July 9, 2025 • 42 mins
Join Fast Casual Nation hosts Paul Barron and Cherryh Cansler as they interview Lorena Cantarovici, founder and CEO of Maria Empanada, who transformed $300 into a thriving multi-unit fast-casual empire. From her challenging beginnings as an Argentine immigrant working in Denver restaurants to building a scalable empanada concept that employs over 60 people, Cantarovici's story showcases the power of authentic ethnic cuisine in the American fast-casual market. Learn about her streamlined 1,200-square-foot model, 13-minute bake times, community impact through refugee employment, and franchising plans that position Maria Empanada as a compelling case study for restaurant professionals.
FastCasualNation #MariaEmpanada #RestaurantEntrepreneur
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Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.
Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory
FastCasualNation #MariaEmpanada #RestaurantEntrepreneur
Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/
Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.
Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
We are back here on another episode of Fast Casual Nation,
and joining me from my globe trotting friend and host
is miss car Share Kandler. Thank you so much for
coming today. We appreciate it.
Speaker 2 (00:13):
Welcome. I took some time off from Cancun and New
York City to be back in the office in Kansas City,
so I love it backing, ready to rock and roll.
Speaker 1 (00:22):
Hey, we got a good one today and it's a
female founder story of a startup and also maybe kind
of the American dreams style that has been happening in
fast casual. How many operators and entrepreneurs can build something.
So you guys definitely want to stick around for all
of this one. It's going to be good. We'll be
right back. My name is Paul Baron. As the early
(01:05):
pioneer in fast casual, I've seen the industry evolve from
just a few operators to the most sought after segment
by consumers around the world. Now we're planning to shape
its future. Tap into decades of my expertise identifying the
emerging brands and tech winners in the space, Saber Capital
(01:26):
will be fueling the next generation of fast casual innovation.
All right, we are back here. CHERA a lot of
news happening in fast casual right now. I'm looking at
your website. I'm seeing all sorts of unique trends that
seem to be building and developing right now all at once. One,
(01:49):
of course, is this snacking craze. What is going on?
Everybody's snacking.
Speaker 2 (01:54):
Everybody's snacking. I mean we've always snacked, but I feel
like now more than ever, restaurants are getting on the
snack wagon and offering a variety of different ways for
people to snack. Nobody, I mean not nobody, but people
are eating at all different hours now. You know, it's
not just noon for lunch and dinner, so people are
eating at two o'clock and five o'clock. And if you
(02:16):
have a teenager at home, like I do, he's eating
at ten o'clock and then again at midnight. So I
think restaurants are really catching on. We have a great
story with the Jamba CBO where he's talking about how
snacking is becoming, you know, one of their main strategies
to keep getting the millennial and right men Zi's and so.
Speaker 1 (02:34):
I'm surprised at the number, I mean, the percentage that
we just showed there on screen. Seventeen percent of US
adults now are replacing meals.
Speaker 2 (02:43):
So they're not just snacking on top of mules. They're
replacing like.
Speaker 1 (02:46):
Our meal or replacement. Right. Okay, so is that good
for the industry? Do you think that's good because that
seems like it would lower the average check?
Speaker 2 (02:53):
I don't. I kind of think it is good because
they're just going to eat more frequently, So maybe the
average check's lower, but there's still going to be more them,
and maybe it's literally more you know, a variety. You know,
if you're snacking three times, you're not going to get
the same stuff every time.
Speaker 1 (03:06):
So yeah, yeah, well, and I think the point that
we've been seeing for quite some time is kind of
this shift where there's a blend of both grocery restaurant
snack components now all kind of component coming together. I
know that's happening in our own house where, you know,
(03:27):
I have two young children that love certain fast casuals,
but not the same. So it's like, if we're going
to do one, it has to be two pickup points
on Saturday, which is crazy, but hey, it happens. So
what about this right here? Fast casuals now hanging on
versus what a lot of the industry is facing in
terms of prioritized grocery and a lot of these cuts.
(03:49):
Where's this coming from.
Speaker 2 (03:50):
Yeah, we just reported on a report that came out
that consumers, you know, they spend they're always going to
spend more on groceries. So two hundred and thirty five
dollars average a week compared to one fifteen on restaurants.
But they're cutting, and they're cutting in all kinds of places.
But the restaurant eating out at fast casuals and QSRs
are the highest. So sixty one percent are cutting restaurant
(04:11):
expenses as opposed to just you know, clothes and shoes
and entertainment. Those came in lower. But the fast casual
industry is still hanging on with like you know, almost
half of people still saying that they frequent them weekly.
But so they're, like I said, they're hanging on. But
it's it's it's not great out there right now.
Speaker 1 (04:28):
So yeah, well, other news item, of course, we have
to talk about Shakeshack, one of my favorite brands. But
my gosh, is this a fast casual? What is this?
This is abomination?
Speaker 2 (04:40):
Yes, I know they just opened this week in Atlanta.
So it is the home of the Braves. It is
their second largest shake shack ever, but it's right there
by the stadium. It has their very first bar, which
I think is interesting, you know, like a full sit
on bar. You can watch the games there. On game days.
They'll have hot dog carts out there, kind of kind
(05:01):
of a nod to their origin when as they started out,
it was a hot dog heart, So just another way
for them to meet their customers where they're at. They're
still building regular you know, regular locations and smaller locations,
but this is this is an exciting I think, and
they're going to be testing a lot of different technology
and operations in that in that one, so pretty cool.
Speaker 1 (05:21):
This doesn't surprise me for Shakeshack. I remember many many
years ago when I was interviewing Danny and then Randy
Garudi and the original kind of the og CEOs of
the startups there in New York. And one thing that
Randy said to me that has stuck with me, and
it seems like it's still working with the brand, is
that they select these destination points and it seems like
(05:45):
you know, cause it's like you look at it used
to be at least that way in the In the
original Shakeshacks, it was they were in Lincoln Road down
here in Miami. They were in these very high end
spots that drew a lot of people in. Maybe this
is the strategy around going into the sports stadiums. I
wonder smart. Definitely I like it. Hey, listen, we're going
(06:06):
to have a great guest joining us today. And if
you guys have never heard of Maria and Banadaz, well
you should. And this is one of those brands that
has started to grow in the Midwest and it's kind
of a unique concept, especially in fast casual, which we
are seeing more and more of. But we've got the
founder and chef and ceo. I think she does. I
(06:32):
think she does all the jobs coming in and that
is Lorena Canto Vsi. I think I got that right.
We're going to add her into the show. Hey, Lorena,
how are you?
Speaker 3 (06:43):
I'm doing great? And you did great? Also fantastic. That's
nobody normal.
Speaker 1 (06:48):
Let me tell you, okay, I was practicing trying to
get the names right. We have, we have some great
guests on so it's always fun. First of all, let's
get into Maria Banada and tell us a little about
where you are today. What's the brand, like, location wise,
et cetera. Give us the update.
Speaker 3 (07:09):
Yeah, Maria and Banada is a company that started only
with four thousand dollars. I mean I came to this
country with three hundred dollars in my pocket. And after
a few years and the desire of finding my type
of food, right my banada something that I normally eat
(07:31):
it once or twice or three times per week. I
just needed to have that here in Demberg, Colorado, and
that's where Marine Banada was theadly I was born. So
right now, something that started with me. You just mentioned it,
very right. I mean I'm the CEO, the just founder,
(07:53):
the even that this washer, everything, everything, everything was me. Now,
thank god, I have six over sixty employees and we
are growing and uh and we found a way and
we found the mechanism how to to make this happen.
Speaker 2 (08:10):
When you when you moved here from you know, Argentina,
were you very like I'm going to open a rust shot.
Was that the goal? Or did you get here and
see a needcident fanadas, So let's open a rush shot.
Speaker 3 (08:22):
Fantastic question. When I came here to the United States,
I just wanted to come because I did have a
very difficult life in Buenos Aires. In my country, I
was one of the ones that with my mom we
were just going to parks during the weekends and putting,
(08:45):
you know, a blanket there and electrical electrical supplies on
top of it, trying to sell like everybody else did.
So we were in the in the edge right of
being homeless and with very difficult part of life, with
(09:07):
the financial and all. This is because the economy and
the crisis of my own country. So basically very tired
of that, and with the desire of doing something better
for me, for my family and for my place, for
my little world. I just brought a backpack three hundred
dollars and I say, let's go, Let's do something better.
