Our restaurant's name is: ELOTE (grilled corn)
in phonetic universal language: e•’lo•te
We are located in Escondido California, less than 2 hours south of Los Angeles and 20 minutes north of Vatel San Diego campus.
The address: 1760 E Valley Parkway, Escondido CA 92027
I met my partner during my Curricular Practical Training (CPT) last year. Originally, we discussed with my partner about expending the family recipe, since his family is successfully selling the typical corn Elote like they do in Mexico. Elote is a corn stick with usually mayonnaise, cheese and spices sprinkled on it. We imagined the concept of a fast restaurant where corn would be the base ingredient to add various favorite toppings, like what the Subway fast food does for sandwiches. It would be easy to think of a chain based on this concept. We started to get excited with the idea of opening a fast restaurant in late 2019 early 2020.
In my class I was known for being the less likely to open my own business. My plan was to work with a luxury chain of hotels and climb the ladder to a senior management position. It’s funny how life offers you unexpected paths... today here I am, a young entrepreneur!
We are opening a fast-casual restaurant concept, focusing on high-quality food inspired by flavors of traditional Mexican cuisine. We offer a broader version of the traditional Mexican Elote. Our signature product: Roasted Corn!
The restaurant offers simple, seasonal, local meals – placing a particular emphasis on the freshness and quality of the ingredients. We will roast the corn in front of the restaurant and will ensure that customers can choose each ingredient in their meals: The main dish + protein and toppings. Sweet? Healthy? Spicy? Generous? Each meal is customized.
I wanted to stay in California because after spending almost 2 years here for my studies at Vatel USA I enjoyed my life so much that it was easy to imagine spending the next few years here.
Also because of my partner who is living here and because California has an open-minded, diversified culture with a Spanish influence. In addition, Covid wise, people are still going out to dinner and ordering online a lot. So it was encouraging for our business.
A big part of my decision to open a business in California rather than in France is that I feel it is easier here. People are more encouraging and the business laws makes opening a business less risky than in France where employment laws are rigid and expensive for an entrepreneur.
Yes, it definitely was challenging, especially in this period of pandemic. However, we did it and at the end of day you realize that everything is possible. We just needed to go step by step and make sure to put the effort where it was needed. We also got the services of an immigration lawyer which is a huge help.
To get more into the details into the procedure, we had to get approvals from different departments.
The city has multiple departments and each of them closely look into every details of the project. These different departments are: planning, zoning, engineering, fire department, and building department. Each and every department reviews the plans individually and provide comments to request answers to each of their questions. This process requires submitting plans, receiving corrections and handling the work to be done accordingly, and then re-submitting plans until all departments approve the project with all safety codes.
Our process has been delayed due to Covid-19 but also because our concept is not very common. We use a special corn roaster that is very specific and therefore they had a lot of questions that we had to answer.
There is also the health department. Their main concern is sanitation and it was not as complex as getting approval from the city.
The Business License and the Seller’s permit were actually a lot easier for us to get since it is pretty easy for a restaurant to comply with the requirements.
We did not apply for any alcohol license because as a fast service restaurant, we don’t think it is necessary and we were not ready to do this investment yet (in terms of money and time). However, we are thinking of applying for Beer and Wine License later on.
My education at Vatel USA really gave me the ambition and the confidence to believe in my project. Originally I was not business oriented. When I arrived from France after a Bachelors in Finance and Accounting and my 1st year of MBA at Vatel Paris, my goal was to work in a chain of hotels and become an executive manager over the years. But during the MBA program at Vatel San Diego, the professors really trained us to think out of the box, imagine new concepts and create new products. It widely opened my mind.
With Peninsula Beverly Hills where I spent my full-time internship to validate my Master's degree, my management skills and team building skills have hugely improved and gave me the confidence that I needed to trust that I will be a good manager.
Moreover, I now feel confident in my leadership skills as well. Working at Peninsula my aim and challenge were to make sure that my team was happy to come working with me every day, in a team spirit. It was important for me that each team member feel important and valued. I wanted to inspire their confidence and trust. I believe I was successful in that regard.
My first recommendation of course is to find a good idea, then perseverance - hard work - keep smiling, and a little bit of patience :)
For the visa process, a good lawyer! Even if you don’t have a lot of money you can still make anything happen.
Lastly, be flexible with what life brings you. I graduated first in my promotion in BA, got a double Master and MBA degree with Vatel USA and its partner Alliant International University, and now I am selling corn Ha-ha!
Wishing good luck to anyone who has passion and the will to act on their dreams.
