EPISODE · Oct 23, 2020 · 43 MIN
Why menu innovation still matters, according to Velvet Taco's CEO
from QSR Uncut · host QSR magazine
Before the pandemic, fast-casual taco joint Velvet Taco was cruising. It had grown to 15 locations doing $4 million in average unit volume, and it planned aggressive growth across the U.S. Menu innovation was at the core of this incredible success, as Velvet Taco was committed to outside-the-box taco flavors and a Weekly Taco Feature that tried everything from crickets on a taco to a Turducken holiday taco.While the pandemic slammed the brakes on that momentum, president and CEO Clay Dover says Velvet Taco has used this crisis to retool its restaurant operation, and now the brand's sales are back in the black and aggressive growth is once again in the cards. Dover joins the podcast to talk about how drive thru will play a role in Velvet Taco's growth, how business during the dayparts has been reshuffled, and why menu innovation will continue to be critical to the brand's success.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at [email protected].
Embed this episode
What this episode covers
Before the pandemic, fast-casual taco joint Velvet Taco was cruising. It had grown to 15 locations doing $4 million in average unit volume, and it planned aggressive growth across the U.S. Menu innovation was at the core of this incredible success, as Velvet Taco was committed to outside-the-box taco flavors and a Weekly Taco Feature that tried everything from crickets on a taco to a Turducken holiday taco. While the pandemic slammed the brakes on that momentum, president and CEO Clay Dover s...
NOW PLAYING
Why menu innovation still matters, according to Velvet Taco's CEO
No transcript for this episode yet
Similar Episodes
No similar episodes found.