Moe's Southwest Grill

Start to Finish: Paul Damico

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.

Moe's Invites Guests to Join the Rally Cry

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.

Moe’s Southwest Grill Lands at Orlando International Airport

“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.

RTIconnect Puts the Pieces Together for Moe’s Franchisee

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.

 

Moe’s Southwest Grill Opening First of Five Locations in RI

“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.

A Lesson in College Foodservice

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.

Moe's Debuts Winning Salsa Recipe

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 Inks Deal for Growth in Guatemala, El Salvador

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.

For Future’s Sake

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.

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