VATEL Group, specialized in teaching Hospitality and Tourism Management, is proud to announce the nomination of Karine Sebban-Benzazon as CEO of our Group.Read more
Engagement actif de Mr Azema dans la lutte contre la drogue à travers des formations et de la sensibilisation!Read more
Rejoignez Vatel au Caudan Arts Centre le 1er et 2 septembre !Read more
Rejoignez-nous au SVICC du 25 au 27 Aout - Salon Prêt à Partir avec Vatel Mauritius !Read more
Realising your career aspirations has never been closer to home. Your bright future awaits now at Pierrefonds Campus, an inclusive lifestyle student experience to make you thrive within a supportive, green and diverse learning environment.Read more
Becoming a chef cannot be improvised.Read more
Vatel Business School enables young entrepreneurs to live their passion.Read more
After Covid and despite the postponement of the HSC exams, we are relaunching the Vatel Quiz Inter Collèges.Read more
My journey at Vatel Mauritius started back in 2017 as a novice in hotel industry. As I went around and kept discovering the hotel operations and the industry - my path at Vatel rhymed with an overall reassessment of myself.Read more
Passionate about travel, gastronomy and new encounters, I have naturally focused on the hotel industry. The perfect balance between studies and practical internships is what attracted me to this institution.Read more
I am 26 years old and a Alumni at Vatel Mauritius, I studied in culinary arts in Perth and I’ve worked in fine dining establishments such as ascot Perth racing, Crown Perth, bistro 2I, silk road, Bentley pines restaurantRead more
A soul of hospitality and a heart of humanity is a house full of love, growth and peace. I have always been passionate about the hospitality industry and to be a Rooms Division Director is a dream that I have been carving for years.Read more
I have always been attracted by the hospitality industry since a young age. I decided to pursue my studies in this proactive sector as I know it would allow me to meet new people every day and learn about new cultures to open myself to the world.Read more
More and more human communities consider ecotourism to be a solution that promotes their way of life, and preserves their culture and biodiversity surrounding them.Read more
Martin Rousset, a Vatel Nimes student, flew to Antananarivo for Vatel Madagascar’s specialization in ecotourism management for his last MBA year.Read more
The tourism sector, one that now attracts millions of young students throughout the world, is in tune with globalizationthat is currently being overturned by inequalities and environmental threats.Read more
Vatel Rwanda started in 2016, we began to prepare the first intake for 2018, headed by Nicole Bamukunde, a Rwandese graduate of Vatel, and who has worked in startups in her country, which is totally renewing itself.Read more
This last week of November, 339 5th year students competed in English for 1st place on the podium.Read more
Hi everyone. I am Ganeshwaree Sumbhoo, a third-year middler at Vatel Business School Mauritius. I am someone pretty positive about every aspect of life.Read more
Sister beauties are a rare find in the fashion industry, more so with wit and intelligence. This week, our "we are" series gets bolstered up by the appearances of model siblings - Anaïs and Felicia Lagrosse, both from Vatel Business School Mauritius.Read more
Hello everyone. I am Yashil Naga, a first-year junior at Vatel Business School Mauritius. I am particularly thankful to the editorial team of 'The Vatelian' for this marvellous opportunity given to share a few words with you all.Read more
Blessed are those students who earn themselves an internship not only challenging but inspiring. Whilst, on a roll and enviable, are those who get the possibility to learn and evolve alongside their revered mentor.Read more
Vincent Berthelot, just another third-year middler of ours, is no brick-and-mortar retailer. Yet, contrary to others, he already aces his line of production founded only last April.Read more
Hello, world! I’m Shania Rampersad, a third-year middler at Vatel Business School Mauritius. Join me as I describe my experience as a Vatel student, how I was open to a rich and thriving journey full of challenges and opportunities so far.Read more
Generous, lively, charming, bright.. we might probably run out of superlatives to best describe the soul about to come to light.Read more
Hello. I am Zubeir Burkutally, a third-year bachelor degree senior at Vatel Business School Mauritius.Read more
There's Nicolas Quin, an 18" BA/ MBA alumnus of French origin; then there's Luvesh Dhurmea, a fourth-year senior from Mauritius itself.Read more
Deux semaines après que l'Université ait annoncé que le personnel non-enseignant pouvait se présenter au bureau, les autorités locales ont decrété l'état d'urgence suite aux conditions météorologiques défavorables qui prévalaient alors depuis mercredRead more
Some 110 students will start university term as from Monday 19th April 2021 and would return to campus for face-to-face learning sessions, as guidance from local authorities allows…Read more
Since December 2020, Vatel Business school Mauritius has launched a new concept called "Be our guest".Read more