Cofounder and CEO Jared Galbut shares how the hybrid business model is helping capture the attention of a wide variety of customers.
If you compared Bodega Taqueria y Tequila to a hairstyle, the choice would be obvious. It’s a mullet, of course: Business up front, party in the back.
In Miami-based Bodega’s case, that business is a fast-casual taqueria, and the party is the bar and lounge in the back, accessible in most locations through a Porta-Potty door.
The concept, which has grown to 10 locations between South Florida and Chicago in the past decade, has thrived with this hybrid service model and a dual emphasis on quickly served tacos and high-quality cocktails (some of which it bottles). It’s been able to connect with a wide variety of customers by offering myriad experiences for those guests, who can navigate the restaurant in a choose-your-own-adventure style.
Jared Galbut, the cofounder and CEO of Bodega, joined the latest episode of Take-Away with Sam Oches to talk about how the concept is thoughtfully and creatively meeting the expectations of customers, and about the potential in alcohol service for the fast-casual industry.
In this conversation, you’ll learn more about why:
You should consider a calling card for your concept
Your guests all have different ways they choose to experience your brand
Alcohol may be an untapped opportunity for many fast casuals
A smaller, secondary prototype can help you fill out a market
Nontraditional expansion requires careful alignment with other brands and partners
Patience and discipline will pay off as you build your brand
Contact Sam Oches at [email protected].
.jpg?width=100&auto=webp&quality=80&disable=upscale "Picture of Sam Oches")
.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