(09:30):
Let's go to another place where I can make a
dream comproved. And I a right to the United States,
the best place to make dreams that happen, right. And
it was difficult, and of course I didn't have the language.
I don't know if you notice that a little bit,
but I didn't have the language. And I started working
at restaurants.
Speaker 2 (09:51):
And if you just start as like a restaurant server
or check out and learn English that way. How did
you even learn the language?
Speaker 4 (09:58):
Yes, that's a great question, A lot of questions because
you remind me those kind of moments and are fantastic.
I actually when I went to a Mexican restaurant here
in dem but I was very popular at that time.
Speaker 3 (10:13):
I went like knowing English and like that, but the
interview was all in the Spanish, so it was very fast, right,
so they put me. I wanted to be as a
hostest because I knew that that was the minimum communication
that I could have, but they said no, no, no,
you go to a server. Okay, great, very important, right.
(10:34):
So it was super funny because I was there and
I was trying to communicate. I remember that the first
day I took one of the menus and I memorized everything,
so that was great. I was ready. So the following
day I noticed that when that the people point, oh
(10:54):
can I have and they point right. It was very easy.
At that time people were still smoking inside of restaurants.
So probably in the next few days somebody asked me
for an ashtray and that was not in my mind
in the menu. So ashtray and my faith, right, how
(11:17):
is it ashtray. So I went to the manager, say
ashtray something like that, and he said ashtray. So he
went and gave the ashtra to go to the guest.
So it was super fun trying to figure it out
and learning, of course all the language of the of
(11:37):
the industry, so having a restaurant. Then the idea came
because I fall in love and I was a bunker
in Argentina, so I knew about disciplines, manuals, you know,
process and all that. So but now one was in
front of people talking making them feel good, giving ashtray astre.
(12:00):
I mean, it was beautiful the way of the communication.
So I started falling in love with the industry. And
that's how the idea came up in company with the
nostalgia of bringing not having my own empanelas in Denver, Colorado,
and that's from when the Empanada was born.
Speaker 1 (12:21):
So so you brought a little bit of your kind
of your heritage in uh and when you look at
building inside somewhere like the United States, and of course
I think has been one of the I would say,
one of the leading categories for fast casual. Did you
feel like this was a model that would translate well,
(12:43):
you know, to Americans if they would even understand what
an empanada was, because in many places sometimes people don't
even understand what that is even still today.
Speaker 3 (12:53):
Totally agree with you, and it was something that it
wasn't an innovation, right, it was something absolutely new that
is perfect for the American Actually, the banna should be
born here, you know.
Speaker 1 (13:06):
And it's handheld food, which is perfect for the on
thego lifestyle. Definitely fits with a quick serve and fast
casual model. Did you understand what you were doing when
you were building a fast casual concept?
Speaker 3 (13:19):
Absolutely? Absolutely, I did understand that part. I was seeing
all the benefit that the end banada has. You know,
it's an item that you can walk and you are
not going to get messy. Is involved in that beautiful
dough where you can be You can see it in airports.
I was seeing it in concerts and venues. You know.
(13:43):
Then banada is a perfect item that maintain answer maintains
the heat inside. So even that you buy it now,
in the next fifteen minutes, it is still going to
be hot or warm, you know, so have it. It
has a lot of benefits. In addition the low the
(14:03):
low price point, so it is affordable. You were mentioned
in just a few minutes ago about this noch this
would be a meal. It could be this knack, right,
something that you can have any time. We are opening
an eighth seventh party in the morning. We haven't banasa
as a breakfast, Okay, in Argentina, they're non panas for breakfast.
Speaker 1 (14:26):
You know, interesting all regular meals. See, I grew up
my Hispanic heritage. My grandmother made empanadas and she would
use a lot of fruit in you know, pumpkin and empanadas,
apple and panadas. So it was it was a break
kind of a breakfast thing. I don't know if that's
more from the Mexican bakeries, but it's kind of interesting
(14:48):
with where you see this particular product and how you
guys are bringing it, because I know your menu is
kind of unique, very you know, very centric and obviously
the product itself. Are you looking at adding other things
outside of the panada or trying to build upon this
to make it even more creative?
Speaker 3 (15:08):
Well, we do have Banas is the star, right, I mean,
it's the personality, the celebrity of the concept. You come
to Maria and Bana because Maria and Bana knows exactly
what is doing, and we are doing the best bananas
in the country right now, it will be the world.
But in addition, we have some items that are kind
(15:31):
of enhancing the brand, and one is the Spanish torticia.
We call it torticias Espanolas. It is a gluten free
item and you probably saw it if you go to
Spain or South America, those countries whereas Paniers are very
involved in the heritage, you will see these kind of
(15:53):
pies that are with potatoes, with onions, organic eggs, and
you can have them because it's a bluet free items.
In addition, of course, we do have salad that is
a companion, and of course a big variety of sweet
that we call alphahor two of cookies with some kind
of beautiful feeling inside and that can be the most
(16:16):
of chocolate liche. Argentinians would love to say litcha and
we put it in everything raspberry most so, a lot
of components that can be inside of those two sandwich cookies.
Speaker 1 (16:31):
Awesome.
Speaker 2 (16:31):
I think it's like the inf and out is to
me is very interesting because I'm when I eat, I'm
a person who wants to try everything. I don't want
a big portion of one thing. Like if I were
going to go there, I would be like, can I
get a trio or a four pack and have all
different flavors? So I think I mean that goes to
the snacking trend too. That looks amazing.
Speaker 3 (16:49):
Yes, yes you got it in Maria and Banada.
Speaker 1 (16:52):
So a couple of points. Obviously, the sandwich is being
built in you. You know, you kind of live within
the ampazada as the core product. Can this brand sustain
itself on just offering that? I mean, I granted, yes,
you have the salads in the house now, but when
you when people come to you, do you feel like
(17:12):
this is no? This is a destination, just like if
you think burger or you think you know chicken fingers
or what we're seeing now in the chicken craze, it's
a destination because they're after that particular kind of culinary delight,
I believe.
Speaker 3 (17:28):
So it's a it's a work, it's a work progress
that we need to be doing. Its new, it's a
new item for the American Also, the ingredients are familiar,
so it is right right ethnic? What is ethnic? Is
the concept? Right? Americans know that it's a pocket thing
(17:51):
something that is inside. I don't like to call them pocket.
I like to call it because it's something better.
Speaker 2 (17:58):
It's way better than a hot pocket I mean pocket.
Speaker 1 (18:04):
Hey, listen, the hot pocket stole.
Speaker 2 (18:05):
The ideas, actually americanized it and ruin it.
Speaker 3 (18:13):
But it's something that it could be very I mean
very familiar with the ingredients, very good. And what I
what I believe that is important for the near future
is to understand how to use the panada, right, I
mean think that you are arriving home. She doesn't want
(18:33):
to cook today. She's a arriving home. She has two kids,
a husband tired, so she's bringing a dozen of empanadas.
And the variation of all that can be in that
box can meet bets for.
Speaker 2 (18:48):
The perfect for like catering too, for parties like just
like Taco Bell has the taco pak, you guys can
have like the impanada pack and you have twenty different flavors.
I mean that sounds perfect, like a graduation party or
something like that.
Speaker 1 (19:01):
Absolutely, it's cartering a big part of your business right now.
Speaker 3 (19:05):
We are growing in that at this time, and that
is part of what I'm telling you is necessary to
start to understand with who you can compete and understand
that that in banadas can be a fantastic catering item.
So people doesn't know yet. It's beautiful when people order
(19:28):
more than five dozen of banadas and then their own
box and when they open the box is full of
beef and panadas and everyone is labeled, so.
Speaker 1 (19:39):
It isn't kind of hungry on the scene.
Speaker 2 (19:41):
Amazing.
Speaker 1 (19:43):
She's laying out a great idea of what this is. Okay,
So it's like five and a half bucks for one
and panada. So if I get two, would that be
considered a meal? If I'm thinking lunch two and panadas
ten bucks? Eleven bucks? So now you're competing very effectively
with Chipotle, the Titans of Fresh Max, even to Papery Cafe.
