This article is about the progress that taquerias have made in recent history and identified some of the main changes that have been done in the past 20 years in order to increase customer satisfaction and pleasure. On The Border has taken steps such as carefully looking at menu items and rolling out new items periodically in order to get the best customer feedback. The Chief Marketing Officer of On The Border also believes that simplifying menus and options is the way to go.

Key Takeaways:

• On the Boarder Mexican Grill has achieved 35 years of success by strategically planning their menus and services.
• Smaller, temporary (seasonal) or incremental change is better than sweeping changes as it gives the company time to gauge customer response to new ideas before abandoning old offerings/services.
• The company must continue to be “honest” an identify real areas where improvements can be made if it wants to enjoy another 35 years of success.

“We’ve seen dozens of concepts come and go – from taquerias to corner stores to food trucks and even Mexican fine dining – but it’s the warm genuine hospitality and wide variety of freshly prepared classic Mexican dishes that keeps guests coming back to OTB.”

Read more: http://www.restaurantnews.com/on-the-border-mexican-grill-cantina-celebrates-35-years-of-strategic-success/