The 2,200-square-foot restaurant offers healthy tacos made with grass-fed beef and natural ingredients, as well as a menu that is 85 percent gluten free. In the short time it has been open, the eatery has already grown to around 20 employees who serve its varied cuisine that includes Polynesian, Cuban, Hawaiian, and Southern American influences.
This success, after just two years on the Main Line, has made the owners Jeffrey Wallin and Joseph Narke, realize there are opportunities for more locations in the Philadelphia Market. To capitalize, they are now looking to open three more locations in the area in as many years.
The partners have already looked at 20 locations in the region to try and find spaces with around 3,000-square-feet that would be able to comfortably seat around 90 people.
“We get asked 15 times a day when we’ll franchise,” said Wallin.
Read more about Pipeline Taco’s future plans at Philadelphia Business Journal by clicking here.