Industry News | December 30, 2010

Freebirds Plans 24 More Units in 2011

Freebirds World Burrito, known for offering custom-built burritos, salads, nachos, tacos, and more, announced it will open sixteen restaurants in California in 2011. The first new California opening will be located across from the University of Southern California campus at 3335 S Figueroa Street, Los Angeles and is slated for Thursday, January 13, 2011.

The original Freebirds restaurant in Santa Barbara, California, continues to be a favorite with locals and students from UCSB and Cal Poly. With legions of Freebirds customers asking for more California locations, concept owner, Tavistock Restaurants, LLC, announced that it is developing multiple new locations in the greater Los Angeles area, the San Francisco Bay Area, and the San Diego area. Tavistock Restaurants operates 44 Freebirds restaurants in Texas and Oklahoma. 

"Our Freebirds growth strategy is on track to have 84 company-owned locations open by the end of 2011," says Bryan Lockwood, president.  In addition to the sixteen new California restaurants, Freebirds plans to open an additional 24 company-owned restaurants in Texas, Oklahoma and Louisiana by the end of 2011.

At the USC location, Freebirds will introduce a new Crispy Fish option for burritos, tacos, and salads. Additionally, the USC restaurant will serve breakfast burritos and tacos prepared with a choice of steak, bacon, or chorizo. Breakfast hours are 6:30 a.m. to 11:00 a.m., Monday through Friday, and on weekends from 10:30 a.m. to 2:30 p.m.

The USC location will also feature the concept's signature Statue of Liberty – affectionately known as 'Libby' – riding a custom-built motorcycle while breaking through the Freedom Wall which was designed to serve as a reminder that each of us can break through walls and truly change the world. The restaurant has a free-spirited ambience with a rockin' soundtrack, reminiscent of a late-'60s rock 'n roll roadhouse.

To see a video tour of Freebirds, click here.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.