How Technology Powers the Modern Taco Shop. Convo w/ Javier Correa of Sombrero Mexican Food

Technology in restaurants is not about replacing people. It is about removing friction, improving operations, and creating a better experience for both staff and guests.Javier Correa, CEO of Sombrero Mexican Food, sits down with James Tice to share how a third-generation taco shop has evolved into what he calls the “world’s most high tech taco shop.” He explains how his team evaluates new technology through a simple lens, whether it makes the job easier for staff and improves the guest experience. From rapidly adopting tools during COVID to now refining and optimizing their tech stack, Correa breaks down how operators can avoid chasing trends and instead focus on making technology actually work inside the business. He also shares how AI is opening new opportunities to better understand customers, personalize marketing, and unlock value from the data restaurants already have.What You’ll Learn:- Why technology should first remove friction for staff, not just impress customers- How to evaluate new tools without getting distracted by hype- Why refining your existing tech stack is more valuable than constantly adding new tools- How AI can help personalize marketing and improve guest experience- Why operational discipline determines whether technology actually worksEpisode Links- Sombrero Mexican Food – https://sombreromex.com- Javier Correa on LinkedIn: https://www.linkedin.com/in/javier-correa-03821932/Visit TabCommerce.com to see how restaurant-specific cards, built-in controls, and extended terms help operators clean up spend, protect margins, and create space to grow.