Guzman Y Gomez opens flagship, CMO departs
Jones leaves Guzman Y Gomez after 15 months as CMO where the chain said she lead the strategic direction of the brand across marketing, digital and customer experience, including thea focus on developing a clean, nutritious and responsible menu.
The company said Jones’ work at Guzman Y Gomez reflected her four years at Red Rooster, where “she successfully cleaned up the menu by removing artificial colours and flavours, focused on core whole foods and secured a partnership with Sumo Salad”.
“I believe that everyone has a responsibility to use their position to drive positive change and when I fell into the fast food industry five years ago, I couldn’t imagine an industry that needed a greater shift in direction, said Jones.
“I have been fortunate enough to lead that kind of change in two inspiring fast food brands and I’m now excited to take my approach of challenging established thinking and go-to-market strategies to a new industry.”
Meanwhile, the fast food chain has opened doors to its first Australian flagship taqueria in Australia Square in the Sydney CBD.
Spanning across 120 square meters and seating up to 80 people, Guzman Y Gomez said the newly designed taqueria reflects the evolution of fast food design.
The opening of the new taqueria coincides with the business celebrating a decade since opening its first taqueria in Sydney’s Newtown in 2006.
“Guzman y Gomez is growing fast and we’re in a position to explore big ideas for the brand,” said Steven Marks, co-founder and MD of the chain.
“One of the things that sets GYG apart is that we’ve never been limited to a single, carbon copy format, but create taquerias with a sense of individuality. Australia Square has been a chance for us to continue experimenting with fitouts and styles as we move into 2017.
“We are proud to be fast food and have no intention of stopping our expansion of food courts, strips and drive-thru taquerias, but this flagship taqueria will create a whole new way for guests to enjoy Guzman y Gomez and we couldn’t be more excited to bring it to them.”
According to Guzman, the store design was led by the principle ‘let food be the champion’, with an open, transparent kitchen space allowing guests to see fresh produce and preparation of meals.
“Retail architecture is all about using materials and space to create an experience for people,” said Kelvin Ho, from interior design and architect firm, Akin Creative who designed the store.
“When they walk in and sit down, they should immediately get a sense of what that brand stands for and what their story is,” he said.
“It’s important to tell the Guzman y Gomez story through this one of a kind flagship taqueria. We’ve retained all the atmosphere and colour of a classic taqueria but polished up the edges — I know people are going to love it.”
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