When Toro Taco Restaurant Group, a Milwaukee-based operator of the six-unit, full-service restaurant BelAir Cantina, was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.
What sets Hiya Taco apart from other taco shops, and from its sister concept, is a back-of-house production line powered by a compact cook-chill system. In the front-of-house, Hiya Taco features 1970s-inspired decor with bold colors, signage made of supersize embossed plastic labels and visual cues guiding guests to pick up or order in that includes a “Nice to see ya!” greeting in large letters.
Hiya Taco opened in August in Shorewood, Wis., just north of Milwaukee, in a revamped burger shop. COVID-19-imposed social distancing has limited indoor seating to 12, though a generously sized patio with a fire pit encourages guests to eat on-site when weather permits.
Despite the pandemic, the concept has exceeded expectations. Opening sales were about 30% above projections.
“Hiya Taco began strong even though we started in a pandemic because the pandemic itself changed the way we dine,” says Matt Roman Lopez, Toro Taco operations director. “Fast, convenient, and safe restaurants that present a full-service restaurant quality in a quick-service environment is what guests now want. We have strong expectations for the months ahead, although the pandemic makes it hard to gauge where sales will level out come this time next year.”
Read the full article from Foodservice Equipment & Supplies.