In Carlos’n Charlie’s, If you want to stay up late, If you want to stand on top of your table, If you want to drink tequila, If you want to dance with your waiter, Feel Free.
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Locations Acapulco Charlie’s
Costera Miguel Aleman No. 112. Fracc. Deportivo. Acapulco, Guerrero, 39690, Mexico. Phone: 52 (744) 484 0039 52 (744) 484 1285. Fax: 52 (744) 484 6097.
Anderson’s Chiluca
Centro Comercial Espacio Esmeralda. Av. Jorge Jiménez Cantú Mz. 1 Lt. 01 - Local 63. Conjunto Urbano Bosque Esmeralda. Atizapán de Zaragoza, Mexico City.
Anderson’s Mexico City
Paseo de la Reforma N° 382. Col. Juárez, Mexico, D.F. 06600, Mexico. Phone: 52 (55) 5208 2150 52 (55) 5208 3220
o c l u p a c A s ’ e i l r a h C n Carlos’ e Villag g n i p p nte, a Sho La Isl laya Diama , P o Fracc o, Guerrer c l Acapu exico. 2 2104 ,M 6 7 4 9 ) 8 4 9 4 3 : 52 (7 e n o h P
Carlos’n Charlie’s Beach Club Carr. Costera Sur Km 14.5 Cozumel, Quintana Roo. 77600, Mexico. Phone: 52 (987) 564 0960
Carlos’n Charlie’s CANCUN Blvd. Kukulcan Km. 8.5, Local 10 y 10 C Forum by the Sea Cancun, Quintana Roo 77500, Mexico Phone: 52 (998) 883 1862 Fax: 52 (998) 883 1862
Carlos’n Charlie’s Cuernavaca
Domingo Diez N° 711. Col. del Empleado. Cuernavaca, Morelos. 62250, Mexico. Phone: 52 (777) 311 2064 52 (777) 311 2065
Carlos’n Charlie’s Cozumel Av. Rafael Melgar N° 551. Entre Calle 7 y Calle 11 Sur. Cozumel, Quintana Roo. 77600, Mexico. Phone: 52 (987) 869 1647 52 (987) 869 1648 Fax: 52 (987) 869 1646
o l il t l a S s ’ ie l r a h C n ’ s o l Car
za Nº 3070. n a rr a C o n a Blvd. Venusti mericana. . Col. Latino A 5270, Mexico 2 . a il u h a o C Saltillo, 4) 416 6428 4 (8 2 5 : e n o Ph 4642 52 (844) 416
Carlos’n Charlie’s Playa del Carmen
Av. 10 Nor te Nº 140 Calle 3 Sur y Muelle S olidaridad. Playa del C armen, Qu intana Roo 77710, Mex . ico. Phone: 52 (984) 803 3 498
Carlos O’Brian’s Mexico city
orte Nº 4227. N l e d n io is iv D Av. Prol. . pa, Mexico, D.F a o C o d ra P l. o C 14350, Mexico. 677 1089 Phone: 52 (55) 5 8 8965 Fax: 52 (55) 567
Tecamacharlie’s
Fuente de Trevi Nº 4. Tecamachalco, Estado de Mexico. 53950, Mexico. Phone: 52 (55) 5293 0121 to 24 Fax: 52 (55) 5589 6532
CARLOS’N CHARLIE’S Lake Mary 951 Market Promenade Av. Lake Mary, FL, 32746, USA.
El Tras Lomitas
Carretera Mexico-Toluca N° 2685 05100 Mexico City Phone: 52 (55) 5259 0641 Fax: 52 (55) 5570 2134
Carlos’n Charlie’s Lake Travis 5973 Hiline Road. USA. Austin, Texas, 78734, 83. Phone: 1 (512) 266 16 . Fax: 1 (512) 266 7179
o p t u u o r b A G
s ’ n o s r e d An Since it was founded in 1963, Grupo Anderson’s has grown to be Mexico’s largest and most reputable restaurant company. Guided by the good-natured humor and steadfast philosophies of its founder, Carlos Anderson, the company has experienced a tremendous growth and continues to expand throughout
Mexico, the Caribbean and the United States. With a total of more than 30 restaurants, Grupo Anderson’s has developed several successful restaurant concepts, including Carlos’n Charlie’s and Señor Frog’s – names that are recognized worldwide today.
carlos Anderson
other grupo anderson’s
Concepts
ACabrolous’tn Charlie’s In order to explain Carlos’n Charlie’s brand, we need to talk first about the restaurant’s founder and biggest influence -Carlos Anderson. Carlos was a fun-loving, charismatic man who was adored by all. And in return, he truly admired those around him. He didn’t care who you were. He didn’t care about your social status. He only cared about making guests in his restaurant happy – no matter the sacrifice. Early in life, Carlos learned he had a special gift for making people around him enjoy themselves.
