Harrison Roth
Vacaville, CA (USA)
Role(s):
Founder/Owner/Principal
The Broken Taco
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Startup
Location:
Vacaville
Industry:
Food Service/Restaurant
Year Founded:
2008
Number Employees:
1-10 people
Description:
This concept "The Broken Taco" is an alternative to the salad driven restaurants and the burrito bars found everywhere. The driving force of this concept is flavor through an amazing dressing. This dressing has been fine tuned for over twenty years and is ready to hit the market. The restaurant will consist of a "Mother Kitchen" or Prep Kitchen. The mother kitchen will be set up right next to the first prototype facility. It will be connected with a curved hallway or a maze type situation similar to the entrance to a restroom at an airport. Easy to access but not visible by customers. The mother kitchen will provide a majority of the preparation of the (URL removed)n the fresh,controlled,secret ingredients of the highest quality will be sent to the restaurants and assembled requiring minimal training and (URL removed)refore consistency,freshness and quality wil be at a maxumum. The key to this operation is the incredible flavors and simplicity of it's execution. The restaurant will have an automated tortilla machine that is highly visible by the patrons. It will also have a micro bakery to create aroma curiosity. Ala Cinnabon. Selling the "Broken Muffin" the Broken Cookie" and the "Broken Bars"(URL removed) "Broken Muffin" will be served with the "Broken Taco" Or the customer can opt for one of the fresh of the tortilla machine tortilla creations. Hoping to start in Northern California the restaurant will convey a sense of being "Green" by recycling,using minimal amount of plastics and with the use of self generating power such as wind turbines and solar panels. The off site catering potential is great because of the ability to travel with the product and create it at the customer own venue. This would offer clients an alternative to the plastic trays of sutffed roll ups and crudites plates offered at supermarkets. The ingredients are minimal but can be created in many different ways ala a pizza parlor operation. A small retail opertaion would be set up selling fresh regular and flavored tortillas. The "SOSS" or dressing could also be sold in the small retail area. This idea was created by a chef from the Bay Area and appeals to all age groups and tastebuds. There is nothing even close to this idea and has been tested on hundreds of eaters with overwhelming response. The potential for growth is huge due to the simplicity of the concept. The key once again will be in the flavor,texture,aroma and execution of the simple and innovative concept. One idea is to approach utility companies to promote the concept of using your own self made energy. They could use the restaurant as a example and maybe even get help with funding,design and equipment. P G and E comes to mind. I don't know if there are any programs like that but you have to start somewhere. Why not start with The Broken Taco.