JEREMY T. CORRELL SMITH, V.P. of Design, Construction, Facilities, Torchy’s Tacos, Austin, Texas
“Our goal is to open 100 new restaurants over the next five years.”
KEY RECENT UPDATES
To better serve takeout and delivery, “We’ve added a separate entrance, POS and a heated shelving unit to hold to-go orders.” Back-of-house changes include a smaller, more efficient kitchen, plus new equipment such as self-filtering fryers and extra hot wells. The biggest upgrade has been the debut of a tortilla press, along with a dough mixer and a thermostatically controlled tortilla griddle.
UNITS PLANNED IN 2020