Who owns lupe tortilla

That's why he continually tastes the food, checks the service and solicits customers' comments. Another key to consistency is the virtual absence of employee turnover. Holt, who is not Hispanic, derived his secret recipes from studying and tasting Mexican food at restaurants in Houston, San Antonio and Mexico.

When I got to La Fogata, I tried everything on the menu. Working as a traveling sales manager in California in the late s, he longed to get back to Houston, spend more time at home with his family and open a restaurant. With his wife Audrey and his five children, Holt moved to Houston in and opened W.

Holt's, a restaurant featuring barbecue and steak. After three years of experience with the steak house, he opened an oyster bar called Oyster Annie's. When a nearby restaurant called the Ant and the Grasshopper closed in , Holt jumped at the chance to open a Mexican restaurant in its place.

In , he decided to open a second Lupe Tortillas in Sugar Land. But when hard times hit Houston in the mids, Holt's lunch crowd began to disappear as companies laid off workers in the Sugar Land area. Co-owner Peter Holt says in a release that they've had a Dallas expansion on their list for a while.

Bagel News. By Teresa Gubbins. Miami News. Plate Lunch News. By Steven Devadanam. Movie Review. By Alex Bentley. Weekend Event Planner. Southern Fried Politics. By Lindsey Wilson. Curtain call. By Stephanie Allmon Merry. Welcome to the Rock. The Other Art Fair. Two x Two at Arty party. Pandemic News. Eco News. The hands-on teaching process I learned from there is what we use at Lupe Tortilla.

Consistency of product is one of our major differentiating factors. The training systems we created also give us the ability to do that. Another reason is our slow growth. We focus on opening a nominal amount of new restaurants a year so we can reduce dilatation and keep quality top-notch in everything we do. I really enjoy the variety of challenges in this industry and the people I meet at work.

I grew up in this industry, so I understand all aspects of it. I understand personal employee struggles, and I know this can be challenging work. Truly the greatest part of my job is watching others be successful.

I love to travel and eat out a lot. Most of our innovation is on the operations side too. We want to spend more money on the people that are interacting directly with our guests, and always implement the best strategies to provide management with timely updates.

Dallas has shown great opportunities for growth. We of course are always still looking at new opportunities in our Austin, Houston and San Antonio markets as well.