At Rosa’s Café, fresh ingredients aren’t just a premium, they’re a point of pride. In fact, none of the fast-casual, Mexican restaurant’s 31 locations, spanning most of west Texas, even have a freezer. “Everything is prepared fresh daily,” says VP of Operations Carlos Hernandez. “It’s what helps give Rosa’s its authentic flavor profile.” Homemade tortillas, seared fajitas and a salsa bar featuring more than a half-dozen varieties have drawn a loyal following since 1988. As Rosa’s continues to expand throughout the state, Hernandez says the chain has had to employ dedicated property-scouting teams to find locations large enough to accommodate the 280-seat restaurants. Maybe everything is bigger (and fresher) in Texas.
|Location||Fort Worth, Texas|
|2010 Systemwide Sales ($000,000)||$43,800,000*|
|YOY Sales Change||4.3%|
|2010 U.S. Units||31|
|YOY Unit Change||10.7%|
|2010 Average Unit Volume ($000)||$1,500,000*|
|Future 50 Year||2011|