Latest news with #TacoJohn's
Boston Globe
28-07-2025
- General
- Boston Globe
I worked a lunch shift at Woodman's of Essex and survived
'As the tickets come up, you want to check things off,' she explains, arranging a Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Orders including clam plates, lobster rolls, and other fried seafood awaited pickup at Woodman's in Essex. Erin Clark/Globe Staff Advertisement I've been on the clock for barely an hour, and I'm already feeling overwhelmed. It seems every ticket has seven plates. I don't know the difference between a scallop boat and a scallop plate, and I'm not sure where the cocktail sauce or oyster crackers are. But there's no time for handholding. Zoe is on to the next order. 'I need a crabmeat roll and a hotdog!' she hollers over her shoulder. This was my idea. Inspired in part by Advertisement Ally Rzesa/Globe Staff 'I'll put you on the window,' the restaurant's co-owner offered. 'You can probably handle that.' I've marveled at Woodman's since my first haddock sandwich and order of steamers at the North Shore landmark 20 years ago. I enjoy the restaurant's A portrait of "Nana Bessie" from circa 1950 hangs among historical displays at Woodman's in Essex. Bessie Woodman, wife of founder Lawrence "Chubby" Woodman, helped develop the first fried clam recipe in 1916 when the couple experimented with different batters after a fisherman jokingly suggested they fry clams like potato chips. Erin Clark/Globe Staff Maggie Reynolds (left) and Chanelle Jordan-Davis fill plates with fried food at Woodman's of Essex. They are "do-up girls," who quickly pile cardboard plates with fried clams, scallops, and other seafood from giant steel colanders, working in overdrive to keep up with customer demand. Erin Clark/Globe Staff Mostly, though, I just appreciate the hustle of the place. From the instant the doors open at 11 a.m., business can be extraordinarily brisk, and it's remarkable to watch plate after heaping plate emerge from a cramped kitchen staffed mostly by kids – many of them fourth- and fifth-generation Woodmans – doing a sweaty job for minimum wage. (Employees also get deep discounts on most menu items and eat mistakes for free.) Touting my experience – I'd spent a year in my 20s frying tater tots and churros at a Taco John's in Iowa City – I wanted to work the fryer. But Woodman, whose husband, Doug, is the youngest of 'Chubby' Woodman's 14 grandchildren, balked. I'm glad she did. When I arrive for my shift, I find head fryer Bobby Barrett dredging a batch of clams in a tub of corn flour. He's surrounded by scalding fryolators – 11 of them – and four coworkers who narrowly avoid each other as they drop endless baskets of clams, scallops, shrimp, haddock, fries, and onion rings into the cauldrons of lard. Advertisement Head fryer Bobby Barrett checks the order screen while working among the 11 scalding fryolators in Woodman's cramped kitchen in Essex. Erin Clark/Globe Staff 'It's a dance,' Barrett says, his right ankle bandaged as a result of a recent burn. 'You gotta have eyes in the back of your head.' That's not a superpower I possess, so in my white apron and mandatory Woodman's T-shirt and cap, I join Zoe at the window. She warns me the kitchen can get oppressively hot – the temperature has topped 125 degrees at times this summer – but it's a mere 97 degrees at the moment. 'I'm OK with that,' I say, lying. There are a dozen of us in the galley kitchen: a towheaded teen taking orders; me and Zoe; four fry cooks; three 'do-up girls' scooping just-fried seafood from giant steel colanders using a slotted utensil that resembles a 'Game of Thrones' weapon; the 'grill guy' cooking hotdogs, hamburgers, and chicken; the 'backup girl' who hurries to butter and grill rolls and fill chowders; the steamer; and a dishwasher. The goal is to get the food out as fast as possible, but sloppiness, I'm instructed, is a no-no. Sean Doherty smiles at his daughter, Bailey, 3, while having lunch with his family, which also includes his son, Jason, 3, and wife, Cari, at Woodman's in Essex. Erin Clark/Globe Staff Cooked lobsters sit on ice at Woodman's in Essex. Erin Clark/Globe Staff 'Every time you drop a clam on the floor, you're dropping a dollar bill,' says Woodman. 'When the clam goes from the bed to the shucker to the fridge to the fryer to the counter to the customer – what do you think that costs?' Clams are indeed a precious commodity, especially during the summer when increased demand strains finite supply. (On the North Shore alone, Advertisement The result is higher prices for customers – a clam plate at Woodman's (which comes with ample fries and onion rings) costs $40.99 at the moment – and yet people still make the pilgrimage. 