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15 najboljših ameriških restavracij z Tex-Mex verigami (diaprojekcija)

15 najboljših ameriških restavracij z Tex-Mex verigami (diaprojekcija)

Tacos, burritos in enchiladas v izobilju

15) Pappasitova Cantina

Kot postaja Tex-Mex v restavracijah Pappas, Pappasito’s to kuhinjo pravično obravnava. Glede na njihovo spletno stran vsako leto na lokacijah verige postrežejo več kot 3,5 milijona funtov tortiljinih čipov. Sveti guacamole! Ko že govorimo o guacamoleju, je Pappasito’s pripravljen na mizi s svežim avokadom, paradižnikom, čebulo, jalapeñosom in limetinim sokom. Kar se je leta 1976 začelo kot družinsko restavracijsko podjetje, je preraslo v druge kuhinje, kot so grška, zrezek in morski sadeži. Pappasito ostaja zvest svojim koreninam, večina njegovih lokacij je v Teksasu.

14) Taco Cabana

Taco Cabana je od svojih začetkov v Alamo Cityju v Teksasu leta 1978 prišel daleč z več kot 160 lokacijami v bližini in okoli Teksasa. Restavracija je bila prvotno namenjena sproščenemu druženju. Zdaj, ko se je razširila, je kuhinja Tex-Mex hit. Ni lepšega kot sedeti na terasi Taco Cabana in se dohajati s prijatelji. Naročite vzorčnik Cabana, ki vključuje priljubljene, kot so sirne enchilade, hrustljavi tacos, piščančji flautas in guacamole, postrežen z rižem, fižolom in tortiljami iz moke. Pogovor s prijatelji se ne bo nikoli končal.

13) El Torito

Franšiza s sedežem v Kaliforniji se je prvič odprla leta 1954 in še naprej služi okusu Mehike s sodobnim pridihom. Street Taco Trio je eden izmed najljubših, z adobo piščančjimi prsi, adobo zrezkom ali morsko ploščo na žaru in postreženim s fižolom in rižem. Ali pa za drznejši okus vam bo na ognju pražena pasilla chile relleno zažgala usta s papriko čili.

12) čilijevo

Čeprav je Chili's danes znan po sijočih fajitah, vrhunskih hamburgerjih in otroških rebrih, je restavracijo najprej navdihnilo kuhanje čilija. Ustanovitelj Larry Lavine se je udeležil kuhanja v Terlingui v Teksasu, nato pa se je leta 1975 odločil odpreti restavracijo v Dallasu, kjer strežejo hamburgerje, tacos in čili. Več kot 1200 lokacij pozneje se je Chili’s razširil na 24 držav in razširil svoj meni, tako da je vključeval ameriške priljubljene, kot so sendvič Philly Cheesteak in Chicken Crispers.

11) Del Taco

Ko se je ta taco joint odprl leta 1964 v Yermu v Kaliforniji, je služil hamburgerje za 0,24 USD in tacos, tostade in krompirček za 0,19 USD. Hitro naprej do danes in čeprav so cene različne, se ti izdelki in še več vračajo. Obstajajo tacoji v ameriškem slogu, kot je taco iz piva, pretrgane s pivom, ali bolj tradicionalne izbire, kot so tacos al carbon z carne asado ali piščancem, cilantrom in čebulo v koruzni tortilji. Obstajajo celo možnosti zajtrka, kot so burritos za zajtrk, ki zadovoljijo željo po Tex-Mexu že zgodaj.

10) Chuyevo

Chuy je prvič nastal leta 1982, ko sta Mike Young in John Zapp želela zapuščeno stavbo spremeniti v restavracijo v Austinu v Teksasu. Ko so jo odprli, so restavracijo pokvarili z večbarvnimi ploščicami, parkiriščem v umazaniji, straniščem na prostem in edini okraski na stenah so bile žametne slike Stevieja Wonderja in Elvisa Presleyja. Čeprav se je dekor spremenil, je vsa ta leta ostala dosledna njihova južna Teksas, Nova Mehika in regionalna mehiška kuhinja. Nekateri izmed priljubljenih Chuyevih predmetov vključujejo čilski relleno, ki je polnjena ogenj pečena Anaheimova paprika s sirom, mleto pecivo, piščancem in sirom ali kozicami in sirom. Obstaja tudi ocvrt piščanec Elvis Green Chile, paniran s Lay's krompirjevimi čipsi in postrežen z zeleno čilsko omako in sirom Cheddar.

