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About

Jesus Ignacio “Nacho” Varela

Principal of Practical Solutions Consulting. Over 40 years of hands-on experience as a corporate executive chef in restaurant operations and as a VP of plant operations running USDA and FDA food manufacturing facilities.

Nacho Varela smiling behind sheet trays of conchas in a test kitchen

Principal · La Mirada, California

  1. 1977–1999

    The kitchen

    Nacho started as an executive chef and became the person restaurant chains relied on for new menus and concepts. He ran test kitchens, developed menus for chains from 28 to 735 units, and created concepts built for national expansion.

    • Menus for 735 Sizzler restaurants
    • Chef's specials for 250+ El Torito restaurants
    • Joe's Crab Shack core menu for national expansion

  2. 1999–2021

    The plant

    He moved from the test kitchen to the factory floor: designing and opening the Real Mex Foods plant, turning around Del Real Foods, running Tomatek's seasonal operation, then leading supply chain, manufacturing and R&D for Lemonade and Everytable.

    • $80K → $128M in outside manufacturing sales at Real Mex Foods
    • $9.4M net-income turnaround at Del Real Foods
    • 5,000 → 38,000 meals a day at Everytable

  3. 2015–present

    The practice

    Through Practical Solutions, Nacho brings both sides to food manufacturers, independent restaurants and supermarkets: plant efficiency and productivity, R&D, on-site training, sanitation and maintenance, food and labor cost, supply chain and commercialization.

    • USDA and FDA facilities designed, equipped and jump-started
    • On-site coaching for managers and front-line teams
    • Food safety training for back and front of house

How he leads

Servant leadership, measured in results.

Culture as a tool
Using a company's own culture and values to raise engagement, accountability and commitment.
Teach, then execute
A servant leader with a drive for teaching creativity, execution and flexibility, and for adapting quickly to change.
Own the P&L
Profit and loss responsibility, forecasting and budgeting, and evaluating profit centers to improve efficiency and profitability.
Detail and coordination
Highly organized, with close attention to detail and the ability to coordinate multiple projects at once.

“By failing to prepare, you are preparing to fail”

— Benjamin Franklin

Career

Two tracks, one career.

Culinary and R&D leadership first, then manufacturing and operations, with Practical Solutions running alongside since 2015.

Culinary & R&D

  1. 1977–1981El Torito RestaurantsExecutive Chef
  2. 1981–1984Seafood Broiler RestaurantsExecutive Chef
  3. 1984–1989Acapulco RestaurantsExecutive Chef
  4. 1989–1991Sizzler InternationalDirector of Product Development / Executive Chef
  5. 1991–1993Ninfa's & Atchafalaya RestaurantsDirector of Concept Development / Executive Chef
  6. 1993–1994Landry's Seafood RestaurantsDirector of Food Services / Executive Chef, Joe's Crab Shack
  7. 1994–1996El Torito RestaurantsExecutive Chef
  8. 1996–1999American Golf CorporationCorporate Executive Chef / Area F&B Director

Manufacturing & Operations

  1. 1999–2010Real Mex FoodsSVP of Operations, Sales and R&D
  2. 2010–2012Del Real FoodsVP of Operations
  3. 2012–2013Packline WestVP of Operations
  4. 2013–2015TomatekGeneral Manager
  5. 2018–2020Lemonade Restaurant GroupVP of Supply Chain, Manufacturing and R&D
  6. 2020–2021EverytableVP of Supply Chain, Manufacturing and R&D
  7. 2023–presentNorthgate MarketsConsulting project: commissary design and start-up

Culinary & R&D

The kitchen years, in numbers.

  • 1996–1999

    American Golf Corporation

    Over $500,000 saved by standardizing menus and engineering national contracts; banquet sales in the region up 90%.

  • 1977–1981 · 1994–1996

    El Torito Restaurants

    R&D and test kitchen for El Torito and Chi-Chi's; monthly chef's specials for 250+ restaurants.

  • 1993–1994

    Landry's Seafood Restaurants

    Developed the Joe's Crab Shack core menu that positioned the concept for national expansion.

  • 1991–1993

    Ninfa's & Atchafalaya

    All menu development for 28 Mexican and 8 Cajun restaurants, $66 million in yearly sales.

  • 1989–1991

    Sizzler International

    Menu offerings for 735 restaurants, plus food for major TV, radio and FSI promotions.

  • 1984–1989

    Acapulco Restaurants

    All menu R&D; hired and trained all kitchen management personnel.

  • 1981–1984

    Seafood Broiler Restaurants

    Menu R&D for a 28-unit chain with fish markets and mesquite grills.

Fluent in the regulated side of food.

Decades of day-to-day work with the agencies that oversee food manufacturing in California, plus union relations and a collective bargaining agreement.

  • USDA
  • FDA
  • Health Department
  • County Sanitation District
  • AQMD
  • OSHA
  • State & federal environmental agencies

Talk to Nacho directly.

Tell us what you're trying to accomplish. The first conversation is about understanding your operation.

Start a conversationBook a call with Nacho562.234.1322