In this episode of Take-Away with Sam Oches, Sam talks with Sofia Deleon, founder of Philadelphia based fast casual El Merkury. This two-unit concept serving Central American foods like pupusas and tostadas has been scrappy and creative during the pandemic, managing to expand even in the midst of crisis. Sofia talks about how she’s navigated the many challenges facing restaurants, including labor, supply chain and inflation, and about how she’s planting seeds now for growth in the future.

In this conversation, you’ll find out why: 

• You should find some common ground with your customers if the menu is new to them
• In this off-premises world, it pays to make your menu more travel-friendly
• A commissary model could help fuel growth, particularly into small-footprint locations
• Everyone is raising prices, and your customers will probably forgive you for it 
• Unique store extensions can be great billboards for growth

Have feedback or ideas for Take-Away? Email Sam at [email protected].