9) Chevys Fresh Mex

Kot druga največja franšiza Tex-Mex v Kaliforniji Chevys obljublja, da je vsa njihova hrana narejena iz nič. Ta restavracija, ustanovljena leta 1986 v Alamedi v Kaliforniji, je zasnovana tako, da spominja na doživetje jedilnice v kantinski ali obmejni kavarni v Mehiki. Ena najboljših jedi je pekoča fajita s piščancem, zrezkom, kozicami, gobami portobello ali svinjskimi karnitami. Najboljši del jedilnice pa je Chevysov lastni izdelovalec tortilje, poimenovan El Machino. Oglejte si, kako vašo tortiljo izdelujejo v tem stroju, kar v Chevyju le doda svežino in zabavo.

8) Wahoo's Fish Tacos

Trije bratje so to verigo ustanovili leta 1988 in črpali navdih iz različnih kultur po vsem svetu. Wing, Ed in Mingo so svojo ljubezen do deskanja združili z mešanico mehiških, brazilskih, havajskih in azijskih okusov, da so ustvarili jedilnik. Podjetja za deskanje so darovala nalepke in okraske prvi postojanki, odprti v okrožju Orange v Kaliforniji.Danes je več kot 50 lokacij, pri čemer je najbolj priljubljena jedilnica njihov Citrus Slaw Tacos z ribami (seveda).

7) El Pollo Loco

Za razliko od tipične restavracije Tex-Mex je El Pollo Loco začel delovati v mehiškem Guasaveju kot obcestna piščančja stojnica leta 1975. Prva ameriška restavracija se je odprla leta 1980 v Los Angelesu. V angleščini "El Pollo Loco" pomeni "nori piščanec", za kar je specializirana ta veriga. Piščanec je mariniran v zeliščih, citrusovih sokovih in začimbah, nato pa na žaru. Postrežen v burritojih, solatah in kot predjed, se pri piščancu El Pollo Loco stranke vedno znova vračajo.

6) Taco Bell

To je največja in najbolj znana restavracija Tex-Mex. Nekdanji marinec z imenom Glen Bell je v San Bernardinu v Kaliforniji ustvaril koncept Taco Bell, ko je odprl stojalo za hrenovke, vendar je spoznal, da je resnično zanimanje za alternativne menijske postavke, tacos. Danes je po vsem svetu več kot 4600 franšiz Taco Bell. Taco Bell je od Crunchwrap Supremes do Chalupas ustvaril nekaj inovativnega Tex-Mexa. Toda tisti, ki je svet prevzel z nevihto, je Doritos Locos Taco, ki je prodal več kot milijardo dolarjev teh draguljev. Genialni taco je narejen iz mletega govejega mesa, solate in sira, polnjenega v hrustljavi taco lupini, začinjeni z Doritosom.

5) Na meji

Ta restavracija pooseblja kulturo Tex-Mexa s svojim imenom in začetki leta 1986 v Dallasu. Vse jedi navdihujejo okusi Mehike in južnega Teksasa s predmeti, kot so piščančje flaute, achiote piščančji tacos, domači guacamole in ročno stisnjene tortilje. Veriga, ki je prvotno temeljila na pekočih fajitas in margaritah, ima zdaj več kot 160 lokacij in streže široko paleto prave teksaško-mehiške kuhinje.

4) Moejev jugozahodni žar

Moe's je znan po svojih norih imenih menijev in visokokakovostnih sestavinah. Obljubljajo piščanca brez kletk, svinjino brez steroidov in zrn, zrezek s travo in organski tofu. Prav tako ni mikrovalov, transmaščob ali MSG. Veselo je, ko ugrizneš njihov domobranec Burrito, z rižem, fižolom, sirom, pico de gallo, solato, kislo smetano, guacamolom in mesom po izbiri. Ali pa poskusite tacos Funk Meister. Ima skoraj enake sestavine kot burrito, vendar ga postrežemo na moki ali hrustljavi koruzni tortilji. Moe's obstaja od leta 2000, ko je bila prva lokacija odprta v Atlanti. Zdaj, z več kot 460 lokacijami po vsem svetu, se Moejeva čudnost in dobra hrana še vedno delita.

