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Taco Bell’s Cantina and urban in-line concepts designed for urban centers must be doing well, as the brand said today its planning to plunk down 125 new locations of these concepts in New York City alone by 2022. And that begins now, with plans to open three cantinas in Manhattan by the end of the year and 300 total locations of the expanded restaurants nationwide in less than four years. 

In a news release, the brand announced it has opened six new cantinas in New York boroughs over the past year already. The three additional NYC restaurants will open at:
•    500 Eighth Avenue
•    840 Eighth Avenue
•    224 Seventh Avenue

The Urban In-Line and Cantina restaurants are smaller format restaurants tailored for highly-walkable areas and do not have drive-thrus. They contain open kitchens, local artwork, shareable tapas-style menus, free Wifi and charging outlets that encourage customers to stay a while.

In the past year, the chain has opened 16 locations nationally with still more sites planned this year in New York, Chicago and Boulder, Colorado, as well as Hollywood, California and Madison, Wisconsin. The current focus on the concepts in the Big Apple is being taken because the brand said that has been a traditionally under-served market for Taco Bell.On an added note the chain said its partnership with GrubHub will expand to include 4,500 U.S. restaurants online on GrubHub by year’s end with kiosks in all U.S. restaurants by the end of next year.

Posted with permission from
Taco Bell is a ICX Association Brand Member
Photo Credit: Taco Bell

S.A. Whitehead

Award-winning veteran print and broadcast journalist, S.A. Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of and after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.

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