When Johnny Perez started
Te Gustó Hospitality with a
food truck and then Mercado on The Landing shortly after, he didn’t have a grand vision beyond that. But as time unfolded and one success led to another, it was clear he had built something special.
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Johnny Perez in front of his food truck, Mercadito Taqueri´a, 2019“We had always dreamed of doing our full-service restaurant,” he says. “[After we opened Mercado], more opportunities presented themselves. A lot of opportunities found us. We got into conversations to build with some other landlords and other property owners, and with them, we were able to get a nice synergy going.”
Today, Perez operates a local restaurant portfolio that employs more than 100 people and includes several concepts, including
Mercado, Spoke + Ivy, Ducky’s,
Papi’s Pizza, and another in the works.
While each offers a unique flavor and experience, Perez says there’s a common dominator. In his words, “We fit ideas into the spaces, versus having an idea and trying to push it to fit somewhere. We get the space first and then decide what makes sense.”
This organic approach has led his team to curate venues tailored not only to the property but also to Fort Wayne’s community. Spoke + Ivy, for instance, is a cozy New American cafe on West Main Street inspired by the needs of the location's surroundings. Perez says his team also brings the same level of consideration to menu development. He wants the fare to be inspiring without coming across as out of reach.
“What are we bringing to market? Is it for us or is it for them? And once we can create this nice, intertwining relationship between those factors, then I think that's when we win the most,” he says. “That’s when we feel confident we're putting out dishes that someone's able to understand and appreciate.”
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Sam PhenA spread of food Spoke + IvyBeyond dishes that resonate with patrons, Perez says the secret to scaling successfully lies in the people who power the concepts. He says a lot of his current leadership team has grown alongside Te Gustó’s expansion, developing into general managers or chefs. They take ownership of their roles, and it shows. For instance, a former high school hire went from washing dishes to become a sous chef in charge of the kitchen at Spoke & Ivy.
Perez says investing in staff has allowed Te Gustó to maintain a strong workplace culture despite their rapid growth, reducing turnover and ensuring sustainable expansion.
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Papi's Pizza Company and Mercado on The Landing are both owned by Te Gustó Hospitality.“I think that's been the healthiest way to grow,” he says. “We've been creating our own roster and nurturing them, versus just opening a new store and trying to find someone who might not be a good fit for the culture.”
Te Gustó’s success hasn’t come without its hurdles, however. Inflation, food costs, and labor challenges persist.
According to April 2025 data from the National Restaurant Association, “food prices continued to climb, rising 0.4% in March after a 0.2% gain in February. Menu prices advanced 0.4% for the second consecutive month.” These challenges have prompted Perez’s team to exercise creative thinking and be nimble.
One significant change has been bringing more food production in-house, such as baking their own bread at Papi’s Pizza. This move, Perez notes, does more than save on vendor fees.
“When you pre-buy things, it might seem like you're saving labor, but you're paying for the other company's labor that's making these things,” he says. “So if you can minimize your menu and make more things fresh, you're just going to win threefold— it's going to be better, fresher, and your staff will grow with learning how to make these items from scratch.”
Speaking of costs, Perez says price and accessibility remain important considerations for every concept. His team works hard to ensure that their offerings are approachable, whether it’s a simple soup and salad or something more upscale. In his mind, hospitality is more than just food; it’s about making people feel valued every time they walk through the door.
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CourtesyPerez filming "Mise & Place", a series focused on the intersection of food and culture, at Mercado. Despite the competitive nature of the restaurant industry, Perez believes in fostering a community-driven approach.
His friendly view on the local restaurant scene isn’t surprising – his mother-in-law,
Flora Barrón, also runs a lineup of restaurants in the Fort Wayne area. Barrón started Flora & Lily's Mexican Kitchen food truck with her sister, and owns Pikoso Burrito Co. and
two (soon-to-be three) Kanela locations with her husband.
He sees collaboration among local restaurants as a way to elevate Fort Wayne’s dining scene as a whole.
“There's enough sun for everyone, and you want people in your community to be at their best, to be able to validate your efforts,” he says.
Right now, Perez works mainly behind the scenes to execute his current ventures, including a forthcoming barbecue concept and
private event venue. He’s cautious about overextending and cheapening the Te Gustó brand. He says he’s confident that honoring the basics will guide his team through the next chapter. Whether it’s employee training, menu innovation, or building stronger community ties, every step is designed with sustainability in mind.
“I do think that when you scale, you want to make sure that you don't lose some of that magic that you had when you first started,” he reflects.
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McKayla NeversPapi's Pizza