When Chef Ceasar Zepeda opened Alamo Biscuit Company, his fast-casual breakfast and lunch concept, this past summer, he didn’t know what exactly to expect.
When the industry staple who cut his teeth at La Fonda on Main set out to open his first concept at Sangria on the Burg, a low-key reception allowed for finessing. By the time critics and bloggers came around with their tasting notes and cameras, flavors were squared away.
But that was 2016. In 2019, the friendly and hospitable chef had made his name servicing the northwest side of San Antonio, and winning several accolades along the way. The public wanted more.
Those first few weeks at Alamo Biscuit Co. and Panaderia were hectic to say the least, but Ceasar credits a strong staff culture for making it this far.
“A new concept is always hard, but it boiled down to hiring the right people,” Ceasar said.
He credits executive chef Julio Sanchez for helping whip the kitchen at ABC into shape, and hiring people who understand the culture he’s trying to create.
“We want to bring folks on and make sure we give them 40 hours. It’s hard when we slow down, but bills don’t stop for us or them,” Ceasar said.
Still, he credits customer service and relationship building as part of the reason people return.
“Knowing someone’s name, asking about their family…those things matter more than the food sometimes. That’s what really builds a clientele,” Ceasar said.
This extends to tourists that visit the restaurant even just once.
“We’re taking Betty next door with us to Whiskey Rose when it opens. Just having local beer now in general is something people appreciate even if they’re just here for a few days,” the chef said. “We can help them experience San Antonio in a whole new way when we tell them where the beer comes from and how they can go visit Dorćol and other places we’re proud of.”
Thanks, chef! We’re proud of you too!
Visit Sangria on the Burg for a HighWheel brew for Taco Tuesday, or ask for a beer-mosa next time you’re at Alamo Biscuit Co.
