May 15, 2017

Meet Francisco Peńa of Coffee Catering LA

Local Stories

Today we’d like to introduce you to Francisco Peńa.

Francisco, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Like many others before me “The American Dream” is what led me to make the decision and immigrate to this amazing country 11 years ago. From the very first day that I came into the United States, I noticed how different the economy was of that in my country; Mexico. I wanted my own business, to be my own boss, but soon I would find out that it was not going to be easy; if I wanted “The American Dream” I was going to have to work very hard to achieve it. So, I began with two jobs in order to cover the cost of moving myself and my family from Mexico.

My first job was at a paper manufacturing factory, my shift would begin at 5am and end at 1 pm, I would then rush home and spend some time with my wife and child and catch a meal before starting by second job shift at El Torito Restaurant; were I started as a stocker and at times covered as a dishwasher; soon I was promoted to busser and eventually to Bar back. My days would start at 5 am and finish at 11 pm, I was exhausted from the very little rest and sleep I would get in between, and after a year of very hard work I was ready to move on. So, my family and I moved again; this time from the Inland Empire to Los Angeles. Here in LA is where I started to work in the coffee business; I had the opportunity to work as a barista for Kings Road Café and the famous Campanelli Restaurant which has since closed.

In 2015 while training, I was preparing myself a drink at Kings Road Café since I enjoy coffee myself; and I thought; “It would be great if I had an espresso machine at home and make coffee for my family and friends when we got together, or why not even cater coffee”; after all there was food catering available, why couldn’t there be coffee catering as well, and thus the idea of starting Coffee Catering LA was born. After a couple of weeks of saving, I bought an espresso machine and assembled my very first set up; and using my family vehicle as my “business” vehicle I began offering my services. I would set up at food expos, family parties and even my daughter’s school PTA meetings all free of charge; but would never miss an opportunity to network and hand out my very own business cards. I handed them out like “hot tamales” as they say in my country; and soon enough I started getting calls and booking events, from catering at open houses to talk shows and movie sets. My clients now range from Adidas to Lexus, Merrill Lynch, UBS, UPS, Loyola Marymount University and USC to name a few.

I feel truly blessed; from starting with just one setup and one vehicle; I now have six set ups and two business cars, and with time I expect that number to grow. I feel very proud and accomplished as a father and husband; knowing I can now better provide for my family; my wife Cruzita works with me now having worked in the coffee business herself for over 15 years; and I hope I have set an example for my children that with hard work and perseverance they can accomplish anything they set their minds to; and always remember to stay humble through it all.

Has it been a smooth road?
No at all! it was pretty tough. The hardest thing was having to deal with the unknown, the what ifs; the criticism of weather I was going to make it at all, was especially hard for me; and of course, financing. I invested all my savings in the first setup and had a slow start because at the beginning I wasn’t getting booked for the events/jobs that I wanted.

We’d love to hear more about your business.
We are an Espresso Bar on Location, our very special drink is the Dirty Chai Frappuccino, Vanilla latte and Mochas. What sets us apart from others the quality in beans that we use. Our espresso is very rich, strong and tasty at the same time.

Is our city a good place to do what you do?
Los Angeles is a great city for any business, the only problem is the heavy traffic every day.

Contact Info: