Industry News | May 8, 2015

Bubbakoo's Burritos Looks to Expand

image used with permission.

Born on the banks of the Jersey Shore in Point Pleasant, New Jersey, Bubbakoo’s Burritos announced its strategic franchising plan. The initiative stands to satisfy widespread clamoring from crazed Bubbakoo’s fans calling upon the brand to expand.

Bubbakoo’s is initially focused on dotting the map with new locations up and down the Garden State, pinpointing key cities and towns within close proximity to the eight company-owned and operated shops. Additional markets tabbed for future growth will be identified in early 2016. Marking a significant moment for the concept, the brand’s foray into franchising comes seven years after the opening of Bubbakoo’s first location. It also arrives on the heels of the recent opening of the brand’s eighth restaurant, which launched operations in April in New Brunswick, New Jersey. Plus, Bubbakoo’s unveiled a new restaurant prototype design about a year ago that new and longtime fans have celebrated since the location opened in Jackson, New Jersey.

“There is an undeniable buzz around Bubbakoo’s right now; our stores are running at peak performance, and we have an extremely talented team in place. The time is now to advance our growth,” says Paul Altero, co-owner of Bubbakoo’s Burritos and a seasoned restaurant industry executive. “When we take a step back and look at what we’ve created during the better part of the past decade, it’s clear that Bubbakoo’s is more than a great restaurant. It is a movement that is drawing in loyal ambassadors who want to be part of what we stand for as a company.”

To that point, the brand’s distinctions have driven its growth since inception, and the differences start with Bubbakoo’s made-to-order burritos. Fresh ingredients such as its signature steak, which is marinated and cooked hibachi-style to order, are topped with homemade salsas, cheeses, and hand-cut veggies. And, originals such as the Chiwawa (a panko-crusted cheesy rice ball with nacho cheese, meat, and toppings) and Crispy Buffalo Quesadillas keep Bubbakoo’s faithful fans coming back.

“As we grow we’ll never lose the touch that got us here … it’s our commitment to the best menu items among our competition and an extraordinary customer experience,” says co-owner Bill Hart, who also has years of restaurant industry leadership experience. “We’ve made believers out of our fans for the past seven years. It takes meticulous focus and that’s just how we’ll continue to reach the goals we’ve set for the business.”

Beyond the menu, three clear experiential differentiators further define the brand and separate it within the fast-casual segment of the burrito category.

First, Bubbakoo’s offers an environment like no other. The décor reflects Bubbakoo’s shore roots, inviting guests to enjoy a host of regional beachside design elements.

Moreover, Bubbakoo’s has developed service standards that differentiate it from other burrito concepts, which tend to resemble burrito-making factories. Rather at Bubbakoo’s, employees engage, develop relationships, and check in on customers in a more full-service restaurant style.

Additionally, Bubbakoo’s is a community ally with a reputation renowned for and founded upon its social responsibility. The brand embeds itself into the communities it serves to connect with the schools, groups, teams, and organizations that define the neighborhoods.

With these elements firmly in place, Bubbakoo’s is taking an extremely calculated and methodical approach to preserve the brand equity it has built as it moves forward with awarding franchise opportunities. Previous restaurant ownership is preferred, and, most importantly, franchisees should embrace the sprit that has cultivated Bubbakoo’s culture.

Complete with thorough training, site selection support and marketing programs, the Bubbakoo’s business model has been created to attract individuals or teams with an ambition to succeed, strong values and solid community connections.

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

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