What Our Owners Have to Say

What do Taco John’s franchisees say about the brand and Mexican Restaurant Franchise Opportunities? Take a look:

“I’ve been amazed at how often people in New York line up for Mexican. The public opened up to a whole new profile of food and Mexican restaurant franchise opportunities. Millennials want good-tasting variety in their food; soda and fries alone don’t cut it anymore. Taco John’s gives me the ability to expand and sell the flavor profiles my customers want. If you want to do a lot more sales, you have to fish where the fish are. New York is a very competitive town. If you make a big mistake, people are not forgiving. That’s why the support from Taco John’s is appreciated, and we’re succeeding. New York has a lot of brands that go in and go out, but you want something that has name value and is going to be there for a while. That’s what Taco John’s does for me.” — Tom Clarke, a multi-unit franchisee who owns two other QSR concepts in the Northeast

inside one of our Mexican mexican restaurant franchise opportunities

“I grew up in the Midwest, and in Nebraska there were three stores within 20 miles of where I lived. I started looking around three to four years ago at franchises, looking at the way they were structured and considering the industries that they were in. The more I spoke with the Taco John’s franchise development people, the more I was intrigued with that opportunity. I checked other franchises, and, all things considered, Taco John’s ability to generate income, feedback and training stood out in front of all the others.” — Dave Dickerson, who is opening a Taco John’s in Twin Falls, Idaho

“When we first opened in Des Moines, it was the first Mexican QSR in the state. When I opened my own restaurant for the first time, it was crowded. There were more than 10 people waiting in line. A gentleman ordered three “TAY-cos.” That’s how unfamiliar the taco was in the American vernacular at the time. … The primary differentiators today are the quality of the food, the taste of the food, the appearance of the food and the size of the portions. … When you unwrap the original you have an unbelievable taste, and that is the foothold we have in the market.” — Bill Byrne, who has been a franchisee since 1973

“Taco John’s is one of the best Mexican restaurant franchise opportunities and has a very close-knit family and a very united team. The support center and franchisees work really well together for the good of the brand, for the good of the franchisees and the good of the guests. There is good harmony, and I see it continuing in the same route.” — Alex Habeeb, who started as an employee in 1977 before becoming an owner of two Taco John’s locations in Illinois

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