Moe's Southwest Grill

Moe’s Franchisees Bring Mooyah to West Hartford, CT

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.

Popular Menu Proteins

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 Shakers

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.

Where Holiday Dollars Are

Find out which groups are ready to spend and what they’re buying this season.

A new report shows that consumer spending in the food and beverage space got off to a good start this holiday season. Dollar volume spent in the industry on Black Friday, the unofficial launch of the season, grew 11.7 percent over last year, according to First Data, an electronic commerce and payment processing firm.

To sustain the growth in consumer spending through the holidays, other firms suggest operators should focus on specific demographics and fine-tune their marketing to those groups.

Schltozsky’s Tri-Brands With Cinnabon, Carvel in Philly

Schlotzsky’s announced that it has signed a history-making franchise deal to bring 30 new restaurants throughout the Philadelphia metro area that will also house Cinnabon and Carvel franchises inside the buildings.

Schlotzsky’s, Carvel, and Cinnabon are all part of the parent company FOCUS Brands Inc. The three food franchises began partnering early last year to open tri-branded locations and have seen robust sales due to this strategy.

Moe’s Southwest Grill Opens in Memphis International Airport

Moe's Southwest Grill has opened a location in Memphis International Airport this month, the first airport location in conjunction with HMSHost.

The move is part of Moe’s growth plans to expand its presence into airports across the country, offering fresh and healthy meal options to travelers.

Moe’s, which has grown to more than 420 locations in just 10 years, is a perfect fit for the quick, on-the-go atmosphere of an airport.

Moe’s Executive Roundtable Targets Ohio Expansion

“Welcome to Moe’s!” will soon be the words heard across Columbus, Ohio. Moe’s Southwest Grill, the fast-growing restaurant franchise best known for its flavorful Southwest fare and distinct brand, today announced it is seeking to expand its presence into Columbus, Ohio. With the fast-casual Mexican industry experiencing exponential growth and increase in consumer demand, Moe’s Southwest Grill is poised to rapidly expand and is currently seeking entrepreneurs to own and operate new franchise locations in Columbus.

The Hunger Games

When sportswriters arrive at Duke University’s Brooks Practice Facility during the fall for the school’s weekly media luncheons with football coach David Cutcliffe, they sit down to a selection of Jimmy John’s sandwiches. The food is delivered every week without fail as part of an arrangement between the local Jimmy John’s franchisee and IMG College, the agency that sells Duke’s media rights.

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