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Meet Briana Valdez of HomeState in Los Feliz

Today we’d like to introduce you to Briana Valdez.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was born in a small town outside of Houston, TX, and am one of a set of triplets! I went to school in Austin, TX, and shortly after graduation, moved out to LA. Once I got to LA, I was working in interior design, before transitioning to the spa and massage industry for several years.

In 2008, I had the opportunity to work with Thomas Keller as he opened Bouchon Beverly Hills and worked for him for the next four years until opening HomeState. I am so passionate about the hospitality industry, and wanted HomeState to reflect that – creating a home for everyone, no matter where they come from. HomeState truly represents the integrity, history, and culture of my roots in Texas.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I wouldn’t say it’s been a smooth road, but I think the struggles have been positive because we’ve grown so much. HomeState is small square footage-wise, and we have such a high production volume that we had to figure out how to get food out fast, while retaining the quality of the product. Another huge challenge is hiring. Our employees are so important to us, and it takes a lot of time and patience.

The moral of employees is so important and is my top priority, as it is the foundation of our business and is what makes us successful.

Alright – so let’s talk business. Tell us about HomeState – what should we know?
HomeState is the go-to destination for Texas cuisine in Los Angeles. We specialize in breakfast tacos, migas, queso and more! When I was conceptualizing HomeState, one of my main priorities was sourcing our ingredients responsibly and use the highest quality available. So many people told me that wouldn’t be possible at our price point – but it was so important to me. I think low price point and high quality, along with great service, is something we do not see enough of in the restaurant industry.

Is there a characteristic or quality that you feel is essential to success?
The most important factor to our success is how we train, hire and treat our employees. I am a firm believer in the people aspect of the industry and know that it starts from the top, especially by showing respect to one another. We also provide health insurance to all employees, which is not an industry norm, but is very important to us. We respect our employees need for rest, and provide their two days off in a row to prevent burnout. Treating your employees as your equal keeps them passionate about their job, and in turn, they help produce the best quality products to serve our customers.

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Image Credit:
White Oak Communications

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