TacoTime’s Longevity Due to Franchise Owners’ Commitment to Quality
Our commitment to superior food and excellent customer service are the keys to our long-term growth
TacoTime® Mexican food franchise brand’s high food standards helped us establish a strong reputation and loyal brand following that is now 50 years strong.
“The key difference with TacoTime is our taste profile,” says Kevin Gingrich, President of TacoTime, who also is a franchisee with multiple TacoTime locations in Utah. “It tastes good because of the seasonings that we have, which are proprietary spice blends created by TacoTime.”
“But our bigger unique factor is how many items we make in-house. From making the taco shells — which most people don’t even know that we do — to the array of other items that are made from scratch. We make our own salsas and cook our own taco meat every two hours,” Gingrich adds. “The norm in QSR is where brands bring in products through the back door, maybe reheat it or just pour it out of a bag. We don’t do that. We cook it in-house, and that’s why it tastes better.”
In the Mexican QSR franchise space, TacoTime’s menu stands out. In addition to customizable tacos, burritos, salads, nachos and quesadillas, TacoTime has an inventive line of popular food items such as our Mexi-Fries®, our version of tater rounds, and our hand-rolled Crisp Burritos. TacoTime’s commitment to food quality goes one step further than other brands through vegetarian-friendly options, kids meals and limited-time and seasonal offerings that keep customers excited to come back.
Tradition and great taste go hand in hand at TacoTime
TacoTime has a 50-year reputation of great food and superior customer service. Wyoming based multi-unit operators Denise and Lee Staley are quick to point out that our fresh ingredients have contributed to the longevity of their TacoTime Mexican food franchise locations.
“We were the very first ‘fast food’ restaurant in Rock Springs, which is the biggest town we operate in, and so we have history here,” Denise Staley says. “But we’re known for fresh products and how we make everything fresh every day and throughout the day — including our chips and shells. We’re known for that versus for being quick, which is the kind of reputation we want to have.”
Holding onto such core business practices while working to help TacoTime evolve has kept the business challenging for the Staleys, and they have enjoyed their time with the brand.
“We’re still doing things like Crisp Burritos that we did in the 1970s, because you can’t go wrong with tacos, burritos and enchiladas,” she says. “But we rolled out the sweet pork burrito as a trial, and now it’s on the national menu. It’s fun working to keep things changing while sticking to what we do best. Now we just need to find someone to eventually take over for us like we did for my husband’s parents!”