El Corral del Taco.

Fernando Ruiz, Carlos Soria, Iaki Paniagua.

Business Project
1c Princeton
Cristina Flores Legarreta
09/09/2016

El Corral del Taco

In this article we are going to talk about El Corral del Taco. This
establishment is located in Paseo de Amsterdam #171, Colonia Tejeda El Pueblito,
Queretaro. El Corral del Taco is good on quality as well as attention. We
recommend you to go and try the place. It has a very large variety of meat types
and sure you will find one you like.
The establishment was created by Jose Vazquez about 10 years ago.The
first local he had was aroud the corner on the same Street it is nowadays. They
started selling tacos of pastor, suadero, bistec and a Little bit of grill.
He told us that right now the situation of the locals around the area he is in is
pretty difficult because of the local income. Also, the taco business is quite
populated and there is a lot of competition. Through the block they are in, there are
at least 10 locals of taco business.
The resources they use such as light, water and gasoline are kind of
expensive so its difficult to pay them. Also the goods they give such as the meat,
corainder, pineapple, etc. is getting a higher price each year. The principal
ingridient of the local is the meat and Jose told us that through the years he has
been on the business, the price has been increasing. That increase is related to
the prices of all the things farmers need to cultivate or have the cattle.
Another big problem to this business is to find employees. He says that
every time the employees ask for a bigger salary. This salaries affect on the profit
of the business because it lowers it and then it is more difficult to pay the services
they need. Through experience of the owner, he said that they try always to stay on
a regular point of the business. He says there are good, bad, or regular seasons
for the market.
Nowadays the types of meat he sells is bistec, suadero, pastor, gut, tongue,
etc. He is the one that buys all the ingredients each day for the good they sell. He
goes daily because knowing by facts, he can tell how much durability each
ingredient has before it starts to rot. He also buys each day different quantities of
the product.
The weekend is the period that they sell the most. The high sells of the
weekend compensate the regular ones of the week. Through the week there are
different amounts of profits they get, but the highest ones are on the weekends.
Jose has knowledge of his customers and his local beacuase of his strong
relationship between him and the others. This happens when he is preparing the
ingredients and seeing directly all the clients in and outside the local.
El Corral del Taco is a pretty good place. You can go and get a pretty good
food for a cheap price. We have visited personally the local and we can assure you
it is fantastic.

References
Elas C. (2016). El Corral del Taco. Retrieved from
https://www.yelp.com.mx/biz/el-corral-del-taco-el-pueblito
J. Vzquez (personal communication, September 6, 2016)