Fast-growing Mexican restaurant chain Tortilla has proved it is as adaptable as any by implementing new operational models to reflect the way in which the UK foodservice market is changing.
The company has shown a canny ability to innovate its core kitchen and store design to accommodate local trends, as reflected by the launch of a ‘mini’ Tortilla in Putney that is specifically designed to cater for residential online orders.
More recently, the 40-strong chain launched its first ‘backstage kitchen’ concept as part of a move inspired by Deliveroo’s ‘Dark Kitchens’ idea.
The new set-up is in operation at its Bankside branch and consists of a secondary servery that has been constructed behind the scenes to process online orders.
The additional servery means that food can be prepared without interfering with customers’ in-store experiences and provides added growth potential for one of its most established sites.
Tortilla’s ‘can do’ culture stems from the top, with managing director Richard Morris relishing the challenge of succeeding in a market place displaying a greater demand for convenience without skimping on quality or affordability.
“By embracing the changes in the market, especially those on the high street, we can increase throughput without too much compromise,” he says.
Address: 1st Floor, Evelyn House, 142-144 New Cavendish Street, London, W1W 6YF
Tel: 020 7637 4015
Focus: Mexican food
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