We’re diving into practical strategies for business owners: smart advice, cost-efficient schedules, and productivity hacks that help you save time and money. Our guest this week is Solomon Avila, owner of Mauricio’s Grill and Cantina, who has turned decades of restaurant experience into actionable wisdom for small business owners.
Listening to Well-Meaning Advice Without Losing Your Mind
Starting a business brings a flood of advice—from friends, family, and customers. But not all advice is equal. Solomon explains:
“I like to listen to all ideas, even if I’m not going to implement them immediately. Sometimes the best ideas come when you least expect them.”
A perfect example? The tequila expansion. Early in his business, Solomon added 200 types of tequila based on customer suggestions, thinking variety would attract more patrons. The reality? Most bottles sat unused, eventually wasted, costing the business money.
Now, Solomon keeps 20–25 types of tequila, balancing variety with inventory efficiency. The takeaway: smart advice is actionable, cost-effective, and aligned with your core business goals.
Optimizing Employee Schedules to Cut Costs
Labor costs can eat into your profits, especially when overtime creeps in. Solomon shares his productivity hack for cost-efficient schedules:
- Identify slow periods – Use quieter parts of the day to tackle prep work or less time-sensitive tasks.
- Schedule strategically – Assign tasks during these slow windows rather than piling work at the end of shifts.
- Prevent backlogs – Break down duties across the day to avoid sending employees into overtime unnecessarily.
This approach keeps employees productive while reducing unnecessary overtime costs, a win-win for any business.
Maximizing Productivity Without Micromanaging
One secret to Solomon’s success? Trust and accountability. He doesn’t micromanage, instead investing in training and letting employees express their own style. Over time, this has built a loyal workforce:
- 75% of employees have been with Mauricio’s Grill for over 20 years.
- Others range from 5–10 years, with only one employee under 2 years.
Solomon emphasizes that giving employees responsibility and autonomy not only boosts morale but also keeps operations running smoothly without constant oversight.
Smart Menu Decisions: Keep It Simple and Profitable
Another lesson Solomon shares is about menu optimization:
“If it doesn’t sell, it doesn’t belong on the menu. Reprint menus periodically to remove underperforming items and maintain fresh inventory.”
This simple rule keeps your menu dynamic, reduces waste, and ensures you’re investing in products that drive revenue.
Encouragement for Struggling Business Owners
Running a business is challenging, especially in the restaurant industry. Solomon’s advice is both practical and motivational:
- Remember why you started—to be your own boss and create your destiny.
- Stay present and hands-on in your business, even during slow periods.
- Keep a positive perspective—long hours and challenges are part of the journey, and it could always be worse.
Final Thoughts
From managing well-meaning advice to creating cost-efficient schedules and implementing productivity hacks, Solomon’s journey from dishwasher to business owner shows that smart advice, cost-efficient schedules, and productivity hacks are key to long-term success.
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Reach out to our guest’s website: Mauricio’s Grill & Cantina