Restaurant Name: Tal’s Cafe
Owners: James and Antiowe (Brothers)
Location: Inglewood, CA
Number of Seats: 50
Number of Staff Per Shift: 8
Busiest: Saturday daytime and Sunday. Sunday is the busiest day for breakfast and lunch.
Brothers James and Antiowe took over Tal’s in October 2021, bringing new energy to a historic spot in the heart of the Crenshaw district. The two had been frequenting the diner consistently for most of their lives, and the place holds deep roots in the community. Originally built in 1940, the building has a complex past as it once operated as a whites-only restaurant, until the tides of racial segregation began to shift. Antiowe, who used to work on nearby apartment buildings, became a regular at Tal’s over the years. One morning, while grabbing breakfast, a waitress named Bridget (who still works there!) mentioned that the owner was looking to sell and that a few deals had already fallen through. Antiowe saw an opportunity. He called his brother James, and together they jumped at the chance to carry the torch and purchase the restaurant. Only catch: they’ve only worked at McDonalds prior to owning and operating a restaurant.
The food? It’s elevated comfort and soulful flavor in every bite (well, that’s the goal anyways.) Think golden salmon croquettes crisp on the outside and tender within, irresistible salmon nuggets that are pure Southern nostalgia, and a shrimp and snapper burrito that wraps up coastal flavor in a warm, satisfying hug. Alongside hearty plates of pancakes, eggs, sausage, grits, sandwiches, and burgers, this spot delivers fresh, feel-good food that’s both familiar and unforgettable. Over time, they’ve gotten to know many of their regulars by name. Some of their customers have been eating at Tal’s since they were kids, making the cafe a living piece of local history. Since taking over, the brothers have added a few modern touches like TVs and modern music to freshen up the vibe, but their main goal is to keep the space warm, welcoming and inviting, and pay homage to its history in the community.
Although the restaurant has earned a loyal following, it’s now in serious jeopardy. The brothers behind it are passionate and well-intentioned, but they’ll be the first to admit they lack real-world experience running a restaurant. Business is struggling, and cash flow is tight. While they dream of taking the restaurant to the next level, their immediate focus is simply keeping the doors open. One wrong move, a dip in customer turnout, a major equipment failure, or any unforeseen setback, could be enough to force a closure.
Compounding the problem is an outdated POS system that requires servers to handwrite orders, often leading to confusion, delays, and service errors. High staff turnover, inconsistent discipline, and a lack of accountability in both the kitchen and front of house have caused fluctuating food quality and long ticket times. Poor communication and strained staff relationships, along with inadequate cleaning standards, especially among bussers and kitchen crew, have created an environment that demands constant supervision from ownership. Unless these issues are addressed, the restaurant’s consistency, reputation, and long-term survival remain at serious risk.
Back-of-House Discipline and Cleanliness: James and Antiowe have observed that kitchen staff lack focus and discipline, often engaging in what they refer to as "multiasking" distracting themselves with playing on their phone, talking or goofing off. This has led to lapses in cleanliness, such as dirty dishes being sent out to guests.
Goofing Off When Owners Are Gone - If the brothers are gone things are completely different. At best, people are lazy and inconsistent and at worst, the line cooks will pump up the tunes, maybe crack open a beer or two, and turn the open sign to closed.
Health & Sanitation Corners Cut: Staff sometimes skip key cleaning steps like mopping, sanitizing surfaces, or properly cleaning the grill—especially when the owners aren’t around. “We’ll do it tomorrow” has become a pattern, leading to buildup and potential health code risks.
Staff Communication Breakdown: When things go wrong, servers are quick to point fingers at the kitchen instead of taking ownership. No one’s communicating, everyone’s deflecting and the guests are the ones who end up suffering…and writing bad reviews!
Slow Tickets & Sloppy Plates: Food is taking way too long to hit the table, and when it finally does, it’s often underwhelming. Cold dishes, inconsistent quality, and frustrated customers are becoming the norm.
Too Close for Comfort: The staff gets along a little too well. Friendships and cliques blur the line between personal and professional. Often times arguments are hashed out in front of customers. Also, they don’t all like each other. There’s definitely rivalries and animosity between certain staff members.
Messy Bussers, Messy Vibe: Dirty dishes pile up, tables sit uncleared, and the restaurant starts to look sloppy. The owners constantly have to point out what’s being missed things that should already be second nature.
POS Chaos: The outdated ordering system is a nightmare. Servers still handwrite tickets, which leads to mixed-up orders, kitchen confusion, and slow service.