Jacy and Craig Dominguez
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Editor’s Note: When Craig Dominguez answered a recent el Restaurante survey, we were intrigued that he and his wife Jacy Olmos opened Westside Cantina in Colorado Springs, Colorado exactly one year after the Covid pandemic hit, and just as intrigued they decided to offer a 50 percent plant-based menu. We wanted to know more; here Dominguez shares details of the couple’s not-quite-post-Covid entrée into restaurant ownership and how things have gone since the debut.
1) Had you or Jacy worked in the industry before?
Let's just say that Jacy and I have been in the restaurant business for so long, we practically grew up in one! Jacy was a host at 14, and I learned the ropes at my dad’s and uncle's restaurant. We worked our way up through every position imaginable, from front of house to back of house, and along the way, we learned a lot about what makes a great restaurant. We also learned a lot about what we didn't want to do in our own place — and that's how Westside Cantina came to be. We wanted to create a place that was warm, welcoming, and served delicious food and drinks. And boy, have we ever!
2) How did you decide to open a restaurant one year after Covid wreaked havoc on the industry?
Well, you know what they say about the restaurant business — it's not for the faint of heart! Opening a restaurant during a pandemic was definitely a bold move, but Jacy and I were up for the challenge. We figured that if we could navigate the ups and downs of the restaurant industry during a global pandemic, we could handle just about anything. Plus, we saw it as an opportunity to bring some light and positivity to our community. We wanted to give people a place to come together, enjoy some great food and drinks, and forget about the stresses of the world, even for just a little while. And that's exactly what we've done.
3) How have your focus on plant-based dishes and your bar program helped set you apart from competitors?
Let's face it, vegetarian and vegan options have been getting a bad rap for way too long. Tasteless, boring, and uninspiring — that's just not our style! We wanted to change the game, to show that plant-based food can be just as flavorful and exciting as anything else on the menu. And let me tell you, it's worked. Our vegetarian and vegan options have been a hit with both our plant-based and non-plant-based guests — our most popular menu item, believe it or not, is our Tofu Taco.
Having so many plant-based options definitely has set us apart from other restaurants in the area, and we think it's helped us attract a diverse and loyal customer base. We're lucky to have Chef Taylor, who is not only amazing at what he does, but is also helping us prove to the community that vegetarian and vegan food can be just as satisfying and delicious as anything else on the menu — and that's something we're pretty proud of.
[When it comes to cocktails,] let's just say we like to keep things interesting behind the bar! Mezcal and sotol are lesser-known spirits that we love incorporating into our cocktails. For example, we've got the Mezcal Breeze, a refreshing blend of Mezcal, Anejo, mango, and juices, and the Mezcal Old Fashioned, a smoky and chocolatey mix of Mezcal, Reposado, and chocolate bitters. We decided to start using these spirits because we love exploring new flavors and experimenting with lesser-known ingredients. Sometimes we have to educate our guests on what they are, but that's part of the fun.
4) You also told us you’re just trying to survive in this 2024 restaurant/bar climate. What is helping you survive?
In Colorado Springs, the restaurant and bar scene is competitive and dynamic, with many new chain establishments opening all the time. It can be a challenge for any business to keep up and stay relevant in such a constantly changing landscape — especially competing with those chain restaurants that have a consistent influx of money and a much larger following.
For us, the key to surviving has been a combination of staying true to our core values and also being open to new ideas and strategies. We've focused on maintaining our commitment to high-quality ingredients, excellent service, and a welcoming atmosphere.
Additionally, we've focused on building a loyal customer base through things like social media engagement and partnerships with local organizations. These efforts have helped us to stay relevant and attract new customers, even in a highly competitive market.
5) What advice do you have for other small independent restaurants like yours?
Man, there is much advice we can give. Here are a few bullet points...
- Stay true to your core values: Remember what makes your restaurant unique and special, and don't compromise on those values.
- Be flexible and adaptable: Be open to new ideas and strategies, and don't be afraid to try new things to stay relevant.
- Focus on quality: Don't cut corners on ingredients or service, as customers can tell when a restaurant is skimping on quality.
- Take care of your staff as well as yourself: Invest in your employees and create a positive work environment, as this can have a big impact on customer satisfaction and retention. Also, keeping in mind the importance of your own mental health and well-being. Whether it's going on hikes, traveling, or spending time with friends and family. If you're happy and healthy then that's a positive reflection on your team and those around you.
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