He also understood and appreciated the fact that all people were different --What made one guest smile might not work for another, so it was up to him to figure each person out. With that in mind, Carlos quickly became an expert in reading people. He learned to pick up on the clues that tapped into the mind of each guest, clues that helped him figure out what it took to ensure they had a great time.
About Carlos’n Charlie’s His restaurants cater to that belief at every turn. People don’t visit Carlos’n Charlie’s just for a meal, they come for the experience. And that experience starts the minute they approach the entrance and read a humorous sign bearing the words: “Members and Non Members Only.” (That was Carlos’ way of saying everyone who enters is treated equally.) Inside, guests mingle with the owner, chat with the servers and enjoy plenty of interactive entertainment, since they often get to participate on the skits that employees put on. They’ll make them do things they might not normally do in the outside world, like sit in a barber’s chair to take a shot of tequila. Through this, the servers create lasting memories and build customers for life.
If this is not enough, the restaurants also provide a reflection of Carlos Anderson’s personality. The walls are covered with antiques, novelty signs, streamers, green-and-white decorations, sight gags and more. Where else can you see dance lessons, complete with painted and numbered footsteps, right in the middle of the floor? Some years later, we (the current management of Carlos’n Charlie’s) realized that it was our responsibility to carry on his legacy, so we kept the restaurant going strong with the same basic philosophy Carlos had created when he first opened the doors.
About Carlos’n Charlie’s Since then, we learned Carlos had it right all along -people want to have fun. Problem is, as people grow older, they come to accept “boredom” when it comes time to eat. At Carlos’n Charlie’s, we still think eating should be fun. We want people to experience the opposite of what’s expected and normal – and that’s what we deliver. Come as you are, as long as you aren’t naked. As you read on, you’ll gain a better feel for our brand and what makes us so unique. Simple things, like our style of communicating with the public, the colors we like to use, the language of our brand, typography, fonts and more. No, it’s not a lot to remember, but like skydiving, the few essential things you’ll need to keep in mind will become really, really important.
Carlos’n Q A F s ’ e i l Char What should I expect if I go in a Carlos’n Charlie’s? Prepare yourself to create fun memories! In Carlos’n Charlie’s, if you want to stay up late, if you want to stand on top of your table, if you want to drink tequila, if you want to dance with your waiter. Feel free. What kind of food do you serve? The menu at Carlos’n Charlie’s is also a direct reflection of the personality of Carlos Anderson, who traveled the world and always brought a piece of his travels back into his restaurants. The menu is based on authentic recipes, but many items also include flavors from other parts of the globe, including Italy and Japan.
n ’ s o l r Ca rlie’s FAQ a h C
How many locations do you have and where are they located? There are 15 Carlos’n Charlie’s: Acapulco (3), Cancun, Cozumel (2), Cuernavaca, Mexico City (4), Playa del Carmen, Saltillo, Austin, TX, and Lake Mary, FL. When was Carlos’n Charlie’s founded? In 1970 by Carlos Anderson. Why does the wait staff wear these funny costumes? Because we found them all at the circus, and they refuse to wear normal clothes! Can I kiss the waiter if I want to? Sure, go ahead! But just so you know: you might be disappointed! What kind of music do you play? We feature music ranging from favorite “oldies” to today’s hottest hits, and everything in between. Our music is recognizable by every one of our guests because we want to make sure that everyone ends up on the dance floor (or on their chairs, whichever they prefer)!
Brand ity Personal
Accommodating
The restaurant staff does whatever it takes to make sure every guest has a great time. When Carlos was around, none of his servers were allowed to dance with the young, pretty girls; the rule was, “the old, overweight ladies come first.” This was his way of making everyone feel accepted.
