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Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Members help make our journalism possible. The chain has five company-owned units, and franchisees will have the option of converting to the updated prototype, Phillips said. There’s virtually not a department in our company that has not been affected.”Ĭalifornia Tortilla currently has four restaurants under construction, which will follow the new format.

#California tortilla how to

We had to create scripts to help train employees on how to guide customers through the process. I have a feeling the Cal Tort brand has a fairly strong following, because I just found out they have a newsletter called 'Taco Talk.' Housed in what used to be an Unos, Cal Tort is all about variety.

#California tortilla free

… All of our training materials have changed. Delivery & Pickup Options - 143 reviews of California Tortilla 'Ive been to all of California Tortillas locations, but this one is my favorite because its close to my house and has free parking. “We had to adjust things like our marketing. “We realized this touches every department of our company,” he said. The operational change has been a massive undertaking for the chain, Phillips said. … We think offering both, the hybrid model, helps us maintain our identity and what we’re all about.” “We’re not ditching what made us what we are today,” Phillips said. About two-thirds of diners are opting to add their own ingredients to the chef-created menu items at the prototype locations, chain officials said. About 60% of the chain’s core items will remain, with customers given the option of customizing them as they go down the assembly line. In early tests, it also appears as if units will be able to reduce labor under the new prototype, lowering the average number of cashiers on duty and reducing the number of different positions at each restaurant, he said.Īlso changing is California Tortilla’s menu, which will become a hybrid of curated and customizable dishes. “Before, they didn’t know it was available.” “They know it’s available now,” Goldman said. Photograph courtesy of California Tortilla What’s more, the brand has seen a jump in average ticket, because more customers are now asking for premium add-ons, such as double protein. With the assembly line format, sales there increased 20%, due in large part to a boost in throughput, which has cut average service times from 10 minutes down to five, he said.

The chain has tested the new model on the campus of Montclair State University in New Jersey, at a California Tortilla unit operated by Compass, with good results, COO Keith Goldman said.