Jose’s Blue Sombrero—Mexican with a Twist

Jose's Blue Sombrero

Jose’s Blue Sombrero—Mexican with a Twist

It is not your typical Mexican Restaurant. General Manager George Flees likes to call Jose’s Blue Sombrero, “Mexican with a twist.” The staff adds a little something extra, a little something unexpected, to just about everything. During the summer months, fresh vegetables are grown in a garden just outside. To-die-for guacamole is prepared tableside. In addition to traditional Mexican dishes, Indian and Asian fusion entrees are also available on the menu. A recent addition, The Molcajete, is served with steak or chicken and arrives at the table bubbling and steaming. And the music played throughout the bar and dining room is a combination of traditional, modern Latino, and blues. Yes, blues. 

Jose’s Blue Sombrero opened its third restaurant in Fox Point, WI in the summer of 2013 (the first Jose’s opened in Racine in 2001, the second opened in Brookfield in 2006). Expanding an inventive, comfortable, and contemporary restaurant concept like Jose’s is no small task. Building requirements and design specifications must support everything from food storage, to menu preparation, to expediting, to beverage service. Providing customers with that little something extra requires a dedicated staff, working together with a design team that understands the vision as well as the approach.  

With the help of the Design/Build team at Boelter, Jose’s Blue Sombrero built a kitchen, bar, and wait station that are all tweaked to maximum efficiency. After designing a layout that supports Jose’s premise of getting great food and beverages to their customers real fast, Boelter worked to incorporate equipment that can be easily moved. “Having the ability to move things whenever we need to is how things work for us,” says George. Maneuvering equipment with ease helps streamline cleaning, maintenance, and replacement, and it minimizes down time. Customized shelving was designed for the kitchen and the bar to keep plates, utensils, and glassware in its place. A quick tour of Jose’s and it’s plain to see that everything is assembled with the customer in mind. 

Bar, Kitchen and wait station design are critical to any operation. How each of these areas performs is directly related to the customer experience. Efficiency is about more than customer service, though. When production is streamlined, and day-to-day operations are running smoothly, it leaves room for that thing that makes a restaurant great—creativity.  From their farm-to-fork sustainability program, to their newly launched mobile device app, creativity is what Jose’s does best. 

Looking for the some of the best tableside guacamole in town? Click here to find a Jose’s Blue Sombrero near you! 

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