and a former restaurant manager, was the only person in town to know how it worked.
He had worked at the restaurant for almost 30 years.
As I waited in line to be seated, he explained the operation of the restaurant.
“There are no waitresses here.
We do all the cooking,” he said.
“We do the catering.
We don’t serve food.
You get a bowl of rice and a dish of food.
Then you put your order in, and we’ll prepare it.
And if you order something else, we’ll bring it to you.
It’s all done by phone.”
The restaurant had been open for nearly 20 years before my dad had his first experience there.
He remembered his first visit in 2003.
“I remember looking up at the kitchen and seeing a guy who was wearing a suit with a big smile on his face, and he was talking to his assistant, and the assistant was smiling, too.
It was a really nice feeling,” he recalled.
“And then the restaurant went crazy, and everybody in the restaurant was really excited.”
But, as my dad said, it was not always this way.
“One of the reasons that it wasn’t always as smooth was because my father didn’t have enough experience,” he explained.
“He wasn’t very good at managing the restaurant because he was a veteran, and there wasn’t much that he could do.
So when I started working there, I really felt that my experience, my knowledge, my training, my skill set, really had nothing to do with how it was going to turn out.”
When I asked my dad if he thought that the Meyas had done enough to improve their business, he replied, “I think they have done a lot.
They’ve been trying to do the right things.
And I think they’ve done the right thing.”
The Meyass have recently expanded their menu, offering new dishes, a larger selection of Mexican and Asian food, and a more diverse menu.
They have a new Mexican bar and patio, a new restaurant that serves Mexican food.
My dad has seen improvements in the Meyonas overall restaurant performance.
“My wife, she went to work and the other employees went to their families,” he told me.
“The staff is very, very, extremely happy with the way things are going.”
In 2015, the Meydas first opened a restaurant in Los Angeles, and they have since expanded to a number of cities.
Now, I asked if there was anything that they had learned from the experience of opening a restaurant here in Cancún.
“Yes, everything,” he replied.
“When you’re in the business, you learn things.”
My father said that he has a number, “10-year plan,” which he has put into action.
He said that in order to do that, he has to do things right.
I asked him how he is able to get through the night, because he said that it’s “a little hard” to be so busy that he doesn’t know what’s going on around him.
He continued, “You learn from experience, you become more flexible and adapt.
You learn to handle people who are very demanding.
And you become better with the amount of money you have.
And then you learn to manage the people who can’t handle you.
You become more skilled at managing people who really don’t want to work.
And the more you become good at that, the better you become at managing other people.”
In a way, the restaurant has become a “safe space,” where people can relax and talk.
I said to him, “Well, you’re going to have to go out there and make some people happy.”
He said, “No, it’s not going to be like that.”
When asked if he thinks that the experience has made people happy, he told us that he does.
“It’s been an amazing experience.
And it has been a very, great learning experience.”
I asked his daughter, who also works for the Meytas, about the experience.
She told me that she thought the Meys had done a good job in opening a new establishment, and that they have been successful in making the customers happy.
She also told me, “My mom is very happy.
It means a lot to her that the family has been able to keep the business going.”
What I found was that, in my father’s experience, the best place to learn about the restaurant business is in a new place, where the customer can see firsthand the way that a restaurant is run.
And that is where you learn