'It's a destination,' Andrew Krivak, a Somerville writer having lunch with his wife and three teenage children, tells me. 'We go to Crane Beach in the morning, Russell Orchard to get doughnut, and then Woodman's for lunch. That's the ritual.' Mollusks are on menus from Maryland to Santa Monica, but the soft-shell clams harvested from nutrient-rich mud flats in Massachusetts and Maine are a singular, to-die-for delicacy. 'They literally take in bits of their environment and make it part of their belly,' says the Boston-born Charlie Mannal takes orders at the register during the lunch rush on Saturday, July 12, at Woodman's of Essex. Erin Clark/Globe Staff My shift ends when no one is waiting to order, so, warily, I wander outside to inspect the line. Not too bad for a Saturday afternoon; the queue can sometimes stretch 100 yards down Main Street. On particularly hot days, customers will collapse on the sidewalk or inside the restaurant (there's no air conditioning at Woodman's). It happens about a dozen times a summer, says Eian Woodman, Doug's nephew. 'They come off the beach after drinking beer all day and they wonder why they don't feel good.' As a result, Woodman's started setting up an outdoor 'hospitality table' with free water and oyster crackers. Advertisement 'We feel bad that you're in the line. We really do,' says Maureen Woodman. 'But it's the heartbeat of the business. We'd probably feel worse if there wasn't a line.' The 'do-up girls' are now in overdrive, quickly piling cardboard plates with fried goodness and passing them to me and Zoe. Even as she's rushing to fill trays and call tickets – '671! 672!' – I can tell Zoe is keeping an eye on me. Sending out wrong or incomplete orders is another no-no. Most customers are at tables waiting to hear their number called, but some aren't; they're standing near the counter staring expectantly at every tray. It's unnerving. I'm reminded of the unblinking gulls at Good Harbor Beach that wait for people to drop a potato chip in the sand. Globe reporter Mark Shanahan works the pickup window during his shift at Woodman's in Essex. He embedded with the restaurant's crew to experience firsthand the demanding work in the cramped kitchen, which is staffed mostly by young workers, many of them fifth-generation Woodmans. Erin Clark/Globe Staff In all, 34 Woodmans, ages 14 to 74, currently work at the restaurant, but this isn't ' clam -pire. 'We're so ingrained to be respectful of the previous generations,' says Kristi Swett, a 'G5' (fifth-generation) Woodman whose first job, at 12, was helping her grandmother, Patti, a 'G3,' file invoices. At 42, Swett oversees the restaurant's robust catering business and new 'There are enough headaches that everyone can have four a day,' she says, laughing. Finally, at 3 p.m., no one is at the register. I race to untie my apron before anyone walks in the door. Done! Erica Woodman, a 'G4' who has been toasting the top-split hot dog buns used for lobster rolls, thinks I got off easy. Advertisement 'Today's busy, but not crazy,' she says. 'Crazy is nonstop tickets – like, nonstop . No break. But you get the idea.' Brian Williams displays a lobster tattoo on his arm while working at the lobster tank outside Woodman's in Essex. Williams has worked at the restaurant since he was a teenager. Erin Clark/Globe Staff Mark Shanahan can be reached at
Yahoo
15-07-2025
- Business
- Yahoo
Taco John's, Home of Taco Tuesday, Declares Hot Taco Summer
Taco John's, Home of Taco Tuesday, Declares Hot Taco Summer ST. LOUIS PARK, Minn., July 15, 2025 (GLOBE NEWSWIRE) -- Taco John's® has been inviting guests to celebrate Taco Tuesday for over 40 years. This summer, the company is bringing guests more of what they crave with special pricing on its hot-and-fresh tacos and reintroducing the legendary Taco Burger to all of its nearly 350 locations. Since its start as a single taco stand in Wyoming, Taco John's has put tacos at the center of everything it does. Now, more than five decades later, Taco John's is still known for its delicious, made-to-order tacos featuring 100% North American beef and crispy taco shells, fried in-house and made with only three ingredients. We Know How to Taco TuesdayTo bring extra fiesta to Taco Tuesdays all summer long, guests can enjoy the flavors they crave at a premium value with Taco John's signature Beef Crispy Tacos for just $1.39 at every Taco John's across the country. Now Serving the Legendary Taco Burger EverywhereIt's easier than ever for West-Mex fans to get their hands around a hearty Taco Burger, a revamp of the Taco John's classic that dates back to the original menu. Previously available only in select markets, the fan-favorite Taco Burger is now a menu fixture at every location. Packed with bold, classic taco flavors and made with 100% North American Beef, it features a newly upgraded pillowy potato bun topped with Cheddar Cheese, lettuce, and signature Taco Sauce ($3.49 limited time introductory price). 