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Barberitos opening franchise in Knoxville

barberitosATHENS, Ga. -- A new restaurant is opening in Knoxville in May 2012. Barberitos Franchising, Inc. announced it is opening its 27th restaurant location in Knoxville.

Knoxville residents David Hearn and son, Chris Hearn have decided to open a Barberitos location in Knoxville in the Bearden area after frequenting the Barberitos in Johnson City. The new store will be located at 215 Brookview Towncenter. The Southwestern Grille will offer free wireless for customers.

"I am honored to announce that the people of Knoxville will soon have a new choice in fast casual dining" said owner, Chris Hearn. "We are excited to be joining the Barberitos team and are thrilled about the opportunity to bring the freshest and best product out there to Knoxville."

Barberitos is a quick service restaurant offering fresh, Tex-Mex cuisine including a variety of burritos, tacos, salads, quesadillas and nachos made to order.

Committed to serving "farm fresh" food, Barberitos serves all natural vegetables delivered to stores and hand-cut daily. Whole breasts of chicken are grilled fresh, as is the high quality cuts of steak, and choice ground beef. Barberitos restaurants are not equipped with freezers or microwaves as all food is prepared fresh, with no fats or preservatives added at the time of preparation. Barberitos' salsas, guacamole, hot sauces, meat marinades, and salad dressings are made from scratch each day.

Each menu offering is prepared at the time it is ordered right in front of the customer. Barberitos "7 Under 7" menu features seven items each under seven grams of fat including a mini grilled chicken burrito, jerk fish taco, and a variety of salads. Barberitos provides full-service catering ranging from burrito boxed lunches to taco, salad, nacho, or fajita bar that can be customized to serve a few to several hundred people.

Barberitos has 26 restaurant franchise locations in Georgia, South Carolina, North Carolina and Tennessee, and Florida. For more information, visit

Published April 2, 2012

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