Is it worth undertaking this dish in a country where there are 1.6 million taqueros? The simplest answer: Yes.
No one can deny it: the Mexican is taquer o. The basis of the diet of the Aztec nation is, without a doubt, it is meat and / or prepared vegetables that are wrapped with a warm tortilla of corn or flour.
The cultural impact of this dish, -which is part of a gastronomy considered Intangible Heritage of Humanity by the United Nations Educational, Scientific and Cultural Organization (UNESCO) -, is such that it was determined that on the 31st of Taco Day is celebrated each year in March .
For entrepreneurs, tacos represent a very attractive business model. Omar González, brand director of the El Tizoncito franchise, considers that these businesses are a good opportunity because it is a meal where the price / value relationship to the consumer is very good.
“The taco business is one that Mexico brought to the world and that has a lot to give, respecting the roots of the product. For example, we invented the taco al pastor in 1976 and the recipe remains exactly the same, which makes it so recognized and loved. ”
González has a very important point. Just a few days ago, the popular taco al pastor was recognized as the best dish in the world by journalist Matija Babic's Taste Atlas site, considered the Google Maps of food.
Not only that, according to 2017 data from the National Chamber of the Restaurant and Seasoned Food Industry ( CANIRAC ), the taco sector is one of the largest employers in the country, as it supports more than 17% of the personnel employed in the restaurant industry.
For his part, Carlos Roberts, CEO of El Fogoncito recalled that, according to data from the Ministry of Agriculture and Rural Development (Sagarpa), the estimated consumption of tacos is around 17.3 million tons per year, of which in most are tortillas. If we consider that according to this agency, the consumption of tortillas per Mexican is 297 kilograms per year, we will definitely find a market ready to receive us.
“Despite the fact that the main ingredients with which tacos are produced are proteins whose price compared to carbohydrates is higher, the profit margins in casual food restaurants and those of QSR (fast food), are still very attractive for investors and owners of this type of business ”, indicated the executive director of El Fogoncito.
If you are taking advantage of the quarantine that we are living to stop the Covid-19 coronavirus outbreak to plan your next venture, this business model may be for you.
Why should you consider taco entrepreneurs?
Unlike a formal restaurant or a food run by times, taco consumers come to the place, eat and leave. Their average stay is less than one hour and according to CANIRAC, they can pay consumption tickets of up to 200 pesos per person.
You can have a varied menu that does not take up too much space offering specialties such as steak, rib, flank steak, chorizo, chicken, wire and the much-loved pastor. You can even “garnish” your offer with complements such as guacamole, pork rinds, nopales and onions and the inevitable red and green sauces.
One way to expand your offer and appeal to various diners is to offer other Mexican dishes such as quesadillas (with or without cheese), broths, pozoles, wires, charro beans and cakes. And if you want to serve an even wider audience, you can offer light or vegan alternatives.
The CEO of El Fogoncito stressed that it is convenient to undertake Mexican food in general and specifically with tacos because everyone needs food and eat out, when the restaurant meets expectations and generates diner satisfaction, it becomes everything an experience.
“Mexican food around the world has become an international benchmark, and, due to its wide acceptance and popularity, it is an opportunity for any highly profitable investor, especially in a country where we eat tacos with pride.”
But, what are there not millions of taquerias in Mexico?
You will surely wonder why start a taco shop when there are millions of them in any city, town and state in the country. And it is not a ridiculous question. According to figures from the National Survey of Occupation and Employment (ENOE) as of the third quarter of 2017, there were 1.6 million taqueros in Mexico.
However, it can be said with great confidence that Mexicans will not stop eating tacos in the near future since, according to a study by the Kantar World Panel , six out of 10 families eat tacos, sopes, quesadillas and gorditas at least once a week.
Let's do a financial exercise. In a past edition of in Spanish , the specialist Nora Castaños Rocha, proposed to do the following financial exercise to plan the capital that you would need to inject into a taqueria and estimate what would be the time of the return on investment.
“We start the first month under the assumption that you will start selling 110 tacos a day for 22 clients; five on average each. As your taqueria is being announced and your clients' recommendations are spreading, we are increasing during the following months and finally we assume a maximum of 350 tacos a day by the end of the first year, when the taqueria is already positioned. Estimating the costs per serving, each taco would take almost seven pesos in supplies to be sold in 12, so that each taco is they would earn him five pesos, that is, a margin of 40 percent of sales.
The sale of tacos plus the consumption of soft drinks yield an estimated income of just over 50 thousand pesos in the first month alone. But the cost of preparing the tacos plus the rent of the premises, the electricity, the wages of at least two employees and even the cost of transportation necessary to carry out all the purchases amounts to almost 40 thousand pesos. “
That is, with these numerical examples, if you open each of the 365 days of the year, your monthly sales would reach 108,238 pesos. To that we would have to subtract the 78 thousand 046 pesos from the average spending of the month to obtain profits of 30 thousand 192 pesos every 30 days. In this way, you would sell approximately 86 thousand 590 tacos for a whole year, generating accumulated profits that would exceed 350 thousand pesos, so that the 77 thousand pesos invested would be recovered within the fifth month of opening the taqueria.
“There are many tacos. They come and go and some disappear for wanting to change the concept of a proven recipe. The important thing is to be clear that what should differentiate you is quality, service, and having a recognized brand, as in our case, which has been in operation for more than 50 years, ”González recalled.
What do you need to open your taco shop?
Opening a taco shop is not a simple exercise. As in any food business, key points must be taken into account to have the desired performance.
It is the raw material with which you will prepare your dishes such as vegetables, tortillas and meat.
- Vegetables : fresh ingredients without preservatives. You can get them at the Central de Abastos or at local markets.
- Tortillas : Look for suppliers of nixtamal dough and flour. QuimiNet has a directory of providers of this service.
- Meat : You must buy products that have TIF (Federal Inspection Type) certification , a recognition that the Mexican government grants to meat processing plants that comply with all the standards and requirements of health management.
A place that has the commercial land use permit and that allows the sale of alcoholic beverages. For this you should consult the Law of Operation of Mercantile Establishments to know the hours in which your restaurant may operate.
Regarding location, it is recommended that your premises be in a corner in neighborhoods with a medium and high socioeconomic level or in a plaza that already has guaranteed flow, competition, the type of area.
You should consider:
- Sanitary spaces away from the kitchen
- Good finishes in orange and brown tones to awaken consumer hunger
- Good ventilation and exhaust hood for grills
- Warm lighting
- Good music at a medium level that allows chat between diners
- Image that matches your brand: Will you be traditional, modern, very Mexican, vegan?
- Cable television to take advantage of events such as soccer games or boxing matches.
- Real Estate: Will you have a table, be self-service or will you only have a stand where diners will be standing? You should also consider whether you will provide parking service.
Do not forget that you must process various permits, even if your idea is to start with a mobile position.
At least you should consider a basic template to cover a shift.
- A chef
- Two grills
- A shepherd
- Two kitchen assistants and / or waiter
- A cashier and a waiter
Then you can extend your staff and even expand your business model to attend events through the taquiza, but the important thing is to maintain the quality of the food, the speed of service and good attention to diners.
What if you better buy a franchise?
All this seems to be too much work for a single entrepreneur, so you can choose other, simpler ways to start with tacos. When buying a franchise from an established brand, they give you the procedures manual and what is better, a brand that is already positioned in the public's taste.
“In our case there is a minimum investment of $ 25,000, but it depends a lot on the expectations that each franchisee has. However, that figure already includes all the advice to set up the premises, choose the location, the training of pastoralists and the accompaniment of people with experience of the brand during the first weeks of operation, “said the brand director of El Tizoncito who remarked that, with a correct operation, the return on investment does not usually exceed 24 months.
Remember that, when buying a turnkey business model, you are given the procedures manual and what is better, a brand that is already positioned in the public's taste.
“Franchises are a business model that turns unknown risks into known ones so that they can apply a defense mechanism and thereby obtain results that they want to undertake independently, they could hardly achieve,” Carlos Roberts recommended to all entrepreneurs who are attracted to the food industry.
If we remember that just two weeks ago the Potzollcalli franchise raised 10 million pesos in less than 30 hours through a crowdfunding model, we can see that there is a great hunger for turnkey businesses based on Mexican food.
Come on young man, here we have tacos
If you decide that selling tacos is your thing and you think you have what it takes to serve a market that will not stop consuming, we leave you a list of contacts that can be useful to start your business:
- Body that brings together companies in the food and beverage sector in Mexico.
- federal District
- Company with 49 years of history, mother of La Gringa.
- All Mexico
- Brand established in 1966 and which is the creator of tacos al pastor.
- All Mexico
- Furniture manufacturers for restaurants.
- Puebla, Pue.
- GMO-free nixtamalized corn flour producer.
- Querétaro, Qro.
- Accessories and kitchen utensils (pans, pots, crockery, glassware, cutlery, etc.)
- Guadalupe, NL.
- Suppliers of machinery and equipment for industrial kitchens.
- federal District
- Distributors of cold rooms, slicers and scales.
- federal District
- Meat suppliers, with distribution centers in the central zone of the country.
- Puebla, Pue.