Operations

How commissary kitchens, plant-based offerings drive growth, savings at Tacotarian

Tacotarian co-founder Regina Simmons said using a commissary kitchen production has yielded annual savings of approximately $150,000

Tacotarion co-founder Regina Simmons. Photo: Tacotarian

December 12, 2023 | By Regina Simmons, co-founder of Tacotarian, Plant-Based Mexican Eatery

As a seasoned veteran in the Las Vegas restaurant scene and a member of a family who has owned a restaurant in Mexico City for the last 70 years, my journey with Tacotarian has been fueled by a passion for authentic, crave-worthy Mexican foods that even meat lovers can't resist. With locations in Las Vegas and San Diego, Tacotarian has been a pioneer in the plant-based fast casual space, constantly evolving to meet the expectations of our diverse and growing customer base, and 2024 will be no different!

Commissary kitchens and featuring plant-based foods are two trends that we've embraced that are helping us succeed. We predict that other brands could have similar outcomes.

Commissary kitchens

The implementation and fine-tuning of our commissary kitchen system have marked a significant chapter in Tacotarian's journey, redefining how we approach operations and enhance overall efficiency. This strategic move has yielded remarkable success by elevating our capacity for production, ensuring a consistent standard of food quality, and broadening the spectrum of offerings at each of our locations.

At the core of our commissary kitchen's role is its crucial contribution to the in-house production of our plant-based meats. By consolidating the preparation process in a centralized location, we've achieved a daily output of approximately 200 lbs of our meats, coupled with a noteworthy reduction in food waste ranging from 3-5% cumulatively. This aligns with becoming more sustainable but also speaks to the economic advantages of minimizing waste in our daily operations.

Beyond the tangible benefits in production, the adoption of a standardized commissary kitchen model has yielded substantial cost-effectiveness, particularly in labor management. With various components of our dishes prepared simultaneously, we've realized annual savings of approximately $150,000. This financial efficiency has empowered us to redirect resources strategically, contributing to Tacotarian's sustained growth as a dynamic restaurant group.

For restaurant owners contemplating a similar transition, it's imperative to recognize the substantial organizational demands inherent in setting up a commissary kitchen. This process necessitates a keen focus on intricate details, continuous monitoring of pricing dynamics, and vigilant management of product availability. However, the profound benefits realized once the system is in place make the initial efforts worthwhile. Tacotarian's experience is a testament to the transformative impact of a streamlined commissary kitchen, offering enhanced control over product quality across all our restaurants.

Plant-based Mexican food trends

Over the years, operating a taqueria has taught us that the quest for the newest and most enticing taco is a constant for diners. To meet this demand, we consistently update and introduce new offerings. In the current culinary landscape, we've observed the rise in popularity of Barbacoa as a protein, driven by a growing understanding of its unique flavor profile among customers.

Looking ahead to 2024, the plant-based restaurant space is poised for significant innovation, offering more ways for people to enjoy restaurant-quality dishes, whether dining in or at home. Recognizing the rapid growth in the market for shelf-stable, plant-based meat options, our team was inspired to create a line of our own, mirroring the distinctive Tacotarian experience. The upcoming introduction of these plant-based meats, including Barbacoa, infused with our signature flavors, provides customers with a convenient option for preparing delicious meals at home.

Our line of restaurant-quality, plant-based meat alternatives has not only revolutionized our own menu but also opened doors for collaboration with like-minded restaurant concepts. Our dedication to crafting authentic and irresistible plant-based proteins means that other restaurants can easily incorporate Tacotarian's meat alternatives into their recipes. This enhances the diversity of their offerings and aligns with the growing demand for plant-based options. We envision our plant-based meats becoming a versatile and sought-after ingredient, fostering a community of culinary innovation among restaurants that share our passion for delicious, sustainable food.

As Tacotarian expands and evolves, our unwavering dedication to delivering exceptional plant-based Mexican cuisine defines our journey. We don't merely follow trends; we set them. Join us on this thrilling culinary adventure!