Genuine / Timeless
Carlos’ humor and way of life lives on through the restaurant, reflected in an atmosphere that doesn’t lose its appeal as generations pass.
Curious
The Carlos’n Charlie’s family is always curious about its guests’ personalities. It recognizes that each person should be approached differently and loves discovering how to connect with guests on a personal, one-on-one level.
Dynamic
Carlos had a wild, creative imagination and the interior of his restaurants reflect that at every turn. The design comes packed with items that don’t really go together –yet, somehow, the whole thing makes sense in a chaotic harmonious way.
Brand
Personality Gracious
Although he was well-known and well-liked, Carlos wasn’t the type to brag or be obnoxious. The restaurant follows suit, offering guests an environment that isn’t full of itself. One of Carlos’s most infamous lines was: “We serve very bad food but no one is better at apologizing than us”.
Witty
Original
Carlos believed in being who you were, and that philosophy lives on in his restaurants. People come to Carlos’n Charlie’s to be themselves and expect Carlos’n Charlie’s to be as it is, not another concept. The kitchen staff has always had the saying, “Our Food is Ours”; there is Mexican Food, Italian Food and we serve “Our Food”. In other words, it was the unique blend of different ingredients and experience that Carlos had gathered in his travels.
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ecau b d cte girespe thing ori , d n me d a larly dmire doing so im. Simi as a s ays s wa to h ne that h iCarlo was alw ked up o “Insp d is o e se h eople lo rlie’s bran taurants – -p a s nal - rlos’n Ch other re d a e the C influenc rywhere.” s e y alwa pycats ev o ring c
Carlos was quick with a joke and often made peop le laugh. The restau rant contin ues this tradition, ge nerating lau ghs and smiles at ev ery turn.
15
d n a r B ity
l a n o s r Pe Personable
Daring / Irreverent
Carlos was one that never planned anything but was always up to something. He simply did what felt right at the time. The staff at Carlos’n Charlie’s acts in the same way – creating an unplanned, chaotic harmony within the restaurants.
Multi-Cultural
r ique experience fo un a s te ea cr nt ra The restau rsonal inugh one-on-one pe ro th n te of t, es gu each . In fact, it’s servers and guests dsteraction between guests to form frien d an s er rv se r fo common ear bum-especially if both w ity tiv ac an r te af ps hi the same time. blebee costumes at
Carlos frequent ly traveled arou nd the world and was easily influenced by his surroundings. H e would then br ing his experiences ba ck to the rest au rants, which created a unique mix of cu ltures in the menu and at mosphere.
Advantages
• The restaurant cr eates a unique experience fo r each guest, often through oneon-one personal interaction between servers and guests. •The menu is base d on authentic recipes and incl udes flavors from other countri es.
•Each restaurant displays a unique mix of cultures within the atmosphere. •Retail space co nsists of a retailt ainment atmosphere, including fun hous e mirrors, a large ov erstuffed velvet ch ai r and a newly de signed apparel and souvenirs line.
Carefree
e was Carlos’ attitud e was lighthearted; h llowing explorative, a ad him his curiosity le new to experience things.
n g i s e D c i h p a visual / Gr
Dinner Menu Exterior view More than 270,000,000 issues printed over the last 30 years. This newspaper has been awarded 7 times as the “Voice of Truth” and used to wrap fish heads at the market.
Read this menu while waiting for your food. Please don’t try to understand its content; it’s just a timekiller.
The Carlos’n Charlie’s Chronicle JUST ANOTHER BAR & GRILL
IF YOU DON´T LIKE THIS NEWSPAPER, ASK FOR ANOTHER ONE, WE HAVE PLENTY. FOUNDER CARLOS ANDERSON (EL MERO, MERO)
FREE KICKS AND PENALTIES GENARO
SAMBA LESSONS PIPO
NO REBOUND DIETS JULIO
CARLOS´N CHARLIE´S MEMORABILIA - A TRUE STORY -
“I saw Carlos Anderson yesterday and he said that you ought to give me a bottle of whisky on the house”.
TAILORING FROY
MARRIAGE COUNSELOR
J.J.
SEX SHOP
CHENCHO
FAN CLUB PRESIDENT ALFREDO CABRERO (SOMETIMES...)
UNCLASSIFIEDS WANTED!
