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GUZMAN Y GOMEZ AUSTRALIA

In 2006 the first Guzman y Gomez restaurant opened in Sydney, and the chain proceeded to expand across not just the country but also internationally in Singapore and Japan. The chain specializes in street-style Mexican cuisine starring what they refer to as “real ingredients” – their fries, for instance, are made with 100% potato and are served with the skin still on. The menu encourages customers to customize orders with the burritos and burrito bowls, for example, coming with rice, jack cheese, vegetarian black beans, salsa, and a choice of filling – free-range grilled chicken hand-rubbed with a guerrero marinade, slow-roasted pulled pork, grilled steak, slow-cooked beef, pan-seared barramundi in mojo de ajo (garlic and lime) sauce, or sautéed Australian vegetables with guacamole. Last year the chain had the opportunity to partner with Project Wing to test burrito delivery by drone to a select number of customers’ homes. Founder Steven Marks said in a statement that the chain is aiming to “completely reinvent fast food for the 21st century” by serving “fast food better for you” and continuing to partner with Project Wing “on what we think may be the future of food delivery” (to learn more about drones in food delivery and other up-and-coming foodservice technologies, search SNAP! for Creative Concepts: Technology and Robotics).

DATASSENTIAL’S INTERNATIONAL CONCEPTS: HEALTH-FOCUSED CHAINS

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