Launching into an industry category typically dominated by pizza and wings, Mama Fu’s will roll out a new prototype that offers exclusively takeout, delivery, and catering. Opening the first location in Mama Fu’s hometown Austin, Texas, the new prototype is expected to expand in cities around the country in the coming years.
As the fast-paced, national growth of the fast-casual Asian segment continues to sizzle, Mama Fu’s Asian House announced its expansion into North Dallas beginning with a location in Frisco, Texas. This will be the first of fourteen Mama Fu's locations slated to open in Dallas and Collin counties over the coming years.
Mama Fu’s Asian House welcomed John Hester to the corporate team as the chief financial officer.
With over fifteen years of experience in all aspects of the foodservice industry, Hester adds dynamic leadership skills, a deep understanding of the industry, and proven track record implementing operational and sales strategies.
As Mama Fu’s customers anticipate the upcoming seasonal release of the restaurant’s Black Market Menu on October 10, the chain will also launch system-wide updates to the regular menu on the same day. Updates will include new entrees, a new Asian Street Food category, as well as healthy kids’ menu items approved by the National Restaurant Association’s Kids LiveWell program.
Mama Fu’s Asian House recently re-released a new Black Market Menu across all locations.
Following the overwhelming success of last year’s Black Market Menu, which debuted the Menu Master award-winning Banh Mi Sandwich, Mama Fu’s has introduced its second seasonal menu of exclusive new food items.
The new seasonal Black Market Menu has become even more exclusive than its previous launch, now only being offered to members of the Mama Fu’s loyalty program, also known as Mama Fu’s “Fu-natics.”
Mama Fu’s Asian House announces the development of new Digital DNA menuboards across all company locations.
On the heels of last year’s exterior and interior reimaging efforts, Mama Fu’s continues to improve the look and feel of their brand with the addition of Digital DNA menuboards.
Mama Fu’s Asian House has announced this year’s winner and grand champion of the brand’s second-annual Culinary Challenge.
Chef James Clark from The Triangle location in Austin, Texas, was recognized for his award-winning dish, Ginger Chili Glazed Salmon.
In its second year, the Annual Culinary Challenge is meant to showcase some of the best chefs at Mama Fu’s.
For the challenge, each restaurant chef—alone or with their restaurant team—created an appetizer, entrée, or dessert that reflects Mama Fu’s culture, culinary DNA, and fresh point of view.
Growing as one of the hottest Asian concepts in the fast casual restaurant industry, Mama Fu’s Asian House continues to expand its unique flex casual concept and menu throughout the U.S., establishing the sizzling concept for the first time in Lubbock, Texas.
By now, just about every quick-service brand and operator has figured out how critical social networking is to their business and has set about posting, tweeting, and sharing things important to their brand.
But with the growing prominence of image-based social networks like Pinterest and Instagram, restaurants might finally have tools uniquely suited to their strengths. After all, few things entice the eyes stronger than food, and a well-taken photograph of a cappuccino, cupcake, or hamburger has the power to lure customers from miles away.
Consumers today have an abundance of restaurant choices, and to stay competitive, quick-service operators must develop innovative strategies to remain profitable.
Some operators have found that they can attract more customers by operating as flex-casual concepts, offering quick service by day and table service by night.
Austin, Texas–based Pan-Asian eatery Mama Fu’s is one of them. When Randy Murphy, president and CEO, joined the company six years ago, he noticed a drop in sales after lunch and wanted to find a way to close the gap in profits.