Food & Drink International - Winter 2017, Volume 2 - 83
Taco Casa aims to be successful for another 45 years by remaining true to its
customers and values. By Bianca Herron
HQ: Fort Worth, Texas
Shelda Upshaw, COO and founder:
"We serve our 16 items and think that
they are the best."
helda Upshaw and her hus-
band, Roy Upshaw, founded
Taco Casa in 1972 after five
years as a Taco Bell franchisee. The Fort Worth, Texas-based
company began with 16 menu items
and has not expanded its menu since
Today, Taco Casa is considered the
best-kept secret in Texas by its customers because of the sense of ownership its customers have for it, and
also because the company has stayed
true to its founding vision of providing better-quality food and service.
"We don't try to be all things to all
people," COO Shelda Upshaw says.
"We serve our 16 items and think
that they are the best. We just keep
it simple, good and fresh - nothing's
The Tex-Mex restaurant chain
makes everything in-house, which
complements one of its taglines: "real
fresh, real food, real good." Upshaw
notes the restaurants' fans appreciate
its simplicity and quality.
"We have stuck to our plan," she
says. "My husband and I sat down
at our kitchen table 45 years ago and
decided what our menu would be
>> Roy and Shelda Upshaw are proud that Taco Casa's menu and operations have not deviated from what they planned 45 years ago.
and how we would operate our initial restaurant. We have not deviated
Taco Casa has 77 locations, four of
which are located in Oklahoma and
the rest in Texas. It has four more
under construction, two each in Texas and Oklahoma. "The two in Texas
will be open by end of year, and the
other two won't open until the first of
next year," Upshaw explains.
By the end of the year, Taco Casa
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com