'It all started with tacos. Tacos are in our name. And we believe we do them better … better beef, better shells equal better tacos,' said Kevin Flaherty, Chief Marketing Officer for Taco John's International. 'Our crispy and softshell tacos deliver unbeatable flavor, quality, and value. It's the ultimate way to enjoy authentic West-Mex flavors.' Taco John's Taco Tuesday deals are available in-store, at the drive-thru, and through the Taco John's app. About Taco John's®With nearly 350 restaurants in 22 states, Taco John's is one of America's largest Mexican quick-service restaurant brands. Founded in 1969 in Cheyenne, Wyoming, Taco John's has been serving a made-to-order menu using fresh, high-quality ingredients, seasonings, and sauces for more than 55 years. Offering signature specials like Taco Tuesday, savings and special offers for Bigger Bolder Rewards loyalty club members, and beloved originals like Potato Olés®, Taco John's takes pride in bigger. bolder. better. flavors and menu items. Recognized as one of Entrepreneur's "Top Food Franchises of 2023" and hailed by QSR Magazine as a "Top 15 Chain Ready to Contend as Fast Food's Top Players," Taco John's continues to expand into new territories. For more information, visit and follow Taco John's on Facebook, Instagram and TikTok. Media Contact:Joshua LevittPR for Taco John'sjosh@ A photo accompanying this announcement is available at in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Malaysian Reserve
10-06-2025
- Business
- Malaysian Reserve
Taco John's Appoints Industry Veteran Jackie Secor to Chief Operating Officer
Seasoned Operations Leader Brings Over Two Decades of Experience Across Franchise and Corporate Leadership Appointment is Set to Drive Operational Excellence and Cross-Functional Alignment as Brand Scales Bolstered Executive Bench Supports Taco John's National Growth Strategy and Franchisee-First Focus ST. LOUIS PARK, Minn., June 9, 2025 /PRNewswire/ — Taco John's®, a leading Mexican quick-service restaurant, appoints longtime restaurant industry leader Jackie Secor as its new Chief Operating Officer. With over 25 years of experience leading high-performing teams and driving strategic initiatives, Secor will play a key role in accelerating the brand's growth, enhancing franchisee success, and continuing to streamline system-wide operations. Secor's impressive resume showcases her proven track record for bringing innovation and collaboration to drive change. Originally starting with Auntie Anne's as a shift manager, her unique experience of climbing the ranks to become Senior Vice President of Operations and Training at GoTo Foods gives her a keen eye for examining every brand through the eyes of the frontline. As an organized and oriented strategic thinker, Secor aligns strategy with data and analytics to streamline restaurant operations and profitability. 'Operations is in my blood and at the core of who I am,' shared Secor. 'My career started on the front line, and that perspective continues to shape how I lead. I believe in structured collaboration, leveraging data, empowering teams, and driving consistency across the system. Taco John's has such a strong foundation and a clear growth trajectory, and I'm excited to join the world-class team to elevate the brand and support our franchisees in the next phase of success.' In her role, Secor oversees restaurant operations, technology, and training, while collaborating cross-functionally with departments including supply chain, marketing, and development. Her focus will be on operational excellence, performance optimization, and ensuring that franchisees receive the best-in-class support that they deserve. Attributing her success in previous roles to the partnerships she built with franchisees, Secor plans to hone-in on Taco John's people-first culture to grow AUV for existing franchisees and expand the brand's footprint to reach new communities. 