“Your Shrimp made me sick...” The shrimp? And what about the 8 margaritas you drank? honey”
“What´ya mean with “not enough funds in my credit card”? Not possible, I just got it yesterday!”
“Can you tell me where the Martian area is?” (Fact or fiction?)
IF YOU DON´T LIKE THIS NEWSPAPER, ASK FOR ANOTHER ONE, WE HAVE PLENTY. FOUNDER CARLOS ANDERSON (EL MERO,MERO)
FREE KICKS AND PENALTIES GENARO
SAMBA LESSONS PIPO
NO REBOUND DIETS JULIO
RIGHTS AND OBLIGATIONS OF OUR GUESTS R: LEAVING THROUGH THE BACK DOOR.
TAILORING FROY
MARRIAGE COUNSELOR
J.J.
SEX SHOP
CHENCHO
FAN CLUB PRESIDENT ALFREDO CABRERO (SOMETIMES...)
GREENPEACE AWARDS
CARLOS’N CHARLIE’S
O: PAYING THE BILL BEFORE DOING SO.
O: BREAKDANCING WHILE SINGING.
If you see William “The Tiger” Blake, tell him to pay us a visit and pay for the food he ordered back in 2004.
OBSESSIVE CHEF The good thing of having an obsessive chef is that he always purchases the best products available. BEWARE! His name is Froy; please, if he’s got a knife in his hand, don’t go near him.
R: SMOKE INSIDE THE RESTAURANT. O: HOLDING THE SMOKE IN.
Our drinks improve the looks of the people around you.
FOR TESTING ITS RECIPES ON HUMANS INSTEAD OF ANIMALS.
OUR GO-GO DANCERS
ASK FOR A DANCE ON THE HOUSE!
A GREAT THINKER´S THOUGHTS. OUR SECRET FOR SUCCESS? THE COLD, COLD AND THE HOT, HOT.
*CARLOS ANDERSON
In 30 years, 25 million people have visited Carlos’n Charlie’s. Half of them just went in to pee; 2 million met their girlfriends here; half of them got married and they all hate our guts.
DANGER! Boulevard Kukulcan km 15, Zona Hotelera, Cancun. Phone:(998) 840 6466 / 67 … Next to...
JUST ANOTHER BAR & GRILL
R: SINGING OUT OF TUNE ON A TABLE OR STANDING ON A CHAIR.
“I don´t care if your name is Pipo. Bring me the manager or you´ll be walking the streets tomorrow”.
(This happened in Mama Roma Cancun) “A pepperoni pizza, no crust, please”.
More than 270,000,000 issues printed over the last 30 years. This newspaper has been awarded 7 times as the “Voice of Truth” and used to wrap fish heads at the market.
Read this menu while waiting for your food. Please don’t try to understand its content; it’s just a timekiller.
OUR KITCHEN IS OURS.
*CHARLY
100%
EDIBLE NEWSPAPER Made of recycled tortilla paper and printed with black bean and octopus ink.
IF YOU COOK ON LOW HEAT, IT WILL TAKE LONGER.
*FROY
Dinner Menu interior view Advising Notes: So- So picante.
Charbroiled.
Ok to eat by hand.
Very recommendable.
Almost feather light.
APPETIZERS Guacamole Pleeease!!!
Shout out loud and our guacamole-attendant will get to your table to prepare our irresistible guacamole. 86
Diablo Chicken Wings
Order this appetizer and everyone leaves happy. Well, except for the chickens. 136
Nachos (served only in nacho peak season)
Enjoy our finest selection of nachos from this season!! A huge plate of chips covered with melted cheese, beans, sour cream, pico de gallo and guacamole on the side. 136 Add Carne Asada 179 Add Chicken 156
Ceviche Caribeño
You have never tasted fish like this!!! Caribbean version of ceviche, fresh fish marinated in lime juice, pico de gallo and crispy tortilla chips. 136
Cinco Chiles Chicken Quesadillas
Add 1/2 Soup or 1/2 Caesar Salad or Ensalada de la Casa to your meal for $39ºº.
“CRUNCH CRUNCH”
All our bread and baguette is homemade, baked in our oven.
