Industry News | July 30, 2012

Taco Cabana Celebrate Allen, TX Opening

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Unveiling a fresh and unique design, San Antonio–based Taco Cabana celebrates the opening of an all-new restaurant location today at 810 W. Stacy Rd in Allen, Texas. The location marks the chain's first new ground-up redesign and features a more dynamic and inviting atmosphere to enhance the overall guest experience.

Inside, decorative metal "estrella" lights hang from the ceiling, while papel picado (iconic cut paper flags symbolizing a Mexican celebration) accents fashioned from laser-cut metal add a festive flair to the mix. String lights break the plane of the building, extending from outside on the patio into the dining room, bringing the patio experience indoors.

Large, striking street-life photos from the heart of Mexico line the walls, echoing Taco Cabana's focus on bringing authentic, contemporary Mexican cuisine to its guests. San Antonio photographer Rick Hunter sought to capture images contrary to the common American perception of Mexico, instead opting to capture behind-the-scenes glimpses of true Mexican culture.

"We sent Rick deep into Mexico to capture the true essence of the country's culture for our restaurants," says Todd Coerver, chief brand officer at Taco Cabana. "Our inspiration comes from accurately reflecting the flavors of Mexico—from our restaurant design, to the photos that adorn our walls, to the music we play, to the fresh ingredients blended into our made-from-scratch recipes."

The moment guests walk in to the new restaurant, they will notice a cleaner, more simplified design, balanced with splashes of bold color and plenty of modern rectangular shapes.

Inspired by renowned Mexican architects Ricardo Legorreta and Luis Barragan, known for their minimalist architecture, the new design marks a departure from previous restaurant locations and reflects the brand's commitment to authentic Mexican culture.

In addition, a redesigned patio with elegant bi-fold doors enhances the perception of bringing the outside in. Landscaping featuring cacti in geometric linear designs adds to the ambiance and offers a relaxing contrast to the bustling city that surrounds.

"We wanted the 'new' Taco Cabana to contemporize and enhance the guest experience," says Davis Sprinkle, owner of Sprinkle & Co. Architects and mastermind behind the redesign. "The changes we made to the restaurant are designed to combine traditional Mexican architecture with more modern influences, ultimately providing a culturally stimulating and more enjoyable environment for guests."


Beyond changes to the restaurant's appearance, Taco Cabana has also made significant changes to its guest experience by upgrading its service in new and newly remodeled locations. The enhancements include the addition of table service from a hostess who delivers orders rather than having guests return to the ordering counter to retrieve food, as well as complimentary chips offered to each guest to enjoy with selections from the fresh salsa bar as they wait for food.

"Continuing to evolve and meet the needs of our guests is imperative in our industry,” Coerver says. “Our goal is to provide our guests with the finest affordable Mexican dining experience possible and we couldn't be more excited about the future at Taco Cabana."

Residents from the area are invited to join Taco Cabana as it celebrates the grand opening on Tuesday, July 31, with a ribbon cutting ceremony at 11:30 a.m. 

Executives from Taco Cabana including Michael Biviano, Taco Cabana's chief operating officer, and Jack Civa, director of marketing, will be in attendance. 

Fans should also mark their calendars and plan to join Taco Cabana on the patio for happy hour and nacho specials on Thursday, August 23. The brand will host a customer appreciation event from 4 – 7 p.m., as the celebration continues at the newest location in Allen.

The event will include live entertainment from Latin guitar player Ernesto Alonzo and caricature drawings. Attendees will also be entered in to a drawing to win free Taco Cabana for a year.

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