Owners Karla and Eduardo grew up immersed in the restaurant world: their parents ran a full-service eatery. But they saw a gap in their community: there were no true street tacos and no bold flavors served fast. So, two years ago, they launched TnT’s Tacos N’ Tortas, reinventing the family restaurant legacy with a lean, modern twist. Their goal: deliver real, unapologetic Mexican street food in a fast-casual format for a broader audience.
Their cultural roots, attention to ingredient quality, and commitment to authenticity carry through every menu item—tacos, tortas, salsas, and all. They trusted their food and their story, betting that if execution held up, people would come.
In just two years, TnT’s Tacos and Tortas has grown from a single idea into three thriving restaurants across Iowa all fueled by hard work, family values, and a commitment to authenticity. Each new location brings the same energy, flavor, and hospitality that made the first one a local favorite.
Scaling that success hasn’t been easy. Consistency is everything. Every taco, every plate, every customer interaction has to meet the same high bar. Managing staffing, kitchen operations, and supply chains takes precision and grit. But that’s exactly what drives Karla and Eduardo forward: building a brand that feels handcrafted, no matter how big it grows.
Social media has been their secret weapon. Viral TikToks, local shoutouts, and glowing community posts have turned loyal customers into brand ambassadors. Every video and every photo is a story of flavor and family, proof that authenticity sells. The attention comes with pressure, but the siblings see it as motivation to keep raising the bar.
What's next? TnT’s has dreams outside of Iowa and is building momentum to expand into neighboring states and bring its signature blend of authentic flavor and entrepreneurial spirit to even more communities. For Karla and Eduardo, it’s not just about growing a restaurant, it’s about growing a legacy.
From the very beginning, Karla and Eduardo knew that opening a restaurant meant dealing with upfront costs: packaging, signage, kitchen tools, branded items, and inventory. They looked for funding partners who understood restaurants, and they turned to Revenued.
Their father had experience with Revenued, so when they applied, they were approved quickly for a credit line. They used the working capital to purchase essential branded packaging: cups, bags, catering boxes, etc. These are the small, visible touches that matter to customers.
TnT’s doesn’t rely on Revenued for day-to-day expenses, they use it for big-ticket purchases and as a buffer when cash flow tightens. The flexibility to "draw only what they need and pay only when we use it" is precisely what gives them breathing room during fast growth. Karla and Eduardo say Revenued is easy, quick, and adaptable and they’d absolutely refer it to other small business owners.
The fast-casual restaurant sector is a battlefield of tight margins, intense competition, and operational complexity. Concepts like TnT’s survive by doing more than food: they must invest heavily in branding, staffing, packaging, supply relationships, and marketing.
Seasonality, rising food costs, labor turnover, and unpredictable demand make cash flow notoriously volatile. A single week of lower foot traffic or a spike in ingredient costs can throw off the balance.
That’s why flexible funding solutions matter. With the right working capital, restaurants can:
Maintain staff when revenue dips
Stock inventory ahead of high-demand periods
Invest in branded upgrades (packaging, uniforms, signage)
Scale into new locations without overleveraging
For restaurant owners, tools like the Revenued Flex Line can provide the strategic cushion that separates survival from scaling.