Skip navigation

Going behind the scenes at Taco John’s


Welcome to First Bite, a Nation’s Restaurant News podcast, your daily source of news from NRN.

Today, we’re talking about Taco John’s — the 370-unit, Wyoming-based “West-Mex” quick-service chain — which is launching menu items including a flat, crunchy tostada topped with shredded, lettuce, pico de gallo, and two types of cheese. It reminds us of a more refreshing, remixed version of a Mexican pizza from that other quick-service Mexican chain.

But while it might be tempting to compare the growing mid-sized brand to its national competitors, Taco John’s is carving out a corner of the market share all on its own with innovative menu items and a brand refresh as the mainly Midwest chain looks toward the future.

NRN senior editor Joanna Fantozzi recently visited the new second headquarters of Taco John’s in Minneapolis, Minn., where a rebranding of the company is underway.  From new colors that will dominate the upcoming store designs (a cheery red, green and yellow), to a stronger emphasis on menu innovation and technology investment, the Taco John’s makeover signifies the company’s path forward into new markets and stomachs.

Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode.

Be sure to subscribe to First Bite wherever you get your podcasts or on Spotify, or Apple Podcasts.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.