Alright – so today we’ve got the honor of introducing you to Carlie Lara. We think you’ll enjoy our conversation, we’ve shared it below.
Carlie, looking forward to hearing all of your stories today. Looking back at internships and apprenticeships can be interesting, because there is so much variety in people’s experiences – and often those experiences inform our own leadership style. Do you have an interesting story from that stage of your career that you can share with us?
I had the privilege to be an intern and also study abroad in Spain this summer. For the internship, I worked with a local vegan restaurant, La Vegana, as a consultant to help them optimize their business practices through effective marketing to increase their visibility to tourists and locals alike. I enhanced their presence on platforms like Trip Advisor, Google, Happy Cow, and Instagram, and also launched the business on Yelp. I analyzed La Vegana’s various target markets and came up with strategies to attract each type of consumer. Finally, I created, translated, and digitized the eatery’s entire new breakfast, lunch, and beverage menus so that they can serve their new, seasonal, and delicious cuisine to the public in an attractive way. I learned so much about consulting through this experience, and it was an additional pleasure to conduct most of my work in Spanish, learn more about Spanish cuisine and culture, and help a small business bring their excellent products more into the public view.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
My name is Carlie Lara, and I am a student at Southern Methodist University studying business management and Spanish. I am an avid runner, traveler, and I am in the process of launching my own private restaurant consulting service. I have always adored a good restaurant experience. For me, a good restaurant means providing more than just a delicious meal. Ever since I traveled to León, Nicaragua and became awestruck at the pure elegance and serenity of a local ice cream and coffee shop-an experience that quite literally brought me to tears-I knew I wanted to make good eateries great eateries, and make them known! During the COVID-19 Pandemic I started my blog on Instagram, using the power of a marketing platform to give honest feedback on the restaurants I visited and build my portfolio of analyses of restaurant experiences. I specialize in analyzing restaurants from the consumer perspective, and I then help the restaurants I work with come up with strategies to optimize their culinary service designed around their passion for the food they serve. I, myself, have a huge passion for the culinary experience and quality cuisine. Restaurants are defined by so much more than just food, but the food is what most often brings people together. Nothing brings me greater joy than helping eateries do both well, and I’m always looking for the next challenge.
Any thoughts, advice, or strategies you can share for fostering brand loyalty?
I go into every situation with the desire to build a genuine relationship with the people I work with. Therefore, I often take a very personal, yet professional approach to my work. I believe that getting to know the owners, workers, patrons, and community surrounding each restaurant is a vital step in helping the restaurant be great. When these connections are made, clients become friends, and my drive to make them more successful increases exponentially. I also come into every situation with an overwhelming passion to see people who have a product I believe in, be successful. People are the foundation of every business, and I want what’s best for people. Restaurants recognize the authenticity I bring to the table, and this authenticity separates me from my competition and creates loyalty to my brand.
Can you tell us about a time you’ve had to pivot?
I started my business with my blog-centered around a passion for food criticism. Therefore, as soon as I moved to Dallas for school, I wanted to try all of the restaurants here as soon as possible to build my portfolio and knowledge of quality cuisine. I soon realized that this was not sustainable financially, and it didn’t make my body feel the best, as I am runner. I also noticed during this time that I would note so much more about the restaurants I visited than just the food. Everything from the attitude of the staff, easy of ordering, the atmosphere, and more. Plus, to be a credible food critic, not just a college student telling 5 star steak restaurants how to cook a better filet mignon, I would need very specific culinary schooling. And since I love restaurants for so many reasons beyond just the food they serve, I decided to specialize in the wholistic consumer experience. I find this specialization much more enjoyable, purposeful, and I love incorporating what I learn in my management classes with my own real world experiences!
Contact Info:
- Instagram: @findyouryumm @carlielara
- Linkedin: https://www.linkedin.com/in/caroline-lara-20a5ab209
Image Credits
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