Today we’d like to introduce you to Carlos Gazitua.
Carlos is President and CEO of Sergio’s Restaurants and creator of Sergio’s Cuban in South Florida. He grew up in the family business. Sergio’s was his home away from home. After school as a kid, he would help with inventory, wash dishes, etc. and now he’s taken over the business. Carlos has over 35 years of experience in the restaurant business. He’s the third generation running restaurant and it has grown four times larger after he took over. Now, he’s expanding Sergio’s Restaurant to 25 new concepts (Sergio’s Cuban) where the focus will be on lighter flare with the same traditional flavors.
Carlos earned his undergraduate degree from Georgetown University and his MBA and Law Degree from Stetson College of Law. After graduation, he came back into Sergio’s to structure the restaurants for growth. Gazitua is the President of the Florida Restaurant Lodging Association Dade County Chapter and a recipient of Doral Chamber Council Hispanic Business Award. He also was honored for leading the 2016 Small Business of the Year Award by the Doral Business Council and recently was appointed a spokesman for the Bring Small Business Back program for Job Creators Network. He resides in Miami with his wife, Liana Gazitua, and their two young boys.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
In any business, learning how to structure a restaurant for growth is always an obstacle at first. Once the structure and training systems were in place, it was smooth sailing although still requires daily attention. The goal was to create a structure that would create accountability and growth for his employees.
So, as you know, we’re impressed with Sergio’s Restaurant / Sergio’s Cuban – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Sergio’s Restaurant is a family-owned Cuban kitchen and bar that’s been around since 1975. Today, Sergio has six full-service restaurants and four fast-casual locations, with over 650 employees.
Carlos specializes in the overall growth and development of operations and concept for Sergio’s Restaurant and now for Sergio’s Cuban as well. He focuses on how to grow the restaurant, what systems to implement and invest in, what to change, improve, etc.
He’s most proud of the fact that he’s been able to keep Sergio’s relevant while staying true to his Cuban roots in South Florida after 35 years. He’s been able to attract new generations year after year. As he says, Sergio’s has become like wine, better with age. He constantly challenges himself to continue to improve over time.
Staying relevant in the eye of the consumer has been his biggest accomplishment which he believes is also what sets him apart. His ability to reinvent himself (and his business) to stay relevant, not being afraid of change, all while staying simple and true to the authenticity of his Cuban roots is what sets him apart. He is comfortable with embracing ways to improve which is what birthed his idea for Sergio’s Cuban.
So, what’s next? Any big plans?
The biggest plan for the future is Sergio’s Cuban. In July 2017, the Sergio’s Franchise Group signed a 25-store development deal for locations that will span throughout South Florida (Dade, Broward, and West Palm Beach). The first of Sergio’s Cuban franchises will open in North Miami in January with a grand opening event slated in February 2018. “Our South Florida development agreement will initially start in Dade County for the first two years as we have leases in North Miami, Cutler Ridge, Miami Lakes, Brickell, and Wynwood.
After these stores are up and running, we will then begin serving Cuban food in Broward and West Palm County in the next few years. We are very excited to reward Cuban Manna LLC, the development rights because they are operators at heart who understand the franchise business and the value of our brand. This is the first of many development deals expected to occur as we move throughout Florida in the upcoming years.”
After noticing an alarming rise in diabetes and blood pressure within the community, he realized there weren’t many restaurants helping people make healthy eating choices. He knew he had to make a difference. His solution put a healthier spin on the authentic Cuban food they knew and loved. Having come of age in a generation that put an emphasis on organics, as well as the quality and sourcing of food, he saw an opportunity to take the family business in a new direction.
Soon thereafter, Sergio’s Family Restaurants launched “La Flaca,” a menu committed to providing flavorful and balanced dishes under 500 calories and with less than 500mg of sodium. The success of “La Flaca” inspired the new Sergio’s Cuban—a place where everyone in the family, young and old, would be able to gather in a communal setting and customize a meal to their liking. The new concept is an opportunity to bring people together in a quick, convenient fashion over flavorful dishes and good conversation.
Contact Info:
- Website: http://www.sergios.com
- Instagram: https://www.instagram.com/sergioscuban/
- Facebook: https://www.facebook.com/SergiosRestaurants/
- Twitter: https://twitter.com/sergioscuban
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