Consolidation of the fast-casual dining model
New gourmet references and healthy options
Grup Esquirol’s business growth strategy
Planxadito’s, a Grup Esquirol establishment located in Puigcerdà, is strengthening its positioning in the agrifood sector with a menu expansion. After surpassing 10,000 services within months, the brand is introducing new premium references to segment its offer and optimize business performance for the 2026 season.
The project evolution in the Cerdanya
Barcelona, 26/02/26
Opened on May 28, 2025, in the central Plaça dels Herois in Puigcerdà, Planxadito’s has successfully validated its business model in less than a year of operation.
This fast-casual dining proposal has achieved significant market penetration, recording over 10,000 units sold during its first August. The key to success lies in combining a prime location with high-speed service operations that do not compromise product quality. For HoReCa professionals, this model represents efficient table turnover management and precise adaptation to the demands of both local residents and the regional seasonal tourist flow.
The new product lines incorporated
This February 2026, management announced a menu expansion through strategic segmentation into two main ranges: “Irresistible’s” and “Saludable’s” (Healthy).
The first line focuses on value-added ingredients such as Urgèlia cheese, roasted chicken with aioli, or meatballs with mushrooms, aiming for a higher average check and a gourmet experience. Simultaneously, the healthy range responds to current consumer trends with options like smoked salmon, avocado, or artichoke omelet. This diversification allows the establishment to cover different time slots, from corporate breakfasts to informal dinners, while maintaining the use of fresh, local products.
The brand positioning in the market
According to Edu Vidal, manager of Grup Esquirol, the positive market reception confirms the viability of this scalable concept. The group’s strategy is not limited to adding recipes but seeks to consolidate Planxadito’s as a key asset within its gastronomic ecosystem, which already includes Hotel Esquirol in Llívia and Taverna del Call.
The use of social media, especially Instagram, has been fundamental in building an active community and generating direct traffic to the point of sale. With a simple yet highly efficient operational structure, the group is considering replicating this model in other geographic locations if current customer recurrence persists.
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