I was an 18-year-old high-schooler when I started Mesquite Fresh Street Mex with my older brother, Nas, in 2015. I had many side hustles as a child, one being a job at Little Caesar’s when I was 16, so I knew from a young age that I wanted to start a business I could call my own.
Neither of us had prior experience owning and operating a business, and neither of us had gone to college in pursuit of higher education, but as the children of two immigrants who grew up watching our parents work hard for our sake, we had the ambition to succeed and make something.
Nas identified a need in Old Town Scottsdale for high-quality food offerings open late to partygoers and shift workers. Our idea was to transform a small, 400-square-foot office into a little kitchen with a walk-up window, serving street tacos. With help from some of our friends, we were able to envision and execute what became Mesquite Fresh Street Mex.
Opening a business without any formal know-how ensured that learning experiences were constant, from trials and errors trying to get the quality of our food consistent across our locations to figuring out how to juggle work-life balance in my early 20s. Here are four things I’ve learned as a young business owner I think could benefit other young entrepreneurs just starting out:
In founding Mesquite without prior business experience, I quickly learned that problem-solving is essential for growth. Mistakes are inevitable, but they help me learn and improve. I’ve embraced errors, adapted and used them to refine my approach.
If I’m not making mistakes, I know I’m not pushing myself enough. One mistake I made early on was overlooking task delegation. When we were opening our third location, I spent weeks with staff prepping for the grand opening and expecting hundreds of people.
We had picked out all the décor, closely trained the staff and had what we thought were all the supplies necessary to serve customers. Just 10 minutes before opening — when 200 people had gathered in line to order — I realized we were missing one crucial thing: silverware.
I had to rush to the nearest grocery store and grab whatever I could. We apologized to everyone in line about having no eating utensils, and it took me 30 minutes to return. While embarrassing in the moment, this mistake taught me a crucial lesson — if I had delegated my tasks and had another manager handle the supplies instead of taking on that responsibility myself, this oversight might not have happened.
Networking is crucial for success. I’ve learned that you never know who you’ll meet or what opportunities they may bring. Building genuine connections has opened doors to valuable advice, partnerships and growth.
I’ve also learned not to underestimate the power of my network. Several years ago, I was eating at a fast-casual burger restaurant, and the server who helped me stood out. He was incredibly hospitable and exhibited every characteristic I look for when hiring upper management. We chatted for a while, and he shared that his goal was to one day manage a restaurant. At the time, we had a new store nearing its opening, so I took his number and told him to reach out if he was ready for a change.
He eventually contacted me, expressing interest in a new job. I interviewed and hired him. Today, he’s one of our district managers. He’s been with us for a few years and is one of the best hires we’ve made. If it weren’t for networking with him that day, none of this would have happened.
Taking advice from others has given me fresh perspectives. I’ve realized that stubbornness can hold me, and the business, back. I try to step back from the daily grind and ask for feedback from those around me — they often see things I’ve missed and help me improve.
Over the years, I’ve exhibited my fair share of stubbornness, but I quickly realized that I should have listened to the people around me, like the time my team repeatedly suggested adding breakfast burritos to the menu and opening early. I was hesitant, fearing it would overcomplicate things.
While the team pressed the issue, my gut told me to keep the menu exactly as it was. Eventually, I listened, and we introduced breakfast burritos and started opening early. Since then, store sales have increased by 30%, thanks to those changes. From this experience, I’ve learned to carefully weigh all options instead of thinking I know it all and shutting ideas down.
Celebrating small victories keeps me motivated and on track. Recognizing progress, no matter how small, boosts my morale and reminds me of how far I’ve come. These moments help me and my team stay inspired to reach the bigger goals.
For me, celebrating small wins means opening a new store. Each new location brings us one step closer to the vision I’ve been working toward. It’s a milestone that holds a lot of significance to me, as it represents the opportunity to introduce our brand to new neighborhoods and cities across the Valley.
Editor’s note: Ahmad Alatrash is co-founder of Mesquite Fresh Street Mex, which opened in 2015 as a walk-up taco stand and has grown to 10 brick-and-mortar locations across the Valley. Reader reactions, pro or con, are welcomed at AzOpinions@iniusa.org.
