Years after opening my Mexican restaurant in Brisbane, the time had come for me to retire. It wasn’t an easy decision—this business had been my life for so long, but I was ready for the next chapter. My plan had always been to pass the restaurant on to my son, Erik. But as retirement approached, it became clear that he wasn’t excited about taking over.
I remember sitting down with Erik at the restaurant one quiet afternoon, hoping to talk him through the transition. He admitted that he didn’t have the same passion for the business that I did. While I had built the restaurant from the ground up, pouring my heart into every taco and every customer interaction, Erik wasn’t sure he wanted to take on the responsibility. It felt like the dream I had for the restaurant’s future might fall apart.
But there was no time to dwell on that. As I prepared to step back, I knew the restaurant still needed to run smoothly, regardless of who would take the reins. That’s when I scheduled a final air conditioning service Brisbane before I retired. The air conditioning system I had installed years ago had been a key part of keeping the restaurant cool and comfortable, and I wanted to make sure it stayed that way.
As we worked through the emotional rollercoaster of the handover, I began to realise that maybe Erik could make the restaurant his own, in his own way. Even if he wasn’t passionate about tacos, he was good with people and had a natural ability to lead. I decided to give him space to find his own connection to the business, and I reassured him that I would be there for guidance if needed. After all, the restaurant’s reputation for quality and comfort, including its well-maintained cooling system, was already well-established.
Erik eventually agreed to step into the role, but with the understanding that he would make some changes. As I prepared to hand him the keys, I knew I had to trust him to keep the restaurant running, especially through Brisbane’s sweltering summers. And so, with a heavy heart but a sense of pride, I watched him organise the first commercial air conditioning installation upgrade of his tenure, a sign that he was taking responsibility for the restaurant in his own way.
Though the road ahead for Erik wasn’t entirely clear, one thing was certain—the restaurant I built would stay cool, welcoming, and a place where customers wanted to be, even as it changed hands.