What Is A Pancheros Franchise?
Burrito franchise with a cult-like following is building fans and demand across the country
Pancheros Mexican Grill is the best-kept secret in the Midwest, where the brand has won millions of devoted fans who crave our fresh-pressed, handmade tortillas, our outstanding burritos that actually stand up on their own, and our ability to deliver a perfect bite each time because of our famous “bob” technique. Since our founding in 1992, Pancheros has grown from one location in Iowa City, Iowa, to 70 locations in 12 states. Now, the secret is out and Pancheros is ready to capitalize on the tremendous demand for Mexican food by rapidly expanding across the United States.
Now is the perfect time to open a Pancheros franchise
Market Research reports that the Mexican fast casual/QSR restaurant segment brings in over $52 billion annually(1), and that boom is poised to continue well into the future. Franchise Direct reports that the Mexican food sector is outpacing the rest of the industry, and the same publication reports that “Mexican food franchises are outperforming all other types of restaurants or fast food franchises.”(2)
While the market has a few nationally recognized brands, the demand for Mexican food is skyrocketing. CHD reports that Mexican food is the second most popular menu item(3), and MIC reports that millennials eat a burrito at-least once a week(4) – and as Pancheros has already proven over 25 years in business, this is the area where we excel.
There’s a reason why we’ve been in business for almost 30 years. Not only is our food the most exceptional Mexican food in the QSR segment because we offer fresh-pressed tortillas, made fresh for each order and stuffed with the freshest ingredients that are blended together to ensure the perfect bite, but our business model is also as easy to understand as chips and queso. With only five items on our menu and commitment to cross-training staff, Pancheros’ approach to simplicity is beneficial not only to customers but also to franchisees; the entire model has been built to be labor efficient. Pancheros has developed a comprehensive training platform, provides ongoing coaching and marketing support, and has invested in technology to make inventory and daily management more efficient, which helps our franchisees thrive in their businesses.
“We worked to make our concept as simple as possible,” says Rodney Anderson, President and founder of Pancheros. “We have been in business for over 25 years, and we have franchisees who have been with us for over a decade now. Our concept is consumer-tested, and our franchisees are really thriving in their businesses. We’ve done very well in our original core market of the Midwest, and we have been equally successful in the Northeast. We’re opening new Pancheros locations in new markets across the country, and we’re really looking for the right people to join our franchise family.”
You don’t have to know how to a roll a burrito to thrive in a Pancheros franchise
You don’t even need to know how to make guacamole before franchising. Pancheros has spent over 25 years proving the business model. As a result of our efforts, we have developed an immersive, comprehensive training platform that allows new franchise owners to master their businesses – all that we require is that our franchise owners share our passion for Mexican food and want to take a meaningful role in their communities.
All new franchise owners attend an immersive, three-week-long training course at one of our open restaurants, near our headquarters in Iowa City, Iowa. Over three weeks, you will learn every aspect of your new business, from how to follow our recipes and prepare our food, to how to work on the line, how to lead a team, how to use the POS system to manage inventory, how to market effectively in your community and so much more. After you’ve completed training, you will have acquired all of the skills to open your business and bring the most delicious Mexican food to your community.
Because we recognize that owning a restaurant that doesn’t cut corners on the quality of its food and prepares everything it serves in-house might seem overwhelming, Pancheros has developed simple recipes that are easy to follow. We give you the tools to cross-train all of your employees, so that everyone on your team can perform any job in the restaurant with excellence. We also make inventory extremely simply with our state-of-the-art POS system.
“Simplicity is the core belief within Pancheros,” says Joe Gale, Director of Franchise Development with Pancheros. “We only have five entrees on our menu, and our recipes are never more than a page long. They are easily understood, easily trained and easily replicated to ensure that we deliver delicious and consistent food. We make sure that all employees are cross-trained, which allows us to be more fluid, and keeps our labor model very, very lean and very efficient. We’re very good at managing relationships with our partners to ensure that we’re getting the best products at the best price, which helps keep that investment level low. It’s easy for our customers to understand, it’s easy for our employees to understand, and easier for our franchisees to execute on a daily basis.”
Ready to bring the Pancheros Mexican Grill franchise to your community?
Click here and we’ll send you detailed information about Pancheros Mexican Grill and arrange a call so we can answer any questions you have.
- Franchise Direct, “Trends and Facts about Mexican Food Franchises,” paragraph 3, www.franchisedirect.com/foodfranchises/mexicanfoodfranchises/345
- Franchise Direct, “Trends and Facts about Mexican Food Franchises,” paragraph 1, www.franchisedirect.com/foodfranchises/mexicanfoodfranchises/345
- CHD, “CHD Expert Evaluates the Mexican Restaurant Industry, the Second Most Popular Menu Type in the USA,” www.chd-expert.com/blog/press_release/chd-expert-evaluates-mexican-restaurant-industry-second-popular-menu-type-usa/
- MIC, “Millennials Can’t Go a Week without Eating a Burrito, Survey Finds,” www.mic.com/articles/153375/millennials-can-t-go-a-week-without-eating-a-burrito-survey-finds#.XV5iwL5dI