Meet Peter Waters

Today, we’d like to introduce you to Peter Waters.

Hi Peter, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
In 2012, I was invited to help some friends open up a new Taco Shop in downtown Boulder; six months later, they were great enough to make me a partner, and ten years later, I purchased their shares of the restaurant from them.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Always enjoyable, never smooth. Aside from having to teach me how to run a restaurant, we faced all the same struggles as your typical new restaurant: a 100-yard flood (2013), a global pandemic (2020), failing equipment, leaking roofs, and rising operational costs, to name a few.

The most challenging struggles are the variables you have no control over, such as the downtown-based businesses no longer requiring employees to come into the office for work. The new remote work culture has reduced our lunch and happy hour by about 50%.

Alright, so let’s switch gears a bit and talk business. What should we know?
We opened up the doors of our 60-seat taqueria in May 2012 with the goal of making sure that everyone who walks into our restaurant leaves happier than they arrived.

We make our corn tortillas from scratch in-house daily. We source organic corn directly from Mexico, which we grind up through our wet mill to create fresh masa, then run through our tortilla machine. The result is a fresh corn tortilla that sets the stage for every one of our amazing street tacos.

Our longtime staff is hospitality-driven and always puts our guest’s experience first. The only thing that trumps our tacos and service is our margaritas. Come try them for yourself.

Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
My introduction to the restaurant world could best be described as a “baptism by fire.”

I somehow woke up in this world with no idea which direction was up, so I constantly asked myself how I would like to be treated if I were a guest (n T/aco), and inevitably, the answer always drew me back to one of Dave Querry’s restaurants.

The Bib Red F company has always been a great example of how to treat your guests and assemble a great team. Dave’s philanthropy and giving back to the community have always been an inspiration for how all local businesses should behave.

Pricing:

• Taco Tuesday $2.75 tacos day and night
• Happy hour 7 days a week
• Happy hour taco $3
• Happy hour beer $4
• Happy hour Marg $5

Contact Info:

• Website: https://Www.tacocolorado.com
• Facebook: https://www.facebook.com/share/d6ZFNnkjy14jv8Wt/?mibextid=LQQJ4d