Small Business

old juan’s Cantina

adam, Eva, and john vErdin Old Juan’s Cantina

If determination, ingenuity, and hard work are the underpinnings of “The American Dream,” then the life of John Verdin could be held up as a prime example of what makes our country and our community great. The iconic restaurant he built along with his family and longtime employees - Old Juan’s Cantina in Oceano - is poised to celebrate its 35th anniversary this fall. Today, the second generation of Verdins continue to honor their father’s traditions and teachings while also evolving with the times as they build on his legacy.

“My grandparents came here from Mexico, so my dad was second-generation. He got his start in the restaurant business at the Boys Restaurant in Santa Maria as a dishwasher,” reflects Eva Verdin, General Manager at Old Juan’s Cantina. “He had an incredible work ethic and often told us that, ‘doing the right thing usually does not mean doing the easy thing.’” Her brother and co-owner, Adam Verdin, who also works as a commercial pilot, chimes in, “Dad was always focused on putting out a consistently great meal, but he also understood that the sensibilities and tastes of people do change, and he had a willingness to adapt.”

John Verdin, who passed away a little more than a year ago, had the foresight to begin a succession plan with his children, who grew up in the restaurant, long before he became ill. Eva smiles as she recalls, “My parents kept a crib in the kitchen, and they would push it up against the dishwasher so the whirring and humming would help me fall asleep. To this day, I cannot get to sleep without some type of background noise.” Her brother, Adam, who, because of the restaurant’s proximity to the Oceano Airport was also inspired as a young boy to learn to fly, thinks back, “We used to come home from school and do our homework in one of the booths in the bar. We still have customers to this day that remember seeing us studying in there from years ago.”

Today, the focus remains on “great food and great customer service” according to the brother and sister team, but there are also hints of the new generation’s influence. Recently added to the menu are three new types of margaritas (jalepeno, fresca, and cucumber) as well as an innovative appetizer called “cactus sticks,” which are small strips of cactus that have been breaded, deep fried and paired with a mild, cream-based dipping sauce that the family has developed over “many years of trial and error.” They explain that the dish was inspired by their grandmother, who had cherished her cactus garden.

Along with a passion for great food, John Verdin also shared with his children a good sense for business and insisted that they understand their costs at all times. He spent hours meticulously recording his thoughts and recipes along with their corresponding costs on 3” x 5” index cards, which now serve as daily reminders of their father. And, as the duo works to install a sophisticated new computer system that will better allow them to track their food costs, Eva is astonished to learn just how precise her father’s accounting actually was. “It is absolutely ridiculous how accurate he was with those cards. When we compare his notes to what the computer comes up with, it is either the same number or it’s within a penny.”