Food & Drink International - Spring 2017 Volume 1 - 41
Rubio's Restaurants Inc.
er you are in the field or at the corporate
office, we operate like one big functional family. We all aim to serve the best
food in the fast casual sector."
The company also enjoys low turnover. Whitworth has 18 years with Rubio's, and Mosel himself is celebrating
his 10th anniversary at the firm. "We
also have a lot of people that have been
here upwards of 20 years," he adds.
Rubio's has helped nurture its employee loyalty by giving them an environment they enjoy working in. Not
only does the company have many locations near the beaches in San Diego, but
"our corporate office is beautiful," Mosel says. "It's just a lovely layout with
floor to ceiling windows and an open
floor plan in sunny Carlsbad."
The company also offers strong em-
ployee benefits. In addition to rewarding them with incentives, "We started a
nine-80 work schedule two years ago,"
Through the program, employees
work at the Corporate Office for 80
hours over nine days, which enables
them to have every other Friday off.
"That helps people work out their
lives," he explains. "Other amenities
at the corporate office include a gym,
a fresh herb garden, free (to the employee) espresso machine, a library
and a ping pong table. Additionally,
we have Food Trucks that stop by every Wednesday."
Growing Every Day
Rubio's Restaurants plans to grow,
Whitworth explains. "We're really ex-
panding our offerings of beer, wine and
sangria," he says.
The company also plans to open more
locations. "We want to add 12 -15 new
stores every year for the foreseeable
future," he says, noting that the company also is in the process of changing its
"We're remodeling them from 'Rubio's Fresh Mexican Grill' to 'Rubio's
Coastal Grill,'" he says.
The new format will expand Rubio's
reach, Mosel explains. "We offer global flavors mainly through seafood featured in the taco, burrito, bowl and salad formats," he says. "Additionally, we
have a wonderful beverage program.
We have a fantastic kids menu as well,
which makes our environment very
food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com