Restaurant General Manager Colleen Carnagey of The Moxy University in Austin, Texas talks to Travel Track about convenience, fresh ingredients, geography and late night and early morning eats within the hotel at the fast casual destination of Zombie Taco.
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00:47 We are right offset off of UT campus, so we definitely partner a lot with the
00:53 University. We want to make sure that we are easy access from the students
00:58 walking along the street, back and forth to class, back to the dorm space. Our
01:02 concept is all scratch made driven, so we get those fresh ingredients come in, we
01:08 change that and turn those into our recipes, which then creates our final
01:12 product. That's something that the Moxie is very, we like being unique, we like
01:17 being a little different. We want to put a little difference spin to it, so our
01:20 tacos are a little different than from the traditional tacos that you can
01:24 receive. The Moxie likes to keep things clean and fresh and do things a little
01:28 bit differently from the traditional, that's what Zombie Taco really likes to
01:32 follow. We've got our traditional tacos, but with a little extra spin that gets
01:36 them a little bit different and unique and something new to try.
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02:21 We get a lot of, a lot of breakfast movement, so just like you saw a lot of
02:26 students on the go, they're wanting something to grab on their way to, on
02:29 their way to their next class. Our breakfast burrito, which we call the
02:33 American Burrito, is really one of our absolute favorites and it's our
02:36 top-seller. Imagine everything great about breakfast, down to the hashbrowns,
02:40 the scrambled eggs, the bacon, a little bit of salsa, a little bit of queso in
02:44 there to make it a little bit unique and different. That is the kind of the
02:48 essence of our burrito and it really makes, it really makes for a great, all
02:53 just all-around great, beautiful American breakfast. It's ready, wrapped to go, so
02:57 you can literally eat it on the way to class or for any of our business
03:00 travelers that are coming in, something good and just head straight on your way to the
03:04 next meeting.
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03:46 - You don't wanna stray away from any of those,
03:48 what we would call like industry shortcuts.
03:50 You wanna do everything stretch made that comes out.
03:52 So our egg white and avocado is a real refreshing,
03:55 real fresh take on what a classic breakfast taco is.
03:59 Not everybody is wanting to do the full egg,
04:02 including the yolk and all of it.
04:03 So if you wanna go a more healthier option,
04:05 our egg white and avocado is right up in there.
04:07 It's very light.
04:09 It's not heavy on the stomach or in the morning.
04:12 And it's just beautiful to try.
04:13 It's really, again, it's that unique take
04:15 on something that we do traditional
04:17 and it's all from scratch.
04:18 We make everything back scratch from that kitchen.
04:21 It's pre-prepped and prepped, it's hot held.
04:23 And then when we get those orders,
04:24 our tortillas are fresh on the flat top.
04:27 We're grilling those up and getting those nice and hot
04:29 and putting it all together for you.
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04:36 - So like we said, we're right off of campus
05:02 and we're right kind of in the middle of everything
05:04 right before you get into downtown.
05:06 Being right off of Guadalupe is wonderful.
05:09 We've got access to our scooters,
05:11 to our motorized bikes.
05:14 You can hop on the bus if you've got somewhere quick to go.
05:16 Ubers are real easy to catch and grab up here
05:19 and simply just walking the space.
05:21 We're available if you don't wanna need
05:23 necessarily come into the space.
05:25 We have those pickup windows right on the outside.
05:27 You can place an order.
05:28 We'll give it to you right outside of the window.
05:30 If you have the ability to stop in,
05:32 get a bite of AC, you know,
05:34 and stay out of that Texas heat,
05:35 then we'd love to welcome you in.
05:37 We do, yeah, right on the side.
05:40 So you can place that order right outside via QR code.
05:42 We'll make it right up for you.
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06:22 - So our late night menu takes a totally different shift.
06:25 We kinda go, like you said, our fish taco.
06:27 It's one of our number favorite.
06:28 It's our number one top seller.
06:30 We take a nice Atlantic cod
06:32 and we're gonna buttermilk batter it.
06:34 And it's wonderful.
06:35 It's delicious.
06:36 It comes out, it's exactly what you want.
06:38 It gives you that little taste of ocean side.
06:40 It's fresh, it's refreshing.
06:42 It's a fried fish and I'm a lover for a good seafood taco.
06:45 So I'm all for it.
06:47 But it's definitely something that people come in and get
06:49 and really enjoy.
06:51 And it's that late night, it's that late night bite.
06:53 You want something that is still filling
06:55 but not too overwhelming.
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