Taco John’s Fresh, Fast Mexican QSR Restaurant Franchise

Taco John’s aims to become America’s fastest-growing Mexican QSR brand

Taco John’s is one of the largest Mexican quick-service restaurant brands in the United States, and we have been serving bold, original, Mexican-inspired flavors since 1969. Over the years, we’ve developed a cult-like fan base, especially in the central and north central United States. We have hundreds of locations throughout the United States and are now bringing our fresh, fast Mexican food to more areas, particularly those east of the Mississippi where the fast-growing Mexican QSR category currently offers only one national competitor and there is a demand for alternatives.

Jeff Linville, CEO

Taco John’s was founded by James Woodson and Harold Holmes. The pair pioneered a commitment to quality and freshness that sets Taco John’s apart, and which has the brand positioned to win over new customers.

Taco John's Taco Franchise

“Millennials and Gen X want food that is authentic, that uses real ingredients and that has bold, spicy flavors,” says CEO Jeff Linville. “Taco John’s already has a strong following, and there is only one nationwide competitor in Mexican QSR. We’ve competed head-to-head against that brand, successfully, for more than four decades.”

Revenue potential of our taco franchises

Linville and his team have proven to be expert at growing brands. As part of the senior leadership team for one of the largest food service franchisees in the history of franchising, they played a major role in increasing the pace of store openings by 62% and helped open hundreds of new restaurants. Linville is leveraging that experience to create exponential growth and accelerate Taco John’s at a similar pace. As he was learning about the company while considering the CEO position in 2013, “It started to hit me, why doesn’t Taco John’s have 1,000 restaurants? 2,000? There is a huge growth opportunity with Taco John’s.” Linville took the CEO position to make it happen.

Van Ingram, VP for Franchise Development

We are looking for multi-unit food, c-store and retail operators, high net-worth individuals, business owners, real estate developers, and business executives that exhibit the qualities necessary to be a Taco John’s franchisee. This includes at least $350,000 in liquid assets and a net worth of $500,000 for a single unit and at least $500,000 in liquid assets and $1 million in net worth for a multi-unit agreement. We are also looking for people who are willing to be trained in executing the Taco John’s operating system or include experienced operators and full-time restaurant managers.

Taco Franchises: Mexican QSR is huge and growing

The Mexican QSR category is outgrowing the fast food industry, according to The NPD Group. While traffic to QSRs overall grew just 1% in 2014, traffic to Mexican QSRs grew 6%. Total spending for the fast food industry grew 3% in 2014, while spending at Mexican QSRs grew 10%. The category has a strong tailwind, so the market is working in favor of Mexican QSR restaurant owners.

eat well when you own a taco franchise with Taco John's

QSR magazine recently highlighted the popularity of Mexican food, and the demand for Mexican QSR:

Just how popular is Mexican cuisine in the U.S.? We looked for cuisine “super fans,” people who selected Mexican over Italian, Japanese, Thai, Indian, and Chinese when asked, “Which type of food is your favorite?” Mexican ranked second (at 25 percent) to Italian (42 percent)…

Then we looked at how those super fans answered other related questions. When asked how often they eat at quick-service restaurants in general, Mexican cuisine super fans are much more likely than other cuisine fans to say one time per week or more.

Not only is QSR Mexican enormously popular, there is currently only one national competitor in the segment, and Taco John’s has proven it can hold its own. In every other segment of the fast food industry, multiple large brands compete. Taco John’s plans to become the second national competitor in Mexican QSR. As any sophisticated restaurant investor will tell you, most of the economic benefit of any food segment goes to the top two players in that segment.

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