A successful Cinco de Mayo requires upping pars for product and staff
By Lara Creasy
Cinco de Mayo is just around the corner, but there is still time for Georgia restaurants and bars to make sure they are ready for the onslaught of patrons thirsty for margaritas. For Tex Mex restaurants like Superica, where I work, Cinco de Mayo is the busiest day of the year, and with Cinco falling on a Monday as it does this year, we need to be prepared for the entire weekend to be a party.
I asked some of my industry peers for their advice on preparing for the rush of business, and we all agreed on a few key points: order early and order extra, staff up, rearrange for better flow, and be prepared for anything.
“At Tacos & Tequilas, Cinco de Mayo is like our Super Bowl — it’s one of the most exciting days of the year, and preparation starts weeks in advance,” said Nick Hassiotis, Director of Operations for La Bonanza Hospitality Group, which owns five Tacos & Tequilas locations in Midtown, Buckhead, Buford, Lawrenceville and Cumming. “Ultimately, it’s a massive coordination effort, but our team looks forward to it every year,” he said.
Up your pars
Setting proper product pars and ordering early, before vendors have a chance to run out of stock on key items, are the first steps to success. “We triple our pars on core ingredients like proteins, cheese, tortillas, chips, limes and margarita mix, plus we prep huge batches of salsas, guacamole and cheese dip to ensure speed and consistency,” said Hassiotis.
Proper staffing is also not negotiable. “We bring in all-hands-on-deck. We increase FOH and BOH staffing significantly, and many of our team members volunteer for double shifts because they love the energy. We also cross-train staff to support wherever needed — from runners to bartenders — and prep backup teams in case of callouts.”
The same is true at Superica, where we make Cinco de Mayo a black-out day for schedule requests, and we also sometimes schedule extra support from temp staffing agencies for tasks like bussing tables, stocking glassware and emptying trash cans.
Hassiotis and his team have learned valuable lessons from past years and have adapted their operations accordingly. “Every Cinco teaches us something. One of the biggest lessons is about flow and flexibility. In the past, we underestimated the volume in our bar areas and saw long wait times for drinks. Now, we station mobile bartenders and margarita runners to keep service moving and lines short,” he said. “Another challenge we faced was bottlenecking at the host stand. Now we use mobile check-in stations and clearly marked signage to direct guests to the right areas.”
He added that Cinco success is not about seating, but about flow. “It’s about how people move, order, wait and interact. Optimize for flow and you’ll reduce stress for your team and guests.”
Hassiotis says the Tacos & Tequilas locations reconfigure their dining rooms and patios to allow for more high-top and communal seating and standing room around the bar. Wherever possible, they also extend the party outdoors. The same is true for his company’s other Mexican-influenced concept, Azotea, located in Atlantic Station, where the entire rooftop bar is transformed, with sections cleared out for mingling, photo ops, and DJ setups.
“Past Cincos have taught us a lot about anticipating chaos and turning it into controlled energy,” he said. “One year, our rooftop hit capacity faster than expected. Guests were waiting too long, and bar lines got jammed. Now, we stagger rooftop access, pre-sell drink tickets, and add popup bar stations to avoid bottlenecks.”
Remain flexible
Flexibility is required of days as busy as Cinco de Mayo, as even a very prepared operation can have unexpected twists.
“It’s the rainy season, so flexibility is key,” said Jeff Sime, director of operations at Big Table Restaurants, which operates HOBNOB Neighborhood Tavern at Alpharetta’s Halcyon development and other locations. “We’ve learned to always have a backup plan for outdoor festivities. A little foresight with layout and logistics goes a long way in keeping the celebration smooth and stress-free.”
HOBNOB is neighbors at Halcyon with both Eclipse di Luna and CT Cantina & Taqueria, and Simes said, “We love collaborating for Cinco de Mayo in our shared outdoor space. Together, we create an atmosphere that feels like a true celebration. We offer complementary dishes—like a pig roast done al pastor—and serve Cantaritas, a citrusy cousin of the traditional margarita.”
Still, he advised, “Stay true to your brand. Instead of trying to do it all, we focus on a few high-impact elements that reflect who we are. We also make sure our team is well-versed in any new cocktails or menu features so they can confidently share with guests and keep the energy high,” said Sime.
Hassiotis agreed that making sure the staff feels prepared is key. “Train like it’s your first rodeo. Walk through the plan. Do test runs. Prep your team for the ‘what-ifs.’ Confidence under pressure starts with training.”
He also advised keeping menus tight but fun. “Streamlined menus mean faster service, but that doesn’t mean boring. Lean into bold flavors, shareables and drinks that photograph well,” he said. He advised making the entire day “Instagrammable” to get your location’s party posted on your guests’ social media accounts, which keeps the buzz going long after the party ends.
“Cinco also opens doors,” he added. “We’ve built new brand partnerships, gained social media traction and hosted influencers who became long-term collaborators, just by leaning into the energy of the day.”
He also advised restaurateurs to never underestimate the power of entertainment. “The right DJ or live act can set the tone and keep guests happy, even if they’re waiting.”
Before you open your doors on Cinco, “Test your tech,” said Hassiotis. “Make sure your POS, online ordering, and communication systems are ready to handle the volume.” Make sure you have the tech support numbers for any electronic systems handy, and that you have a plan for any outages.
And then, when it’s all said and done, and the last margarita has been served? “Celebrate your crew,” said Hassiotis. “Cinco is intense. Take care of your team, recognize their effort, and have fun with them. Create incentives, feed them well during breaks, and keep the energy high. Happy teams make magic happen.”
Lara Creasy is Beverage Director for Rocket Farm Restaurants, overseeing eleven Superica locations in five states. She loves all things beverage from tea to tequila, coffee to cocktails, whiskey to wine, and gets to make a living at it.
