Since the advent of the modern quick-service drive thru—some would say in the early 1970s, though the idea of a pick-up window has been around for much longer—operators have tinkered with the nuts and bolts to create a drive thru that is as fast, efficient, and pleasant as possible. Innovations throughout the years, from wireless headsets and order-confirmation boards to dual lanes and pre-sell signage, have created a better drive thru capable of handling the 60–70 percent of business that now loops the exterior of most quick-service restaurants.
Taco John’s is announcing plans to help raise relief dollars for flood victims in northern Colorado. Starting Monday, September 23, the Mexican fast food restaurant chain will donate one dollar for each Santa Fe Burrito or Bowl sold at 14 restaurant locations in Colorado and Wyoming.
Combo meals are getting a new look at Taco John’s. The Mexican quick service restaurant chain is offering six new side dishes in addition to its world-famous Potato Olés.
When Taco John’s International launched Santa Fe Burritos and Bowls this summer, the Mexican quick service restaurant chain was hoping the new customizable entrée would generate five percent of store sales. One month later, customers are ordering the “new way to TJ” at a rate that’s nearly 10 percent higher than expected. “Santa Fe Burritos and Bowls are generating 5.5 percent of store sales. We’re very happy. This menu item is very solid with our guests,” says Bob Karisny, vice president for menu strategy and innovation at Taco John’s International.
Developers in Cheyenne, Wyoming, were shying away from the small parcel of land with the irregular shape on Dell Range Boulevard. But when the development team at Taco John's looked at the location, they saw the opportunity to test a new building concept for its quick-service Mexican restaurant chain.
Mexican quick-service restaurant chain Taco John’s International is unveiling a “new way to TJ” this summer. With the nationwide launch of Santa Fe Burritos and Bowls, Taco John’s is inviting guests to customize both what goes into the menu item and how it’s served.
With a new CEO on board and aggressive growth goals in place, Taco John’s International has recruited two development specialists with a combined 44 years of QSR experience. The Mexican-themed quick service restaurant chain has hired Dan James as chief development officer and Van Ingram as vice president of franchise development.
Taco John's, the West-Mex quick-service restaurant chain, is deploying the FreedomPay Commerce Platform across more than 400 locations, aiming to position Taco John's for nationwide recognition and growth.
"The FreedomPay Commerce Platform is an important foundation for our plans to drive growth and increase the long-term value of the business," says Jeff Linville, Taco John's newly installed CEO. "Our new platform will allow us to better connect with our customers in today's increasingly hyper-connected world."
Shawn Eby has been named the vice president of operations for the Mexican quick-service restaurant chain Taco John’s International. Eby joins Taco John’s with 26 years of experience in the restaurant industry and was most recently the senior director of franchise operations in the northeast region for Arby’s Restaurant Group.
Mexican quick service restaurant chain Taco John’s International has selected Jeff Linville to be its new chief executive officer.