Meet the Cashless Challenge winners
Peli Peli Kitchen
Peli Peli Kitchen
9090 Katy Freeway, Houston, Texas
Owner: Thomas Nguyen
What inspired you to start Peli Peli Kitchen?
My business partner had always wanted to showcase the diversity of flavors present in South African cuisine. I was unhappy as a former attorney, and it was exciting for me to be part of creating a brand new food category and have a platform that allows us to increase happiness in the community.
What’s your go-to ingredient?
The peri peri spice. It was founded by the Portuguese in South Africa in the 15th century and is used to provide a flavorful heat to chicken and seafood. But we use it on just about everything!
In your opinion, how would going cash-free solve some of your business challenges?
Going cash-free provides a safer, cleaner environment in our store. Our management spends less time closing up at night and we become less of a target for theft. Our line moves a bit faster and no one ever touches cash before they eat.
Project Pasta
Project Pasta
991 Saratoga Ave., Ste. 110 San Jose, CA
Owner: Vinh Pham
What inspired you to start Project Pasta?
I always wanted to open and own a made-to-order fast casual restaurant.
What’s your go-to ingredient and why?
Garlic. All kinds of garlic. I love garlic. Everyone loves garlic!
In your opinion, how would going cash-free solve some of your business challenges?
I’d never have to worry about getting change, being short on change or ever losing money again.
ALLI Mexican Cuisine
ALLI Mexican Cuisine (Food Truck)
Austin, Texas
Owner: Alma Rosa Espinoza
What inspired you to start a food business?
My mother. Ever since we were young, we would see her work so hard to provide for us and make sure we had everything. She always taught us that we should always reach for our dreams and do what we can to achieve them. She is my role model and it was because of her that I decided to open my restaurant.
What’s the biggest challenge of running a business?
The biggest challenge was to learn and run a business financially. When we first started the business, we wanted to showcase our food to the people of Austin but one thing that we learned was that running a business is much more than just cooking and serving the food. We had to learn about the financial business. It wasn’t easy. Even today, we are still learning in order to grow our restaurant.
In your opinion, how would going cash-free solves of some of your business challenges?
Going cash-free would help us run and keep track of our finances better. We will be able to track every purchase, every sale and adjust to grow our business and make better financial decisions.
The Waffle Roost
The Waffle Roost (Food Truck)
San Jose, CA
Owner: Justin Funamura
What’s your most popular menu item?
The 2Legit, a chicken and waffle combo.
What’s the biggest challenge of running a business?
We are often at three different locations at the same time, all during rush hour. Getting the right people to the right location and taking into consideration factors that we cannot control (mainly traffic!) is a continuous challenge. Staffing is an additional challenge. Finding the right amount of work/staff balance to keep everyone happy is always a challenge in a somewhat seasonal, unscheduled type of business. Some weeks are slow, some weeks are insanely busy. It can be hard to predict, and you always prefer a staff of highly motivated and flexible people.
In your opinion, how would going cash-free solve some of your business challenges?
Going cash-free would eliminate quite a few steps. Not having to distribute cash, count, collect and deposit cash is a plus. Eliminating the need for additional training and oversight also is a plus. Additionally, it would help keep things more efficient. Customers can pay faster, and from a sanitary standpoint, eliminating the touching of money is a bonus.
Aburaya Restaurant
Aburaya Restaurant (Food Truck)
362 17th St. Oakland, CA
Owner: Adachi Hiroyuki
In three words, how would you describe your menu?
Affordable, love and awesomest!
What’s your go-to ingredient and why?
Shio-Koji: A fermented sea salt mixture, a.k.a. umami enhancer because it has probiotics, used to tenderize the meat
In your opinion, how would going cash-free solve some of your business challenges?
It will save me some labor costs from going to the bank, counting money, etc.
Carniceria Y Taqueria Karlita
Carniceria Y Taqueria Karlita
1411 Tollhouse Road Clovis CA
Owner: Carlos Lopez
What’s your go-to ingredient?
California dry peppers. These peppers go into many of our sauces for our foods.
What’s the biggest challenge of running a business?
The biggest challenge would be making everyone happy. This means customers, workers and our families. Running a restaurant is time-consuming but rewarding.
In your opinion, how would going cash-free solve some of your challenges?
Going cash-free would take one more responsibility out of our hands because we know that our money is safe and directly deposited into our account.
