Moe’s Southwest Grill announces the launch of a nationwide mobile and online ordering solution in partnership with app design company Splick–it. Now, guests who are accustomed to the freshest, quality ingredients and signature greeting, “Welcome to Moe’s!,” can bypass the line and get food faster.
Moe's Southwest Grill
Moe’s Southwest Grill has signed a deal that will bring an additional 25 restaurants to the Washington, D.C., metro area over the next six years.
Leading the growth will be three existing Moe’s franchise partners–Brad Chasteen, Steve Taylor, and Frank Maresca–who will oversee the surge of Moe’s locations in Washington under the trio’s newly formed entity, Guac N’ Roll.
America is sweet on citrus—even the sour varieties.
Restaurant operators and chefs are increasingly using
oranges, lemons, limes, and other citrus items to liven up their menus with a fresh taste.
If there’s one word that seems to sum up citrus’ taste profile, it’s bright.
“Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes,” says Kevan Vetter, executive chef and manager of culinary product development for seasoning giant McCormick & Co. “It really gives you a pop.”
FOCUS Brands announced today it has named Chad Scales as senior vice president of business development. In this newly created role, Chad’s primary responsibility will be to develop new lines of business, including product creation, manufacture, and sales for Carvel Ice Cream, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, and Auntie Anne’s Pretzels.
As part of an ongoing commitment to its charitable partner, Moe’s Southwest Grill, thefast-casual Mexican restaurant known for its southwest fare and engaging atmosphere, recently donated $100,000 to JDRF, whose mission is to find a cure for type 1 diabetes (T1D) and its complications through the support of research.
The National Food Service Security Council (NFSSC) is pleased to announce that Bill Boddie, president and CEO, Boddie-Noell Enterprises, will serve as a keynote at its 33rd Annual Conference, Aug. 5-8, in Baltimore.
NFSSC is the leading trade association for loss prevention, risk management, and security professionals in the casual dining and quick-service restaurant chain industry.
Over the summer, Hartford, Connecticut, residents were introduced to the state’s first MOOYAH, an upbeat better burger joint that’s been sweeping the nation off its feet with its craft burgers, fries, and shakes. In early March, Hartford County will have a second MOOYAH restaurant, located in West Hartford, that includes some of MOOYAH’s recent design changes.
The new restaurant will be at Bishops Corner in the Big Y plaza next to People’s Bank at 772 North Main Street.
As Americans’ hunger for burgers and chicken continues to grow, restaurant operators are tweaking their menus to meet consumers’ demands for new meats and higher quality.
An increasing number of limited-service restaurants have added better and more “natural” meat to their repertoires. At the same time, they are featuring other proteins.
From the growth of Angus menu items to the specialty burger craze, there has been no slowdown in sales of beef on a bun, according to a Technomic study last summer.
Salt is one of the world’s oldest seasonings. But pervasive use of the mineral has put it in the crosshairs of modern-day health professionals.
Few people are suggesting that salt—consisting mostly of sodium chloride—be treated like a latter-day trans fat and be banned from restaurants in cities across America. Instead, many eateries are heeding a national initiative to reduce the salt in their menu items.
It’s no secret that there’s been a push from consumers for healthier options at quick-service restaurants. But what’s harder to determine is what kind of effect a healthy roll out will have on operators’ food budgets.