3) Mehiški gril Qdoba

Ta mehiški žar je bil odprt leta 1995 v Denverju pod drugim imenom. Qdoba se je nekoč imenovala Zuma, nato Z-TECA Mexican Grill. Ker pa sta bili ti imeni preveč podobni drugim restavracijam, sta se ustanovitelj Anthony Miller in partner Robert Hauser odločila za ime Qdoba. Danes je več kot 600 lokacij, veriga pa je najbolj znana po svojih buritosih v misijonskem slogu, konceptu iz San Francisca. To so prilagodljivi burritos z možnostmi, kot so pečena čilska koruza, naribano goveje meso, zelenjava fajita, omaka z žara iz sardona in čizo s tremi siri. Zabavno dejstvo: Ljudje so pri Qdobi 47 poskušali ustvariti popolno mešanico queso s tremi siri.

2) Baja Fresh

Ta kalifornijska veriga se je odprla leta 1990 in, kot že ime pove, poudarja sveže sestavine. Vse je ročno izdelano in nepredelano. Na nobeni od več kot 200 lokacij Baja Fresh ne boste nikoli videli odpirača za konzerve, mikrovalovne peči, masti, MSG ali zamrzovalnikov. Poskusite skledo Baja, napolnjeno z rižem, fižolom, pečeno zelenjavo, čebulo, cilantrom, salso verde in izbiro med piščancem, svinjskim karnitom, zrezkom, ribami, ulovljenimi na liniji, ali kozicami na žaru. Ali pa poskusite enega od njihovih vrhunskih buritov.

1) Chipotle

Ustanovitelj Steve Ells je vedel, da želi ustvariti restavracijo s cenovno ugodnimi, svežimi sestavinami, ko je leta 1993. odprl prvi Chipotle v Denverju. Ni se zavedal, kako velika in uspešna bo z več kot 1500 lokacijami v štirih državah. . V poznih devetdesetih in zgodnjih 2000 -ih je Ells naredil veliko spremembo, ki je revolucionirala podjetje: zagotovil je, da je bila vsa uporabljena svinjina in piščanec naravno gojena. Sčasoma je to privedlo do tega, da na jedilniku ni transmaščob, uporabe naravno gojenega govejega mesa in še več. Danes si Ells prizadeva za odgovorno gojenje mesa in pridelkov. In če to ne bi bilo dovolj, je Chipotle okusen. Znani so po svojih buritoh, skledah za burito in guacamolu. Hrana je sveža in okusna, vendar je najboljše, da veste, od kod prihajajo vse sestavine za vaš obrok.


18 najboljših francoskih mehiških restavracij leta 2021 (posodobljene lestvice)

Mehiška hrana je zelo priljubljena, zlasti v ZDA, kjer je drugi najbolj ocenjen mednarodni slog, takoj za italijanskim. Je tudi druga najpogostejša vrsta menija, takoj za burgerje in predstavlja 8% nacionalne restavracijske industrije s 55.755 restavracijami.

Mehiška restavracija v ZDA je zato v večini zadnjega desetletja dosegla dobro rast in leta 2019 dosegla velikost trga okoli 65 milijard USD. Rasla je hitreje kot širši sektor potrošniškega blaga in storitev. Na tem trgu prevladujejo franšize, Taco Bell ima dvakrat in pol toliko restavracij kot njegov najbližji konkurent brez franšize v letu 2018, Qdoba in Moe pa na seznamu najobsežnejših verig zasedata tretje in četrto mesto.

V mehiškem poslu je dober denar. Več kot polovica mehiških restavracij ima povprečno letno prodajo od 500.000 do milijon dolarjev. Njihovo mesto v industriji hitre hrane pomeni, da se to pogosto doseže z nizkimi maržami in visoko prodajo.

Mehiška hrana zajema vse več restavracij, od tradicionalnih do fuzijske do novomehiške kuhinje, od cestnih taco stojal do restavracij za sedenje. Čeprav se mehiška hrana najpogosteje kombinira s rezami ameriškega juga in tvori Tex-Mex, se mehiška hrana vse bolj meša z drugimi kuhinjami, da ustvari drzne nove okuse, na primer kalifornijsko-mehiško in mehiško-korejsko.

To je slog hrane, ki se odlično poda k modelu jedilnice s franšizo. Od 58% mehiških restavracij, ki so bile v letu 2017 restavracije s polno storitvijo, je bilo 97% restavracij v prostem ali družinskem slogu. Od 42%, ki so ponujale omejene storitve, je bilo 52% del verige restavracij. To je jedilni slog, ki je sproščen, dostopen in pogosto povezan z znano, razširjeno blagovno znamko - kot nalašč za franšizo.

