Chuck Bush, a 32-year-old, stay-at-home dad with restaurant experience, was thinking about rejoining the workforce when he sat down at Fuzzy’s Taco Shop near Texas Christian University.
He loved the concept, created by Paul Willis, who later dreamed up Yucatan Taco Stand. But Fuzzy’s wasn’t profitable, and Bush quickly understood why.
No one was minding the store, he thought. Bush watched different cooks make the same dish in different ways with wildly different portions. No recipes had been written down, he later learned.
“I asked, ‘How many shrimp in that dish?’ and one guy said, ‘Six,’” Bush said. “Another said, ‘This many,’ and grabbed a big handful. There was no control. This was a case of absentee owners.”