Curbside POS
The new curbside pickup tent in the parking lot of Old Juan's Cantina in Oceano, California.
By Ed Avis
Thousands of Mexican restaurants across the country have converted to take-out and delivery in the past couple of weeks. Two that have succeeded in that change are Los Dos Potrillos in Denver and Old Juan’s Cantina in Oceana, California.
Long Planning, Quick Change at Los Dos Potrillos
Los Dos Potrillos Beer to go
Los Dos Potrillos is a family-run restaurant with four locations – including one with a brewery -- in the Denver area. When the outbreak forced restaurants to close, they were already several steps ahead of the competition.
“We changed operations at all four of our locations in six days to adapt to new laws,” says Daniel Ramirez, director of business development and operations for Los Dos Potrillos. “It’s amazing how things happen so fast and how fast one needs to adjust when our world gets turned upside down.”
Los Dos Potrillos did offer take-out before the crisis, but the idea of adding curbside pick-up had been brewing for several years, says Ramirez, who is one of four family members involved in the business.
“I had a crazy idea that God placed in my head three years ago: ‘Los Dos Express.’ [My brother] Luis and I talked to our father for years to see how this concept would work. We made menus, we made graphic designs, thinking we would do this one day. Not this fast though! We switched all operations and branding in six days. We basically opened four new restaurants in six days to our Los Dos Express concept.”
The Los Dos Express concept allows customers to order online, over the phone, or at a window, and then have the food brought to their car. They offer it from 11 a.m. to 8 p.m. at all four locations.
The concept has taken off. Ramirez says they blasted news of the change to customers through their Instagram and Facebook pages, and the community responded. The family kept on 50 employees out of an original 240 to operate the new concept, and quickly had to bring back several more employees because of the success (and they’ve promised everyone their job back eventually).
“We never expected to be busy,” Ramirez says. “It has been a blessing and we have had a tremendous response from our wonderful community.”
Colorado Governor Jared Polis also has helped.
“I had the opportunity to speak to Governor Polis the day Colorado shut down and I asked him about Colorado [restaurants] having the opportunity to sell alcohol,” Ramirez says. “He listened to me and got us the green light on Thursday that same week!”
Because of the change in the law, Los Dos Potrillos is able to sell margaritas and their
To-go margaritas
To-go margaritas ready for customers
own beer. They have shrunk the bar menu to their three most popular margaritas – House, Top Shelf and Skinny – and put them in plastic cups wrapped in Saran wrap. Customers just shake them up and pour over ice. Their beers also have sold well, Ramirez reports.
The rapid change has helped the Ramirez family keep the cash register ringing somewhat, and Daniel is happy that they’re able to continue serving their community.
“Year to date we are down 35 percent in sales, but down the 10 percent in labor,” he says. “Our management team and all of our staff has worked together tremendously. We are going to get out of this stronger together.”
Old Juan’s Cantina: Parking Lot POS
Old Juan’s Cantina in Oceana, California has long had take-out and delivery, but it only comprised about 1 percent of the restaurant’s sales, says co-owner Adam Verdin. Now, with important modifications, those services are bringing in all of the restaurant’s sales, which range from 25 percent to 41 percent of sales before the crisis.
“We tried doing take-out using the existing way we always did it - customer calls, we make food, they come into the restaurant to get it,” Verdin says, adding that they use FoodJets and Café Runner for delivery. “Then we decided to make it curbside. So cu
A video on Old Juan's Cantina's Facebook page shows customers how to prepare the to-go margarita.
stomer calls, we make food, they go to our parking lot, they call again, and we bring out food.”
To facilitate the curbside service, the restaurant erected a tent in their parking lot with a POS system and staffer. It serves as basic drive-through service for them. Customers can call in orders in advance or place their orders when they pull up to the tent.
“Our staff manning the drive-through talks to the restaurant via walky talky to say, ‘George is here in a blue Chevy.’ Then a staff member from inside the restaurant delivers directly to the car. This has increased our volume capability and also enhanced the ‘no touch’ or minimal touch experience for the customer.”
Like many states, California relaxed their take-out rules regarding alcohol, and Old Juan’s is taking advantage of that change.
“Saturday we sold 62 margaritas to-go,” Verdin says. “We offer ice or no ice and we posted a video on our Facebook page to show what you do with the kit when you receive it. We are using a soup style container to give to them.”
In order to make sure customers aren’t hassled by the police as they drive home with
cocktails in the car, restaurant staffers staple a note to their take-out bags explaining the change in rules.
The restaurant also has made a few menu modifications to please their to-go customers, including offering take-and-bake items and “deconstructed” nachos (click here to read more about these options).
They are now adding more phone lines to shorten wait times and getting another mobile POS to speed up the service in the parking lot. Says Verdin: “This week, our goal is enhancing our volume capability and enhancing the visual drive thru experience for the customer.”
Are you doing something innovative to survive the crisis? Please share it with us! Email Publisher Ed Avis at edavis@restmex.com.
Click here to access the new el Restaurante Delivery and Take-out Supplies Buyer's Guide
Click here to get free access to ServSafe Training Videos for safe takeout/delivery operations during the COVID-19 crisis
Other Coronavirus Resources for Mexican Restaurants
12 Tips: How Mexican Restaurants are Coping with Coronavirus
7 Tips for for Mexican Restaurants to Survive Coronavirus
How the CARES Act Will Help You Keep Your Restaurant Open