About Bubbakoo's Burritos
A rapidly expanding, fast-casual Mexican-fusion QSR restaurant franchise offering experienced franchisees and restaurateurs a scalable, multi-unit investment opportunity.Founded in 2008
Bubbakoo's Burritos, the New Jersey-based company, has grown to over 200 locations, with over 200 open and under development nationwide.
In June 2025, the private equity firm Thompson Street Capital Partners (Freddy’s Frozen Custard & Steakburgers) acquired Bubbakoo's, aiming to support further growth through investments in technology and infrastructure, signaling strong investor confidence in the brand's proven business model and growth potential.
Smart multi-unit restaurateurs and franchisees consider chains like ours in the investor sweet spot. Bubbakoo’s is large enough to demonstrate proof of concept, but small enough to offer franchise investors prime development opportunities.
BRAND Growth & Evolution
- The Concept: The founders combined their high-standard service background with a "skater-surf" atmosphere reflecting New Jersey shore culture.
- Franchising: After proving the model with 10 company-owned stores, they began franchising in 2015.
- Major Acquisition: In June 2025, the brand was acquired by private equity firm Thompson Street Capital Partners to accelerate further national expansion.
Proven, Replicable Concept
200 Locations open and under developmentIndustry
Founders' Story
- The Original Idea: While a student at the University of Delaware in the early 1990s, Paul Altero visited a "make-your-own" burrito shop in Washington, D.C. In 1995, he wrote a business plan for a college assignment for a fictional shop named "Bubbakoo’s Burritos"—using his college nickname, Bubba, and adding "koo" because it sounded fun and unique.
- A Professional Partnership: Altero and Hart met in 1999 while working for a franchised hamburger chain. Altero was a regional director, and Hart was a district manager. They worked together for 10 years, honing their skills in restaurant operations and customer service.
- Taking the Leap: Inspired by the rise of Mexican QSR concepts—but wanting to offer more customization and a "step up" in service—the pair left their corporate roles to launch their own business during the weak economy of 2008.
meet the leadership team
Christopher IvesChief Executive Officer
Chris Ives has led Bubbakoo’s as CEO since 2025, following prior roles as CFO and VP of Finance & Development. He previously served as Operating Officer for Frutta Bowls, bringing deep experience in scaling emerging restaurant brands. Chris is a Certified Franchise Executive.
Austin LeFevreChief Financial Officer
Austin LeFevre became CFO in 2025 after senior finance roles at Krispy Kreme, including Director of International Finance. He also brings corporate finance experience from Lowe’s, supporting disciplined planning and growth.
Gus DiGiovanniSenior Vice President of Operations
Gus has overseen Bubbakoo’s operations since 2019 and previously served as Director of Operations for Dunkin’ Brands, where he managed multi-unit performance and operational standards across a major market.
Ron Bidnoist Senior Vice President of Construction
Ron leads development and construction, guiding new builds and remodels. Before this role, he served as VP of Operations, giving him comprehensive insight into both store design and operational needs.
Luke B. Mandola, Jr.Vice President of Franchise Sales & Development
Luke joined Bubbakoo’s in 2025 to lead franchise sales and market expansion. He brings extensive experience from Mandola Consulting, Brix Holdings, and Shipley Do-Nuts, where he drove multi-unit franchise growth.
Alex JanoVice President of Marketing
Alex leads brand strategy, franchise marketing, and local store marketing for Bubbakoo’s Burritos. She brings extensive restaurant and beverage experience from Coca-Cola, Domino’s, and Burger King, specializing in scalable local marketing programs that drive traffic and community engagement.Key Elements
of our fusion approach-
Non-traditional proteins and flavor profilesGeneral Tso’s (Chinese-inspired), Hibachi steak and shrimp (Japanese-inspired), and Nashville Hot chicken.
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Customization-driven menu designGuests can mix and match proteins, sauces, toppings, and bases in ways that reflect American fast-casual expectations rather than traditional Mexican structure.
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Broad appeal over authenticityThe focus is on bold, craveable flavors that resonate with American consumers—particularly younger, more educated customers.
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Fast-casual executionSpeed, convenience, customization, and affordability
Our Customers?
Core Customer Segments
HEALTH-CONSCIOUS AND LIFESTYLE-FOCUSED GUESTS
Many choose bowls, salads, and customizable ingredients that support dietary preferences such as high-protein, vegetarian, vegan, or gluten-conscious lifestyles.
