In 2007, Marlon Medina took a job as a cashier at a Mexican eatery in Broadway, California’s Grand Central Market. 17 years later, he hasn’t just progressed at Jose Chiquito – he’s become the owner! With a passion for serving customers unrivaled in their community, Marlon and his team have grown this restaurant into an extremely successful business. They also operate the Frijol y Arroz Foundation, providing nutritious meals to families in Guatemala. Struck by Jose Chiquito’s incredible background, the Otter team knew we had to find out more.
We sat down with Marlon at Jose Chiquito to get a better understanding of how he’s accomplished so much. What we discovered was the history of a passionate restaurateur who values hard work, faith, and an unwavering commitment to serving great food. During our discussion with Marlon, we unearthed several key points that are critical for any restaurant owner’s growth. Our team also learned about the power of innovative restaurant technology in helping this business achieve its goals. Take a bite out of Jose Chiquito’s success below!
How were you introduced to Jose Chiquito?
Marlon: I started working here in 2007 as a cashier. The funny thing about that was that I didn’t speak the language! I just remember saying two words: “no” and “yes”. So that was how [the previous owner] hired me! From that moment on, I started working on myself. Then, one day, I became the manager. Then, I became a business partner. Then, the owner! It’s been a long road for me.
What inspires you as a restaurant owner?
When I think about it, I believe in God – he’s my father, and everything I do is because of him. So when I see people that don’t have the same opportunities that I do, I think: I have to be thankful for what I have. I appreciate everything. I realize that I have a big opportunity, so I push myself to the limit. I say: OK, this is a big opportunity. I’m gonna take advantage of that. I’m gonna create something new. I’m gonna share the passion for my food the way my grandmother did when she was cooking back in Guatemala. She made everything with love.
I realize that there are many people here who are homesick. They miss their people. So I started sharing my passion with everybody, and everybody responded in a good way. I’m thankful for the opportunity to share my business.
What’s been the most challenging part of your job?
The most challenging part was learning how to change from being a cashier to being an owner. I didn’t have someone who was telling me how to do things. I didn’t have the right partner next to me. So it was very challenging. I had to learn things through books. I had to hire mentors to help me when I got stuck in a place. The problem for me was that I had to be inside all the time. I didn’t have the time to go outside and see things from a different perspective. I was working in the restaurant, but not on the restaurant.
What’s something that you’ve learned from your mentors?
One of the most important things they told me was that even if you’re afraid, you have to keep going. You can’t judge other people. You can’t blame anyone. You have to take responsibility for yourself. When I realized it was all on me, I took on a lot of pressure, but I also gained the right mindset. I can actually win if I try! So I have to go out there and get what I deserve. That’s what I always focus on: growing and learning.
How did Jose Chiquito get started with delivery?
There was a time when I didn’t know anything about delivery, because we were OK. When COVID hit, I thought that we needed to do something to attract people. I started realizing that there was a big opportunity for me. That helped me to expand the amount of people that I could serve my food to. As soon as we opened our restaurant again, they started coming in person.
They said “Oh, this is the place! We’ve ordered from you!” We got all these connections. As soon as things went back to normal, we started selling even more.
Delivery gives me the capacity to focus on myself and my solutions – to start looking for the right partners and keep growing.
Before Otter, what challenges did you face with your POS?
I was having this problem with tablets – we had too many tablets in the place. So I was looking for a solution. How can I improve on that? Also, my register was having some issues connecting to the internet. People were calling and telling me that I charged them double. I was looking for a certain transaction, and I couldn’t find it. Every two or three days, there was a huge waste of time. And I was frustrated. I was praying: God, send me someone who can help me! I believe He puts the right people in the right moment.
How did you first discover Otter?
Sean from Otter called and told me that he had a new machine he wanted us to try. He thought it would be a good solution for us. He started telling me everything I was looking for. He made perfect sense – it was a perfect match for me! And I said: “OK, let’s try it.” I didn’t doubt it. As soon as everything arrived, he asked for my feedback. “How’s everything going? Is the system working for you? How can we improve? How can we change?” I always have the same mindset.
It got me thinking: there’s someone with me in this process. I feel more secure. It’s going to work. It’s going to be a solution for everyone I work with in the future. I feel like Otter’s always gonna be with me. It doesn’t matter the time – sometimes, I’ll call Otter in the nighttime, and they answer. They ask “How can we help you?” I always want to evolve, and they think the same way. I like that experience.
What do you value most about Otter?
Otter’s team cares about their company. They care about what they’re doing. Many people have pitched POS systems to me, but I didn’t see that in them – that passion to help me. Since the beginning, I thought Otter had the right people. They’re just in the right place. For me, that’s important. I don’t like to deal with machines or all these boxes of stuff. I trust people – when I see them, I feel secure. Based on that, I can make a decision.
How has your team adapted to Otter POS?
One of the things that I understand as Jose Chiquito keeps growing is that I have to facilitate the team’s lives. I’m always looking for solutions – for a better way to do things. If I learn something about the kitchen, I apply it, and I teach them. And then we improve. I was looking for a solution to this, because I care about them, and they care about me. My business is growing because of that connection. The team is important to me.
When we discovered Otter, we learned that everything they did was for the good of my team. We’re working with them, and they’re helping us to be better. We’re trying to improve. We’re committed to Otter – we relate to them. That’s the only way you can succeed in life: when you have the right people that know what they’re doing.
How would you describe Otter to other restaurateurs?
I always tell people that they have to try Otter. It’s affordable. It’s convenient. They have the right team. They have the right mindset. They’re ready to help you grow. As a business owner, you want to build something for your future and leave a legacy for your family. That’s important for me. I think other restaurant owners should try Otter, because they’re doing something good there. Sometimes, you have to believe and take a chance. I did. I’m happy about it.
What’s in store for the future of Jose Chiquito?
This place started in 1997. When I came, in 2007, it was so different. We didn’t have a vision, core values, any of that. So I started applying these to the business, and the business started growing! My next idea was to share my food around the United States – having a Jose Chiquito everywhere. That’s my goal. Right now, I’m looking for business partners to keep growing.
Besides expanding, I have an organization in Guatemala called Frijol y Arroz. It’s an organization that helps people with food. So we donate some of our profits back to Guatemala. I try to give back, because I feel fortunate. I have this business. I like to serve our people. I’m asking Otter to provide a way to let customers make donations through our restaurant. That’s what I love: with Otter, I’m always finding new ways to expand how I want to. You don’t get that with other companies.
What are your favorite items on Jose Chiquito’s menu?
I’ll always say our chilaquiles. I love our chilaquiles! Our beans and rice are homemade, and we have fresh salsa with the right spice… They’re really, really good. I love them. Then we have different burritos! We’re famous for them. Especially the ones with chorizo and eggs, and the ones with hashbrowns and melted cheese. And we have ones with avocado and salsa, too.
Everything is good! Everything we do, we care about it. I try every item before I put it on our menu to make sure I like it. My mission for customers is to try any item, because they’ll like it. If they don’t, we’ll ask: “What can we do to improve? What can we do better?” That’s our goal.
That’s how Jose Chiquito wraps up restaurant success!
Whether they’re serving eaters in California or nourishing families in Guatemala, Jose Chiquito is dedicated to top-quality food and operations. The values of Marlon and his team make the restaurant a local icon – and an extremely popular eatery. Through collaboration, strategic adaptation, and powerful restaurant tech, Jose Chiquito grows alongside Marlon’s passions, keeping his community close and sales high. As this cashier-turned-owner advises, the path to a strong restaurant business is paved with generosity and innovation.
🌐Follow Jose Chiquito on the restaurant’s website and Instagram page.
