New Member Announcement for Portillos

New Member Announcement for Portillos

Erica Saltsman 
3761 E. Broadway Blvd. 
Tucson, AZ 85716 

At Portillo's, we relish the opportunity to create lifelong memories by igniting the senses with unrivaled food and experiences. 

We're known for our famous Chicago-style hot dogs, Italian beef sandwiches, chopped salad, cheese fries, homemade chocolate cake, and chocolate cake shake. Our Italian beef is slow roasted for four hours, thinly sliced, and served on freshly baked French bread. Then, it's dipped in hot gravy made with our homemade blend of seasonings that we've been perfecting for 50 years. Haven't tried Portillo's yet? Order an Italian beef, dipped with sweet or hot peppers (add mozzarella if you're feeling cheesy), or a Chicago-style hot dog "dragged through the garden" and you'll see what all the hype is about. 

In 1963, Dick Portillo invested $1,100 into a small trailer to open the first Portillo's hot dog stand in Villa Park, IL, which he called "The Dog House." Years later, Portillo's has become a brand synonymous with Chicago. In fact, we're kind of a big dillpeople say it's not a real trip to Chicago unless you eat at Portillo's. Fortunately, die-hard fans and first timers alike have their choice of Portillo's restaurants, as we've beefed up to more than 70 locations across several states. 

No matter the location, our fans are bun-believably obsessed! Guests cake shake their way in for our Chicago-style hot dogs, Italian beef sandwiches, char-grilled burgers, cheese fries, fresh salads, and famous chocolate cake. But it's not just our menu that sets Portillo's apart. Our teams relish the opportunity to serve up the Portillo's experience in our vintage-inspired dining environments and via our unique drive-thrus. This operating model has allowed us to stay the top dog when it comes to getting hot, fresh food to guests fast, which is why guests only have fries for us! 

We are still waiting on an exact date of our grand opening, but it's looking like it will be in December of this year sometime. 

Additionally, before we open, we will be training our team members on food preparation of our menu, so we will have an excess amount of prepared food that we will need some help getting out into the community. Once we have those dates set, I will be asking the Chamber for business/organizations that would be interested in taking some of the extra food off our hands. 


Powered By GrowthZone