Speaking on Business: Taqueria 27
Taqueria 27 is a fast-casual, fresh Mexican food concept that has taken off, now with five locations throughout the Wasatch Front.
This is Chris Redgrave for Zions Bank Speaking on Business.
As an executive chef for seven years in downtown Salt Lake City, it was always Todd Gardiner’s ultimate goal to have his own restaurant. He believed in the concept of a fancy taco restaurant so strongly, with his wife, Kristin, they leveraged assets and secured a small business loan, while Kristin continued to work full time. Taqueria 27 opened in 2012 as a fast-casual, fresh Mexican food concept, and it’s taken off, now with five locations throughout the Wasatch Front and 150 employees.
Taqueria 27 opened with a popular build-your-own mole platter, where you choose your meat, sauce, and sides. It’s morphed into enchiladas that sell like crazy. All corn tortillas are made locally using Todd and Kristin’s recipes. Each location has its own taco and margarita of the day, publicized through social media, and it’s a top seller! In fact, customers choose the location they visit based on the daily special. Taqueria 27 also has group takeout, selling anything they make in large quantities.
An important focus for Todd and Kristin with Taqueria 27 is to be a green business, so they only use compostable straws and were an early adopter of glass recycling, now diverting over 70 percent of their trash from the landfill.
Find them at one of their restaurants or go to www.taqueria27.com.
For Zions Bank, I’m Chris Redgrave, speaking on business.
With 4 locations across the Wasatch Front and a 5th opening at Traverse Mountain next month