Salsarita’s Fresh Mexican Grill Picking up all the right Clues

The restaurant industry can prove to be a difficult platform to find success.  The simple fact of the matter is give the customers what they want and how they want it and you will find success according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Consumers will tell you what they like by their actions.  If you open a restaurant and sales continue to climb you are most likely doing all the right things.  However consumers like more than just going in to a restaurant and sitting down and enjoying dinner.  Here is one example from North Carolina based Salsarita’s Fresh Mexican Grill.

Recently a Salsarita’s Fresh Mexican Grill franchisee, Steve and Pam Stallings added a drive-thru window to their existing location in Louisville’s Middletown neighborhood. It features the chain’s new drive-thru model which also offers Mexican favorites such as five flavorful house-made salsas, custom burritos, tacos, nachos and salads made fresh to order with an extensive selection of proteins, toppings and fillings.

This location marks the third Salsarita’s drive-thru added or built to a new restaurant. Salsarita’s drive-thru’s now generate 22 percent of restaurant sales. “The Stallings have been great partners all along,” stated Phil Friedman, president and CEO of Salsarita’s Fresh Mexican Grill. “They are the highest producing sales volume franchisees in our system. The drive-thru concept will enhance sales even further and make the dining experience more convenient for their guests.”

“We’ve been really excited to grow the brand in Louisville, and this turned out to be the perfect time for us to add a drive-thru option to our existing restaurant,” said Steve Stallings. As deeply rooted residents of Louisville, the Stallings are active in their local community and host regular fundraisers at their Salsarita’s locations to benefit local charitable organizations and sports teams. 

The simple fact is drive-thru’s are not new to consumers they are increasingly in demand however. If you have a sit down, fast casual, fine fast, or full service restaurant you just might want to expand your service by giving consumers what they have grown to expect, like and even demand according to Johnson. 

Are you trapped doing what you have always done and doing it the same way?  Where is your new electricity coming from?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.