Fresh cooking, veteran executives help drive fast-casual chain’s success
Real cooking is what separates Cafe Rio Mexican Grill from its competition, according to company officials. Limes are squeezed daily at each restaurant in the 39-unit chain. Cheese is grated fresh. Tortillas are made from scratch throughout the day and served hot off the griddle. And salsas, salad dressings and guacamole are all made in-house. “People see us in a working kitchen, and there’s an energy,” said Ben Craner, the chief marketing officer of the Salt Lake ...
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