'Jackie is the kind of leader who brings both strategic discipline and a deep respect for the people who make the business run every day,' said Heather Neary, President and CEO of Taco John's. 'She's a champion for franchisees, a data-driven decision-maker, and a true operator at heart. We're thrilled to welcome her to the executive team at such an exciting time in the brand's evolution.' This appointment comes at a pivotal time as Taco John's accelerates its expansion through both single and multi-unit development. Recent initiatives such as the Path to Ownership structure and the brands optimized business model provide a strong foundation for franchisee support and sustainable long-term growth. Drawing on her track record of success through collaborative franchisee relationships, Secor plans to further strengthen Taco John's 'people first' culture. Her focus will center on increasing AUV for existing operators while strategically expanding the brand's presence into new more information about Taco John's franchise opportunities, please visit or contact Shannon Iverson at siverson@ About Taco John's®Founded in 1969 in Cheyenne, Wyoming, Taco John's® has been delivering bigger. bolder. better. flavors for over 55 years. Today, Taco John's operates and franchises nearly 350 restaurants across 22 states, solidifying its place as one of the largest Mexican quick-service restaurant brands in the U.S. Famous for coining Taco Tuesday in 1989, Taco John's offers everyday value with its popular menu. Signature items like Potato Olés® showcase the bold, original flavors that help fans Olé The Day. With generous portions and made-to-order dishes crafted from fresh, high-quality ingredients, Taco John's sets the standard for crave-worthy Mexican fare. Taco John's continues to be a standout in the industry, highlighted by recent accolades including ranking No. 147 spot on Entrepreneur Magazine's 2025 'Franchise 500' ranking and the No. 158 on Franchise Times 2024, 'Franchise 400' ranking. For more information, visit and follow Taco John's on Facebook, Instagram, Twitter and TikTok.
Yahoo
09-06-2025
- Business
- Yahoo
Taco John's Appoints Industry Veteran Jackie Secor to Chief Operating Officer
Seasoned Operations Leader Brings Over Two Decades of Experience Across Franchise and Corporate Leadership Appointment is Set to Drive Operational Excellence and Cross-Functional Alignment as Brand Scales Bolstered Executive Bench Supports Taco John's National Growth Strategy and Franchisee-First Focus ST. LOUIS PARK, Minn., June 9, 2025 /PRNewswire/ -- Taco John's®, a leading Mexican quick-service restaurant, appoints longtime restaurant industry leader Jackie Secor as its new Chief Operating Officer. With over 25 years of experience leading high-performing teams and driving strategic initiatives, Secor will play a key role in accelerating the brand's growth, enhancing franchisee success, and continuing to streamline system-wide operations. Secor's impressive resume showcases her proven track record for bringing innovation and collaboration to drive change. Originally starting with Auntie Anne's as a shift manager, her unique experience of climbing the ranks to become Senior Vice President of Operations and Training at GoTo Foods gives her a keen eye for examining every brand through the eyes of the frontline. As an organized and oriented strategic thinker, Secor aligns strategy with data and analytics to streamline restaurant operations and profitability. "Operations is in my blood and at the core of who I am," shared Secor. "My career started on the front line, and that perspective continues to shape how I lead. I believe in structured collaboration, leveraging data, empowering teams, and driving consistency across the system. Taco John's has such a strong foundation and a clear growth trajectory, and I'm excited to join the world-class team to elevate the brand and support our franchisees in the next phase of success." In her role, Secor oversees restaurant operations, technology, and training, while collaborating cross-functionally with departments including supply chain, marketing, and development. Her focus will be on operational excellence, performance optimization, and ensuring that franchisees receive the best-in-class support that they deserve. Attributing her success in previous roles to the partnerships she built with franchisees, Secor plans to hone-in on Taco John's people-first culture to grow AUV for existing franchisees and expand the brand's footprint to reach new communities. "Jackie is the kind of leader who brings both