(20:07):
If you think about you know, sandwich, you're right there
in the zone.
Speaker 3 (20:11):
Yeah, yes, yes, so too and bananas. It makes a
fantastic meal. And I need to tell you it's not
the Argentinean size. We did it a little bit bigger
just for the American.
Speaker 2 (20:21):
Of course, we have everything here, but.
Speaker 3 (20:26):
Understanding, I mean, it's a good a good hamburger. How
can I compare that when you satisfy but at the
same time, we didn't want to make it super big.
So you can choose up to when do you want
to eat? You know, you don't want the rest to
go to waste. You wanted to feel yourself and if
(20:47):
you want more, you're happy to have it to and
bananas and a drink is a very is the same
price that you can find in Chipotle average ticket and
well into Chipotle because we are faster, our item is
already hot and ready for you stage.
Speaker 1 (21:06):
Yeah. So okay, So that brings up a good point,
and that is being able to stage because this is
a baked product. So what happens if you have a
massive lunch run or a dinner run and you run out?
How does that work? Because I'm thinking you have to
make you can't make it to Q. You have to
kind of go off of what you're I guess your
(21:28):
projected potential needs from an inventory standpoint, How do you
guys deal with that?
Speaker 3 (21:33):
Yes, we do have First of all, now of course
we understand what that means, right, but it's possibly that.
I mean, we did have several situations that you have
an emergency order, right, we call it like that. So
somebody order one hundred banadas for the next How does
(21:53):
it take to bake one thirteen minutes?
Speaker 1 (21:56):
Thirteen minutes?
Speaker 3 (21:57):
Okay, but that's pretty fast, super fast.
Speaker 1 (22:01):
Yeah, that is pretty fast. I mean that's pizza level stuff. Yeah,
like or the pizza guys are trying to do.
Speaker 2 (22:06):
Are you guys using any technology or any platforms that
help you kind of work on with the inventory and
what to order and when or do you just is
it all like Doune the people, or do you have
some platforms that you're using for that.
Speaker 3 (22:18):
We have minimal platforms and that of course that you
help us to a little bit with the inventory, but
it mostly is people at this time. That's one of
the things that we are lacking. Of course, at the
beginning of a company technology, right, and there's exactly what
it will help us to grow.
Speaker 2 (22:38):
Do you think that's something you're going to be investing
in and looking into to find those or are you
Are you more comfortable with keeping it the way it.
Speaker 3 (22:44):
Is at this time? I think this is the right
time for us to not touch anything on that, but
start understanding the growth Once we grow, technology needs to
be one of the key points, right. So at this point,
basically with their money. We are kind of understanding what
is the necessary we can handle it with these morality
(23:08):
at this time.
Speaker 1 (23:10):
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All right, So let's talk about locations. So you've grown
a bit here within the Denver metro area, so Stanley Marketplace,
(24:57):
City Parks out Broadway, all of this is in the
the Denver market. When you look at expanding, you could
go south into Pike's Peak area, you go north in
the Collins there's a lot there in terms of growth
in the Denver area. Is that kind of the strategy
for you going forward? What's what? What's the expansion plan?
Speaker 3 (25:18):
It is? It is in the in the in my
mind to grow it first and scale so we can
understand exactly the market and being able to people to
recognize us and being able to use it in the
right way right like right now, King is a big
thing for us. Still need to grow it still needs
(25:40):
to grow that area. So there's a lot of opportunity
and a lot of potential on that. I need to
tell you, Paul, I see a Marie Panada everywhere everywhere.
Speaker 1 (25:53):
It is the unit.
Speaker 3 (25:55):
The unit at this time it is twelve hundred square
food So we think, yes, that is the ideal unit.
We are a very simple, simple model, what I always
call simple and elegated.
Speaker 2 (26:12):
So is it mostly carry out and delivery or do
you have a big dining in crowd.
Speaker 3 (26:18):
We have seventy five percent a carry out.
Speaker 2 (26:23):
That makes sense?
Speaker 1 (26:24):
Yes, interesting, So all right, so we've talked about kind
of the culinary component, the idea, generation of where this
has come from, and obviously a little bit of your
backstory in terms of growth. Would this ever be something
you would franchise or do you feel like because I
talked to founders early in their careers, franchising is never
(26:46):
on the table almost always. Now granted there's a few
guys who have been in the franchising business that's all
they know. But what about you, I mean, you've never
franchised a unit before. I don't think so.
Speaker 3 (26:57):
Would you consider that asolutely? Absolutely? I think the model
is perfect for that because the simplicity that it has
so franchising is in the plants. We are, of course
at the stage of knowing now that we have these
last two openings. We had some delays on it. Now
(27:20):
our focus is building and putting all that in understanding
what the franchising model needs to us. It's a small footprint.
It is a very small quantity of equipment. We don't
need enough thing a lot of things like any other
type of restaurant concept need. So it is also with
(27:43):
fewer employees' right, I mean our make rotation, so we
don't need a qualified chef to make the items. So
it's a switching things for our model with nine employees
works perfectly. The the franchise is perfect.
Speaker 1 (28:03):
Perfect for it. Yeah when okay, so nine employees you
can run a full day with a nine rotation shift
or is it nine employees for the entire day?
Speaker 3 (28:15):
It's nine employees for an entire week?
Speaker 1 (28:17):
Wow? Okay, so those nine run the show. That's all
you would need to run a Maria.
Speaker 2 (28:26):
Okay, it sounds like you employ a lot of females,
so you know, multitasking, that's what we're good at. But
all jokes aside, though you do seem very.
Speaker 1 (28:33):
Passionate about I'm terrible at multi.
Speaker 2 (28:37):
It's okay.
Speaker 5 (28:38):
I wonder why, in all seriousness you do seem to
employ you know, a lot of female and refugees from
around Latin America.
Speaker 2 (28:48):
So I would love to hear a little bit about
that and how you're helping tell us that, yes.
Speaker 3 (28:54):
Well, this is an immigrant company, right, I mean, I,
like I mentioned, I came with nothing and I start
building and I cannot believe that I'm building in the
United States, you know something that At the same time,
it was super hard when I was telling you my story,
(29:15):
my mom didn't have a job, you know, I was.
It was me who started working and supplying for my mom,
so it was super hard for for her to maintain
our life. So now being in this position, me giving jobs,
(29:36):
you know, it's an incredible opportunity. So I don't want
to forget never that part, and of course I help
the area that that needs to to have that there
is more vulnerable. We do have a commissary where we
produce our items and that we do have mostly world
(30:00):
men Grandma's right working doing the art of them Banala.
So we teach them, we educate them how to do it.
We make an alliance with Lutheran Family Service to that
they settle refugees and all this was approved by the
US government for employment. And we receive people that is
(30:25):
hard for them to find a job because the language.
We got careers, et cetera. And we have them working
for us and they are part of our family now.
So and you know what, there's another element here that
is very important. That is loyalty. Uh we we together
(30:45):
from their side from our side, we built like a
link or chain of loyalty and they stay with you.
So and that help us absolutely in our retention. I
mean talking in the business side, of course, help us
return to help us in that we don't need to
train all the time. Things that when we grow with something,
(31:05):
we grow together, because if a new machine is coming
or a new process is coming, we grow together. But
in the other side, not just the business side. On
the other side, it is you are building a community
and you're straining each other and it's beautiful to support
(31:26):
each other in the several challenges that we are having,
like for example of wards of jobs, right, so everything
that we touch we try to have it with a
story and with a way of how to support our
country and how to support our community.
Speaker 1 (31:45):
You guys, and plus you for one a lot of awards,
I mean just as top Culinary and pladas a lot
on the business side within that, I know, share. I
had a question about your time with.
Speaker 2 (32:00):
You got to go to the White House and meet
Joe Biden. But you also I saw that you were
you know, spoke with Kamala Harris on her helping tour.
So tell us about that, Like, I'm very interested in that.
Speaker 3 (32:12):
What can I tell you even now? Remember remember that
it gives me goose bump. But I mean knowing the
vice president or the president of the United States just
a simple you know well, I.
Speaker 1 (32:27):
Mean, listen, entrepreneurs are the lifeblood of this country. This
is what you think about small business. It is the
core of any employment, you know, opportunity that it's yeah,
so I think you were in the right place at
the right time for sure.
