Tijuana Flats

January 2009 Menus

Menus from restaurants featured in the January issue of Restaurant Business magazine

Tijuana Flats gets a new CEO

Larry Ryback, former executive at True Food Kitchen and P.F. Chang’s, has joined the fast-casual brand.

Known for its self-serve hot sauce bar and made to order Tex-Mex; no frozen ingredients or microwaves

Operators are offering their own versions of meal kits, serving up bundled family meals that often have an off-premise bent.

Poultry is the number one protein buy for a majority of qsr and casual operators.

Yeager was promoted from VP of marketing at the Tex-Mex concept.

The restaurant industry's annual gathering yielded some unconventional approaches to common problems, from sky-high delivery fees to lowering labor costs.

This fast casual known for its self-serve hot sauce bar opened an energy-efficient unit

Menus from restaurants featured in the November issue of Restaurant Business magazine Where’s the Wheat?Legal Sea FoodsBonefish GrillAndina RestaurantG.F...

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

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