Today we’d like to introduce you to Jocelyn Guzon.
Hi Jocelyn, thanks for joining us today. We’d love for you to start by introducing yourself.
I’m a restaurant consultant from Mexico. I started 20 years ago, when I got into culinary school, long before it was a cool thing to do; I was studying engineering at first when I changed to culinary because I thought it was a path to learn other cultures and food me, has always been an important part of my life and family nostalgia. I discovered that by combining both knowledge, I had an advantage over restaurant managers because I knew the BOH and FOH, and I had knowledge of construction and design. I worked as PR, bartender, sommelier, chef, cook, and pastry cook before starting a new restaurant from scratch. I planned the concept, name, menu, and everything; I love everything! I was manager and then was in charge of new openings until I became Chief of Operations; I had almost 750 people 6 restaurants in 3 different major cities under my leadership. Then, after 10 years, I left to start my agency. Now, I work for Taco Palenque, helping them to expand their brand in Texas.
It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s been hard! There is so much work; the shifts are long and hard in the hospitality business. You must prove that you are in it for real; knowledge is great, but being resourceful is the most outstanding quality ever! You have to build thick skin; nothing is personal even though it is; as a female, it is an even more complicated road; when I was a COO, there were maybe 2 or 3 women in similar positions; the rest were all men. You have to let them know that you know what you’re doing and make them trust in your leadership, always being questioned, having to believe in yourself, what you know, and what you are, without anyone applauding you. As a consultant, it has been hard to find hospitality companies that want to invest in a consultancy. It is believed that it doesn’t work, but that is only because you have to do the homework, which not all clients are eager to do.
As you know, we’re big fans of you and your work. For our readers who might need to be more familiar, what can you tell them about what you do?
Whether you have an idea or an entire operation, restaurant consulting can be extremely helpful. As a hospitality professional, my job is to support my clients in achieving their objectives by prioritizing needs and processes. I had the opportunity to be an important part of the creation of one of the most popular restaurants in Mexico: name, design, menu, training, everything. After 10 years, 4 of them as a COO, we opened 6 restaurants and created 3 new concepts. I like to be involved in all aspects of the concept, finding the right staff, the perfect menu, furniture, and tableware that express what the restaurant represents, balancing budget and suppliers, and pushing my team to where we need to be. Now, as an independent consultant, I work with Taco Palenque, a family-owned Mexican restaurant, a great company quickly expanding all over Texas.
What has been the most important lesson you’ve learned along your journey?
Dedicate yourself to something you love. It is the only way to enjoy the journey because the road is long, and the reward is not at the end of it. Instead, you find treasures along the way. Keep yourself curious, hungry, and humble; wisdom surrounds us.
Contact Info:
- Website: https://guzonjocy.wixsite.com/jocyconsultoria
- Instagram: @jocy.consultoria
- Linkedin: www.linkedin.com/in/jocy-guzon
Image Credits
Bodega Paraiso, Gran Barra, Casa Masamoto, Buena Barra