Speaker 3 (32:43):
Yes, Yes, it was a fantastic experience. It was something
that never imagine that kind of approach and when you
are an entrepreneur, every single day matters, right, They is
a challenge, and the level of challenges can be different, right,
(33:05):
I mean, no one employee is not coming or or
COVID or prices. There's always a challenge. So sometimes challenge
of the challenge of the challenge of the challenge. I
mean it's it's tired's right. I being sometimes feel like that,
and then you receive the folk or of being invited
(33:29):
to like Casaalanka, right to the White House. Yeah, and
you go there and they treat you in a way
that wow, it's just as you know, in a simple way,
but they treat you in a way that it makes
you feel super important. Just like you said, Paul, it
(33:49):
was important. I left like that. I left that White
House and that moment wanted to come and challenge come back. Yeah,
I got this. I got this. So one of things
are super inspiring and super necessary for everyone is suffering.
(34:10):
I mean, this kind of style of work, right.
Speaker 1 (34:15):
Well, I think this also gives kind of a good
message to a lot of entrepreneurs out there like you
that are just starting in the fast casual sector because
this is I would say, Cher that this is the
sector in the restaurant industry. That one is approachable for
a startup, you know, because of the cost side of it,
(34:35):
and two has the most upside you know, in terms
of sales and gains and franchising. You know, when you're
an independent restaurant, you kind of build one restaurant, full service,
casual dining, whatever it might be. And that's kind of
it just consumes you where and QSR you almost have
to be industrial, you know, you have to be able
to generate multi unit growth per month, all those kind
(34:58):
of things that it's very different now. So Fast Casual
is the place.
Speaker 2 (35:03):
To build, always been the place since you know.
Speaker 1 (35:06):
The American dream. It is American dream right here. Fast
Casual is it. And we're going to get into a
couple of things here at the end, we do a
rapid fire which is just quick questions, uh favorite answer
or favorite items, favorite you know, things that is going
on in your business, your life, et cetera. So we're
(35:27):
going to kick it off. I'm gonna let share a
lead the way.
Speaker 2 (35:30):
Well, of course, we're going to start with your favorite
menu item on your own menu.
Speaker 3 (35:34):
The go to my first and finala my best and
finale is the Argentina it is because it is the
most authentic Argentinian item, the stake that it took me
a way to find, with the good ingredients and and
it's something that is here, right Argintina, and those flavors.
(35:54):
When I see somebody that try it for the first time,
they eat it as oh, this is how my grandma
used to make it, and that is a five star review, right,
So Argentina.
Speaker 1 (36:09):
All right, So Argentina, tell me, and this is just
going to be throwing it out there, what's your favorite
fast casual brand when you're not eating at Maria and Panada.
Speaker 3 (36:19):
Well, my favorite place, of course is Chipotlet. It teaches
me a lot. It teaches me.
Speaker 1 (36:28):
You sit in there and you can watch operations. Yeah.
Speaker 2 (36:32):
Is it your favorite because that's what you like, you
like to eat their food, or is it your favorite
because you're kind of like modeled, you're you know, you're
learning from them or both exactly.
Speaker 3 (36:41):
It teaches me a lot, but not only in the
business side, right I always divide everything. Uh. It teaches
me a lot in the process and how respect they
have for the items. It teaches me a lot in
how the flavor is still there for massives, you know,
(37:01):
the the the corn, the sweetness of the corn that
sauce is incredible. So Chiplet teach me a lot, even
in the understanding how can I build my own plate?
So the combinations that I want is only mine, and
I see it. When somebody else comes behind that, they
choose completely different plate. So Chipotlet is the brand that
(37:26):
I model for everything, for flavor, for the good. When
I think in something, in fact you want to it. Absolutely,
it's not such a butlet I love it.
Speaker 1 (37:35):
You get more. I've got more.
Speaker 2 (37:37):
I was gonna say favorite dessert.
Speaker 3 (37:40):
The alpha hor the alpha of chocolate. It is.
Speaker 2 (37:44):
This just sounds good because I know, you know, I'm
just ask him questions. What is in it?
Speaker 3 (37:53):
These are two soft cookies like a sandwich, and you
put the the letche in between, select caramel, right so,
and then you cover it with Belgium milk chocolate. And
is absolutely fantastic.
Speaker 1 (38:12):
That sounds like you're dessert for sure, Sara.
Speaker 2 (38:14):
It is absolutely. Do you guys have desserts on the menu?
Speaker 3 (38:17):
It is? And we do have the alpha course, yes,
And we have panaritas that are with banana and utela
and pears in Marsala wine. So we do have the absolutely, I'll.
Speaker 1 (38:31):
Bring them up on screen so people can see this
as that's what she's talking about exactly.
Speaker 2 (38:38):
That looks amazing.
Speaker 3 (38:40):
Yes, you need to come and try it, definitely.
Speaker 2 (38:45):
Of course.
Speaker 3 (38:46):
Yes.
Speaker 1 (38:47):
Santiago cake. What is the Santiago cake?
Speaker 3 (38:50):
That is a very traditional Spaniard cake that normally isn't
a big size, but we make food free and it's
beautifully and dairy free and it is greatly the rish delicious.
It has the Cross of Santiago right there like, so
it's basically it's a very traditional cake that you do.
Speaker 1 (39:11):
You a wine lover.
Speaker 3 (39:14):
See, of course, of course Argentinian.
Speaker 1 (39:17):
Yes, well that's why I want to know. I want
to know your favorite Argentinian wine because the Argentinian wines
are infamous and as.
Speaker 2 (39:25):
I make notes favorite Argentinian okay.
Speaker 3 (39:29):
Make a note of this grape grape that is called bonardava.
Speaker 6 (39:34):
You didn't have to spell it b O N A
R d A okay, kind of a new grape French
grape also that came to Argentina and it makes it
very elegant wine.
Speaker 3 (39:51):
So it's a little bit difficult to find at the
liquor stores. It is to get an idea it's a
little bit in the kianti side.
Speaker 1 (40:02):
Okay, are really too.
Speaker 3 (40:03):
Heavy and it's an elegant every single weekend wine.
Speaker 1 (40:10):
Interesting, it's very good. That sounds a lot. My favorite
is Katina's apata, which is amazing. It's hard to find,
but again you can get it, you know, at some
of the higher end stores. But one thing I've noticed
is when you serve Argentinian wine to guess, they always
every time ask me what is this. Most of the
(40:33):
time you serve wine, it's like, oh, that's a cab
you know, it's a shard, it's a pino et cetera.
You get you know, a very okay, Yeah, it's nice,
great wine. Is this a cabernet? But when I serve
that wine and Argentina's a pata, They'll always say, what
is this?
Speaker 3 (40:50):
Wa?
Speaker 1 (40:51):
What is this? So it's very memorable. It's very memorable.
So Argentinians know how to make wine, and apparently epinatus.
Speaker 2 (41:00):
Well, I know how I'm celebrating. I'm celebrating fourth of July.
One of those lines.
Speaker 1 (41:06):
I like it.
Speaker 3 (41:07):
I want to hear this story after that.
Speaker 1 (41:10):
Lorena, it's been good having you on the show. We
always love to hear these great success stories. Obviously, building
the American dream here in Fast Casual is one of
the things that we love to report on here on
the show. So thank you so much for coming in today.
We appreciate it.
Speaker 3 (41:25):
Thank you for having me.
Speaker 1 (41:26):
You bet all right, very cool, Well Schera as usual,
another rock star. We are uncovering the very lifeblood of
Fast Casual here on this podcast.
Speaker 2 (41:37):
I think this has been one of my favorites. I
just love her. She's so animated and.
Speaker 1 (41:41):
Well, it's a great story.
Speaker 2 (41:43):
It's such a heartwarming story. It's a goosebump story. Like
she said earlier. I loved it.
Speaker 1 (41:48):
And I think you know when because a lot of
people that listen to the podcast, which you guys, if
you're listening in over on Spotify or on Apple right now,
make sure and give us a rating. But I know
that you're out there and you're thinking I want to
into the restaurant business, or you're in a job and
you think I want to start a brand. These are
the kinds of executives and people listen to this podcast.
