Today we’d like to introduce you to Leo and Oliver Kremer.
Thanks for sharing your story with us Leo and Oliver. So, let’s start at the beginning and we can move on from there.
Dos Toros began with the combination of passion and recognition of opportunity. The passion was San Francisco Bay Area style burritos, and the opportunity was the lack of those Mission Style burritos in NYC and other cities outside of California. To put it lightly – Oliver and I were total beginners in the restaurant space, but stone cold experts at consuming burritos. So, we reverse engineered our favorite taqueria, working for over a year developing recipes, looking at real estate, tinkering with our brand and designing our first location in NYC’s Union Square. We had a lot of luck along the way, especially in finding amazing teammates and getting a mouth-watering review in the New York Times only a few months after opening. Since then it has been all about growing the right way, putting our team first, staying innovative and hungry while also being focused and not getting distracted from our core product and mission.
Additionally, we’re thrilled to call Chicago our Second Home. We felt like Chicago was a unique combination of the friendly virtues we love about Northern California with the cosmopolitan feel we found in New York. Chicago has a rich history of wonderful Mexican cuisine, but we saw an opportunity particularly in The Loop, and have opened four locations thus far in the heart of downtown.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
In general, we appreciate that every day (or a week, or month) has ups and downs, but a lot more ups, so while we make sure to listen to criticism, we don’t take it too hard. Lately, we’ve really made a concerted effort to really recognize our team wins. So much is going on with different aspects of the business – it’s easy to overlook our achievements as individuals and collectively so we think it’s especially important to do so as our team and operation grow.
It hasn’t always been smooth! One instance was after some huge initial press in 2009 – our 2nd and 3rd locations took some time to get busy and attract regulars and we realized after some soul-searching that we needed to be much more proactive with our marketing and community outreach. Just marketing around our store’s radius by working with local schools, businesses, and residents did wonders for those locations. Our marketing strategy has definitely evolved sincethen, including our awesome, team-centric, music videos & we’ve seen a ton of success on Instagram!
Alright – so let’s talk business. Tell us about Dos Toros Taqueria – what should we know?
We specialize in SF style taqueria cuisine and we feel that we elevate the humble act of burrito assembling into an art form. We scratch cook every recipe in every restaurant, even including our hot sauces, which is kind of insane but makes for an undeniable freshness and depth of flavor. We sustainably source all our proteins and compost all of our kitchen food waste. What we’re most proud of however is our culture and our team. We believe in servant leadership, where a leader serves their team, not the other way around. We do our best to honor the hard work of everyone in our company, provide opportunities for growth and development, and have some fun along the way. It has been a terrific ride so far and I see no reason we can’t keep growing, doing things the right way, and just keep getting better.
- Address: Dearborn and Madison (1 N Dearborn Street)
Jackson and S Wacker (300 S Wacker Drive)
Wells Street Market (205 W Wacker Drive)
875 North Michigan Ave.
- Website: https://www.dostoros.com/
- Instagram: https://www.instagram.com/dostoros/?hl=en
- Facebook: https://www.facebook.com/dostorostaqueria/
- Twitter: https://twitter.com/DosToros
Dos Toros Taqueria