FAMILY AND EVERYDAY DINERS
Appreciating the “something for everyone” menu, generous portions, and friendly hospitality, families increasingly rely on Bubbakoo’s for convenient weeknight meals and weekend dining.
HEALTH-CONSCIOUS AND LIFESTYLE-FOCUSED GUESTS
Many choose bowls, salads, and customizable ingredients that support dietary preferences such as high-protein, vegetarian, vegan, or gluten-conscious lifestyles.
DIGITAL AND DELIVERY CUSTOMERS
With 50% of orders placed digitally and strong loyalty engagement, Bubbakoo’s serves a large base of off-premise diners who favor mobile ordering, curbside, delivery, and repeat incentives.
LOCAL BUSINESS AND INSTITUTIONS
Catering programs serve offices, schools, sports organizations, and community events, offering large-format meals ideal for group dining and workplace occasions.
Operations
Labor Model
Food Preparation
In the restaurant, guests receive meals through a fast assembly-line process that delivers orders in 2–3 minutes, supported by standardized prep procedures and digital order management.
Pricing is guided by corporate strategy, food-cost targets, and market benchmarks to help franchisees maintain healthy margins. Technology is central to operations. Toast POS manages ordering, payments, and reporting; labor and scheduling tools optimize staffing; and a standardized chart of accounts supports consistent bookkeeping.
Locations
- High visibility
- 20,000+ average daily traffic count
- Ample parking
- Easy ingress/egress
- Positive co-tenant mix (grocery, fitness, coffee, big-box retail)
- Strong daytime population
Territory Protection
Franchise Candidate?
Required Qualifications:
- U.S. Resident or Green Card
- 660+ Credit Score
- No criminal background
- No bankruptcy (last 7 years)
Ideal candidates are growth-oriented single and multi-unit restaurateurs who embrace a people-first culture, maintain high standards of food integrity, and have a track record of building strong teams and operational excellence.
Financial Requirements:
- $1,000,000 net worth (Multi-Unit)
- $500,000 (Single Unit)
- $500,000 liquid capital (Multi-Unit
- $200,000 (Single Unit)
Financing typically requires demonstrating financial capacity through personal and business statements, projections, and discussions with lenders. Candidates who meet the qualitative and quantitative standards are well-positioned to secure capital and thrive within Bubbakoo’s proven system.
What Our Franchisees
are sayingWhere do you currently own Bubbakoo’s?
In the Central Florida region - I have one in Lakemary and two in Orlando.
What did you do before you became a Bubbakoo’s franchisee?
I spent the last 15 years in retail. Why did you originally look at Bubbakoo’s? I was looking into food franchises and wanted something new and different which would attract people.
What was it about Bubbakoo’s that caught your interest?
Initially at the first visit, it was the food. Definitely very different, if you compare it with any other fast casual or a Tex-Mex style restaurant. The flavor profile and the option to create your food according to your palette was what caught my attention.
Why did you invest in Bubbakoo’s?
My first meet and greet with the Bubbakoo’s team gave me the confidence that I was moving in the right direction. Further research and contacting existing franchisees made me realize this was just the beginning for Bubbakoo’s and I wanted to be a part of it as soon as possible.
What were your primary concerns before becoming a franchisee?
Of course investing money in the right place is always the biggest concern. I’ve also met many other people who invested money in other franchises and it didn’t turn out the way they expected because management was only interested in the growth of the franchise and not the growth of the franchisee.
What have you learned since?
Franchising is different from running your own mom and pop business. Franchises have guidelines and proper planning which if followed exactly, means the business becomes successful. Also the growth opportunity is wider, and if done correctly, you can multiply your business in a couple of years.
Knowing what you know now, would you make the same decision again? Why?
Definitely, it would be the easiest decision. Over the past few years, we’ve realized the Bubbakoo’s team actually cares for their Franchisees and their growth and success. They’ve been available from day one and if there are any concerns or if any help is needed, they are just a call or email away. If we, as a Franchisee, are putting our 100% into the business, the Bubbakoo’s team is putting in 110% to make sure our business is successful and that we keep growing along with them. If it wasn’t for the team, Bubbakoo’s wouldn’t be where it is right now.