strategic discipline and a deep respect for the people who make the business run every day," said Heather Neary, President and CEO of Taco John's. "She's a champion for franchisees, a data-driven decision-maker, and a true operator at heart. We're thrilled to welcome her to the executive team at such an exciting time in the brand's evolution." This appointment comes at a pivotal time as Taco John's accelerates its expansion through both single and multi-unit development. Recent initiatives such as the Path to Ownership structure and the brands optimized business model provide a strong foundation for franchisee support and sustainable long-term growth. Drawing on her track record of success through collaborative franchisee relationships, Secor plans to further strengthen Taco John's "people first" culture. Her focus will center on increasing AUV for existing operators while strategically expanding the brand's presence into new more information about Taco John's franchise opportunities, please visit or contact Shannon Iverson at siverson@ About Taco John's®Founded in 1969 in Cheyenne, Wyoming, Taco John's® has been delivering bigger. bolder. better. flavors for over 55 years. Today, Taco John's operates and franchises nearly 350 restaurants across 22 states, solidifying its place as one of the largest Mexican quick-service restaurant brands in the U.S. Famous for coining Taco Tuesday in 1989, Taco John's offers everyday value with its popular menu. Signature items like Potato Olés® showcase the bold, original flavors that help fans Olé The Day. With generous portions and made-to-order dishes crafted from fresh, high-quality ingredients, Taco John's sets the standard for crave-worthy Mexican fare. Taco John's continues to be a standout in the industry, highlighted by recent accolades including ranking No. 147 spot on Entrepreneur Magazine's 2025 "Franchise 500" ranking and the No. 158 on Franchise Times 2024, "Franchise 400" ranking. For more information, visit and follow Taco John's on Facebook, Instagram, Twitter and TikTok. View original content to download multimedia: SOURCE Taco John's®
Yahoo
05-06-2025
- Business
- Yahoo
Calling all doughnut lovers: 7 Des Moines doughnut shops with National Donut Day deals
Looking for a sweet treat to finish off your work week? Look no further, this Friday is National Donut Day. There are multiple doughnut stores around the Des Moines area offering deals and even free doughnuts. So when can you take advantage of these sweet deals? National Donut Day is Friday, June 6. It is typically on the first Friday of June every year. Walk away from Chu Chu's Donuts with a free dozen donut holes when you buy a dozen donuts. Address: 580 SW Ninth Street #116, Des Moines At Donutland customers can receive a free t-shirt, while supplies last, if they buy a Big 15 dozen donuts. Address: 4820 100th St., Suite 601, Urbandale Get a free cinnamon sugar donut for free, no purchase necessary (in-store only) at Duck Donuts. Also, you can get a half dozen cinnamon sugar donuts for just $6, available in-store and online. Address: 1010 Tyler St. Polk City More: The Des Moines metro lands the first Iowa location for Duck Donuts in July 2024 Once again, Dunkin' is offering a free doughnut with the purchase of any beverage on June 6. The deal lasts until doughnuts run out, so consider stopping in the morning before they are gone. Where: Dunkin has more than two dozen locations across Iowa Buy a dozen doughnuts at Krispy Kreme on June 6 and score a dozen glazed for $2 at participating locations. Don't need two dozen? Krispy Kreme will also give guests a free doughnut of their choice on Friday with no purchase necessary. Where: Krispy Kreme has stores in Ankeny, West Des Moines and Council Bluffs. A location in Clive remains temporarily closed after a July 2024 fire. Get a free cup of Mexican Donut Bites from Taco John's on National Donut Day with a purchase for rewards program members. You must download the Taco John's app and sign up for the Bigger Bolder Rewards program before June 5 to qualify. Where: Taco John's has nearly 40 locations across Iowa Loyalty members with Kum and Go Rewards get 50% off all doughnuts. There is a ten-doughnut limit per customer on June 6. Where: Kum & Go has nearly 100 stores across Iowa Victoria Reyna-Rodriguez is a general assignment reporter for the Register. Reach her at vreynarodriguez@ or follow her on Twitter @VictoriaReynaR. This article originally appeared on Des Moines Register: National Donut Day 2025: Sweet deals you can find near Des Moines