You'll get a chance to see a lot of these
(42:09):
entrepreneurs and startups that basically did that. They started it
from nothing.
Speaker 2 (42:14):
I mean, you know, I love to feature badass women
on this podcast.
Speaker 1 (42:18):
Love it, I love it all right, guys, If you
are not subscribed to the channel right now here, if
you're watching the video version of this here on YouTube,
make sure and click that subscribe button down below. We'll
catch you next time right here on Fast Casual Nation.
We are back here on another episode of Fast Casual Nation,
and joining me from my globe trotting friend and host
is miss car Share Kandler. Thank you so much for
coming today. We appreciate it.
Speaker 2 (00:13):
Welcome. I took some time off from Cancun and New
York City to be back in the office in Kansas City,
so I love it backing, ready to rock and roll.
Speaker 1 (00:22):
Hey, we got a good one today and it's a
female founder story of a startup and also maybe kind
of the American dreams style that has been happening in
fast casual. How many operators and entrepreneurs can build something.
So you guys definitely want to stick around for all
of this one. It's going to be good. We'll be
right back. My name is Paul Baron. As the early
(01:05):
pioneer in fast casual, I've seen the industry evolve from
just a few operators to the most sought after segment
by consumers around the world. Now we're planning to shape
its future. Tap into decades of my expertise identifying the
emerging brands and tech winners in the space, Saber Capital
(01:26):
will be fueling the next generation of fast casual innovation.
All right, we are back here. CHERA a lot of
news happening in fast casual right now. I'm looking at
your website. I'm seeing all sorts of unique trends that
seem to be building and developing right now all at once. One,
(01:49):
of course, is this snacking craze. What is going on?
Everybody's snacking.
Speaker 2 (01:54):
Everybody's snacking. I mean we've always snacked, but I feel
like now more than ever, restaurants are getting on the
snack wagon and offering a variety of different ways for
people to snack. Nobody, I mean not nobody, but people
are eating at all different hours now. You know, it's
not just noon for lunch and dinner, so people are
eating at two o'clock and five o'clock. And if you
(02:16):
have a teenager at home, like I do, he's eating
at ten o'clock and then again at midnight. So I
think restaurants are really catching on. We have a great
story with the Jamba CBO where he's talking about how
snacking is becoming, you know, one of their main strategies
to keep getting the millennial and right men Zi's and so.
Speaker 1 (02:34):
I'm surprised at the number, I mean, the percentage that
we just showed there on screen. Seventeen percent of US
adults now are replacing meals.
Speaker 2 (02:43):
So they're not just snacking on top of mules. They're
replacing like.
Speaker 1 (02:46):
Our meal or replacement. Right. Okay, so is that good
for the industry? Do you think that's good because that
seems like it would lower the average check?
Speaker 2 (02:53):
I don't. I kind of think it is good because
they're just going to eat more frequently, So maybe the
average check's lower, but there's still going to be more them,
and maybe it's literally more you know, a variety. You know,
if you're snacking three times, you're not going to get
the same stuff every time.
Speaker 1 (03:06):
So yeah, yeah, well, and I think the point that
we've been seeing for quite some time is kind of
this shift where there's a blend of both grocery restaurant
snack components now all kind of component coming together. I
know that's happening in our own house where, you know,
(03:27):
I have two young children that love certain fast casuals,
but not the same. So it's like, if we're going
to do one, it has to be two pickup points
on Saturday, which is crazy, but hey, it happens. So
what about this right here? Fast casuals now hanging on
versus what a lot of the industry is facing in
terms of prioritized grocery and a lot of these cuts.
(03:49):
Where's this coming from.
Speaker 2 (03:50):
Yeah, we just reported on a report that came out
that consumers, you know, they spend they're always going to
spend more on groceries. So two hundred and thirty five
dollars average a week compared to one fifteen on restaurants.
But they're cutting, and they're cutting in all kinds of places.
But the restaurant eating out at fast casuals and QSRs
are the highest. So sixty one percent are cutting restaurant
(04:11):
expenses as opposed to just you know, clothes and shoes
and entertainment. Those came in lower. But the fast casual
industry is still hanging on with like you know, almost
half of people still saying that they frequent them weekly.
But so they're, like I said, they're hanging on. But
it's it's it's not great out there right now.
Speaker 1 (04:28):
So yeah, well, other news item, of course, we have
to talk about Shakeshack, one of my favorite brands. But
my gosh, is this a fast casual? What is this?
This is abomination?
Speaker 2 (04:40):
Yes, I know they just opened this week in Atlanta.
So it is the home of the Braves. It is
their second largest shake shack ever, but it's right there
by the stadium. It has their very first bar, which
I think is interesting, you know, like a full sit
on bar. You can watch the games there. On game days.
They'll have hot dog carts out there, kind of kind
(05:01):
of a nod to their origin when as they started out,
it was a hot dog heart, So just another way
for them to meet their customers where they're at. They're
still building regular you know, regular locations and smaller locations,
but this is this is an exciting I think, and
they're going to be testing a lot of different technology
and operations in that in that one, so pretty cool.
Speaker 1 (05:21):
This doesn't surprise me for Shakeshack. I remember many many
years ago when I was interviewing Danny and then Randy
Garudi and the original kind of the og CEOs of
the startups there in New York. And one thing that
Randy said to me that has stuck with me, and
it seems like it's still working with the brand, is
that they select these destination points and it seems like
(05:45):
you know, cause it's like you look at it used
to be at least that way in the In the
original Shakeshacks, it was they were in Lincoln Road down
here in Miami. They were in these very high end
spots that drew a lot of people in. Maybe this
is the strategy around going into the sports stadiums. I
wonder smart. Definitely I like it. Hey, listen, we're going
(06:06):
to have a great guest joining us today. And if
you guys have never heard of Maria and Banadaz, well
you should. And this is one of those brands that
has started to grow in the Midwest and it's kind
of a unique concept, especially in fast casual, which we
are seeing more and more of. But we've got the
founder and chef and ceo. I think she does. I
(06:32):
think she does all the jobs coming in and that
is Lorena Canto Vsi. I think I got that right.
We're going to add her into the show. Hey, Lorena,
how are you?
Speaker 3 (06:43):
I'm doing great? And you did great? Also fantastic. That's
nobody normal.
Speaker 1 (06:48):
Let me tell you, okay, I was practicing trying to
get the names right. We have, we have some great
guests on so it's always fun. First of all, let's
get into Maria Banada and tell us a little about
where you are today. What's the brand, like, location wise,
et cetera. Give us the update.
Speaker 3 (07:09):
Yeah, Maria and Banada is a company that started only
with four thousand dollars. I mean I came to this
country with three hundred dollars in my pocket. And after
a few years and the desire of finding my type
of food, right my banada something that I normally eat
(07:31):
it once or twice or three times per week. I
just needed to have that here in Demberg, Colorado, and
that's where Marine Banada was theadly I was born. So
right now, something that started with me. You just mentioned it,
very right. I mean I'm the CEO, the just founder,
(07:53):
the even that this washer, everything, everything, everything was me. Now,
thank god, I have six over sixty employees and we
are growing and uh and we found a way and
we found the mechanism how to to make this happen.
Speaker 2 (08:10):
When you when you moved here from you know, Argentina,
were you very like I'm going to open a rust shot.
Was that the goal? Or did you get here and
see a needcident fanadas, So let's open a rush shot.
Speaker 3 (08:22):
Fantastic question. When I came here to the United States,
I just wanted to come because I did have a
very difficult life in Buenos Aires. In my country, I
was one of the ones that with my mom we
were just going to parks during the weekends and putting,
(08:45):
you know, a blanket there and electrical electrical supplies on
top of it, trying to sell like everybody else did.
So we were in the in the edge right of
being homeless and with very difficult part of life, with
(09:07):
the financial and all. This is because the economy and
the crisis of my own country. So basically very tired
of that, and with the desire of doing something better
for me, for my family and for my place, for
my little world. I just brought a backpack three hundred
dollars and I say, let's go, Let's do something better.
(09:30):
Let's go to another place where I can make a
dream comproved. And I a right to the United States,
the best place to make dreams that happen, right. And
it was difficult, and of course I didn't have the language.
I don't know if you notice that a little bit,
but I didn't have the language. And I started working
at restaurants.
