Alex Carballo

“Now it's like, that's where they're going and they're hitting those scenes,”

Alex Carballo · said date not stated · reported 2026-10-17

Carballo said happy hour is increasingly becoming the dinner itself rather than a pre-dinner stop.

“They're going out three times a week, where they were coming out to see me four or five [times]. And the people that used to see three times a week, they're only coming out once,”

Alex Carballo · said date not stated · reported 2026-10-17

Carballo said customers are visiting his restaurants less frequently than before.

“My happy hour has increased a lot, so I think people are looking for deals and looking for options,”

Alex Carballo · said date not stated · reported 2026-10-17

Carballo said happy hour now accounts for nearly 30% of his business as customers seek discounted meals.

“I'm still paying the same amount for food. I'm still paying the employees. My rent didn't change. Nothing changed. Only thing I'm doing is trying to discount my product to gain people to come here,”

Alex Carballo · said date not stated · reported 2026-10-17

Carballo said discounts create challenges for operators already facing unchanged food, labor, and rent costs.