Protein Green Salad
Club Sandwich
Fresh mixture of lettuces, spinach, tomatoes, bell peppers, and tuna, seasoned with our house vinaigrette, and garlic bread on the side. 126
Excellent combination of chicken breast, ham, bacon, avocado, tomato, lettuce and cheese, served with thick cut fries. 136
Ensalada de la Casa
Our house mixture of greens with pear, goat cheese, nuts and our balsamic dressing. 126
A great choice! 8 oz. Angus Beef Burger, Cheddar cheese, onion, tomato, lettuce and pickles. Served with fries. 136
The Original Caesar Salad
Charlie’s Kobe Cheese Burger
Made from scratch everytime, we brought you the original recipe just because we are that good! 106 Add chicken to this fantastic salad! 126
Chicken Fajita Salad
Greens drizzled with tomato, corn kernels, onion, avocado and cilantro with a juicy and tender chicken breast on top. 136
Santa Fe Mango Salad
A julienne of jicama and mango on top of fresh greens, citrics dressing, and tortilla strips to add a crunch! 136
Jumbo flour tortilla stuffed with grilled blackened chicken and Gouda cheese seasoned with our 5 chiles powder, NON SPICY, and chive cream. Guacamole, sour cream and Mexican salsa on the side. 136
Grilled Vegetable Salad
Queso Fundido
“SPLASH SPLASH”
Are you a cheese lover?... Then try our melted cheese individually topped: one with Mexican sausage (chorizo), another one goes plain, and the last, but not least, comes with mushrooms, peppers and roasted corn, with guacamole on the side. 166
Fried Cheese with Green Tomatillo Salsa Breaded Gouda cheese served on top of green tomatillo salsa and covered with straw potatoes, fried cilantro and sesame seeds. 136
Super Mix Platter
If you have read our appetizer list more than twice and still can’t decide, make up your mind, this has got to be the right choice for you!!! A bit of everything... some wings, fried cheese, nachos, BBQ ribs and quesadilla to share. 306
SOUP Manolo’s Soup
Cheers for Manolo! He mixed black bean soup with noodle soup. Very tasty!!! 62
Sopa de Tortilla Azteca
Roasted tomato soup garnished with chile pasilla, chopped avocado, queso fresco, crispy corn tortilla strips and sour cream. 72
Black Bean Soup
Our secret recipe served with bacon, queso fresco, croutons and onion. 62
HAMBURGERS AND SANDWICHES
Grilled zucchini, carrot, mushroom and bell pepper on top of greens, with balsamic vinegar dressing and sparkled with sesame. 136
Madrazo Fish
Grilled fish covered with creamy spinach, cheese au gratin, and a touch of chipotle sauce. 216
Tequila Style Fresh Catch
Cooked with tequila, so guess what? Hey, Hey, Hey, Viva Mexico! 219
Fish Skewer
Prepared with charbroiled bell pepper, onion and pineapple. Served with rice, sautéed vegetables and tamarind-chipotle hot sauce. 219
Shrimp Skewers
Prepared with charbroiled shrimp, onion, pineapple and bell pepper. Served with rice, sautéed vegetables and tamarind-chipotle hot sauce. 236
“PEEP PEEP” Parmesan & Gruyere Chicken
Gianni’s marvelous creation, right in our kitchen, here in Cancun: crispy breaded chicken breast, stuffed with Gruyere cheese topped with Alfredo sauce and Parmesan cheese au gratin. 189
Red Mole Chicken
A Mexican tradition, real homemade red mole sauce over grilled chicken breast on rice, steamed vegetables, refried beans and corn tortillas on the side. 156
Editor‛s Note: 1. If you need assistance, yell, whistle or wave your arms like crazy. In order to ensure a nice service try calling your waiter “honey” or “sweetheart” (usually it works). 2. While in Mexico we suggest you try Mexican beers. They are affordable, delicious & cold (most of the time). 3. Word from our Accountant: “ In God we trust, all others pay cash” (Sorry no personal checks).
