We’re excited to introduce you to the always interesting and insightful Claudia Romero. We hope you’ll enjoy our conversation with Claudia below.

Claudia, thanks for taking the time to share your stories with us today We’d love to hear your thoughts about making remote work effective.

When I moved to Spain in August this year, transitioning to managing Pega Grill remotely was a big change, but one that I approached with careful planning and trust in my team. The key to making remote work successful for our restaurant has been a combination of technology, clear communication, and empowering my staff to take on greater responsibility.

In terms of technology, I switched to a new POS system, the leading provider in my industry. This system has allowed me to integrate all of my operations, reducing the need to print tickets, avoiding human errors, and running the restaurant much more efficiently. It also gives me real-time visibility into the day-to-day operations, so I can track everything that’s happening, no matter where I am in the world.
As for communication, I’m in touch with my team every day. They all know I’m just one call away if anything comes up. This daily connection keeps me informed of the restaurant’s operations and allows me to address any issues quickly. It also helps maintain the strong team dynamic that’s essential for running a smooth operation, even from a distance.

Finally, the most important aspect of making remote work possible is trust. I’ve built a team I can rely on, and I’ve worked hard to delegate tasks and empower them to make decisions. By giving my team ownership over day-to-day operations, I’m able to focus on strategy and growth, while they handle the restaurant’s immediate needs.

This new way of working has been a learning experience, but it has shown me that, with the right structure, even a restaurant—an industry known for its hands-on demands—can thrive with remote leadership.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

When I was a child, I joined my aunt’s business as a child entertainer. I was six years old. I learned to dance, sing, and perform for kids’ birthday parties. Soon, I realized I liked it, and I was good at it. I loved going to weekly rehearsals, wearing bright dresses and wigs, and performing in front of parents and kids. I was a shy girl, but for some reason, I wasn’t afraid during showtime. A few years later, I decided to form my own kids’ party entertainment group with my brother, sisters, and cousins. We used to perform for friends and family free of charge. We had so much fun!

I believe that this childhood experience helped me overcome my fear of trying new things. I opened my first company soon after immigrating to the US (2001). It was called Party Time Clowns. I barely spoke English, but I translated my whole Spanish show, and I memorized it! Language wasn’t going to be a barrier. I recall performing as a clown in a First Communion gathering; kids were laughing and telling me that I was a funny clown. When the party was over, I realized I was saying “First Community” during the whole party instead of First Communion!

Years later, I met my Spaniard husband. He opened Bellmónt Spanish Restaurant with the financial support of his older brothers, and we just celebrated Bellmont’s 12th anniversary! During this journey, we had the opportunity to buy an established Greek restaurant in Downtown Miami—a casual local eatery that has been operating since 2011 and serves lunch on weekdays. We embarked on this new adventure and purchased Pega Grill on May 1st, 2019. I own 90% of the shares, and my husband owns the other 10%. I manage the daily operations of Pega Grill while my husband manages the Bellmont Spanish Restaurant.

Pega Grill has become a staple Greek restaurant in Downtown Miami. It has consistently delivered delicious, high-quality food for more than a decade. The whole team, cooks, line cooks, servers, busser are committed to excellence in service and are aware of the special needs of our customers. Together we have created a positive environment that are transmitted to our clients.

I am Claudia Romero, 47, a native of Peru, proud American citizen, and mother of 5 amazing children. I embrace change and look forward to it, firmly believing that it brings only good things.

Can you share a story from your journey that illustrates your resilience?

Twenty-three years ago, I moved to the United States from Peru, ready to start a new life. It wasn’t easy adjusting to a new culture, but I found a way to pursue my passion as a children’s entertainer. Despite not knowing English, I translated my entire show and memorized it. Language wasn’t going to stop me from following my dreams.

At the same time, I was working full-time, raising my kids, and earning my bachelor’s degree. It took me six years instead of four, as I had to juggle work, family, and studying. But my persistence paid off when I graduated Summa Cum Laude at 35 years old from Florida International University. That was a proud moment and a testament to my determination to succeed, no matter how hard the journey.

After leaving the corporate world, I decided to support my husband’s dream of opening Bellmont Spanish Restaurant in Miami. Soon after, I acquired Pega Grill, a local Greek restaurant, and started running both businesses. Then, we faced one of the toughest challenges of all—COVID-19. The pandemic, along with ongoing street closures for more than two years, made business incredibly tough. But we pivoted to catering services to keep going, adapting to the new reality.

Most recently, my family and I made a personal decision to move to Spain, seeking a break from our demanding routine. Delegating the daily operations of Pega Grill to my trusted team was a big step, but it allowed me to continue growing the business remotely. It’s been an exciting challenge, and the move to Spain gave us something we’ve wanted for years—a chance to celebrate our first Christmas together, on the actual day, without work pulling us away.

Through every challenge—moving countries, overcoming language barriers, balancing family and work, and adapting to a changing business environment—I’ve learned that resilience and passion are key. No matter how hard things got, I kept going, and I’m proud of where I am today.

How do you keep your team’s morale high?

My advice is to first know your personal values clearly, write them down, and then translate these into your business values. Share them with your team and make sure they understand how important these values are to you. At Pega Grill, I have six employees, and I want them to feel included and valued. I always encourage their input because each of them is an expert in what they do. At the same time, everyone pitches in to help in other areas when needed, which creates a strong sense of teamwork.
I’ve learned to delegate—honestly, I’ve been forced to delegate due to this new stage of my life living abroad. Managing Pega Grill remotely has been a challenge, but it’s also shown me how crucial it is to build a team you can trust. Delegation is key, especially in the restaurant industry, which is notoriously demanding for small businesses like ours. Even though I’ve stepped away physically, the business continues to thrive because of the systems we’ve built and the support of my team.
It’s an exciting time of growth, both personally and professionally, and I’m looking forward to the journey ahead.

Contact Info:

• Website: https://www.pegagrill.com
• Instagram: pegagrill
• Facebook: pegagrill
• Linkedin: https://www.linkedin.com/company/pega-grill-inc.
• Twitter: none
• Youtube: https://www.youtube.com/@pegagrill
• Yelp: https://www.yelp.com/biz/pega-grill-miami