Today we’d like to introduce you to Eder Muniz.
Hi Eder, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started my journey 17 years ago as the Kitchen Manager at Volare, putting in about 60 hours a week to really get the hang of things. After years of hard work, I was lucky enough to buy the restaurant. My goal has always been to serve the best Italian food and pizza, and I’m always looking to change up the menu to match what my customers are craving.
Looking forward, I’ve got big plans! I want to open another restaurant from the ground up with some fresh recipes and ideas. Plus, I’m hoping to expand Volare with more locations. It’s been a wild ride, and I can’t wait to see what’s next!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not really! The restaurant business is tough, man. I grew up in Monterrey, Mexico, and moving here was a challenge, especially with the language barrier. I was used to working in the kitchen, but when I became an owner, I realized cooking is just one part of the gig. I had to learn about accounting, marketing, and all that business stuff that I didn’t know much about.
The learning curve was steep, especially with how quickly social media and marketing change. Figuring out how to effectively promote my restaurant has been a challenge. But honestly, every bump in the road has taught me something and made me stronger in this industry.
At Volare, we’re all about authentic Italian cuisine, especially our pizzas and our pastas, made with quality ingredients and traditional methods. I’m proud of being a welcoming spot in the community. Our brand is all about celebrating Italian culture and hospitality, and we aim to create memorable dining experiences.
What has been the most important lesson you’ve learned along your journey?
It’s all about being adaptable. The restaurant world is always changing, so being open to new ideas and feedback is key. Embracing change has helped me refine what we offer and connect better with our customers. I’ve learned that real growth comes from being willing to evolve and try new things, not just sticking to what I know.
Contact Info:
- Website: https://volarepizzasa.com
- Instagram: https://www.instagram.com/volarepizzasa?igsh=MWVtb2NpMTJubzR6dw==
- Facebook: https://www.facebook.com/share/1NByiNFebx/?mibextid=wwXIfr
