Zambrero opens its 150th restaurant in Nowra
The Mexican food chain opened its 150th restaurant in Australia.
The 150th restaurant opens its doors to the town of Nowra and is the first Zambrero restaurant in the South Coast region of NSW. The brand also announced plans for a further 40+ restaurant openings this year.
The continual growth of the business means Zambrero’s Plate 4 Plate initiative – which sees one meal donated to someone in need for every burrito or bowl sold in its restaurants – has also had positive results. Over 14 million meals have been donated to date, supported by Zambrero’s international and Australian distribution partners, Rise Against Hunger (previously known as Stop Hunger Now) and Foodbank. Founder Dr Sam Prince’s vision is to donate 1 billion meals by 2025.
“I started Zambrero back in 2005 at the age of 21 whilst studying medicine in Canberra as I really wanted to establish a successful business that helped people in need at the same time. Plate 4 Plate is the heart of our business model. It’s exciting to see that over 12 years later we are now opening our 150th restaurant in Nowra and that drive to make the world a better place is still at our core,” Prince said.
“None of this could have been achieved without our loyal customer base, passionate team, strong brand culture and great network of franchisee partnerships. It is incredibly humbling to see how far we’ve come and reflect on the contributions we’ve made to ending world hunger. We’re committed to being a force for good, well into the future.”
“Our dedication to innovative, healthy Mexican cuisine as well as our passion for customer service is behind Zambrero’s continued growth. It’s the reason the franchise is going from strength to strength and appearing in more areas across Australia and the world,” Chief Executive Officer Karim Messih said.
As well as the original burrito, tacos and nachos offering, Zambrero has introduced both the Powerbowl and IQ range which offer even healthier options packed with nutrients. Meats are sourced from quality producers and slow-cooked for up to 18 hours with carefully selected herbs, spices and chillies to extract maximum flavour and tenderness. Salads and salsas feature fresh vegetables and herbs, and guacamole is handmade.