Old Fashion Beef Burger 100% Angus
Kobe beef with Portobello mushroom, caramelized onions, sautéed tomato, Swiss cheese and thick fries on the side. 189
Veggie Burger
Are you into vegetables?... Try this great veggie patty with Portobello mushroom, onion, tomato, lettuce and cheese. Served with fries. 136
Cancun Style Steak Sandwich
Baguette with grilled tender beef steak, onion, tomato, lettuce, refried beans, and avocado. Served with fries and chile chipotle. 166 Add cheese. 26
Chicken Sandwich
Grilled chicken breast with tomato, lettuce, onion, bell pepper and cheese. Served with fries on the side. 156
BBQ BBQ Ribs
A full rack of smoked ribs, grilled and brushed with our unique BBQ-Tamarind sauce, served with straw potatoes, corn on the cob, and more BBQ Sauce. 246
Peep & Oink
Half roasted chicken breast and half rack of grilled ribs brushed with our BBQ-Tamarind sauce, served with straw potatoes and corn on the cob. You might want to loosen your belt before tackling this one! 226
Splash & Oink
Jumbo shrimp stuffed with Monterey Jack cheese, wrapped in bacon, smoked ribs grilled and brushed with our BBQ-Tamarind sauce. Served with straw potatoes and corn on the cob. 256
BBQ Chicken
Half roasted chicken brushed with our robust BBQ-Tamarind sauce, served with straw potatoes and creamy corn on the cob. 166
BBQ Shrimp
Jumbo shrimp stuffed with Monterey Jack cheese, wrapped in bacon, brushed with our BBQ-Tamarind sauce. Served with straw potatoes and corn on the cob. 276
TACOS Fish or Shrimp “Baja” Tacos
Delicious and fresh charcoal-grilled fish with lettuce, sautéed tomatoes and onions. Served with fries. 166
Crispy breaded fresh fish or shrimp in a flour tortilla with shredded cabbage and a bit of chipotle mayo, served with tamarind sauce. 176
Baja Fish Sandwich
Grilled Chicken Tacos
“ENCHILADAS”
Carne Asada Tacos
Grilled Fish Sandwich
Crispy breaded fish with a mix of vegetables and a special Baja mayo. Served with fries. 166
Enchilada Tower (for two)
Spectacular plate to share! Huge enchilada stuffed with shredded chicken, covered with red chile guajillo salsa, corn kernels and chile poblano strips, served with sour cream, queso fresco and fried cilantro. The biggest enchilada ever! 306
Enchiladas Verdes (Chicken or Cheese)
Soft corn tortillas stuffed with shredded chicken or tasty cheese covered with green tomato salsa, lettuce, sour cream, sprinkled with queso fresco, and refried beans on the side. 146 Add cheese au gratin. 26
Enchilada de Mole Rojo
Soft corn tortilla stuffed with shredded chicken, topped with our homemade special red mole, queso fresco and sour cream; served with refried beans on the side. A real Mexican tradition and a delicious dish! 146
FAJITAS!!! Our World Famoso Fajitas
Grilled with onions and green peppers. Served with a side of ranchero style beans, sour cream, guacamole, Mexican salsa, and flour or corn tortillas. Chicken 186 Carne Asada 209 Mix 189 Add Cheese 26
Veggie Fajitas
Selection of sautéed veggies. Served with frijoles de la olla, sour cream, guacamole, Mexican salsa, and flour or corn tortillas. 166 All prices include:
I.V.A., income tax, tax of alcoholic beverages, contributions, fees to the city (duties, rights and licenses), bribes to the authorities, rent to the premises, charges for electricity, water (whenever there is any), garbage collectors, telephone (whenever it works) salaries and wages for the tax consultant and workers, fees for the tax consultant and the lawyer, court fees, monthly franchise fees, one drink a week for the partners, etc, etc.
Grilled chicken breast with sautéed green peppers and onions, comes with guacamole, Mexican salsa, and flour or corn tortillas. 156 Add Cheese. 26 Grilled and diced steak with sautéed green peppers and onions, comes with guacamole, Mexican salsa and flour or corn tortillas. 176 Add Cheese. 26
Charlie’s Tacos
These are “THE” tacos… Carne asada, chicken and Mexican sausage (chorizo) sautéed with Mexican salsa, comes with guacamole, ranchero style beans and flour or corn tortillas. 166 Add Cheese. 26
Chicken or Potato Crispy Flautas
Hard corn tortillas rolled and filled with shredded chicken or potatoes served over green tomatillo salsa, sprinkled with queso fresco, sliced lettuce, avocado and sour cream. …You ought to try them! Chicken 149 Potato 136
“MOO MOO” Invierno Steak
(No translation just order it), a Carlos’n Charlie’s Classic. This extra-thin beef steak served over refried beans, covered with green tomato salsa and Gouda cheese au gratin, served pipping hot with a side of tortillas. 229
Mexican Beef Platter
Seasoned steak served with mole enchilada, tamale, guacamole, grilled queso Panela, and refried beans. A full meal, all in one plate! 219
Beef Skewer
We cut the tenderloin into small pieces, match them with green pepper and onion, and cook to perfection; then, we serve it on top of rice and sautéed vegetables. 219 Buen Provecho and Good Luck! (you‛ll need it). Pipo, Julio, Froy, Chencho, Paco & Genaro.