Speaker 2 (09:51):
And if you just start as like a restaurant server
or check out and learn English that way. How did
you even learn the language?
Speaker 4 (09:58):
Yes, that's a great question, A lot of questions because
you remind me those kind of moments and are fantastic.
I actually when I went to a Mexican restaurant here
in dem but I was very popular at that time.
Speaker 3 (10:13):
I went like knowing English and like that, but the
interview was all in the Spanish, so it was very fast, right,
so they put me. I wanted to be as a
hostest because I knew that that was the minimum communication
that I could have, but they said no, no, no,
you go to a server. Okay, great, very important, right.
(10:34):
So it was super funny because I was there and
I was trying to communicate. I remember that the first
day I took one of the menus and I memorized everything,
so that was great. I was ready. So the following
day I noticed that when that the people point, oh
(10:54):
can I have and they point right. It was very easy.
At that time people were still smoking inside of restaurants.
So probably in the next few days somebody asked me
for an ashtray and that was not in my mind
in the menu. So ashtray and my faith, right, how
(11:17):
is it ashtray. So I went to the manager, say
ashtray something like that, and he said ashtray. So he
went and gave the ashtra to go to the guest.
So it was super fun trying to figure it out
and learning, of course all the language of the of
(11:37):
the industry, so having a restaurant. Then the idea came
because I fall in love and I was a bunker
in Argentina, so I knew about disciplines, manuals, you know,
process and all that. So but now one was in
front of people talking making them feel good, giving ashtray astre.
(12:00):
I mean, it was beautiful the way of the communication.
So I started falling in love with the industry. And
that's how the idea came up in company with the
nostalgia of bringing not having my own empanelas in Denver, Colorado,
and that's from when the Empanada was born.
Speaker 1 (12:21):
So so you brought a little bit of your kind
of your heritage in uh and when you look at
building inside somewhere like the United States, and of course
I think has been one of the I would say,
one of the leading categories for fast casual. Did you
feel like this was a model that would translate well,
(12:43):
you know, to Americans if they would even understand what
an empanada was, because in many places sometimes people don't
even understand what that is even still today.
Speaker 3 (12:53):
Totally agree with you, and it was something that it
wasn't an innovation, right, it was something absolutely new that
is perfect for the American Actually, the banna should be
born here, you know.
Speaker 1 (13:06):
And it's handheld food, which is perfect for the on
thego lifestyle. Definitely fits with a quick serve and fast
casual model. Did you understand what you were doing when
you were building a fast casual concept?
Speaker 3 (13:19):
Absolutely? Absolutely, I did understand that part. I was seeing
all the benefit that the end banada has. You know,
it's an item that you can walk and you are
not going to get messy. Is involved in that beautiful
dough where you can be You can see it in airports.
I was seeing it in concerts and venues. You know.
(13:43):
Then banada is a perfect item that maintain answer maintains
the heat inside. So even that you buy it now,
in the next fifteen minutes, it is still going to
be hot or warm, you know, so have it. It
has a lot of benefits. In addition the low the
(14:03):
low price point, so it is affordable. You were mentioned
in just a few minutes ago about this noch this
would be a meal. It could be this knack, right,
something that you can have any time. We are opening
an eighth seventh party in the morning. We haven't banasa
as a breakfast, Okay, in Argentina, they're non panas for breakfast.
Speaker 1 (14:26):
You know, interesting all regular meals. See, I grew up
my Hispanic heritage. My grandmother made empanadas and she would
use a lot of fruit in you know, pumpkin and empanadas,
apple and panadas. So it was it was a break
kind of a breakfast thing. I don't know if that's
more from the Mexican bakeries, but it's kind of interesting
(14:48):
with where you see this particular product and how you
guys are bringing it, because I know your menu is
kind of unique, very you know, very centric and obviously
the product itself. Are you looking at adding other things
outside of the panada or trying to build upon this
to make it even more creative?
Speaker 3 (15:08):
Well, we do have Banas is the star, right, I mean,
it's the personality, the celebrity of the concept. You come
to Maria and Bana because Maria and Bana knows exactly
what is doing, and we are doing the best bananas
in the country right now, it will be the world.
But in addition, we have some items that are kind
(15:31):
of enhancing the brand, and one is the Spanish torticia.
We call it torticias Espanolas. It is a gluten free
item and you probably saw it if you go to
Spain or South America, those countries whereas Paniers are very
involved in the heritage, you will see these kind of
(15:53):
pies that are with potatoes, with onions, organic eggs, and
you can have them because it's a bluet free items.
In addition, of course, we do have salad that is
a companion, and of course a big variety of sweet
that we call alphahor two of cookies with some kind
of beautiful feeling inside and that can be the most
(16:16):
of chocolate liche. Argentinians would love to say litcha and
we put it in everything raspberry most so, a lot
of components that can be inside of those two sandwich cookies.
Speaker 1 (16:31):
Awesome.
Speaker 2 (16:31):
I think it's like the inf and out is to
me is very interesting because I'm when I eat, I'm
a person who wants to try everything. I don't want
a big portion of one thing. Like if I were
going to go there, I would be like, can I
get a trio or a four pack and have all
different flavors? So I think I mean that goes to
the snacking trend too. That looks amazing.
Speaker 3 (16:49):
Yes, yes you got it in Maria and Banada.
Speaker 1 (16:52):
So a couple of points. Obviously, the sandwich is being
built in you. You know, you kind of live within
the ampazada as the core product. Can this brand sustain
itself on just offering that? I mean, I granted, yes,
you have the salads in the house now, but when
you when people come to you, do you feel like
(17:12):
this is no? This is a destination, just like if
you think burger or you think you know chicken fingers
or what we're seeing now in the chicken craze, it's
a destination because they're after that particular kind of culinary delight,
I believe.
Speaker 3 (17:28):
So it's a it's a work, it's a work progress
that we need to be doing. Its new, it's a
new item for the American Also, the ingredients are familiar,
so it is right right ethnic? What is ethnic? Is
the concept? Right? Americans know that it's a pocket thing
(17:51):
something that is inside. I don't like to call them pocket.
I like to call it because it's something better.
Speaker 2 (17:58):
It's way better than a hot pocket I mean pocket.
Speaker 1 (18:04):
Hey, listen, the hot pocket stole.
Speaker 2 (18:05):
The ideas, actually americanized it and ruin it.
Speaker 3 (18:13):
But it's something that it could be very I mean
very familiar with the ingredients, very good. And what I
what I believe that is important for the near future
is to understand how to use the panada, right, I
mean think that you are arriving home. She doesn't want
(18:33):
to cook today. She's a arriving home. She has two kids,
a husband tired, so she's bringing a dozen of empanadas.
And the variation of all that can be in that
box can meet bets for.
Speaker 2 (18:48):
The perfect for like catering too, for parties like just
like Taco Bell has the taco pak, you guys can
have like the impanada pack and you have twenty different flavors.
I mean that sounds perfect, like a graduation party or
something like that.
Speaker 1 (19:01):
Absolutely, it's cartering a big part of your business right now.
Speaker 3 (19:05):
We are growing in that at this time, and that
is part of what I'm telling you is necessary to
start to understand with who you can compete and understand
that that in banadas can be a fantastic catering item.
So people doesn't know yet. It's beautiful when people order
(19:28):
more than five dozen of banadas and then their own
box and when they open the box is full of
beef and panadas and everyone is labeled, so.
Speaker 1 (19:39):
It isn't kind of hungry on the scene.
Speaker 2 (19:41):
Amazing.
Speaker 1 (19:43):
She's laying out a great idea of what this is. Okay,
So it's like five and a half bucks for one
and panada. So if I get two, would that be
considered a meal? If I'm thinking lunch two and panadas
ten bucks? Eleven bucks? So now you're competing very effectively
with Chipotle, the Titans of Fresh Max, even to Papery Cafe.
(20:07):
If you think about you know, sandwich, you're right there
in the zone.
Speaker 3 (20:11):
Yeah, yes, yes, so too and bananas. It makes a
fantastic meal. And I need to tell you it's not
the Argentinean size. We did it a little bit bigger
just for the American.
Speaker 2 (20:21):
Of course, we have everything here, but.
