On The Border: Bold Tex-Mex Flavors Since 1982

On The Border Mexican Grill & Cantina is a well-known Tex-Mex restaurant franchise that opened its first location in October 1982 in Dallas, Texas. Founded by three friends who were passionate about bold, border-style cuisine, the brand quickly earned a reputation for its lively atmosphere and flavorful dishes.

The company is now headquartered in Irving, Texas.

The franchise began expanding in 1996, enabling entrepreneurs to bring the On The Border experience to new markets across the country.

The menu features classic Tex-Mex favorites like sizzling mesquite-grilled fajitas, hand-pressed tortillas, and freshly made guacamole. Tableside guacamole service and large portions help the brand stand out in the casual dining segment.

Training

On The Border provides a comprehensive training structure to ensure franchisees and their staff are well-prepared to operate under its brand. The programs include the following:

1. Initial Training Program: Franchisees must ensure that the General Manager, Kitchen Manager, Assistant Managers, and up to two additional individuals attend and complete the initial training. This program is held at a location designated by On The Border and must be completed no later than eight weeks before the grand opening. While there is no tuition cost for these individuals, all travel, lodging, and related expenses are the franchisee’s responsibility.
2. Grand Opening Training: On The Border supplies a grand opening team to provide on-site support during pre-opening and initial operations. This includes supervision and operational assistance tailored to the franchise's specific needs. A Grand Opening Training Fee applies, and franchisees cover all associated travel and living costs for opening personnel.
3. Supplemental Training Programs: Franchisees and designated managers are required to attend additional training sessions, seminars, and conventions as determined by On The Border. These are intended to address business trends and reinforce operational standards. All related expenses, including travel and accommodation, are the responsibility of the franchisee.
4. Ongoing Training Obligations: Franchisees are expected to conduct continuous training at their restaurants to ensure staff adhere to On The Border's operational standards. This internal training focuses on maintaining a competent team and high service quality, with costs borne solely by the franchisee.

Territory Protection

On The Border grants franchisees a Protected Area, typically up to a 2.5-mile radius, within which no other On The Border restaurant will be established. This protection is contingent on the franchisee complying with the agreement terms.

However, this is not exclusive. The franchisor can still operate in airports, stadiums, virtual kitchens, and other non-traditional locations within the Protected Area, and may sell through other channels without restrictions or compensation to the franchisee.