- Joined:
- Aug 20, 2012
- Posts:
- 11,109
- Liked Posts:
- 9,075
- Location:
- Colorado
A restaurant buddy and I have been discussing opening a new restaurant that plays off two highly successful concepts. Read a bit and tell me what you think.
A lot of this I think may depend on your market at first, as everything typically does. This is a cross between a Qdoba/Chipolte and one of the many low cost, quick carryout mexican breakfast burrito joints you see all over the place. You know the ones. Some have a drive through, but the burriotos all look the same-tin foil wrapped for quick morning eats on the go. For my Denver Bear Brothers: Think Santiagos.
Now, the problem I have with the kind described above it that they are small and loaded with sodium. Not healthy in the least. Now why do peeps like Qdoba and Chipolte? Still quick, but perceived healthier than Wendys, etc. What is the two were somehow combined?
Imagine a small restaurant with a burrito line similar to a Qdoba/Chipolte that's only open from 6:00 A.M. to 1:00 or 2:00. People who like the quick, casual convenience of a burrito in the afternoon for lunch, or need those early morning calories on their commute, come in and see this:
1. Choose your tortilla: Regular, Low-Fat, Whole Wheat, Gluten Free.
2. Choose your eggs: Regular, egg whites only, egg beaters, cage free and organic available.
3. Choose your meat: Ground turkey, chorizo, free range chicken, angus ground beef, tofu.
4. Choose your starch: Breakfast potatoes, sweet potato hash, brown rice.
5. Toppings include: Spinach, onion, kale, mushrooms, pico de gallo, tomatoes, jalapenos, sauteed bell peppers or raw, cheese, sour cream, guac, salsa-different temps, etc.
Just an idea on some of the toppings, but you get the point. This is where the suburban Mom will want to bring her kids because of the healthy options. This is where the person who likes this style of food will come for a better selection at breakfast with healthier options if they want them.
Charge Qboda/Chipolte burrito prices if not more because of the premium ingredients and tortillas.
Thoughts?
A lot of this I think may depend on your market at first, as everything typically does. This is a cross between a Qdoba/Chipolte and one of the many low cost, quick carryout mexican breakfast burrito joints you see all over the place. You know the ones. Some have a drive through, but the burriotos all look the same-tin foil wrapped for quick morning eats on the go. For my Denver Bear Brothers: Think Santiagos.
Now, the problem I have with the kind described above it that they are small and loaded with sodium. Not healthy in the least. Now why do peeps like Qdoba and Chipolte? Still quick, but perceived healthier than Wendys, etc. What is the two were somehow combined?
Imagine a small restaurant with a burrito line similar to a Qdoba/Chipolte that's only open from 6:00 A.M. to 1:00 or 2:00. People who like the quick, casual convenience of a burrito in the afternoon for lunch, or need those early morning calories on their commute, come in and see this:
1. Choose your tortilla: Regular, Low-Fat, Whole Wheat, Gluten Free.
2. Choose your eggs: Regular, egg whites only, egg beaters, cage free and organic available.
3. Choose your meat: Ground turkey, chorizo, free range chicken, angus ground beef, tofu.
4. Choose your starch: Breakfast potatoes, sweet potato hash, brown rice.
5. Toppings include: Spinach, onion, kale, mushrooms, pico de gallo, tomatoes, jalapenos, sauteed bell peppers or raw, cheese, sour cream, guac, salsa-different temps, etc.
Just an idea on some of the toppings, but you get the point. This is where the suburban Mom will want to bring her kids because of the healthy options. This is where the person who likes this style of food will come for a better selection at breakfast with healthier options if they want them.
Charge Qboda/Chipolte burrito prices if not more because of the premium ingredients and tortillas.
Thoughts?