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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?