La Cabaña successful from day of opening

ROYAL CITY — Early this century, Salvador Nuñez was tiring of working for others and decided to open his own business — the La Cabaña restaurant — in this community although he was living in California.

“I wanted my own business, but not in California,” he said. “There was plenty of business, too much traffic and too many people. I was looking for a slower place.”

On the suggestion of others, Nuñez came to evaluate Royal City. He found a Camelia Street property for sale. It had been a tavern, and it could easily be converted into a restaurant.

Nunez opened a Mexican restaurant because there wasn’t one in town. Today, you could say La Cabaña is it for restaurants in Royal City.

Judy’s, on Highway 26, about two miles west of Royal City, was the principal restaurant before, but it has struggled since the original owners retired.

Judy’s is making a slow comeback now under the ownership of Larry Myrick. He has added wine tasting, for his own wines, and a produce stand.

Nuñez had no experience with Mexican restaurants when he moved his family to Royal. But he did have restaurant experience, working for Big Boy in Kent from 1988-90 in Kent.

Nuñez started as a dishwasher, moved up to food preparation and eventually became a cook. But all that he cooked in the Denny’s-like restaurant was American cuisine.

As Nuñez organized and developed the restaurant, he visited a brother-in-law in Orting. Jaime Perez owned the Los Pinos restaurant there and was eager to help Nuñez.

“They gave us all of their recipes,” Nuñez said.

In addition, the sister-in-law gave Nuñez the idea of naming the restaurant La Cabaña.

Nuñez came to Royal rather blindly. He didn’t know a single soul here. Although he’s always been a positive thinker, it scared him to do what he was doing.

When Nuñez and his wife Amparo opened La Cabaña in June of 2004 with a grand opening, they were surprised by community reaction. It was full of diners from 11 a.m. to about 8 p.m.

La Cabaña has been a strong business ever since even though its closed on Sundays. It operates from 11 a.m-8 p.m. six days a week.

Nuñez and his wife continue to work at the restaurant. Amparo is in charge of the kitchen. He’s in charge of the rest.

“When it gets the busiest is at apple harvest time,” Nuñez said.

Daily, the restaurant is busiest at lunchtime and dinnertime.

“The locals come. So do the people who come to Royal to hunt and people who pass through on their way to or from Washington State University in Pullman,” Nuñez said.

Sometimes new visitors will ask about American restaurants. Nuñez tells them what’s available in the area and gives them directions.

“I don’t want to be selfish,” he said.

Nuñez said American customers order just about everything, but a favorite plate for those who love beef steak is carne asada.

The success Nuñez has had is owed to four principles that serve any business well. The first is do the necessary work. Nuñez is at the restaurant by 9 a.m. usually and goes home at about 9 p.m.

Another is cleanliness. Keep the restaurant clean at every hour of the day. At La Cabaña, it is the responsibility of the owners and their six employees to act at any moment clean-up is needed.

Another is friendliness. You need a staff that is always friendly and smiling no matter who comes through the door.

The fourth is quality product. The food needs to be good and tasty so that you will have repeat customers.