Interview: We Need To Work Together Not Against Each Other
Although we find ourselves in this unprecedented global situation where the COVID-19 pandemic continues changing the rules in the process of reopening the economy, and everyone is constantly trying to learn and adapt to the new normal, we had the pleasure of interviewing Mr. Manuel Placencia from Los Vaqueros in Virginia. And just like the rest of the restaurant industry, Los Vaqueros continues seeking new strategies to improve sales in this time of crisis.
Mr. Manuel Placencia came to the United States at the young age of 17, from his native Mexico. He spent some years working in the state of California on a ranch taking care of the maintenance of the heavy equipment. He not only did the maintenance but was an operator and taught other employees how to operate the machinery as well. Later he worked with his brothers in an American restaurant, but he did not like it. His uncle invited him to work at his restaurant where he stayed working four years. Manuel set out to learn as much as he could during those years and decided to open his own restaurant. Along with the restaurant, he also opened a Staffing company. He has a 29-year-old son, and four daughters 15, 12, 8 and the youngest is 7.
“I began with money I that I saved for years. Two of my brothers started working with me, with their help, I opened more restaurants throughout the years. I have worked hard but I do not remember having big problems. The most difficult time was during my divorce. During this time when I was very vulnerable my brother took some money from my account with out asking me for it. These are the things that really hurt your feelings. But one must continue. Now that my son is old enough to help me, he oversees one of the restaurants,” said Manuel with pride.
We asked Manuel to share what he thought are the basic steps to follow if someone wants to open a restaurant. “I can share with you some of the basic rules I have followed.”
Those rules are:
The location of your restaurant cannot be close to another restaurant
The town must have a minimum of population of 12,000
Understand and consider the income of the people in the area
Learn about the races represented and the percentages of those races in the area
Be ready to provide, excellent customer service
You would need one year to see if the restaurant is going to be a good business
You must have a reserve fund in the bank just for emergencies like this pandemic situation today
The most important rule I follow today to achieve success, for every dollar you make, you must save $0.50 to create that reserve fund
“I want to keep working for another good 15 years. My goal is to have ten restaurants.” Manuel said. He continues talking about the challenges he has been facing during COVID-19. “Since the beginning of the crisis, our restaurants have put the safety of our clients and employees ahead of any else. We did not have to close for the pandemic, none of my employees had to leave, I kept all of them on salary even during the worst time. I helped them by supplementing their income if they needed it like in the case of the waiters who were not getting tips. I would like to highlight the fact that we showed solidarity to our employees at all time. And we all have had ups and downs throughout the years. I had to closed one or two restaurants but opened new ones during this is life.” Said Manuel.
We asked what accomplishment he has achieved? Manuel answered, “Many things I would say. I like to treat my customers as if they were rich and famous, after all this is what they are to me. Because of this treatment, I have met all these fabulous people, the rewards are fantastic, there are many customers that leave great tips for my employees. We have also learned to give back. If someone does not have money, we feed them anyway because we do not believe that you should leave any person without food. We always support our community, schools, churches, anybody in need. We like to be engaged in Community.”
What would you like to let us know Mr. Placencia, what message do you have for our readers, we asked? “Well, since this year has brought restauranteurs a year of unprecedented challenges and changes, we have to be positive. I am confident that we will conquer and defeat this pandemic, and this will make us realized that even in the most difficult of times, we will come out victorious! We need to work together not against each other.” Well said Mr Plancencia.
Our Restaurants are located as follows:
El Vaquero West - Original
215 Madison Road
Orange, VA 22960
Telephone: 540 672-3080
El Vaquero West
4266 Germanna Hwy. Suite 102
Locus Grove VA 22508-2042
Telephone: 540 972-2362
El Vaquero West
14910 Washington St.
Haymarket, VA 20169
Telephone: 703 753-080
El Vaquero West
102 Joshua Ln.
Palmyra, VA 22963
Telephone: 434 589-0936
El Vaquero West
9979 Sowder Village Sq.
Manassas VA 20109
Telephone: 703 335-5725
La Parrillada
7960 Crescent Park Drive
Gainesville, VA 20155
Telephone: 571 261-9352