Salsarita’s Whips Up Summer Salad, Beverage

Salsarita’s, the national franchisor of Fresh Mexican Cantinas, will be launching two new menu items in June: the Mexican Chop Salad and handmade Sol Lemonade.

The Mexican Chop Salad is a limited-time offer featuring summer flavors that create a seasonal twist on a traditional dish. Beginning with a bed of Romaine lettuce, the salad is topped with black beans, grilled chicken, Pueblo Corn Salsa, tomatoes, cheese, and fresh salsa with hand-cut pineapples.

One to Watch: Salsarita’s Fresh Cantina

Prior to purchasing Salsarita’s Fresh Cantina from its founder in 2011, CEO Phil Friedman spent 11 years expanding McAlister’s Deli from 27 to 300 units.

These days, he and Salsarita’s president and COO Larry Reinstein are looking to grow the fresh-Mex concept. And grow it has, with a double-digit percentage growth in average unit volume that Friedman attributes to menu refinements he’s pushed forward since taking over the chain.

Salsarita's Signs on for 3 in KY; Acquires 5 in NC

Salsarita’s, the Fresh Mexican Cantina with locations across the country, has announced a development agreement that will bring three new restaurants to Lexington, Kentucky, by the end of 2016 as it expands nationally through franchising.

Long-time local residents Bill and Holli Gibson will introduce Salsarita’s to Lexington. The Gibsons expect to open the first restaurant in early 2014 in Lexington’s Hamburg Place neighborhood. 

The couple hopes to open future restaurants in southern Fayette County, as well as near the University of Kentucky campus.

Salsarita's Adds Chimichurri Fajita Burrito to its Menu

Salsarita’s, the Fresh Mexican Cantina with locations across the U.S., is adding a new burrito to its menu for a limited time only. The Chimichurri Fajita Burrito will launch in all Salsarita’s restaurants. As part of the promotion, guests will receive plantable herb seed-infused paper with each Chimichurri Fajita Burrito purchase (quantities are limited). Salsarita’s encourages guests to plant their own herb garden and fashion their own flavors at home.

Commodities in Crisis

It was a dark day in September when Britain’s National Pig Association broke the news that pork products—including everyone’s favorite, bacon—would soon become a luxury because of dwindling pork supplies from the ongoing drought in the U.S.

Though consumers around the world were left clutching their pearls, it was much ado about nothing, as economists and commodity experts quickly debunked the theory. But the media hype did turn a lot of eyes—both consumers’ and foodservice industry insiders’—to the real issue at hand: rising commodity costs.

Salsarita’s Announces “Come Do the Salsa” Contest

Salsarita’s, the Fresh Mexican Cantina with locations across the United States, is launching a new salsa this year – and guests will have the chance to name it. Starting January 15, Salsarita’s guests can submit a creative name for the restaurant chain’s new hot salsa and enter to win a six-night, all expense paid trip to Cancun.

The Growth 40

Aside from all being west of the Mississippi River, Denver; Waco, Texas; and Yuma, Arizona, have seemingly little in common. One is a thriving cosmopolitan metro nestled on the rim of the Rocky Mountains; one sits in the shadow of much larger and more heralded Lone Star markets; and the other perches quietly on the nation's southern border.

Each has its own charm and character, but all share one distinction: high potential for quick-service restaurant growth, according to QSR’s third-annual Growth 40 report.