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
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.
No operator wants to think about his restaurant catching on fire, a tornado destroying his roof, or an armed robber walking through his front door.
But to successfully deal with unexpected emergencies, quick-serve restaurants must have a plan in place long before an event happens.
The decisions operators, managers, and staff make in the heat of the moment can save the business and, even more importantly, potentially the lives of employees and customers.
Moe’s Southwest Grill announced the signing of a multiunit development deal that will bring eight Moe’s restaurants to Las Vegas within the next five years.
Native Las Vegas residents and long-time friends Joseph Ruggeroli and Mike Kelesis will open the restaurants, with the first location slated to open later this year.
Ruggeroli and Kelesis have been friends since they were teenagers and roomed together in college at Arizona State University.
Everyone loves a party, especially when it’s hosted by their favorite restaurant brand. With in-store events, quick-service and fast-casual brands from every corner of the industry can drive traffic into stores, while also ensuring future revenue increases and guest loyalty by letting customers in on free or discounted products.
Customers are constantly complaining about employees bickering with one another, serve times and incorrect orders are growing every day, and three of your best employees have quit in the last month. All of these problems have one thing in common: They can be the result of a staff that isn’t working together as an effective team.
“It’s not just how we serve the customer, but how we service each other. Customers really notice that,” says Bruce Schroder, executive vice president and COO at Jamba Juice.