The spiel: "Freshly prepared and flavoursome cheap Mexican food served at a fast-food pace and price but in a relaxed dining environment."
Which means? The customer chooses the fillings for their burrito from a counter of hot and cold ingredients that are freshly prepared in an open kitchen behind the counter.
Who's behind it? Morgan Davis and Paul Kilpatrick originally worked in management consultancy. Three years ago they opened Globe, a high-end food delivery service selling Chinese, Indian, Thai, Italian and, most importantly, Mexican, which sold really well. They then opened Barburrito to capitalize on that.
Would like to fi nd? A property developer or landlord who is open minded about giving small new businesses a chance.
Would suit? Office workers with only 15 minutes for lunch or shoppers with an hour; people who want cheap, good quality food in the evening or at lunchtime, says Kilpatrick.
Ideal site 1,800-2,000 square feet. "At the moment we only have 60 covers inside and 40 outside. We want 110-130 covers inside. We have a model, which suits shopping centres as well as busy high streets."
Future plans? To open three new sites in the next two and a half years, probably two in Manchester and the third elsewhere.
Why will it work? Kilpatrick believes, "Eating good Mexican style food is becoming more fashionable, Like the wrap; it's based on staples, but fl avourful staples. Also, healthy fast food is a growing industry. We have combined the two and the customers love it."
Where? 1 Piccadilly Gardens, Manchester M1, 0161 228 6479 barburrito.co.uk