Danielle Best’s journey into the Quick Service Restaurant (QSR) industry didn’t begin in a boardroom but rather on the streets of Mexico.
Immersed in vibrant, authentic flavours she hadn’t experienced back home, she saw an opportunity to introduce something new to the UK: high-quality, modern Mexican food with mass appeal.
Best said: “I wanted to create something appealing and accessible to a wide range of customers. Something that fits into people’s busy lives without compromising on ingredients and flavours.”
That seed of inspiration became Mexi Bean Express, a brand now known for bold branding, inclusive menus, and rapid growth. Since opening in 2020, it has evolved from a single dine-in restaurant into a multi-format, multi-location success story, ready for national franchising and international expansion.
At the core of Mexi Bean Express is a distinct identity: energetic, modern, and community-focused. With its sharp visuals, clean design, and playful slogan—“Let’s taco ’bout it”—the brand reflects a new generation of QSR diners.
Best, who had no prior hospitality experience, built the concept from scratch. She recalls: “I had to learn everything as I went along; but that’s made me more empathetic towards our franchisees.
They know they’re getting a system built from real experience.”
Today, Mexi Bean Express boasts five locations, a food truck (launched in 2023), and a recently opened food market stall in Bradford. A transport hub site in Wakefield train station is also set to open soon.
Launching during the height of the COVID-19 pandemic forced Best and her team to think fast and adapt even faster. The brand swiftly introduced a takeaway concept and leaned into delivery and portable formats. That spirit of agility is now baked into the business model.
Best explains: “We’ve developed operation manuals for each concept while allowing for format-specific adaptations. Whether it’s dine-in, delivery, or grab-and-go, if we serve a taco, we want it to be excellent in any location.”
Signature dishes like loaded fries and hot dogs topped with Mexican flavours sit alongside authentic staples such as tacos and burritos. Inclusivity is also central, with vegan and vegetarian options featured prominently.
In 2024, Mexi Bean Express launched its franchise model—a pivotal milestone. With strong interest from early on, the system was designed from the ground up to be scalable, efficient, and replicable.
Best said: “Launching the franchise allows us to replicate our success across larger territories while maintaining quality and consistency. We’re building something lasting.”
The model caters to both experienced operators and first-time entrepreneurs, offering flexible formats and comprehensive training. Best is hands-on with franchisees, offering them the tools, systems, and lessons she learned building the brand from the ground up.
Plans are already in motion to expand Mexi Bean Express into all major UK cities within the next 12 months, with international franchising on the horizon in the next 2–3 years.
What makes it all work? According to Best, it comes down to four key things: “Having the right people, efficient processes, clear documentation and comprehensive training. If one of those is missing, it becomes very difficult to run a high-performing restaurant—let alone multiple locations.”
Menus are tailored to each setting, with transport hub locations offering faster, more portable options, while dine-in sites are designed for longer stays. Yet the brand’s identity remains consistent throughout.
In a changing food landscape, consumer expectations are shifting, something Best is deeply attuned to: “People are looking for brands that reflect their values.”
Mexi Bean Express meets that demand head-on. The menu offers both indulgent and health-conscious options, and the business has taken significant steps to reduce waste and environmental impact.
Packaging is minimised, single-use plastics are avoided, and any unsold food is offered via the Too Good To Go platform.
Much of the brand’s rapid rise can be traced to its digital strategy. With over 20,000 followers across social media platforms, Mexi Bean Express has used engaging, authentic content to build a powerful online presence.
She notes: “Social media helped us compete with huge brands; it levelled the playing field and helped us build real connections.”
But it’s not just about followers and likes. The brand’s commitment to community is just as strong offline. Mexi Bean Express regularly appears at local festivals and supports regional initiatives. In 2024, the business launched a charity fund in partnership with the Community Foundation for Calderdale.
Running a fast-growing food brand is demanding, but Best places a high value on maintaining balance, both for herself and her team.
She said: “You need passion, but also boundaries. Sometimes I’ll catch up on work after spending time with my kids or meet a friend for yoga and breakfast on a weekday morning.”
Her three children are now actively involved in the business, bringing the venture full circle as a true family enterprise. She said: “Having them involved has been a game-changer, they learn from me, and I learn from them.”
Mexi Bean Express has already garnered significant recognition. The brand picked up the Manufacturing Start-Up Award at the 2024 Made in Yorkshire Awards, and Best was named Hospitality Leader of the Year at the 2025 Yorkshire Leadership Awards.
As the company enters its next chapter, Best remains confident and ambitious: “We’ve proven that the right brand, with the right team and a strong sense of purpose, can thrive in even the most competitive industry.
Our goal has always been to grow into a global household name, and we’re just getting started.”
With bold plans for national and international growth, Mexi Bean Express is poised to become a defining name in the modern QSR landscape.
