Today we’d like to introduce you to Tasha Miller.
Hi Tasha, so excited to have you with us today. What can you tell us about your story?
I started my restaurant career right after graduating college. I needed extra money for the holidays and I decided to help out a friend who was managing at a restaurant at the time. I loved it so much that I never left. I worked my way through the entire restaurant from cashier, host, server, bartender, kitchen, and then manager. I have traveled to a lot of different places in my career and had the opportunity to work at many different concepts. I eventually landed in Austin and became a General Manager for Pelons Tex Mex, the restaurant that I currently own and work in. When the previous owner decided to sell Pelons, he was generous enough to give me the chance to buy it from him since I had done well with the business during my time as GM. I am still currently the General Manager and you can find me still bartending, cooking, serving, and hosting as needed.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has definitely been a bumpy road throughout my career. As in all service industry professions, there are many different personalities and you have to find a way to navigate all of them. You are constantly struggling to keep guests and employees happy; which is a fine line to walk. There is always a high level of stress when you are in the business of pleasing guests, but it has definitely increased after the pandemic. We are trying to keep up with one of the busiest years we have seen in our time being open while still not being fully staffed after closing due to COVID. I just have to just remember to take care of myself as much as possible, take deep breaths, and try to get through the day to the best of my ability.
We’ve been impressed with Pelons Tex Mex, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We have a solid history of tex mex on this property and we are proud of that. Our building is 90 years old and was built by Joseph Curry who turned it into Old Mexico. He sold the business and it then became Jaime’s Tex Mex, which is who Pelons purchased the business from in 2012.We also have one of the oldest Living Oak Trees in Austin on our patio, which we light up with red lights in the evening. We have a wonderful space in the heart of the Red River Cultural District. Pelons specializes in Tex Mex Cuisine and 508 Mezcalerita specializes in Mezcal and Tequila cocktails, both have an amazing ambiance for your visit. We specialize in Certified Angus Beef fajitas and several house-made margaritas. Our company puts a lot of value in our employees and believes that if we take care of them, then they can focus on taking care of the guest. We allow our employees to express themselves and do not think that the color of their hair or the visibility of piercing and/or tattoos is indicative of their ability to do a great job. We also donate to charities every quarter. We have teamed up with the Food Bank to donate a portion of profits to them and are currently working to get a puppy adoption event going on our patio. Pelons is proud to be a woman-owned business.
Are there any books, apps, podcasts or blogs that help you do your best?
The restaurant requires all of my attention so I don’t have much time for blogs or podcasts. I am a big fan of therapy and that is what has helped me stay focused during challenging times. I am also trying to learn as much Spanish as possible to help me communicate better with the staff.
- Email: firstname.lastname@example.org
- Website: www.pelonstexmex.com
- Instagram: @PelonsTexMex
- Facebook: @PelonsAustin