Food and Drink - Fall/Winter 2012 - (Page 166)

>r RESTAURANTS FREEB!RDS World Burrito Living Free FREEB!RDS appeals to people who love its fresh food, related to its messages of freedom and enjoy its unique approach, its president says. By Alan Dorich company profile FREEB!RDS World Burrito www.freebirds.com Headquarters: Emeryville, Calif. Employees: 2,500 Specialty: Burritos, tacos, bowls, nachos, salads and quesadillas Jim Mizes, president: “We’ve more than quadrupled in the last five years.” FREEB!RDS serves burritos, bowls, tacos, nachos and salads that are made from scratch daily. S ome businesses specialize in taking the traditional routes to success, but FREEB!RDS World Burrito prefers not to, Vice President of Franchise Development Chris Cheek says. “We’re not normal,” he declares. “We don’t do things like other restaurants do.” The Emeryville, Calif.-based chain serves burritos, bowls, tacos, nachos and salads that are made from scratch daily and served in an eclectic, “rock and roll roadhouse” environment, President Jim Mizes says. “We appeal to those who seek an experience as opposed to just food, and who want something a bit different, and, we think, better,” he states. According to Mizes, the origin of FREEB!RDS goes back 25 years when two friends, Mark Orfalea and Pierre Dube, started the company in California. “[They] were hippies in Santa Barbara [who] had a great idea to open a burrito restaurant,” he explains. After the concept enjoyed rapid success, one left California to open restaurants in Texas, which also became very successful. In 2007, Tavistock Restaurants LLC purchased the concept, which now has 87 locations in California, Texas, Kansas, Missouri and Oklahoma. “We’ve more than quadrupled in the last five years,” Mizes adds. He adds that the restaurants have a diverse menu that includes four different burrito sizes, four tortilla flavors, 11 different sauces and 17 additional toppings. “It’s endless,” he says. “There are 35 trillion combinations. You can see how you could visit a FREEB!RDS on a frequent basis and not get bored.” 166 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Growing the ‘Tribe’ Mizes, who joined FREEB!RDS last year, says he immediately fell in love with the concept after encountering it. “The atmosphere in the restaurants was unique, overwhelming and fun,” he says. http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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