Del privlačnosti mehiške hrane je bogat in raznolik meni. Medtem ko so nekatere restavracije znane po določeni jedi, kot so burritos ali tacos, večina služi različnim slogom in nadevom. Preprosto je zagotoviti vegetarijansko možnost z začinjenim zelenjavnim nadevom namesto mesa in to narediti vegansko, tako da izpustite mlekarno. Salse, omake in dodatni čili začinijo jedi in ustvarijo veliko izbire z vrsto okusov. To je jedilnica, ki lahko ustreza vsem vrstam okusov in prehranskim zahtevam, zaradi česar se zlahka prilagodi sodobnemu trgu.

Druga ključna prednost mehiške hrane je, da je relativno poceni. To je pomagalo povečati njegovo priljubljenost in omogočilo ponavljajoče se poslovanje. Zagotavlja tudi zaščito pred gospodarsko zahtevnimi časi, ko ljudje iščejo poceni udobno hrano.

Tako kot številne restavracije so tudi mehiške restavracije trpele zaradi vpliva COVID-19. Velikost ameriškega trga se je leta 2020 zmanjšala za 12,3%, na 54,6 milijarde dolarjev, kar je najnižja točka od leta 2015. To je povzročilo velike izgube za industrijo v Ameriki in širše, vključno s stečajem verige Rubio in zaprtjem enega tretjino trgovin Wahaca v Veliki Britaniji. Ker se ločeni elementi pogosto sestavijo tik pred jedjo, mehiška hrana tradicionalno ni bila tako usmerjena v hrano kot konkurenti, kot je pica, zaradi česar je postala bolj ranljiva za izzive zaklenjenega sveta.

Na srečo so prilagoditve novih razmer restavracijam omogočile prilagoditev. Večja osredotočenost na dostavo in odvzem hrane je restavracijam omogočila, da ostanejo v poslu, medtem ko niso mogli imeti sedečih strank, in tem strankam zagotovila prepotreben občutek normalnosti. Ker bodo cepiva uvedena leta 2021, bi se morali običajni posli začeti vračati, in čeprav se bodo gospodarski učinki pandemije verjetno čutili dolgo časa, bi morala razmeroma nizka cena mehiške hrane pomeniti, da te restavracije delujejo bolje kot mnoge druge med recesijo.

Vzorec okrevanja v gostinskem sektorju kaže zlasti dobre novice za franšize. Zdi se, da se velike verige okrevajo bolje kot neodvisne restavracije. Ne glede na to, ali gre za prepoznavnost blagovne znamke, zvestobo strank ali razpoložljive podporne strukture, je del priznane blagovne znamke prednost pri prenašanju nevihte COVID. Ker se bo gospodarstvo okrevalo in bodo ljudje imeli denar za več hrane, bodo tudi franšize v dobrem položaju, da zapolnijo vrzeli, ko so se druga podjetja zaprla.

Dolgoročni trendi bodo zagotovili gorivo tudi mehiškim franšiznim restavracijam. Priseljenci so imeli pomembno vlogo pri popularizaciji mehiške hrane in industriji dali trdno bazo strank v ZDA. Kljub nedavnim ukrepom proti priseljencem naj bi se število priseljencev leta 2020 povečalo, kar bo industriji dalo priložnosti. Z naraščanjem in raznolikostjo ameriškega prebivalstva se bo povečala tudi mehiška restavracija.


18 najboljših francoskih mehiških restavracij leta 2021 (posodobljene lestvice)

Mehiška hrana je zelo priljubljena, zlasti v ZDA, kjer je drugi najbolj ocenjen mednarodni slog, takoj za italijanskim. Je tudi druga najpogostejša vrsta menija, takoj za burgerje in predstavlja 8% nacionalne restavracijske industrije s 55.755 restavracijami.

Mehiška restavracija v ZDA je zato v večini zadnjega desetletja dosegla dobro rast in leta 2019 dosegla velikost trga okoli 65 milijard USD. Rasla je hitreje kot širši sektor potrošniškega blaga in storitev. Na tem trgu prevladujejo franšize, Taco Bell ima dvakrat in pol toliko restavracij kot njegov najbližji konkurent brez franšize v letu 2018, Qdoba in Moe pa na seznamu najobsežnejših verig zasedata tretje in četrto mesto.

V mehiškem poslu je dober denar. Več kot polovica mehiških restavracij ima povprečno letno prodajo od 500.000 do milijon dolarjev. Njihovo mesto v industriji hitre hrane pomeni, da se to pogosto doseže z nizkimi maržami in visoko prodajo.

