Today we’d like to introduce you to Viviana De Jesus.
Hi Viviana, 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?
As I graduate from the University of Central Florida in 1998 with my Master’s Degree in Sociology and moved to PR where I eventually ended up working at a Skydiving School where I learned all about running a business. As the business became very successful, today the business still going hard (xtreme divers West), I moved back to Orlando, FL where I worked at another company where I was left in charge immediately. Employers always saw my business potential where it was easy for me to run a business. After having planted that idea in my head for years, I wanted to start my own business. Before the Hurricane Maria, I was working with the owner of a restaurant in PR to bring it to Orlando, FL, making it not possible due to his situation after the hurricane. I continued trying to start a business until I partnered with a friend who decided to start and create FINCA. We both had great memories from P.R., growing up in Morovis, P.R., where my dad and mom raised me growing plantains, cows, pigs, bulls, etc. It was the reason of naming the restaurant “Finca” which means a large land in the country.
Before the pandemic, everything was fast paste so we created a place where you can come and grab something Puerto Rican in the area of Lake Nona. We created many items we ate back then, bringing some traditional dishes like “corned beef and sweet plaintains”, alcapurrias, pinchos (kabobs) among other items.
We also created the “limbermosa” which consists of a “limber” (frozen juice) that will replace the liquid on a Mimosa. We mix the “limber” with Brut and you get the “Limbermosa”. We offer it in Passion Fruit, Tamarind, or Cherry.
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?
Opening a restaurant is difficult, adding the Pandemic has made it 100% worse. We first struggled with construction, then the Pandemic and now with the lack of employees. I am also a single mom and my parents traveled from P.R. to help me with my girls as I opened the restaurant. Once my dad arrived, he was diagnosed with Cancer, passing away one month later. This made the situation worse as I struggled losing my dad. I included a picture with him and my mom at a bench I have in Finca. This bench, he cut a tree at his house and he had that bench made for me, for people to sit under the Flamboyant.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I have a Master’s Degree from U.C.F. in Applied Sociology. I worked as a federal agent in the past and has ran companies that have giving me a solid foundation to run a business. I considered myself very fortunate as I have learned from many people how to run a business and it was proven as I survived the Pandemic, regardless of what I still have to do.
Is there a quality that you most attribute to your success?
I am well organized, I can multi-task and I am a hard-working person. I am not afraid to wash dishes, clean the floor or help my staff do what it takes to get the job done. I am a Team Player.
Contact Info:
- Email: fincarestaurants@gmail.com
- Website: www.fincaatlakenona.com
- Instagram: https://www.instagram.com/fincaatlakenona/
- Facebook: https://www.facebook.com/fincaatlakenona
