On October 6, 2014, Mississippi Franchise Development (MFD) opened the first of 10 planned Salsarita’s Fresh Cantina restaurants in Mississippi. Headed by Salsarita’s CEO and the company’s franchisor Phil Friedman, MFD announced the 10 restaurant development plan in 2012. The first of the planned Salsarita’s restaurants, located at 6582 Getwell Road in Southaven, represents the culmination of years of extensive market studies, real estate evaluations, and business preparation by a group of backers with combined decades of experience in the restaurant industry.
Salsarita’s Fresh Cantina and PuckerButt Pepper Company have teamed up to create the “World’s Hottest Burrito.” The new limited time only menu item, featuring Smokin’ Ed’s Carolina Reaper, the Guinness World Record Holder for Hottest Chile Pepper, will be available at all restaurant locations nationwide now through September 22, 2014.
Salsarita’s, the Mexican cantina concept, will debut five new daily specials starting in March. These specials can be made into combo meals by adding chips with salsa, guacamole, or queso and a drink, and will be available alongside the restaurant’s popular two-taco combo meal.
“Our new daily specials give guests more choices and offer a fantastic price point,” says Salsarita’s director of marketing Yanira Castro. “They can easily be made into a combo for a more filling meal, or ordered as solo entrees for a quick bite on the go.”
Charlotte-based Salsarita’s Fresh Cantina and Fort Mill-based PuckerButt Pepper Company have teamed up to create the World’s Hottest Burrito. The new menu item, featuring Smokin’ Ed’s Carolina Reaper, the Guinness World Record Holder for Hottest Chile Pepper, will be available at 11 Charlotte-area locations for a six-week trial period.
After acquiring the company in 2011, Phil Friedman is stepping forward into a new active role as chief executive officer of Salsarita’s Fresh Cantina to begin the company’s major expansion efforts for 2014. Friedman, who was behind the planning and execution of growth at McAlister’s Deli and Panda Express, among other national brands, will use his decades of experience in the industry to help turn Salsarita’s into a household name.
Salsarita’s announced a new growth incentive program for new and existing franchisees in 2014 and 2015. The company will offer new owners and existing franchisees who are interested in opening a new, traditional location a reduced annual royalty rate of 3 percent for the 2014 fiscal year and 4 percent for the 2015 fiscal year. The normal royalty rate of 5 percent will resume in 2016.
Salsarita’s Fresh Cantina is expanding its presence in Texas thanks to a new multiunit development agreement with Barton & Agha LLC for North Texas, Plano, and Allen. Comprised of franchise veterans Mohammad Agha, Cayce Barton, and Chris Barton, who have over 100 years of franchising experience combined between them, the group will open six Salsarita’s restaurants over the next five years to serve residents in and around Plano and Allen, Texas. The first restaurant will open in Plano by the end of 2014.
Salsarita’s, the Fresh Mexican Cantina, will debut Chili to its menu beginning Monday, February 3. Flavorful and smoky, the Chili is the perfect complement to Salsarita’s signature burritos and nachos. It will be available as both a side and a meal add-on. The chili will be available for a limited time only.
It's no surprise that children love to eat at quick-serve restaurants. But a recent survey by Chicago–based research firm Y-Pulse shows that, beyond a noticeable increase in their favorability ratings for such establishments in the last few years, kids also have higher expectations for the industry, especially when it comes to health and freshness.
Disaster can strike at any moment. That includes medical emergencies within a restaurant, something more quick-service operators are preparing their employees to deal with so customers can be protected when unexpected medical issues arise.
Salsarita’s Fresh Cantina is one brand that has committed to preparing its store managers to handle medical emergencies among both customers and employees.