Mehiška hrana zajema vse več restavracij, od tradicionalnih do fuzijske do novomehiške kuhinje, od cestnih taco stojal do restavracij za sedenje. Čeprav se mehiška hrana najpogosteje kombinira s rezami ameriškega juga in tvori Tex-Mex, se mehiška hrana vse bolj meša z drugimi kuhinjami, da ustvari drzne nove okuse, na primer kalifornijsko-mehiško in mehiško-korejsko.

To je slog hrane, ki se odlično poda k modelu jedilnice s franšizo. Od 58% mehiških restavracij, ki so bile v letu 2017 restavracije s polno storitvijo, je bilo 97% restavracij v prostem ali družinskem slogu. Od 42%, ki so ponujale omejene storitve, je bilo 52% del verige restavracij. To je jedilni slog, ki je sproščen, dostopen in pogosto povezan z znano, razširjeno blagovno znamko - kot nalašč za franšizo.

Del privlačnosti mehiške hrane je bogat in raznolik meni. Medtem ko so nekatere restavracije znane po določeni jedi, kot so burritos ali tacos, večina služi različnim slogom in nadevom. Preprosto je zagotoviti vegetarijansko možnost z začinjenim zelenjavnim nadevom namesto mesa in to narediti vegansko, tako da izpustite mlekarno. Salse, omake in dodatni čili začinijo jedi in ustvarijo veliko izbire z vrsto okusov. To je jedilnica, ki lahko ustreza vsem vrstam okusov in prehranskim zahtevam, zaradi česar se zlahka prilagodi sodobnemu trgu.

Druga ključna prednost mehiške hrane je, da je relativno poceni. To je pomagalo povečati njegovo priljubljenost in omogočilo ponavljajoče se poslovanje. Zagotavlja tudi zaščito pred gospodarsko zahtevnimi časi, ko ljudje iščejo poceni udobno hrano.

Tako kot mnoge restavracije so tudi mehiške restavracije trpele zaradi vpliva COVID-19. Velikost ameriškega trga se je leta 2020 zmanjšala za 12,3%, na 54,6 milijarde dolarjev, kar je najnižja točka od leta 2015. To je povzročilo velike izgube za industrijo v Ameriki in širše, vključno s stečajem verige Rubio in zaprtjem enega tretjino trgovin Wahaca v Veliki Britaniji. Ker se ločeni elementi pogosto sestavijo tik pred jedjo, mehiška hrana tradicionalno ni bila tako usmerjena v hrano kot konkurenti, kot je pica, zaradi česar je postala bolj ranljiva za izzive zaklenjenega sveta.

Na srečo so prilagoditve novih razmer restavracijam omogočile prilagoditev. Večja osredotočenost na dostavo in odnašanje hrane je restavracijam omogočila, da ostanejo v poslu, medtem ko niso mogli imeti sedečih strank, in tem strankam zagotovila prepotreben občutek normalnosti. Ker bodo cepiva uvedena leta 2021, bi se morali običajni posli začeti vračati, in čeprav se bodo gospodarski učinki pandemije verjetno čutili dolgo časa, bi morala razmeroma nizka cena mehiške hrane pomeniti, da te restavracije delujejo bolje kot mnoge druge med recesijo.

Vzorec okrevanja v gostinskem sektorju kaže zlasti dobre novice za franšize. Zdi se, da se velike verige okrevajo bolje kot neodvisne restavracije. Ne glede na to, ali gre za prepoznavnost blagovne znamke, zvestobo strank ali razpoložljive podporne strukture, je biti del priznane blagovne znamke prednost pri prenašanju nevihte COVID. Ker se bo gospodarstvo okrevalo in bodo ljudje imeli denar za več hrane, bodo tudi franšize v dobrem položaju, da zapolnijo vrzeli, ko so se druga podjetja zaprla.

Dolgoročni trendi bodo zagotovili gorivo tudi francoskim mehiškim restavracijam. Priseljenci so imeli pomembno vlogo pri popularizaciji mehiške hrane in industriji dali trdno bazo strank v ZDA. Kljub nedavnim ukrepom proti priseljencem naj bi se število priseljencev leta 2020 povečalo, kar bo industriji dalo priložnosti. Z naraščanjem in raznolikostjo ameriškega prebivalstva se bo povečala tudi mehiška restavracija.


18 najboljših francoskih mehiških restavracij leta 2021 (posodobljene lestvice)

Mehiška hrana je zelo priljubljena, zlasti v ZDA, kjer je drugi najbolj ocenjen mednarodni slog, takoj za italijanskim. Je tudi druga najpogostejša vrsta menija, takoj za burgerje, in predstavlja 8% nacionalne restavracijske industrije s 55.755 restavracijami.

