For Mestizo restaurant owner Jim Urdiales, it has been a year from hell. In addition to the labor shortages, decreased sales, and supply chain headaches that all restaurateurs have had to deal with during the pandemic, his restaurant flooded in May. But what’s been the hardest part, Urdiales says, as he sits surrounded by his
A YEAR FROM HELL
Staring down a pandemic, labor challenges, food supply shortages and a flood was more than enough drama to test the patience of Mestizo’s Jim Urdiales.
