• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

Read more...

jMartinez
Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

Read more...

jStiegler
Jerry Stiegler

Darden’s Shareholder Takeover, Tablets Don’t Mean Fewer Jobs, and Much More

Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.

Read more...

Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

Read more...

Highlights

Chain Innovators: Pizza Patrón

One of the challenges any restaurant chain faces is fighting for locations. Dallas-based Pizza Patrón has found that creating a variety of business models not only generates site opportunities, but also increases profit potential.

Pizza PatronPizza Patrón is a 100-site chain that targets first generation Hispanics. Since it started franchising eight years ago, the chain has grown from four Texas stores to 100 locations in seven states. The standard store is a carryout pizza format geared for in-line, community-based shopping centers.

It wasn't until March 2004 that the chain's first Rapidito prototype debuted at Dallas/Ft. Worth International Airport. This concept, which is only 500 to 700 sq. ft. in size, required the development of a completely different menu. "Those sales are geared toward individual purchases, such as personal-size pizzas and fountain drinks," says Andrew Gamm, Pizza Patrón's brand director.

Dine-in locations were added to the portfolio in May 2005 and now number 12 sites. "When we began looking for locations in smaller towns, we found the real estate was larger and the rents were cheaper, so we had an opportunity to become more of a destination for families," Gamm says.

To take the convenience factor up a notch, the first drive-thru Pizza Patrón opened in Grand Prairie, Texas, in May 2006. This was made possible by a joint venture with a conveyor oven manufacturer, which developed a custom attachment. "This cut our bake time from five-and-a-half to three minutes," Gamm says.

When Pizza Patrón created its first Quick Service Pizza (QSP) model in August 2008, it was the chain's first free-standing site. "With this concept, we get more community exposure and higher traffic patterns," Gamm says. "The brand awareness also is amped up with these models." As a result, the four QSP's are experiencing double the sales volume of its in-line sites.

Just a month after the first QSP debuted, Pizza Patrón opened its first concessions operation at Dallas' American Airlines Center. The success of this site garnered five more stands at the arena.

"We're very aggressive in finding as many opportunities as possible to get our brand out there and let people know who we are," Gamm says.

Fast Facts

  • Year founded: 1986
  • Headquarters: Dallas
  • Menu specialties: Chorizo topping, La Patrona pizza, La Mexicana pizza, La Hawaiana pizza, Lime-n-Pepper wings, Dulce de Leche filled Churros
  • Service model: QSR
  • Units: 100
  • 2010 sales: $39.2 million
  • 2010 growth: Sales increased 5 percent and the number of units increased by 5
  • Projected 2011 growth: Revenues expected to increase $2 million and the company plans to add 10 new units
  • Key expansion markets: Southern California, Chicago, Atlanta, North Carolina, Florida, New York, Texas
  • Typical location: Carryout restaurant in an inline strip center
  • Average unit size: 1,200 sq. ft.
  • Average kitchen space: 1,040 sq. ft.
  • Average covers per day: 102
  • Average check: $12.50
  • Total equipment investment per unit: $63,000–$74,000
  • Total unit cost: $199,000–$273,000

Key Players

  • President: Guillermo Estrada
  • Project Development Manager: Rikk Grant
  • Brand Director: Andrew Gamm
  • Operations Director: Ernesto Hernandez
  • Smallwares & Equipment: Next Day Gourmet
  • Food Distributor: Performance
Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience