The Texas Burrito Company was started in 2014 by Jon Wagner and Dain Pool of the Two Trucks LLC after they expressed their love for the new concept of a food truck. Texas Burrito Company serves salads, burrito bowls, tacos, and burritos all of which carry a mix of Mexican and Texan tastes (Pilcher, 2017). Also, the company offers savory sliders, tots, and sandwiches with different flavor combinations. After its establishment, they came up with what’s Da Scoop and added to their already charming experience New York Pastrami sandwiches with Gandolfo (Lemon, 2017). Being a Texas-rooted company, it became necessary for the company to come up with the concept of Tex Mex. This is a combination of Texas and Mexican flavors of classic cuisine which would make customers keep coming back.
The company has stayed in the market for almost five years and has since grown with regards to customers and market expansion. The truck offers all its customers with unbeaten flavors which cannot be found elsewhere and is only unique to them. The truck goes for a regular rotation around all corners of Texas and has since established a customer base in several areas in the city (Rayo & Neece, 2016). The Tex Mex offers great options on their menu and thus attracting many customers. Since the concept of food trucks is not a new concept in Texas, the company faces a lot of competition from the other food truck companies. Some of the customers have raised concerns over the long wait and poor service by the company something that the other competitors seem to be getting right. Some customers have also registered complaints about the expensive prices on foods served by Tex Mex and the overly restrictive rules imposed by the company which does not work well with the customers.
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References
Lemon, R. (2017). 9 The Spatial Practices of Food Trucks. Food Trucks, Cultural Identity, and Social Justice: From Loncheras to Lobsta Love , 169.
Pilcher, J. M. (2017). Planet taco: a global history of Mexican food . Oxford University Press.
Rayo, M., & Neece, J. (2016). The Tacos of Texas . University of Texas Press.
