From Start-Up to Success: How Johnny Perez Transformed Fort Wayne’s Restaurant Scene

When Johnny Perez launched Te Gustó Hospitality, starting with a food truck and then Mercado on The Landing, he didn’t have a big plan. But as his ventures grew, something remarkable emerged.

Initially focused on his food truck, Perez opened Mercado and found that opportunities began to come his way. “We fit ideas into the spaces,” he explains. Rather than forcing concepts to work in any setting, he adapts to what each space offers. This strategy has led to the creation of multiple restaurants, each tailored to Fort Wayne’s community.

Today, his restaurant group employs over 100 people and features venues like Mercado, Spoke + Ivy, Ducky’s, and Papi’s Pizza, with more on the horizon. Each place offers distinct flavors while still connecting with the local community. For example, Spoke + Ivy is designed as a cozy New American café, reflecting the needs of its West Main Street location.

Perez emphasizes, “What are we bringing to the market? Is it for us or for them?” This approach fosters a bond between the dishes they serve and the customers who enjoy them.

A key component of success for Te Gustó is its strong team. Many staff members have progressed within the company—from dishwashers to sous chefs—creating a culture of ownership and commitment. For instance, one of Perez’s early hires now runs the kitchen at Spoke + Ivy.

Investing in staff has kept turnover low and culture strong, even amid rapid expansion. "We’ve been nurturing our own roster," Perez says, highlighting the importance of building from within rather than just hiring externally.

Te Gustó has faced its fair share of challenges too. Rising food prices, inflation, and labor issues continue to impact the restaurant industry. According to a recent report by the National Restaurant Association, food prices rose by 0.4% in consecutive months. In response, Perez and his team have adapted. They now produce more items in-house, such as baking their own bread for Papi’s Pizza, which not only cuts costs but also provides fresher ingredients.

Creating accessible menu options is another priority. Perez believes that eating out should be enjoyable for everyone, whether it’s a simple soup or an upscale dish. “Hospitality is about valuing people,” he adds, underscoring how crucial attentive service is.

Despite the competitive atmosphere, Perez fosters a spirit of collaboration within the local restaurant scene. Inspired by his mother-in-law Flora Barrón, who also runs a collection of successful eateries, he sees partnership as a means to uplift the entire community. “There’s enough sun for everyone,” he says.

Currently, Perez is focused on his existing ventures and is planning a new barbecue concept alongside a private event venue. He’s cautious not to stretch too thin and lose what makes Te Gustó special. He believes that sticking to the fundamentals of employee training, menu innovation, and community engagement is essential for sustainable growth.

As he reflects on his journey, Perez reminds us, “When you scale, it’s important to keep that initial magic.” With a strong foundation and a vision for the future, Te Gustó Hospitality is poised for continued success in the vibrant Fort Wayne dining scene.

For more insights, check out the work from the National Restaurant Association here.

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