Dessert Menu stamp Beer Menu stamp
Kids Menu Placemat
Group Menu exterior view
Group Menu interior view
Menu to Go
GRAND OPENING
Marketing collaterals
Marketing collaterals
Marketing collaterals
Culinary
Development
When creating or revamping a restaurant concept, every aspect of the brand should be considered, including what goes on the menu. Our culinary division works handin-hand with the concept development.
The Plan Marketing
Implementing sound marketing strategies and, to complement the knowledge of the market, the necessary research shall be done to provide a strong foundation for the process of decision making.
Services Restaurant Marketing Strategy Everything starts with the desire to be more than you are today; a highly coveted brand, a fiercely dominant player, a more profitable entity, a better and more stimulating place to work... Restaurant Marketing Research Research services are designed to move the discussions from opinionated to factual, based on indisputable and quantified data. Restaurant Training Marketing, operations and human resources issues are inextricably connected. The best strategy conceivable is useless without the ability of the organization to execute it. Buy-in and understanding are vitally important. Moreover, the culture of an organization...
Services Restaurant Public Relationships If a picture is worth a thousand words, then an article is worth a thousand ads. The clients shall gain favorable press and publicity through a combination of public relations, special events and community relations programs... Restaurant Design Talented designers specialized in the foodservice industry. The restaurant concept and branding are the keys to a successful design from look and logo, to menu, Web site, brochures, in-store marketing materials, signage, outdoor advertising, etc. Restaurant Concept Development Restaurant design having strategic marketing capabilities, allowing the design of the restaurant to be defined by its brand and positioning from initial concept development through the restaurant’s grand opening.
n o i s i V & Mission
Mission “To exceed our guests’ expectations with unique concepts”. To offer unique and integral food, beverage and entertainment concepts that exceed our guests’ expectations and to be a working space that allows personal achievement and growth to those who work for the Group”. Without a doubt, the mission of our corporation is the core of the great opportunity that Project CCH represents. Exceeding our guests’ expectations with unique concepts leads us to think about the most important asset of this project, our “Brand Equity”; and above all, we acknowledge the fact that in order to maintain it as a unique concept we will have to adapt it throughout its previous phase, taking advantage of over 40-year experience of entertaining guests everywhere we have a restaurant.
Vision To become the best and most creative Mexican restaurant group. To be recognized as an original, fun, solid and professional group, one with human quality and ethical principles that offers services and products of excellence to its guests, development opportunities to its personnel, fair treatment to its suppliers, honesty and clarity to the authorities and commitment with the development of the communities in which it operates.
r u o r e f f o e W s r e s i h c n fra
We offer our franchisers: Assistance for the approval of the best location possible. Architectural Project, Layout, and Decoration Project. Support with critical paths and administrative, operative and architectural assistance needed to comply with the Opening Program within the established time. Clip Art and Brand Book including all marketing, advertising and corporate image material ready to be used. Assessment support in regard to the type of personnel required for this franchise, oriented towards l ong-term r esults and i mmediate g uest’s satisfaction. Full Managers, Kitchen Chiefs, Bar Chiefs, and Administrators training. Pre-opening, opening and first stages support for each and every restaurant. Accountant procedures and systemized administrative controls. Constant s upervision a nd operative s upport through visits, mystery s hoppers, remote operational auditing via CCTV and self assessment tools. Financial analysis with monthly comments and recommendations, aside from being connected permanently to their on-line systems. Continuous menu, recipes, operative procedures, entertainment, marketing, parties and decoration updating. Over 40 years of experience in various countries, cities and tourist destinations supported by a group of successful professionals formed within this industry and kindred fields.