Mehiška restavracija v ZDA je zato v večini zadnjega desetletja dosegla dobro rast in leta 2019 dosegla velikost trga okoli 65 milijard USD. Rasla je hitreje kot širši sektor potrošniškega blaga in storitev. Na tem trgu prevladujejo franšize, Taco Bell ima dvakrat in pol toliko restavracij kot njegov najbližji konkurent brez franšize v letu 2018, Qdoba in Moe pa na seznamu najobsežnejših verig zasedata tretje in četrto mesto.

V mehiškem poslu je dober denar. Več kot polovica mehiških restavracij ima povprečno letno prodajo od 500.000 do 1 milijon dolarjev. Njihovo mesto v industriji hitre hrane pomeni, da se to pogosto doseže z nizkimi maržami in visoko prodajo.

Mehiška hrana zajema vse več restavracij, od tradicionalnih do fuzijske do novomehiške kuhinje, od cestnih taco stojal do restavracij za sedenje. Čeprav se mehiška hrana najpogosteje kombinira s rezami ameriškega juga in tvori Tex-Mex, se mehiška hrana vse bolj meša z drugimi kuhinjami, da ustvari drzne nove okuse, na primer kalifornijsko-mehiško in mehiško-korejsko.

To je slog hrane, ki se odlično poda k modelu jedilnice s franšizo. Od 58% mehiških restavracij, ki so bile v letu 2017 restavracije s polno storitvijo, je bilo 97% restavracij v prostem ali družinskem slogu. Od 42%, ki so ponujale omejene storitve, je bilo 52% del verige restavracij. To je jedilni slog, ki je sproščen, dostopen in pogosto povezan z znano, razširjeno blagovno znamko - kot nalašč za franšizo.

Del privlačnosti mehiške hrane je bogat in raznolik meni. Medtem ko so nekatere restavracije znane po določeni jedi, kot so burritos ali tacos, večina služi različnim slogom in nadevom. Preprosto je zagotoviti vegetarijansko možnost z začinjenim zelenjavnim nadevom namesto mesa in to narediti vegansko, tako da izpustite mlekarno. Salse, omake in dodatni čili začinijo jedi in ustvarijo veliko izbire z vrsto okusov. To je jedilnica, ki lahko ustreza vsem vrstam okusov in prehranskim zahtevam, zaradi česar se zlahka prilagodi sodobnemu trgu.

Druga ključna prednost mehiške hrane je, da je relativno poceni. To je pomagalo povečati njegovo priljubljenost in omogočilo ponavljajoče se poslovanje. Zagotavlja tudi zaščito pred gospodarsko zahtevnimi časi, ko ljudje iščejo poceni udobno hrano.

Tako kot številne restavracije so tudi mehiške restavracije trpele zaradi vpliva COVID-19. Velikost ameriškega trga se je leta 2020 zmanjšala za 12,3%, na 54,6 milijarde dolarjev, kar je najnižja točka od leta 2015. To je povzročilo velike izgube za industrijo v Ameriki in širše, vključno s stečajem verige Rubio in zaprtjem enega tretjino trgovin Wahaca v Veliki Britaniji. Ker se ločeni elementi pogosto sestavijo tik pred jedjo, mehiška hrana tradicionalno ni bila tako usmerjena v hrano kot konkurenti, kot je pica, zaradi česar je postala bolj ranljiva za izzive zaklenjenega sveta.

Na srečo so prilagoditve novih razmer restavracijam omogočile prilagoditev. Večja osredotočenost na dostavo in odvzem hrane je restavracijam omogočila, da ostanejo v poslu, medtem ko niso mogli imeti sedečih strank, in tem strankam zagotovila prepotreben občutek normalnosti. Ker bodo cepiva uvedena leta 2021, bi se morali običajni posli začeti vračati, in čeprav se bodo gospodarski učinki pandemije verjetno čutili še dolgo, bi morala razmeroma nizka cena mehiške hrane pomeniti, da te restavracije delujejo bolje kot mnoge druge med recesijo.

Vzorec okrevanja v gostinskem sektorju kaže zlasti dobre novice za franšize. Zdi se, da se velike verige okrevajo bolje kot neodvisne restavracije. Ne glede na to, ali gre za prepoznavnost blagovne znamke, zvestobo strank ali razpoložljive podporne strukture, je biti del priznane blagovne znamke prednost pri prenašanju nevihte COVID. Ker se bo gospodarstvo okrevalo in bodo ljudje imeli denar za več hrane, bodo tudi franšize v dobrem položaju, da zapolnijo vrzeli, ko so se druga podjetja zaprla.