Speaker 3 (20:26):
Understanding, I mean, it's a good a good hamburger. How
can I compare that when you satisfy but at the
same time, we didn't want to make it super big.
So you can choose up to when do you want
to eat? You know, you don't want the rest to
go to waste. You wanted to feel yourself and if
(20:47):
you want more, you're happy to have it to and
bananas and a drink is a very is the same
price that you can find in Chipotle average ticket and
well into Chipotle because we are faster, our item is
already hot and ready for you stage.
Speaker 1 (21:06):
Yeah. So okay, So that brings up a good point,
and that is being able to stage because this is
a baked product. So what happens if you have a
massive lunch run or a dinner run and you run out?
How does that work? Because I'm thinking you have to
make you can't make it to Q. You have to
kind of go off of what you're I guess your
(21:28):
projected potential needs from an inventory standpoint, How do you
guys deal with that?
Speaker 3 (21:33):
Yes, we do have First of all, now of course
we understand what that means, right, but it's possibly that.
I mean, we did have several situations that you have
an emergency order, right, we call it like that. So
somebody order one hundred banadas for the next How does
(21:53):
it take to bake one thirteen minutes?
Speaker 1 (21:56):
Thirteen minutes?
Speaker 3 (21:57):
Okay, but that's pretty fast, super fast.
Speaker 1 (22:01):
Yeah, that is pretty fast. I mean that's pizza level stuff. Yeah,
like or the pizza guys are trying to do.
Speaker 2 (22:06):
Are you guys using any technology or any platforms that
help you kind of work on with the inventory and
what to order and when or do you just is
it all like Doune the people, or do you have
some platforms that you're using for that.
Speaker 3 (22:18):
We have minimal platforms and that of course that you
help us to a little bit with the inventory, but
it mostly is people at this time. That's one of
the things that we are lacking. Of course, at the
beginning of a company technology, right, and there's exactly what
it will help us to grow.
Speaker 2 (22:38):
Do you think that's something you're going to be investing
in and looking into to find those or are you
Are you more comfortable with keeping it the way it.
Speaker 3 (22:44):
Is at this time? I think this is the right
time for us to not touch anything on that, but
start understanding the growth Once we grow, technology needs to
be one of the key points, right. So at this point,
basically with their money. We are kind of understanding what
is the necessary we can handle it with these morality
(23:08):
at this time.
Speaker 1 (23:10):
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All right, So let's talk about locations. So you've grown
a bit here within the Denver metro area, so Stanley Marketplace,
(24:57):
City Parks out Broadway, all of this is in the
the Denver market. When you look at expanding, you could
go south into Pike's Peak area, you go north in
the Collins there's a lot there in terms of growth
in the Denver area. Is that kind of the strategy
for you going forward? What's what? What's the expansion plan?
Speaker 3 (25:18):
It is? It is in the in the in my
mind to grow it first and scale so we can
understand exactly the market and being able to people to
recognize us and being able to use it in the
right way right like right now, King is a big
thing for us. Still need to grow it still needs
(25:40):
to grow that area. So there's a lot of opportunity
and a lot of potential on that. I need to
tell you, Paul, I see a Marie Panada everywhere everywhere.
Speaker 1 (25:53):
It is the unit.
Speaker 3 (25:55):
The unit at this time it is twelve hundred square
food So we think, yes, that is the ideal unit.
We are a very simple, simple model, what I always
call simple and elegated.
Speaker 2 (26:12):
So is it mostly carry out and delivery or do
you have a big dining in crowd.
Speaker 3 (26:18):
We have seventy five percent a carry out.
Speaker 2 (26:23):
That makes sense?
Speaker 1 (26:24):
Yes, interesting, So all right, so we've talked about kind
of the culinary component, the idea, generation of where this
has come from, and obviously a little bit of your
backstory in terms of growth. Would this ever be something
you would franchise or do you feel like because I
talked to founders early in their careers, franchising is never
(26:46):
on the table almost always. Now granted there's a few
guys who have been in the franchising business that's all
they know. But what about you, I mean, you've never
franchised a unit before. I don't think so.
Speaker 3 (26:57):
Would you consider that asolutely? Absolutely? I think the model
is perfect for that because the simplicity that it has
so franchising is in the plants. We are, of course
at the stage of knowing now that we have these
last two openings. We had some delays on it. Now
(27:20):
our focus is building and putting all that in understanding
what the franchising model needs to us. It's a small footprint.
It is a very small quantity of equipment. We don't
need enough thing a lot of things like any other
type of restaurant concept need. So it is also with
(27:43):
fewer employees' right, I mean our make rotation, so we
don't need a qualified chef to make the items. So
it's a switching things for our model with nine employees
works perfectly. The the franchise is perfect.
Speaker 1 (28:03):
Perfect for it. Yeah when okay, so nine employees you
can run a full day with a nine rotation shift
or is it nine employees for the entire day?
Speaker 3 (28:15):
It's nine employees for an entire week?
Speaker 1 (28:17):
Wow? Okay, so those nine run the show. That's all
you would need to run a Maria.
Speaker 2 (28:26):
Okay, it sounds like you employ a lot of females,
so you know, multitasking, that's what we're good at. But
all jokes aside, though you do seem very.
Speaker 1 (28:33):
Passionate about I'm terrible at multi.
Speaker 2 (28:37):
It's okay.
Speaker 5 (28:38):
I wonder why, in all seriousness you do seem to
employ you know, a lot of female and refugees from
around Latin America.
Speaker 2 (28:48):
So I would love to hear a little bit about
that and how you're helping tell us that, yes.
Speaker 3 (28:54):
Well, this is an immigrant company, right, I mean, I,
like I mentioned, I came with nothing and I start
building and I cannot believe that I'm building in the
United States, you know something that At the same time,
it was super hard when I was telling you my story,
(29:15):
my mom didn't have a job, you know, I was.
It was me who started working and supplying for my mom,
so it was super hard for for her to maintain
our life. So now being in this position, me giving jobs,
(29:36):
you know, it's an incredible opportunity. So I don't want
to forget never that part, and of course I help
the area that that needs to to have that there
is more vulnerable. We do have a commissary where we
produce our items and that we do have mostly world
(30:00):
men Grandma's right working doing the art of them Banala.
So we teach them, we educate them how to do it.
We make an alliance with Lutheran Family Service to that
they settle refugees and all this was approved by the
US government for employment. And we receive people that is
(30:25):
hard for them to find a job because the language.
We got careers, et cetera. And we have them working
for us and they are part of our family now.
So and you know what, there's another element here that
is very important. That is loyalty. Uh we we together
(30:45):
from their side from our side, we built like a
link or chain of loyalty and they stay with you.
So and that help us absolutely in our retention. I
mean talking in the business side, of course, help us
return to help us in that we don't need to
train all the time. Things that when we grow with something,
(31:05):
we grow together, because if a new machine is coming
or a new process is coming, we grow together. But
in the other side, not just the business side. On
the other side, it is you are building a community
and you're straining each other and it's beautiful to support
(31:26):
each other in the several challenges that we are having,
like for example of wards of jobs, right, so everything
that we touch we try to have it with a
story and with a way of how to support our
country and how to support our community.
Speaker 1 (31:45):
You guys, and plus you for one a lot of awards,
I mean just as top Culinary and pladas a lot
on the business side within that, I know, share. I
had a question about your time with.
Speaker 2 (32:00):
You got to go to the White House and meet
Joe Biden. But you also I saw that you were
you know, spoke with Kamala Harris on her helping tour.
So tell us about that, Like, I'm very interested in that.
Speaker 3 (32:12):
What can I tell you even now? Remember remember that
it gives me goose bump. But I mean knowing the
vice president or the president of the United States just
a simple you know well, I.
Speaker 1 (32:27):
Mean, listen, entrepreneurs are the lifeblood of this country. This
is what you think about small business. It is the
core of any employment, you know, opportunity that it's yeah,
so I think you were in the right place at
the right time for sure.
