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Jimboy’s Tacos On the Move, Mexican Food Champions Food Industry Growth

The world of food in franchising. How vast an industry full of thriving business concepts of different kinds! Though in today’s marketplace one particular type of food is dominating in terms of growth across all restaurant and food franchise types. Mexican food is a long time favorite across the U.S. that continues to win the hearts—and stomachs—of millions.


In stride with this impressive development, Jimboy’s Tacos has made a legacy out of something rather simple—the taco—and turned a 60 year running enterprise into an adaptable business fit for expansion. Current projects bringing the brand to other U.S. states are starting up in Texas where four locations will kick off in communities throughout the greater Dallas city area over the course of this past month and onward during this year.


And the growth of the brand isn’t stopping there. Plans to send Mexican food recipes originally started in a modest mobile kitchen that earned local praise in Lake Tahoe to India are underway with multiple locations set to open within the next couple of years. With 8% annual growth, the Mexican food industry could currently be in higher demand than any other food industry out there and that’s reason to ponder just what’s behind the Jimboy’s Tacos brand.


Holly's Sister at Jimboy's

Innovation, notwithstanding the company’s early development in 1954, is important to the brand. Years after Jim Knudsen (the master in the kitchen who’s behind the ongoing success of the company) founded Jimboy’s Tacos, Karen Knudsen-Freeman is reinforcing the power of the brand based on her father’s emphasis on maintaining the freshness and integrity of menu ingredients. This intent started in 2012 with an adventure-themed overhaul to upgrade storefronts and better reflect the value her father placed on creating a fun place for customers to enjoy delicious food.


As the author of this blog, I’ve personally tried a Jimboy’s taco. I’ve also personally tried a burrito (make that many burritos) made by a talented Jimboy’s Tacos chef. I’ve also personally tried a Jimboy’s…well, I used to frequent Jimboy’s Tacos quite regularly just like my sister who is pictured. That is until I came to Europe, where I’d really love (read: REALLY) to see a location pop up soon on a corner near me. With all this love for Mexican food and the growth the sector is experiencing across the U.S., who knows! Maybe it’ll catch on in new locales and the rest of the world can learn just what’s so great about Jimboy’s Tacos.


To find out more about franchise development with Jimboy’s Tacos, please click here

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