Foodservice Equipment & Supplies

JAN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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● ● ● ● ● ● ● ● ● ● ● ● 90 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 chain profile then turn around 180 degrees to hand them to staffers on the other main assembly line. There, a staffer at a cold table adds produce, guacamole, sour cream and other cold ingredients, wraps it up and places it on the expo counter. A second hot/cold custom table sits on the far left. This table keeps all the necessary ingredients for burritos, including meats, rice and beans and cheeses. At this station, a staffer fills a tortilla with toppings, then passes it to the center of the line, which holds the new burrito press. Staffers use the press to heat up burritos and add a bit of charring to assembled burritos. Previously, burritos were heated on the grill, though at a different temperature from the tacos. The addition of the press eliminated the need for different temperature zones on the grill, freeing up space for tacos during peak hours. It also improved the flow of work in the kitchen, Andersen says. "Introducing that burrito press took pressure off the grill. The flow of the restaurant changed because of the need for the burrito. Now burritos come across from the hot table to the press to out. It doesn't interfere with the grill or the grill person at all. That was the biggest difference maker in the whole thing," says Andersen. While the burrito press marks the end of the production kitchen's workflow, the chain makes use of a prep area as well. This space includes the two large burners for making stock pot-sized batches of beans and rice and worktables for slicing produce. This space also includes the restaurant's storage areas, with shelving for dry items, a walk-in cooler for meat and produce and a reach-in freezer for storing french fries and a handful of other frozen items. Growth, Fast and Flexible With the first of these new stores open several months now, Andersen is comfortable declaring the redesign a success based on the responses from employees, customers and franchisees. For employees, says Andersen, the redesign was meant to provide a place that operates smoothly and serves as a high-energy environment. The feedback from team mem- bers on these fronts has been positive, he says. Guests have also reacted well to the new prototype, as proven by the numbers: Customer frequency and traffic have increased, resulting in improved sales at stores with this new design. And, finally, the franchisees appear happy, too. So far, the return on investment for franchise partners has been excellent, and some are now building or remodeling multiple stores based on this new prototype. Combined, these factors all helped 2018 become the best year in Jimboy's history. Sales increased by about 25 percent, while the chain opened 6 new stores. This year Jimboy's expects to open 7 to 10 new restaurants, remodel 15 to 20 locations and realize a system-wide sales increase of about one-third. Some of this growth will be in Jimboy's established markets, filling in spaces in its own backyard, says Andersen. Jimboy's isn't limiting itself to its home base, though. It is currently speaking with potential franchise partners in cities like Dallas and Phoenix. Any deals it signs in new markets, though, would have to be for 10-plus restau- rants. That's the number needed to build enough of a presence for the concept to make a dent, Andersen adds. The concept's flexibility makes such a large store com- mitment easier, Andersen feels. Jimboy's current stores range from 800 to 2,200 square feet and include drive-thru-only, inline, endcap and freestanding restaurants. It even at one point operated a pair of Jimboy's food trucks, which have since been sold. If Jimboy's hits its goals it will no doubt be due to this flexibility, along with a new design that runs more smoothly and holds true to the chain's strengths. FE&S ● Chain Headquarters: Folsom, Calif. ● Year Founded: 1954 ● Signature Menu Items: The Original Ground Beef Taco, Grilled Burritos, Taquito Burrito ● Number of Units: 43 ● Prototype Unit Size: 2,000 square feet ● Prototype FOH/BOH Split: 60% FOH; 40% BOH ● Seats per Unit in Prototype: 50 ● Types of Locations: inline, endcap, freestanding, nontraditional ● Total System Sales: Approximately $35 million ● Unit Growth Projections: Jimboy's Tacos plans to open 20 more locations by 2019, and have 100 locations by 2020. ● Check Average: $10 ● Equipment Package Cost: $100,000 FACTS OF NOTE The design of Jimboy's ordering counter re- flects the trailer where the first Jimboy's tacos were made.

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