Today we’d like to introduce you to Francisco J Cabrera.
Francisco J, we appreciate you taking the time to share your story with us today. Where does your story begin?
I came to the United States when I was 13 years old with a simple goal: to work hard and build a better future. I started from the ground up, working as a dishwasher after school, learning discipline, responsibility, and the value of consistency. Over time, I worked my way through every position in the restaurant industry — from busser to server, to cook, and eventually into management.
That journey is where I discovered my passion. I didn’t just want to work in restaurants — I wanted to create something of my own.
In 2005, I met my wife, who shares the same passion for this industry. Together, we built our vision through years of experience, including working with Garcia’s Restaurants, which gave us the foundation and opportunity to grow and understand the business at a deeper level.
After more than 20 years in the industry, I’ve learned that success is not just about serving food — it’s about creating an experience. My goal has always been for people not just to eat, but to truly enjoy and connect with what we create.
Today, as the owner of Majo Restaurant, I continue to focus on growth, quality, and innovation. We combine Italian and Tex-Mex flavors in a unique way, emphasizing fresh ingredients, fast service, and a strong connection with our community. Every day, we keep improving — listening to our customers, refining our menu, and pushing to be better than the day before.
For me, this journey has never been just about business. It’s about passion, family, and building something meaningful that people remember.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been an easy road. I came to the United States very young, and one of my biggest challenges was the language barrier. At the same time, I had to start working early to help support my family, even when I was still learning how everything worked.
There were moments of doubt, long hours, and pressure, but those struggles made me stronger. They taught me resilience, humility, and the value of hard work. Every obstacle pushed me to grow and become the person and business owner I am today.
We’ve been impressed with MAJO Italian & Tex-Mex Restaurant, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are a family-owned restaurant that blends Italian classics with bold Tex-Mex flavors, creating a unique dining experience in Lebanon, TN. At MAJO, we focus on fresh, high-quality ingredients and fast, consistent service—delivering great food to your table in under 10 minutes without compromising quality.
What sets us apart is our fusion concept, our attention to detail, and the way we treat every guest like family. From handmade dishes to our signature organic margaritas made with fresh lime juice and premium tequila, everything we serve is crafted with passion.
We are most proud of the connection we’ve built with our community in such a short time. MAJO is not just a place to eat—it’s a place to enjoy, relax, and come back to.
Can you talk to us a bit about the role of luck?
Luck has played a role in my life, but hard work has played a bigger one. I came to the U.S. at a young age, faced language barriers, and started from the bottom working in restaurants. Some may see that as bad luck, but it built my discipline and drive.
Along the way, I’ve been fortunate to meet great people and opportunities, including my wife, who shares my passion for this industry. In business, I’ve had both wins and setbacks, but I don’t see challenges as bad luck—only as lessons to grow.
I believe luck can open a door, but it’s your work ethic and resilience that keep it open.
Contact Info:
- Instagram: https://www.instagram.com/majo_restaurant
- Facebook: Majo Italian/tex Méx