Dolgoročni trendi bodo zagotovili gorivo tudi mehiškim franšiznim restavracijam. Priseljenci so imeli pomembno vlogo pri popularizaciji mehiške hrane in industriji dali trdno bazo strank v ZDA. Kljub nedavnim ukrepom proti priseljencem naj bi se število priseljencev leta 2020 povečalo, kar bo industriji dalo priložnosti. Z naraščanjem in raznolikostjo ameriškega prebivalstva se bo povečala tudi mehiška restavracija.


18 najboljših francoskih mehiških restavracij leta 2021 (posodobljene lestvice)

Mehiška hrana je zelo priljubljena, zlasti v ZDA, kjer je drugi najbolj ocenjen mednarodni slog, takoj za italijanskim. Je tudi druga najpogostejša vrsta menija, takoj za burgerje in predstavlja 8% nacionalne restavracijske industrije s 55.755 restavracijami.

Mehiška restavracija v ZDA je zato v večini zadnjega desetletja dosegla dobro rast in leta 2019 dosegla velikost trga okoli 65 milijard USD. Rasla je hitreje kot širši sektor potrošniškega blaga in storitev. Na tem trgu prevladujejo franšize, Taco Bell ima dvakrat in pol toliko restavracij kot njegov najbližji konkurent brez franšize v letu 2018, Qdoba in Moe pa na seznamu najobsežnejših verig zasedata tretje in četrto mesto.

V mehiškem poslu je dober denar. Več kot polovica mehiških restavracij ima povprečno letno prodajo od 500.000 do milijon dolarjev. Njihovo mesto v industriji hitre hrane pomeni, da se to pogosto doseže z nizkimi maržami in visoko prodajo.

Mehiška hrana zajema vse več restavracij, od tradicionalnih do fuzijske do novomehiške kuhinje, od cestnih taco stojal do restavracij za sedenje. Čeprav se mehiška hrana najpogosteje kombinira s rezami ameriškega juga in tvori Tex-Mex, se vse bolj meša z drugimi kuhinjami, da ustvari drzne nove okuse, na primer kalifornijsko-mehiško in mehiško-korejsko.

To je slog hrane, ki se odlično poda k modelu jedilnice s franšizo. Od 58% mehiških restavracij, ki so bile v letu 2017 restavracije s polno storitvijo, je bilo 97% restavracij v prostem ali družinskem slogu. Od 42%, ki so ponujale omejene storitve, je bilo 52% del verige restavracij. To je jedilni slog, ki je sproščen, dostopen in pogosto povezan z znano, razširjeno blagovno znamko - kot nalašč za franšizo.

Del privlačnosti mehiške hrane je bogat in raznolik meni. Medtem ko so nekatere restavracije znane po določeni jedi, kot so burritos ali tacos, večina služi različnim slogom in nadevom. Preprosto je zagotoviti vegetarijansko možnost z začinjenim zelenjavnim nadevom namesto mesa in to narediti vegansko, tako da izpustite mlekarno. Salze, omake in dodatni čili začinijo jedi in ustvarijo veliko izbire z vrsto okusov. To je jedilnica, ki lahko ustreza vsem vrstam okusov in prehranskim zahtevam, zaradi česar se zlahka prilagodi sodobnemu trgu.

Druga ključna prednost mehiške hrane je, da je relativno poceni. To je pomagalo povečati njegovo priljubljenost in omogočilo ponavljajoče se poslovanje. Zagotavlja tudi zaščito pred gospodarsko zahtevnimi časi, ko ljudje iščejo poceni udobno hrano.

Tako kot mnoge restavracije so tudi mehiške restavracije trpele zaradi vpliva COVID-19. Velikost ameriškega trga se je leta 2020 zmanjšala za 12,3%, na 54,6 milijarde USD, kar je najnižja točka od leta 2015. To je povzročilo velike izgube za industrijo v Ameriki in širše, vključno s stečajem verige Rubio in zaprtjem enega tretjino trgovin Wahaca v Veliki Britaniji. Ker se ločeni elementi pogosto sestavijo tik pred jedjo, mehiška hrana tradicionalno ni bila tako usmerjena v hrano kot konkurenti, kot je pica, zaradi česar je postala bolj ranljiva za izzive zaklenjenega sveta.

