Venecia Willis, director of culinary innovation at growing fast casual Velvet Taco, chats with QSR editor Danny Klein about the brand's legendary menu; what goes into launching a different LTO every single week across 34 locations (like cricket tacos), and how is the brand navigating today's restaurant climate, from a Sriracha shortage to other supply hurdles. Also, would anybody eat a gummy worm taco?
Venecia Willis, director of culinary innovation at growing fast casual Velvet Taco, chats with QSR editor Danny Klein about the brand's legendary menu; what goes into launching a different LTO every single week across 34 locations (like cricket tacos), and how is the brand navigating today's restaurant climate, from a Sriracha shortage to other supply hurdles. Also, would anybody eat a gummy worm taco?