150–300 sq ft
Kiosk
Express menu: tacos, burritos, bowls, quesadillas. Ventless equipment friendly.
Campus franchising
Bring Planchita to campus.
A stand-alone Tex-Mex fusion brand delivered as a complete system — recipes, product, training & signage — built for college campuses where speed, footprint, and consistent food matter.
Fit
Why Planchita works on campus.
A high-protein menu with bold flavor and fast service for students. A line that runs lean between class rushes for operators.
1
Fast between classes
Every build in five steps or less. Simple on-site prep keeps tickets moving when the rush hits.
2
Fits real campus spaces
Kiosk, counter, food-hall station, or grab-and-go cooler — footprints from about 20 sq ft to 900 sq ft.
3
Craveable variety, simple line
Seven proteins and nine sauces feed every format — tacos, burritos, bowls, quesadillas, and breakfast.
4
Ventless-friendly core
Core menu runs with ventless equipment. Optional fryer only where a site wants Asada Fries.
Formats
Four ways to run it on campus.
Pick the footprint that matches the dining hall, union, food hall, or satellite spot.
400–900 sq ft
Counter
Full menu & build-your-own line. Type I hood only if adding a fryer.
150–400 sq ft
Food-hall station
Station inside a food hall or host venue; uses host utilities where available.
20–60 sq ft
Grab-and-go
Pre-packed bowls, burritos & chips. Merchandiser only — no ventilation needed.
Footprints are typical ranges. Final layout depends on the space, local health code & host venue approval.
Operations
Our commissary kitchen. Minimal labor on site.
Most of the food is built in our commissary kitchen, then shipped to self-operated and franchise locations. Simple on-site prep: serve food hot, with quesadillas finished fresh on the griddle.
Made in our commissary
Proteins, sauces, salsas, cremas & spice kits packed and shipped. Guac & chips can carry our label.
Chilled & frozen delivery
Frozen weekly · chilled 1–2× per week (estimate). Fresh produce, dairy & eggs bought locally to our specs.
Simple on-site prep
No raw protein handling on site. No prep during the rush. Color-coded tools keep every build consistent.
Five-station line
Griddle → hot well → cold rail → sauce → expo. The line runs in the order guests build.
The launch kit
A complete system from our kitchen to their line — so campus partners open with support, not guesswork.
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1
Recipes & build guidesSpec sheets, par sheets, order guide
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2
TrainingOn-site launch training & video modules
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3
Signage & packagingMenu boards, graphics, branded packaging
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4
POS menuMenu build & build-your-own modifiers
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5
Opening-week supportOur team on site for launch week
Inquire
Let's talk campus.
Interested in a Planchita franchise or campus location? Tell us about your university, venue, or territory — we’ll follow up with next steps.