Na srečo so prilagoditve novih razmer restavracijam omogočile prilagoditev. Večja osredotočenost na dostavo in odnašanje hrane je restavracijam omogočila, da ostanejo v poslu, medtem ko niso mogli imeti sedečih strank, in tem strankam zagotovila prepotreben občutek normalnosti. Ker bodo cepiva uvedena leta 2021, bi se morali običajni posli začeti vračati, in čeprav se bodo gospodarski učinki pandemije verjetno čutili dolgo časa, bi morala razmeroma nizka cena mehiške hrane pomeniti, da te restavracije delujejo bolje kot mnoge druge med recesijo.

Vzorec okrevanja v gostinskem sektorju kaže zlasti dobre novice za franšize. Zdi se, da se velike verige okrevajo bolje kot neodvisne restavracije. Ne glede na to, ali gre za prepoznavnost blagovne znamke, zvestobo strank ali razpoložljive podporne strukture, je del priznane blagovne znamke prednost pri prenašanju nevihte COVID. Ker se bo gospodarstvo okrevalo in bodo ljudje imeli denar za več hrane, bodo tudi franšize v dobrem položaju, da zapolnijo vrzeli, ko so se druga podjetja zaprla.

Dolgoročni trendi bodo zagotovili gorivo tudi mehiškim franšiznim restavracijam. Priseljenci so imeli pomembno vlogo pri popularizaciji mehiške hrane in industriji dali trdno bazo strank v ZDA. Kljub nedavnim ukrepom proti priseljencem naj bi se število priseljencev leta 2020 povečalo, kar bo industriji dalo priložnosti. Z naraščanjem in raznolikostjo ameriškega prebivalstva se bo povečala tudi mehiška restavracija.


18 najboljših francoskih mehiških restavracij leta 2021 (posodobljene lestvice)

Mehiška hrana je zelo priljubljena, zlasti v ZDA, kjer je drugi najbolj ocenjen mednarodni slog, takoj za italijanskim. Je tudi druga najpogostejša vrsta menija, takoj za burgerje in predstavlja 8% nacionalne restavracijske industrije s 55.755 restavracijami.

Mehiška restavracija v ZDA je zato v večini zadnjega desetletja dosegla dobro rast in leta 2019 dosegla velikost trga okoli 65 milijard USD. Rasla je hitreje kot širši sektor potrošniškega blaga in storitev. Na tem trgu prevladujejo franšize, Taco Bell ima dvakrat in pol toliko restavracij kot njegov najbližji konkurent brez franšize v letu 2018, Qdoba in Moe pa na seznamu najobsežnejših verig zasedata tretje in četrto mesto.

V mehiškem poslu je dober denar. Več kot polovica mehiških restavracij ima povprečno letno prodajo od 500.000 do 1 milijon dolarjev. Njihovo mesto v industriji hitre hrane pomeni, da se to pogosto doseže z nizkimi maržami in visoko prodajo.

Mehiška hrana zajema vse več restavracij, od tradicionalnih do fuzijske do novomehiške kuhinje, od cestnih taco stojal do restavracij za sedenje. Čeprav se mehiška hrana najpogosteje kombinira s rezami ameriškega juga in tvori Tex-Mex, se mehiška hrana vse bolj meša z drugimi kuhinjami, da ustvari drzne nove okuse, na primer kalifornijsko-mehiško in mehiško-korejsko.

To je slog hrane, ki se odlično poda k modelu jedilnice s franšizo. Od 58% mehiških restavracij, ki so bile v letu 2017 restavracije s polno storitvijo, je bilo 97% restavracij v prostem ali družinskem slogu. Od 42%, ki so ponujale omejene storitve, je bilo 52% del verige restavracij. To je jedilni slog, ki je sproščen, dostopen in pogosto povezan z znano, razširjeno blagovno znamko - kot nalašč za franšizo.

Del privlačnosti mehiške hrane je bogat in raznolik meni. Medtem ko so nekatere restavracije znane po določeni jedi, kot so burritos ali tacos, večina služi različnim slogom in nadevom. Preprosto je zagotoviti vegetarijansko možnost z začinjenim zelenjavnim nadevom namesto mesa in to narediti vegansko, tako da izpustite mlekarno. Salse, omake in dodatni čili začinijo jedi in ustvarijo veliko izbire z vrsto okusov. To je jedilnica, ki lahko ustreza vsem vrstam okusov in prehranskim zahtevam, zaradi česar se zlahka prilagodi sodobnemu trgu.

Druga ključna prednost mehiške hrane je, da je relativno poceni. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


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