Sebastian Alsina / Staff Writer
As Miami-Dade businesses slowly begin to reopen, many restaurants are slowly recovering from the economic backlash of the pandemic.
Tiago’s Tacos & Empanadas Harry’s are two local restaurants that have progressed, despite the restrictions COVID-19 has placed on the hospitality industry.
Due to COVID-19 regulations, many businesses closed and significantly cut business operations for half a year.
On April 1, Florida Gov. Ron DeSantis issued an executive order to limit activities within the state.
On May 4, DeSantis lifted a few restrictions on how to operate in compliance with district mandates. Restaurants were allowed to only operate at 25% of their indoor capacity and outdoor seating as well.
One of these businesses is Tiago’s Tacos, owned by Gabriel Bayma, who has pushed himself during these trying times by working overtime, keeping his staff unaffected, and opening two new restaurants.
“At the time, I was raising a newborn as well as my other child, Tiago,” said Bayma. It was a tough time, a very busy time, but I knew that I had to work harder than ever before to push pass the pandemic.”
Bayma started his business back in 2018, with a small food truck selling tacos, burritos, quesadillas, and crunch wraps. The food truck is still located 15080 SW 137th Ave around Miami International Airport next to Lexus of West Kendall.
Once the pandemic began to affect sales, Bayma realized he needed to do something for the 25 employees who depended on him. Bayma knew he would have to expand to a physical location.
After opening in the first location in the middle of a pandemic, Bayma later on, opened another physical restaurant for Tiago’s Tacos in July located at 10786 Coral Way. He is recovering back from their losses during the state shutdown.
“I had never worked so hard in my life to get that restaurant up and running in just about a week. I learned so much about plumbing, installing new appliances, and setting up other small things,” said Bayma.
He also has a site located in Hialeah on 330 W 8th ST.
Bayma felt things were steady before the pandemic hit.
“We weren’t doing badly but the demand around FIU and Hialeah is very strong. With these new locations open or in the process of opening, I was able to push onward,” said Bayma.
Tiago’s Tacos had a 25% decrease in sales. Bayma decided to pack up his truck and drive around to salvage his losses.
“Being put in a position where my back was on the wall and my employees count on me made me realize that either this [opening a physical restaurant] happens or nothing happens”, he said.
Bayma also used the shutdown period, when dine-in was banned, to remodel his business. Partnering up with Uber Eats, he stated that he learned to appreciate third party vendors.
“I know as a consumer, that 30% cut sucks. Though as a vendor, it was a smart move. I get to appear on the page of Uber Eats,” he said.
The pandemic caused struggles for many businesses; however, many business owners saw this as an opportunity to restructure themselves adjusting to the pandemic.
“I’ve realized that when times got tough, I rose up to the challenge and I was able to push forward. Finding out that I could do more than what I thought I was capable of has really motivated me more,” he said.
Tiagos Tacos has several locations across South Florida, opened Monday-Thursday 11 a.m.-12 a.m. also on the weekends Friday- Saturday 11 a.m.-2 a.m.
One other company, Empanadas Harry’s, seemed to share the same path. Owner Harry Coleman said he noticed a slight dip in sales during quarantine but deliveries helped.
Located in Miami, on 4009 SW 152nd Ave. Empanadas Harry’s is open Monday-Friday 7:30 p.m.- 5 p.m. On Saturdays, they open from 8:00 a.m.-5 p.m. and on Sundays from 8:00 a.m. -3:30 p.m.
“The biggest downside of closing inside dining and solely doing delivery is that we lost a bit of sales,” said Coleman.
“A lot of people would come to the restaurant and drink something as well as have an empanada. Most of the time, a customer would want another one but with delivery, most people have to settle with what they ordered,” he said.
However, he learned from carefully looking over city regulations, that he could have his restaurant hold a very high capacity by having half the seating outside and the other half inside the restaurant.
Coleman has also said that he’s been able to continue expanding his business by bringing in new employees.
“Don’t see the pandemic as something that ruined business, it was just tough times that resulted in me working harder to overcome them,” said Coleman.
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