UPDATE: A groundbreaking incubator program in San Jose is set to revolutionize the local food scene by promoting inclusivity and providing employment opportunities for neurodivergent individuals. Andy’s Cafe, founded by local entrepreneur Tony Lam, is preparing to open later this month at the Center for Employment Training (CET), aiming to employ 12-15 people.
As Lam navigates a bustling courtyard with his 12-year-old autistic son Andy, he shares his vision for a café that not only serves delicious food but also creates a supportive work environment for all. “When I was learning about autism, I discovered that 85% of adults with autism are unemployed,” Lam stated. “It’s frustrating to see a disconnect when restaurants are in need of workers.”
The launch of Andy’s Cafe follows its graduation from the Mesa Redonda Incubation & Commissary Kitchen, a program supported by Prosperity Lab, Santa Clara County, and the city of San Jose. The program aims to empower aspiring entrepreneurs with essential business skills, mentorship, and resources necessary to thrive in the competitive food industry.
“We want to ensure that our street food vendors comply with health regulations and build trust within the community,” said Mimi Hernandez, CEO of Prosperity Lab. “Our goal is to provide all the tools and guidance they need to succeed.”
The latest cohort included 25 food startups, with about a quarter being street vendors. The program has become vital for minority-owned businesses in San Jose, where over 60% of establishments are ethnic or minority-owned, contributing significantly to the local economy. The food and drink sector alone makes up 15% of all San Jose businesses.
Despite pandemic challenges, San Jose’s food scene has rebounded remarkably, with food and drink establishments generating $2.72 billion in taxable transactions in 2024, according to the California Department of Tax and Fee Administration. This revival underscores the resilience and potential of local startups.
Among the successful graduates is Katelynn Dawson, owner of The Michelada Lady, who credits the program for expanding her business beyond just drink samples. “I dream of having a truck like Coca-Cola’s, branded with The Michelada Lady insignia,” she shared during a recent event celebrating the program’s graduates.
Also participating is Sebastian Juarez, who transitioned from a software engineer to running Empanadas La Linda. “I wanted to create authentic Argentine empanadas, and the program helped me realize my passion,” Juarez said, aiming to establish a presence at local farmers’ markets.
The Mesa Redonda program plans to hold ribbon-cutting ceremonies twice a year, with the next cohort starting in September, focusing on engaging millennials. “With San Jose’s growth, we’re ready to welcome the next wave of food startups,” said CET President Ruben Solorio.
As these businesses prepare to launch, the community is eager to embrace their unique stories and culinary offerings. The commitment to inclusivity and empowerment is set to make a lasting impact on San Jose’s food landscape.
Stay tuned for further updates on Andy’s Cafe and other innovative ventures from the Mesa Redonda program.
