boloco, a family of globally inspired burrito restaurants with 22 locations throughout the Northeast, announced the addition of two new summer smoothies to its menu. On Tuesday, July 8, the burrito joint rolled the Tropi-Kale and the Orange Dreamsicle. The new additions will be available at all boloco locations through the end of the summer.
For many quick-service operators, rolling out a successful dessert platform is a matter of taking a big risk. Dessert isn’t always top of mind for customers who are in and out of a restaurant, while pressure is on for flavors to be innovative but also compliment the menu.
The risk involved may be why, according to a new Food Genius report, quick-service restaurants are the most underrepresented market in desserts.
boloco, a family of fast-casual burrito restaurants, announced the rollout of its new loyalty program: the boloco passport. With this innovative new system, burrito lovers will swap their existing boloco cards for the boloco passport for their next trip around the world. Current boloco cardholders need not fear, as the card won’t retire until June 30, 2014.
Boloco announced the latest addition to its team of globally inspired burrito masterminds, Alexandra Dunk, who will take on the role of marketing manager. Dunk joins Boloco with a strong background in operations, management, and marketing. Her responsibilities include executing Boloco’s day-to-day marketing and social media strategy, implementing promotions restaurant-wide, and playing an integral role in Free Burrito Day. Guests can find her tweeting away as Slam Dunk on @bolocobuzz addressing all Boloco-related needs.
boloco is pleased to announce the newest addition to its executive team, Scott Nietschmann, who has taken on the role of chief operating officer. In this role, Scott will work closely with each boloco location and its team members, aiming to manage and improve the behind-the-scenes operations of the restaurants.
Boloco, a family of burrito restaurants with 22 locations throughout the East Coast, announced a few changes for its globally inspired menu. On January 13, Boloco made way for new ingredients and salads and further commitment to improving its environ-mentality.
Sometimes good business decisions are made on a whim, as was the case when Boston-based fast-casual burrito chain Boloco decided to open its drive-thru location in Warwick, Rhode Island.
“We took over a former doughnut shop that had a drive thru and we thought, ‘Do we keep it or not?’” says Paul Booras, regional vice president of operations for Boloco. “We don’t have a tremendous amount of institutional drive-thru experience, but our model is built to execute quickly. We thought it could work, so we tried.”
Eric Kinniburgh has joined the Boloco team, taking on the director of culinary role. Eric’s responsibilities include R&D, culinary enhancement, vendor relations, and food safety, among others. In other words, if you’re wondering what globally inspired creation will soon join the burrito joint’s menu of burritos, bowls, smoothies, and shakes: Eric is your guy.
Employee wages have perhaps never been as much of a hot-button issue in the quick-service industry as they are today. Labor unions are trying to organize workers to fight for better wages, and fast-food employees have been striking in several cities across the U.S. this year.
Though not new, secret and hidden menus have taken hold in recent years as social media–savvy diners share off-the-menu experiences with potentially viral audiences.
And today, more quick-service brands are finding that a secret menu can offer guests a fun and unique experience worth coming back for.