Itâ€™s 3 p.m. and Randy Robinson has barely started eating lunch â€” a single enchilada with lime chicken, smothered with sour cream and cheese.
His friend, Jim Christensen, digs into a plate of nachos, enjoying a quick break in what will be a long day.
Childhood pals since the seventh grade, their friendship has blossomed into a business partnership. The two opened their restaurant Bajio Mexican Grill on the south end of Logan earlier this month.
â€œFor a few years at least, this will be a huge focus of ours,â€ Christensen said. â€œGetting going and making it happen is everything weâ€™re about right now.â€
Bajio â€” a restaurant chain named after a mountainous region of central Mexico with lush valleys â€” isnâ€™t the first business venture for the friends. They had previously owned some rental properties, but Robinson said opening the restaurant takes much more commitment.
â€œRental properties take a little bit of babysitting, but you donâ€™t have people yelling at you if their burrito is cold,â€ he said. â€œSo this is a little more intense.â€
Christensen has been working 14-hour days lately. After arriving at the restaurant about 8:30 a.m., he often begins the day by cooking the rice or beans. He has been training the employees, but still helps out with anything that needs to be done: serving up a burrito on the line, cleaning the bathrooms and interacting with the customers. Full article.
Photo: Alan Murray / Herald Journal.