Mercadito Chicago is an anchor in the popular River North neighborhood. I’m taking one deal at a time, but I think it would be nice to operate 20 or 25 Mercadito restaurants.” “Our efforts are focused on building the Mercadito brand.
“Mercadito is by far our most successful concept, and I feel that it would be successful in many markets throughout the country,” Alfredo says, pointing to bigger cities like Los Angeles and Washington, D.C. The company operates two Mercadito restaurants in New York City, one in Chicago and one that just opened in June in Las Vegas’ Red Rock Casino Resort & Spa.
After a stint as director of operations for SushiSamba, where he worked with Tanguay, Alfredo returned to the family business and put his full energy into Mercadito. At the time, Alfredo was involved as a financier, but not in daily operations, as he was working for his older brother Richard. The first Mercadito opened in New York City’s East Village in 2004. Mercadito Hospitality's flagship Mercadito restaurant has locations in Chicago, New York City and Las Vegas. “Now, we’re focused on building the Mercadito brand to see where we can take it.” When I opened the first Mercadito I didn’t think it would go beyond that one unit,” Alfredo says. “Everyone who works with me has been with me for years,” Alfredo says.Īs the company approaches its 10 th anniversary in September, having familiar and trustworthy people remains critical to the business. Half of Mercadito Hospitality’s key executives are family, and the others are treated like they are. On the drinks side, Paul Tanguay and Tad Carducci of the consulting firm Tippling Bros.
Alfredo and Felipe both hold the title of managing partner, while Patricio serves as chef-partner alongside Guillermo Tellez. You need a lot more than good food and drinks to separate yourself from the rest.”Ī strong and united management team also helps.
“Food and beverage are the most important part of the experience, but we definitely put a lot of effort into the other components-the design, the ambiance and music, the style of service. “Our restaurants are very experience-driven-it goes beyond food and drinks,” says Alfredo, the company’s managing partner. So far, their formula for success is working. The brothers emphasize food and drinks, as well as the social atmosphere that accompanies dining out. The on-premise industry has become part of the Sandoval family’s DNA. Revenues are projected to reach $55 million this year, and beverage sales are a big part of that total, equaling up to half of sales at Mercadito restaurants. Negotiations are also underway for additional venues in Las Vegas and a yet-to-be-named East Coast city. The company recently debuted its first Sin City restaurant along with a new Chicago drinks den, and a Philadelphia venue is opening this fall. While operations have been focused on the Windy City for the last decade, Mercadito Hospitality is preparing for expansion. Together, the Sandoval trio-whose fourth brother, Richard, operates his own restaurant empire-have built Mercadito Hospitality, which operates the eponymous flagship venue and oversees a handful of other eateries and bars. Alfredo, Felipe and Patricio Sandoval are celebrating 10 years as the owners of Mercadito, an upbeat Mexican concept with locations in Chicago, New York City and Las Vegas, and additional units are planned. The Chicago-based multi-concept company emphasizes upscale Mexican cuisine and cocktails.īrothers Alfredo, Patricio and Felipe Sandoval founded Mercadito Hospitality in 2004 and now operate seven bar and restaurant brands.įor the Sandoval brothers, the restaurant business is a family affair and a labor of love.