needing to book in advance. You can
pop in for 15 minutes or you can be
there for an hour and a half if you would
like.” It might at first seem that a
consistent culture is at odds with a
franchise model, but Taco Bar puts
the effort in to ensure a welcoming
atmosphere is a constant across
its locations. “Spreading the culture
is very important and we put a lot
of money and hours into that part of
the organisation. We have a strong
operations department in order to be
able to fully support our franchisees
and their operational procedures,
but it’s also about ensuring everyone in
the Taco Bar family understands what
Taco Bar is about. When it comes to our
restaurants, it’s very much about time
spent on the floor, shoulder to shoulder
with our franchisees and partners.”
Such attention to detail extends to
the company’s supply chain, which
Callebro says is crucial to the company’s
authentic DNA. “We source our corn
nacho chips from a plant in Pennsylvania.
They’re made from stone ground fresh
corn especially for us. Our tortillas areCLICK TO WATCH: ‘TACO BAR – OM OSS’
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