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| - Salsa, refried beans, shrimp tacos - these are the items at Tia Rosa for which THERE IS ABSOLUTELY NO COMPARISON!!!!!!!!!!!
But something is amiss with the current situation. Simple solution cited below. Read on.
Actual Star Rating = 2. An additional Star added to represent my hopes and dreams.
Tia Rosa's used to be top notch in every aspect. In recent years the experience has lost some of its shine. And it seems on a continued trajectory to further dim. HOWEVER, a return to former GREATNESS is easily within reach if the new management wants it.
So give them a shot. I plan to. Personal commitment to myself though: I truly only have 1-2 visits left in me before I feel like an idiot for going back. I really hate it when one of my favorites goes into decline. Please don't let us down.
Signature aspects of the Tia Rosa's experience (that I hope return) are:
- Being greeted with a smile upon entering
- A warm, welcoming service attitude that makes the customer feel appreciated
- Vibrant flavors
- Leaving with a satisfied feeling of money well spent
Here's the thing. Impersonal, lack-luster service usually stems from poor leadership. Servers have bad days too. But when service becomes frequently lax and/or brusque, management style is frquently the root cause.
As mentioned in my opening line. There are 3 items on the TR menu that draw me in. Those flavors have been a bit muted over the past couple years of management/ownership turmoil.
My wife likes the shredded beef. Her favorites items are their enchildas and cantina tacos. Even at in its hayday TR's shredded beef items really left me cold. The taste is odd to me. Like I said my wife likes it, but she likes me, so who knows what that lady is thinking. But she definitely agrees that today's fare pales in comparison to previous years.
Recently I went out on a limb to find a beef menu item to enjoy. The fajitas come with their shredded beef, so that was out. I decided to order their "Grilled Steak -Carne Asada Style". I requested that they cut the steak fajita style in kitchen for me. They refused (in truth, that absolutely baffled me). I had to work a little harder for my make-shift beef fajitas. The Carne Asada came tough, dry, and difficult to cut with the flimsey knife they provided me. I tried folks, but they're not making it easy to keep a positive attitude, especially with regard to their beef game.
I'll stick to my shrimp tacos, beans, green salsa, and habenero salsa. Might throw in a cheese crisp from time to time. Those are tasty too.
I could go on. I could wax nostalgic. But these guys need to turn it around to warrant that effort from me.
To Tia Rosa's ownership --
Simple solution to turn it ALL around: Put someone in your frontline leadership with a Passion for Excellence in SERVICE and QUALITY, someone who will establish a TEAM CULTURE through your kitchen and service staff. If you staff is inspired and feels appreciated they will natural make your clients feel apprecaited. If you already have that person in place, awesome... grow and encourage that person. That frontline role is the heart of your organization, everything is dependent on it.
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