Food and Drink International - Winter 2016 Volume 2 - 99

Rubio's Restaurants Inc.
and we will have eight by the end of
February of 2017," he predicts.
The new locations will be spread
throughout the state in Miami, Orlando,
Fort Lauderdale, Tampa and St. Petersburg. "This is our first expansion from
the West to the East," he says.
"We're excited about the whole proposition," Mosel continues, noting that
the company has work to do in terms
of bringing awareness to the Rubio's
brand. "We're a new brand out there, so
we're putting a lot of support behind it."
Some of that support comes from San
Diego. "There's a lot of personnel going
out there to assist with the day-to-day
operations and the local marketing as
well," he explains.
"We want Floridians to understand
what Rubio's is all about so we are ramping up the education quickly to bring the

San Diego experience to them. I'm confident that once you sample Rubio's fare,
you'll be hooked."

Spicy Values
Rubio's strives to continuously offer a
strong value proposition to its guests,
Whitworth explains.
"In the last couple of months, [we've
looked at] where the guest is going to
spend their money," he says. "Are they
going to go to the grocery store or are
they going to come to the restaurant?
"We're more in competition with grocery stores than we have been before,"
he says, noting that Rubio's has bolstered its offerings with features such
as its salsa bars.
The bars, Mosel notes, allow guests to
customize the spice levels of their food
to their liking. "We have four unique sal-

sas that we make fresh daily," he says,
noting that the bars also offer two sauces
that are "made to be very, very hot."
Guests also can add whatever they
want to their meals, Whitworth asserts. "The permutations of what you
can get at Rubio's far exceed [what our
competitors have]," he says. "You just
have to ask."
Mosel agrees. "You can add bacon
to anything, you can add guacamole to
Bunge is a vertically integrated partner that works
proactively to deliver the ingredients that foodservice
customers like Rubio's Restaurants rely on. With our
100-year history of oilseed milling in North America,
we are an established global leader in edible oils. In
addition to the high performance oils our customers
expect, we also offer USDA certified organic and NonGMO Project Verified expeller-pressed oils. As sales for
restaurants offering organic and non-GMO menu items
are growing at twice the rate of other restaurants, these
minimally refined, sustainable oils are a simple way to
stay on-trend and grow your business. Learn more at
BungeCreativeSolutions.com.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

99


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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