» Taqueria del Sol Announces Plan to Franchise

Taqueria del Sol Announces Plan to Franchise

Taqueria del Sol has established a wholly-owned subsidiary, Taqueria del Sol Development, LLC (TDSD), to franchise its ten-year old restaurant brand.

The restaurant’s menu is driven by southwestern cuisine, Taqueria del Sol has a full bar in each location and offers an expansive list of tequilas, specialty margaritas and a “build-your-own margarita” option.

Bill Burnett has been named president and chief operating officer of TDSD. Burnett is an industry veteran, having worked for 38 years in executive capacities with a number of companies including Houston’s, Roy’s Restaurants, and The Capital Grille, as well as having five years experience in franchise operations.

Founder and Taqueria del Sol Chief Executive Officer Mike Klank retains control of the four existing company-owned restaurants and the company’s purchasing, manufacturing and distribution operation for future franchise restaurants. Klank came to Atlanta to attend Georgia Institute of Technology, where he graduated with a bachelor’s degree in civil engineering, and then later went on to earn a master’s degree in business administration from Georgia State University. Klank oversees the day-to-day operations and business development.

Klank remarked, “Over the past several years, we have fielded many calls regarding franchising. We plan to be very selective in the awarding of franchises and will insist franchisees have prior operating experience, combined with the necessary financial resources to support a successful program.”

Franchises will be offered for both new, build-to-suit restaurants and conversion of other restaurants to Taqueria del Sols. Multi-unit development, with only rare exceptions for single-unit development, will be offered in selected markets, namely metropolitan areas, to qualified franchisees. All existing and future locations within the state of Georgia will be company-owned. Taqueria del Sol will not
provide nor guarantee any financing but will refer qualified franchisees to financial institutions.

Eddie Hernandez, originally from Monterrey, Mexico, is the Corporate Chef. He spends a large part of his time researching new ways to combine ingredients and concepts. Favorite dishes at Taqueria del Sol include the fish taco, the shrimp and corn chowder, and the turnip greens.

Taqueria del Sol has three locations in Atlanta and one in Athens, Georgia.