Del Taco, a leader in the Mexican quick service restaurant category, will discuss record-breaking sales and offer the opportunity for franchisees to capture exclusive development territories during the 2014 Franchise Expo South. The company has close to 550 restaurants across 17 states. Del Taco can be found at booth 432 at the Expo, taking place February 6 – 8 at the Reliant Center in Houston.
“Del Taco is coming off a record-setting year, and we’re looking to expand our winning brand with new multi-unit franchise partners,” says Laura Tanaka, director of franchise development. “Along with a banner sales year, we’ve reimaged our restaurants and implemented an aggressive menu innovation program that’s been well received by our guests.”
According to research firm Technomic, the Mexican quick service category saw more than $16 billion in sales in 2012. As Del Taco continues to grow across the country they are offering franchise partners the opportunity to secure exclusive development territories and support them with a franchise incentive program which includes reduced franchise and royalty fees. In 2013, the company implemented a system-wide rebrand, which included a new restaurant prototype with refreshed décor to match its focus on freshness.
In addition to this refresh, the company placed a focus on menu innovation by launching the Buck & Under Menu, Epic Burritos and CrunchTada Pizzas, the most successful product line in Del Taco’s 50-year history. The combination of these tactics, combined with an aggressive marketing strategy, strong focus on the customer experience, and operational excellence, resulted in record sales periods for the company.
With a commitment to freshness, all of Del Taco’s menu items are made to order with fresh ingredients including cheddar cheese grated from 40-pound blocks, handmade pico de gallo salsa, lard-free beans slow-cooked from scratch, and marinated chicken grilled in the restaurant. With the launch of Turkey Tacos earlier this year, Del Taco became one of the first Mexican quick service restaurant chains to offer lean seasoned ground turkey as a protein option.
Tanaka will be a panelist at the “How to Become a Multi-Unit Franchise Owner” seminar taking place at the Franchise Expo South. The seminar will take place Saturday, February 8, from 1—3:30 p.m.
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