“Welcome to Moe’s!” can now be heard by travelers in the main terminal of the Orlando International Airport, as Moe’s Southwest Grill recently opened in the airport. Ranked the No. 1 Mexican food concept by Technomic in 2013, Atlanta-based Moe’s Southwest Grill serves made-to-order burritos and southwest fare in a fun and laid back environment.
Moe's Southwest Grill
Moe’s Southwest Grill finished 2013 with $526 million in system-wide sales, a 12 percent increase from 2012. Moe’s also exhibited a 4.5 percent increase in same-store sales. The company will open nearly 100 new restaurants in 2014.
Jimmy Durham knows Moe’s. After seven years of working the corporate side for Moe’s Southwest Grill, Durham transitioned to the franchise arena as director of operations for MJR, an eight restaurant group based in Vestavia Hills, Alabama. When Durham joined MJR, implementing RTIconnect was at the top of his list.
“Welcome to Moe’s!” will soon be heard on the streets of Wakefield, Rhode Island, when Moe’s Southwest Grill opens at 600 Kingstown Road in the Belmont Shopping Center on Friday, December 20. To celebrate the grand opening, all customers will receive a free burrito with any purchase on opening day.
Millennials. Ever heard of ’em?
Of course you have. Millennials are all anyone in foodservice can talk about right now, the crème de la crème of today’s coveted customer demographics. Depending on whom you ask, they might be 20 years old or they might be 35 years old; studies vary on what, exactly, the age range for Millennials should be. But there’s no doubt that whatever their age and whatever you call them, the young, pre-family customers of today are driving food trends and throwing quick-service brands into a tizzy of new product development and promotional innovation.
Cheryl Gallowitz, a veterinary technician from Newberry, Florida, will have her original salsa recipe debut in Moe’s Southwest Grill restaurants nationwide on Thursday, October 3. Gallowitz entered her creation, dubbed “Three Bears Salsa,” in Moe’s “Raise the Salsa Bar” Facebook contest during the summer of 2012 and won the grand prize of $1,000. One year later, the southwest-style burrito franchise is now ready to unleash the new salsa to customers across the U.S. for a period of six months.
Moe's Southwest Grill, the growing Mexican fast casual, signed a master franchise agreement to develop several locations in Guatemala and El Salvador.
Under the agreement, 10 Moe's restaurants will be developed in the neighboring Central American countries over eight years, the first of which is slated to open in 2014 in Guatemala City.
This deal marks the brand's entry into these Central American countries and highlights the international demand for Moe's Southwest Grill. The first Moe's in Central America opened in Costa Rica in 2012.
Sustainable practices are all the rage across the restaurant industry these days.
The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout containers to faucets, lighting, and cleaning products, green was the word. That also extends to the proteins most quick-service and fast-casual restaurants use as their menuboard centerpieces.
Free Queso Day is back for the fourth year in a row at participating Moe’s Southwest Grill restaurants on Thursday, September 19. The restaurant franchise featuring fresh, southwest fare is offering a free six-ounce cup of Moe’s Famous Queso all day at participating locations, no purchase necessary.
Legions of moms are blogging—4 million of them in the U.S. alone, says Wendy Hirschhorn, CEO of New York City–based Wendy’s Bloggers, an organization that connects marketers with bloggers. But even though these bloggers wield significant influence with other moms, quick serves have not yet used the group to its fullest potential. “They don’t get to [cover] many restaurants, and that’s something they would all love to do,” Hirschhorn says of the bloggers in her network.