Moe’s Southwest Grill, the restaurant franchise known for its southwest fare, has partnered with MonkeyMedia Software to deploy MonkeyCatering and MonkeyOnlineOrdering as the technology tools to support its catering online ordering and database platforms system wide.
Moe's Southwest Grill
The boardroom at Roark Capital Group’s offices in an Atlanta skyscraper has all the accoutrements of a nicely appointed meeting area, including a large conference table surrounded by comfortable chairs and a wide view of the city below.
There’s just one distinction: Two dozen black-framed notices of the private equity firm’s acquisitions dot the walls along the narrow sides of the room. Lying on the carpet are two more frames, holding announcements for the latest purchases, Carl’s Jr. and Hardee’s, made last December in a deal valued at about $1.7 billion.
Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage at breakfast, pepperoni for pizzas, and ham on sandwiches. And of course there’s bacon, a foodservice staple made from pork bellies.
Pork is increasingly finding a home on quick-serve menus due to consumers’ evolving tastes and the product’s flexibility and cost-effectiveness.
Moe’s Southwest Grill, the fast-casual restaurant known for its made-to-order southwest fare, launched a brand new Web and mobile site. The company launched its first national media campaign in 2013, increasing traffic to Moes.com by 30 percent. With another national media buy and an increased digital spend both beginning next week, Moe’s is prepared to welcome customers to a digital platform that represents Moe’s brand, provides an enhanced user-experience, and is built with responsive design to make accessing the site from mobile devices a seamless experience.
An airport location offers quick serves domestic and international brand exposure, sound growth opportunities, and increased profits. But, like many other nontraditional venues, airports require restaurants to wrangle space restrictions, difficult logistics, and menu limitations.
“You really have to understand what you’re getting into,” says Anthony Joseph, president of Atlanta-based Concessions International (CI), a food and beverage concessionaire with operations in eight airports.
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I was doing some prep work. By the time I got to tenth grade, I was cooking in the kitchen, and by my senior year, I was running the kitchen. I became enamored with the foodservice industry, probably because I watched my father be so successful at it.
The first thing you hear when you walk into any Moe’s is an enthusiastic "Welcome to Moe's!” Now Moe’s is inviting its loyal fans to participate in shouting the greeting in the first-ever Moe’s Rally Cry Instagram Campaign, encouraging fans to post an Instagram picture or video expressing their unique “Welcome to Moe’s” rally cry for a chance to win a $250 gift card.
“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 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.