Industry News | November 8, 2012
Garbanzo Takes Off in Texas with First Franchised Unit
Denver-based Garbanzo Mediterranean Grill, a fast-casual restaurant concept offering an authentic, fresh, and healthy Mediterranean menu, announced its first franchisee-owned location is opening November 14, 2012, in San Antonio in the Huebner Oaks shopping center.
This will be the company’s 15thlocation to open to date and the first outside the state of Colorado.
The Huebner Oaks restaurant is operated by Texas-based Garbanzo franchisee Blue Jean Food Group (BJFG), owned by the Peveto family of San Antonio, which has the rights to develop up to 15 Garbanzo locations.
“Communication with the Peveto family began nearly three years ago, so seeing our partnership come to fruition now gives us all great pride,” says Bob Bafundo, Garbanzo vice president of company and franchise operations. “We have been overwhelmed by the outpouring of support by San Antonians who already know and love our brand.
“As Blue Jean Food Group continues to open new locations throughout the area, we expect that enthusiasm to build and Garbanzo to become a household name in the community,” he adds.
Alon Mor, Garbanzo founder, president, and CEO, says, “Opening our first franchisee-owned and -operated Garbanzo is truly a dream come true. Nearly five years ago when we were planning the opening of the very first Garbanzo restaurant in Denver, I could not have imagined this moment and what it would mean to me and the company.
“I am extremely proud of our Garbanzo family for reaching this milestone occasion, and I look forward to working alongside them and our franchisees as we embark on this new adventure,” he continues.
Garbanzo offers guests a variety of authentic Mediterranean items with an emphasis on flavor, freshness, and quality, as well as a healthy trans fat–free menu.
Guests have the ability to customize every meal with items such as pita, laffa, falafel, shwarma, hummus, seasoned rice, sauces, and dressings. All Garbanzo salads and sauces are prepared on-site daily, and the pita are made from scratch throughout the day in every restaurant.
Additionally, several ingredients are bought locally and some are imported directly from the Mediterranean region.
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