With whom do we franchise? We want the right owner/operator who is passionate about gastronomy, service and hospitality, Who has expertise in the food and beverages field and whom is used to work by the norms and guidelines of a franchise. Who is willing to own a master franchise for developing an exclusive territory with an ambitious 5-year business plan. Who can economically guarantee the business plan. Who is willing to invest in sustainable businesses, with serious and long-term investments. Who includes in his/her personal philosophy respect for the staff, suppliers, guests, society and the environment. General Expenses A 75,000 US dollars franchise fee per restaurant. 6% as royalties from the monthly gross sales. Neither advertising fee, nor conceptualization charges per unit. Various expenses are applicable from opening trips, supervision and assistance.
y t i l a i t n e d i f n o C
Agreement
___________________, represented herein by ___________________ (“___________________”) and OPERADORA ANDERSON’S S.A. DE C.V., represented herein by __________________________, a corporation organized under the laws of Mexico (“OPERADORA”) mutually desire to engage into this Confidentiality Agreement related with the services __________________ will provide OPERADORA and for which OPERADORA will furnish to _______________ confidential information (as defined below), which OPERADORA does not wish to make public or common knowledge. It is the intention of the parties that the information provided by OPERADORA with regards to the services ___________________ will offer and/or will provide OPERADORA, including the information provided at and during negotiations, meetings and discussions between the parties, to be considered as confidential information thus to be guarded and protected by the parties. To achieve this purpose, the parties hereby confirm their understanding and agree as follows: 1. For purposes of this agreement “Confidential information” shall mean all information or material proprietary to OPERADORA to which ____________________ may have knowledge or access as a result of the discussions and negotiations with OPERADORA (whether or not reduced to writhing of other tangible medium of expression). The Confidential Information includes, but is not limited to, information set forth on documents and information pertaining to the manufacturing and sales activity of OPERADORA, or relating to OPERADORA’s personnel, designs, drawings, specifications, techniques, data documentation, formulas, research, budgets, projections, forecasts and marketing and developing plans. The Confidential Information also includes the fact that __________________ and OPERADORA are holding discussions and negotiations, the nature of such discussions and negotiations and any details about the services to be provided by ____________________ to OPERADORA. 2. _____________________ agrees not to reproduce any Confidential Information without prior written consent of OPERADORA. 3. ____________________ agrees only to use the Confidential Information for the purposes authorized by OPERADORA.
4. _____________________ agrees to maintain in confidence and not directly or indirectly reveal, disclose, report, publish, disclose or transfer to any person or entity, any Confidential Information for any purpose other than as contemplated in this agreement. 5. ______________________ shall only disclose the Confidential information to its advisors, agents and representatives: (I) to whom it is necessary to disclose the Confidential information for the purpose of assisting ___________________ in evaluating the project; (II) who are previously informed by _____________________ of the confidential nature of the information; and (III) who agree in writing to be bound by the terms and conditions of this agreement. 6. Because of the unique nature of the Confidential information, ___________________ understands and agrees that OPERADORA will suffer irreparable damage in the event that ________________________ fails to comply with any of this obligations established herein and that monetary remedies could be inadequate to compensate OPERADORA for such breach. Accordingly, ____________________ agrees that OPERADORA will, in addition to any other remedies available at law or equity, be entitled to injunctive relief to enforce the terms of herein agreed. 7. If for any reason parties do not proceed with the services, ___________________ agrees to promptly return all Confidential Information to OPERADORA. No copies will be retained by ___________________. 8. OPERADORA agrees to maintain in confidence and not directly or indirectly reveal, disclose, report, publish, to any person or entity, the fact that OPERADORA and ____________________ are holding discussions and negotiations, and shall make reasonable efforts to, cause its advisors, agents and representatives to secure and keep confidential such discussions and negotiations. 9. The person or persons signing this agreement represent and warrant that the execution and delivery of this agreement has been duly authorized and will constitute the valid, binding and enforceable obligation of ___________________ and OPERADORA. 10. This agreement shall be governed by the laws of Mexico. For the interpretation and enforcement of this agreement the parties submit to the jurisdiction of the competent courts in Cancun, Quintana Roo, Mexico. Date_____________________________________________________________________________________ OPERADORA By ______________________________________________________________________________________ Name: ___________________________________________________________________________________ By ______________________________________________________________________________________ Name: ___________________________________________________________________________________