Stitcher for Podcasts

Get the App Open App
Bummer! You're not a
Stitcher Premium subscriber yet.
Learn More
Start Free Trial
$4.99/Month after free trial

Show Info

Episode Info

Episode Info:

16 years ago, Chronic Tacos started out as this little taco shop, but with time and patcience, exploded into a Taco Empire. Randy started the shop because he missed Tacos and hired on a Mexican family to produce their tacos in his store. Mike took it a step further and put systems in place to grown Chronic Tacos to an empire, with over 50 locations all over the United States, and Canada and even Japan.

We go through many things in this interviews such as tough beginnings, to what it really takes to pass on information from one franchise to another. You’ll also learn what makes Chrnoic Tacos a fun, authentic brand and how the team innovates faster and faster every day.

Sponsor - BAKERpedia

This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. – we do all the thinking so you can focus on your business.

*NEW* Patreon

Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit


Why the name Chronic Tacos?: Chronic means the best. Chronic means high quality As owners, what do you guys do?: We wear many hats What makes this job exciting?: Mike – you never know what will pop up. You meet some really cool people. Randy – I love feeding people and making people happy How Randy started Chronic Tacos: I missed authentic tacos in Orange, LA. I found a small store that needed a taco shop and I bought it. We then hired the Bonia Family – 3rd generation Mexican restaurant family. Chronic tacos got media attention and that caused it to explode. Soon, a lot of people wanted to franchize Chronic Tacos. Randy met Mike, who is from Vancouver. Mike brought infrastructure to Chronic Tacos. Took the time to really build its future So far, we have 54 locations and over 80 in the pipeline. We are opening 15 this year. More locations in Canada and Japan What was the hardest part of making a restaurant?: construction. Plumbers, electricians, plans, drawings, permits. The Daily Pilot – Orange County Register With the newspaper, we got a ton of new demographics Mike – How did you make Chronic Tacos scaleable?: Chronic Tacos was really good at making restaurants but they were not good at recording the things they were good at, down. Each Chronic Tacos Restaurant has a design book that incorporates the color, texture, and ambiance. The biggest art asset is the Day of the Dead Artist Choozer (Day of the dead Artist) How can I become a franchize owner for Chronic Taco?: All starts with a phone call with Randy. We look for a type of “authentic life” through Chronic Tacos. Who creates the building with Chronic Tacos?: We work together with the franchise. From location to design. Chronic Taco’s in San Luis Obispo Philosophy in food: Fresh, authentic, made how you like it. It’s all about flavor. We want to experience something different than your average taco shop. We’re always staying on top of it. For example, Chronic Fries We cook our carnitas 3 hours daily. We use Mahi Mahi, Shrimp, breakfast, etc Where do you get your new menu items?: Feedback from our customers. However, our menu doesn’t change that much. We are rooted in tradition Chronic Tacos does events Gringo Bandito Gringo Bandito Chronic Taco challenge: Big concert, 12000 people at the Sabrosos. We have it all over the country. For example, we brought Kobayashi, ate 152 tacos in 10 minutes. This is a big, competitive eating contest What’s the difference between having a Chronic Tacos in Japan than the US?: Portion size. Also, seeing Japanese eat Tacos with Nachos. People love the California culture. Monster Burritos Small Burritos What are your favorite trends and technologies?: Mike – I really love how people are becoming more knowledgeable about their food and this is great for businesses like ours. Randy – Where the food come from. We talk with the Avacado farms and the tomato farms and where the meat’s getting processed. How do you convey to your customers your transparency?: Our customers ask all the time where our ingredients come from and we answer truthfully, which spreads Doordash Grubhub Uber Eats What is the biggest challenge in delivering?: Consistent service. The biggest challenge in the food industry: Food industries and labor costs rising. Starbucks raising their coffee 10 cents What makes Chronic Tacos a good place to work with?: There are opportunities for growth. What’s one thing you’d like to know more about?: Randy: I’d like to know how supply chain works. Who inspired you to get into food?: Mike – Randy Weiner convinced me to get into food. For Randy – I ended up hanging out with the kitchen staff and loved hanging out with this family serving this cruise ship. As a child, I served all the kids in my neighborhood and spent all my mom’s groceries. Favorite Quote, book or kitchen item?: Greatness is a lot of things done well What should someone get the first time in Chronic Tacos?: Randy - Beer Battered Fish Tacos Mike – Our Surf and Turf Bowl Do you have any advice for someone wanting to start a restaurant: Mike - Love food, have patience. Randy – Surround yourself with other entrepreneurs in this business. Surround yourself with a good team What are the common problems other restaurant entrepreneurs have?: Real Estate, Design, Food and where the food’s coming from SiteZeus – ways to search up real estate Where can we find you for advice?:, there’s a franchise section, all inquiries go directly to Randy.



Read more »

Discover more stories like this.

Like Stitcher On Facebook


Show Info

Episode Options

Listen Whenever

Similar Episodes

Related Episodes