March 24, 2020 // Franchising.com // ATHENS, GA - In light of the COVID-19 outbreak, Barberitos has launched several initiatives for its franchisees to provide financial relief and to assist in keeping their locations open and safe. The fast-casual Southwestern Grille and Cantina has 50 locations across the Southeast.
“The Barberitos franchisees are my extended family, and we are in this together,” said Downing Barber, Barberitos Founder & CEO. “I have spent most of my life serving food and am committed to continuing to do so in the safest manner possible.”
As the COVID-19 virus pandemic has progressed, Barberitos Franchising Inc. (BFI) has taken numerous actions to support their franchisees during this time:
Barberitos has launched a “TacoBout Family Takeout” meal at many of its locations. Additional options implemented or expanded to keep Barberitos’ guests safe and fed include:
In addition, the chain has instituted numerous proactive steps as recommended by the CDC and the FDA, which include: thorough cleaning of hard surfaces, frequent sanitizing of high-trafficked areas, communicating with local health officials and updating health & wellness procedures
Barberitos is a Southwestern Grille dedicated to serving farm-fresh, high-quality food in a fast-casual restaurant environment. Many of the restaurants’ menu items are prepared or cooked in-house daily, including hand-smashed guacamole, homemade salsas, fresh-cut vegetables as well as chicken, steak, turkey, tofu, pork, fish, rice and beans.
For more information about Barberitos, the company’s food, health information, locations, and its commitment to people and community, please visit www.barberitos.com.
Barberitos has a mission to serve others with a focus on Food, Community and People. Through exceptional service, Barberitos aspires to become the market leader of the quick-serve burrito industry. The chain is dedicated to serving fresh, high-quality food in an efficient manner. With a focus on farm-fresh food, many of the restaurants’ menu items are prepared or cooked in-house daily, including hand-smashed guacamole, home-made salsas, fresh-cut vegetables as well as chicken, steak, turkey, tofu, fish, pork, rice and beans. Founded in 2000 by Downing Barber, Barberitos has grown to 50 locations in seven southeastern states. In 2017, Nation’s Restaurant News included the chain in its “Next Restaurant Brands” list. For more information about the company, please visit www.Barberitos.com.
Caroline Seeman
Rhythm Communications, LLC
770.570.2571
cseeman@rhythmcommunications.com
SOURCE Barberitos Southwestern Grille and Cantina
Barberitos has a mission to serve others with a focus on Food, Community and People.