Speaker 3 (32:43):
Yes, Yes, it was a fantastic experience. It was something
that never imagine that kind of approach and when you
are an entrepreneur, every single day matters, right, They is
a challenge, and the level of challenges can be different, right,
(33:05):
I mean, no one employee is not coming or or
COVID or prices. There's always a challenge. So sometimes challenge
of the challenge of the challenge of the challenge. I
mean it's it's tired's right. I being sometimes feel like that,
and then you receive the folk or of being invited
(33:29):
to like Casaalanka, right to the White House. Yeah, and
you go there and they treat you in a way
that wow, it's just as you know, in a simple way,
but they treat you in a way that it makes
you feel super important. Just like you said, Paul, it
(33:49):
was important. I left like that. I left that White
House and that moment wanted to come and challenge come back. Yeah,
I got this. I got this. So one of things
are super inspiring and super necessary for everyone is suffering.
(34:10):
I mean, this kind of style of work, right.
Speaker 1 (34:15):
Well, I think this also gives kind of a good
message to a lot of entrepreneurs out there like you
that are just starting in the fast casual sector because
this is I would say, Cher that this is the
sector in the restaurant industry. That one is approachable for
a startup, you know, because of the cost side of it,
(34:35):
and two has the most upside you know, in terms
of sales and gains and franchising. You know, when you're
an independent restaurant, you kind of build one restaurant, full service,
casual dining, whatever it might be. And that's kind of
it just consumes you where and QSR you almost have
to be industrial, you know, you have to be able
to generate multi unit growth per month, all those kind
(34:58):
of things that it's very different now. So Fast Casual
is the place.
Speaker 2 (35:03):
To build, always been the place since you know.
Speaker 1 (35:06):
The American dream. It is American dream right here. Fast
Casual is it. And we're going to get into a
couple of things here at the end, we do a
rapid fire which is just quick questions, uh favorite answer
or favorite items, favorite you know, things that is going
on in your business, your life, et cetera. So we're
(35:27):
going to kick it off. I'm gonna let share a
lead the way.
Speaker 2 (35:30):
Well, of course, we're going to start with your favorite
menu item on your own menu.
Speaker 3 (35:34):
The go to my first and finala my best and
finale is the Argentina it is because it is the
most authentic Argentinian item, the stake that it took me
a way to find, with the good ingredients and and
it's something that is here, right Argintina, and those flavors.
(35:54):
When I see somebody that try it for the first time,
they eat it as oh, this is how my grandma
used to make it, and that is a five star review, right,
So Argentina.
Speaker 1 (36:09):
All right, So Argentina, tell me, and this is just
going to be throwing it out there, what's your favorite
fast casual brand when you're not eating at Maria and Panada.
Speaker 3 (36:19):
Well, my favorite place, of course is Chipotlet. It teaches
me a lot. It teaches me.
Speaker 1 (36:28):
You sit in there and you can watch operations. Yeah.
Speaker 2 (36:32):
Is it your favorite because that's what you like, you
like to eat their food, or is it your favorite
because you're kind of like modeled, you're you know, you're
learning from them or both exactly.
Speaker 3 (36:41):
It teaches me a lot, but not only in the
business side, right I always divide everything. Uh. It teaches
me a lot in the process and how respect they
have for the items. It teaches me a lot in
how the flavor is still there for massives, you know,
(37:01):
the the the corn, the sweetness of the corn that
sauce is incredible. So Chiplet teach me a lot, even
in the understanding how can I build my own plate?
So the combinations that I want is only mine, and
I see it. When somebody else comes behind that, they
choose completely different plate. So Chipotlet is the brand that
(37:26):
I model for everything, for flavor, for the good. When
I think in something, in fact you want to it. Absolutely,
it's not such a butlet I love it.
Speaker 1 (37:35):
You get more. I've got more.
Speaker 2 (37:37):
I was gonna say favorite dessert.
Speaker 3 (37:40):
The alpha hor the alpha of chocolate. It is.
Speaker 2 (37:44):
This just sounds good because I know, you know, I'm
just ask him questions. What is in it?
Speaker 3 (37:53):
These are two soft cookies like a sandwich, and you
put the the letche in between, select caramel, right so,
and then you cover it with Belgium milk chocolate. And
is absolutely fantastic.
Speaker 1 (38:12):
That sounds like you're dessert for sure, Sara.
Speaker 2 (38:14):
It is absolutely. Do you guys have desserts on the menu?
Speaker 3 (38:17):
It is? And we do have the alpha course, yes,
And we have panaritas that are with banana and utela
and pears in Marsala wine. So we do have the absolutely, I'll.
Speaker 1 (38:31):
Bring them up on screen so people can see this
as that's what she's talking about exactly.
Speaker 2 (38:38):
That looks amazing.
Speaker 3 (38:40):
Yes, you need to come and try it, definitely.
Speaker 2 (38:45):
Of course.
Speaker 3 (38:46):
Yes.
Speaker 1 (38:47):
Santiago cake. What is the Santiago cake?
Speaker 3 (38:50):
That is a very traditional Spaniard cake that normally isn't
a big size, but we make food free and it's
beautifully and dairy free and it is greatly the rish delicious.
It has the Cross of Santiago right there like, so
it's basically it's a very traditional cake that you do.
Speaker 1 (39:11):
You a wine lover.
Speaker 3 (39:14):
See, of course, of course Argentinian.
Speaker 1 (39:17):
Yes, well that's why I want to know. I want
to know your favorite Argentinian wine because the Argentinian wines
are infamous and as.
Speaker 2 (39:25):
I make notes favorite Argentinian okay.
Speaker 3 (39:29):
Make a note of this grape grape that is called bonardava.
Speaker 6 (39:34):
You didn't have to spell it b O N A
R d A okay, kind of a new grape French
grape also that came to Argentina and it makes it
very elegant wine.
Speaker 3 (39:51):
So it's a little bit difficult to find at the
liquor stores. It is to get an idea it's a
little bit in the kianti side.
Speaker 1 (40:02):
Okay, are really too.
Speaker 3 (40:03):
Heavy and it's an elegant every single weekend wine.
Speaker 1 (40:10):
Interesting, it's very good. That sounds a lot. My favorite
is Katina's apata, which is amazing. It's hard to find,
but again you can get it, you know, at some
of the higher end stores. But one thing I've noticed
is when you serve Argentinian wine to guess, they always
every time ask me what is this. Most of the
(40:33):
time you serve wine, it's like, oh, that's a cab
you know, it's a shard, it's a pino et cetera.
You get you know, a very okay, Yeah, it's nice,
great wine. Is this a cabernet? But when I serve
that wine and Argentina's a pata, They'll always say, what
is this?
Speaker 3 (40:50):
Wa?
Speaker 1 (40:51):
What is this? So it's very memorable. It's very memorable.
So Argentinians know how to make wine, and apparently epinatus.
Speaker 2 (41:00):
Well, I know how I'm celebrating. I'm celebrating fourth of July.
One of those lines.
Speaker 1 (41:06):
I like it.
Speaker 3 (41:07):
I want to hear this story after that.
Speaker 1 (41:10):
Lorena, it's been good having you on the show. We
always love to hear these great success stories. Obviously, building
the American dream here in Fast Casual is one of
the things that we love to report on here on
the show. So thank you so much for coming in today.
We appreciate it.
Speaker 3 (41:25):
Thank you for having me.
Speaker 1 (41:26):
You bet all right, very cool, Well Schera as usual,
another rock star. We are uncovering the very lifeblood of
Fast Casual here on this podcast.
Speaker 2 (41:37):
I think this has been one of my favorites. I
just love her. She's so animated and.
Speaker 1 (41:41):
Well, it's a great story.
Speaker 2 (41:43):
It's such a heartwarming story. It's a goosebump story. Like
she said earlier. I loved it.
Speaker 1 (41:48):
And I think you know when because a lot of
people that listen to the podcast, which you guys, if
you're listening in over on Spotify or on Apple right now,
make sure and give us a rating. But I know
that you're out there and you're thinking I want to
into the restaurant business, or you're in a job and
you think I want to start a brand. These are
the kinds of executives and people listen to this podcast.
You'll get a chance to see a lot of these
(42:09):
entrepreneurs and startups that basically did that. They started it
from nothing.
Speaker 2 (42:14):
I mean, you know, I love to feature badass women
on this podcast.
Speaker 1 (42:18):
Love it, I love it all right, guys, If you
are not subscribed to the channel right now here, if
you're watching the video version of this here on YouTube,
make sure and click that subscribe button down below. We'll
catch you next time right here on Fast Casual Nation.
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