Today we’d like to introduce you to Rodrigo Cano.
Rodrigo, can you briefly walk us through your story – how you started and how you got to where you are today.
I was raised in a restaurant pretty much. My parents had a restaurant for many years and that’s where I started my experience in the restaurant world. I wasn’t old enough to legally work but I was always drawn to the action of the restaurant so, on the weekends I would ask my parents to let me help prepping or wash the dishes. It was also fun to make money and buy video games with your own money! 🙂
For college, I ended up in NYC, I moved there to go to school for audio engineering and production. To my luck while going to school, I found a job at an up coming restaurant in the East village named Mercadito. After a year of working as a server there, I got promoted to manage the restaurant and from there, I haven’t looked back. I moved back to Chicago to pursue new opportunities and I opened Bien Trucha with my parents with a different vision for Mexican food.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The restaurant business is never a smooth road. Mistakes and challenges makes you stronger. The biggest struggle nowadays is motivating newer generations. The restaurant business is a lot of hard work.
Bien Trucha – what should we know? What do you guys do best? What sets you apart from the competition?
Bien Trucha started as a small atypical Mexican restaurant. Now, we are a restaurant group opening different concepts. We are known for our creative and fresh take on honestly done food. We are proud for elevating the food culture out here in the west suburbs. What sets us apart is that we have a unique creative vision. We are trend setters.
What is “success” or “successful” for you?
My success is the freedom to create and execute our own ideas.
Contact Info:
- Address: 410 W State St.
Geneva, IL 60134 - Website: www.bientrucha.com
- Phone: 6302322665
- Email: info@bientrucha.com
- Instagram: @bientrucha
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