Moe's Southwest Grill

Moe's: Licensing Deals Could Take Brand to New Markets

Moe’s Southwest Grill president Paul Damico says his brand’s recent partnership with BJ’s Wholesale Club won’t be the end of Moe’s licensing efforts. In fact, Damico says he hopes to use licensed products to help the brand enter new markets.

“One of the things I’m trying to do as the leader of the brand is to create brand awareness in markets where we are not,” Damico says. “I thought this was an opportunity for us to get the brand name, the quality of the food, [and] talk about our sustainability, in front of people who are not necessarily familiar with Moe’s.”

Moe's Snags LEED Certification

Moe’s Southwest Grill announced that the location in Williston, Vermont, has been awarded LEED Silver certification, making it the first restaurant in the chain and in the state of Vermont to earn this high honor.

LEED (Leadership in Energy and Environmental Design) is the nation’s preeminent program for the design, construction, and operation of high performance green buildings established by the U.S. Green Building Council (USGBC) and verified by the Green Building Certification Institute (GBCI).

6 Tips for Better Store Financing

As president of National Restaurant Development Inc., a board member for the International Franchise Association, and owner of more than 50 quick-serve restaurants, Aziz Hashim is a veteran of the franchise business.

With brands like Popeyes, Checkers/Rally’s, Subway, and Moe’s Southwest Grill under his watch, Hashim has the know-how to obtain the finances needed for developing restaurants.

In today’s post-recession lending market, he explains the creative steps franchisees can take to get the funds they need for development.

Co-Ops on Campus

College campuses have become a hotbed of competition for quick-service brands interested in taking advantage of a young, hungry demographic. Now sustainable food co-ops mean additional competition from a grassroots movement that is trying to shift students’ perceptions of foodservice. 

At the center of this competitive trend is the Cooperative Food Empowerment Directive (CoFed), an organization that offers support services for students across the country who hope to create their own sustainable quick-service options on college campuses. 

Moe's Team Helps One of Their Own

Atlanta-area Moe’s Southwest Grill restaurants are donating 10 percent of proceeds on Saturday, May 28, to Red Hawk Restaurant Group’s Storm Relief Fund to help a Tuscaloosa-based Moe’s general manager get back on his feet.

When a large string of tornados blew through the southeast, Tuscaloosa was among the hardest hit cities.

Moe’s team member, Calvin Smith, lost his home, his wife, and his niece to the devastating storm. Red Hawk Restaurant Group, the local franchise owners, set up a Relief Fund for Calvin to help him rebuild his life.

How to Be a Pro at Quick Service

A new organization is trying to help professional athletes get involved with franchising.

Angelo Crowell is a big man. At 6 feet 1 inch tall and about 250 pounds, you might take the broad-shouldered 29-year-old for a football player.

You probably wouldn’t pin him as the perfect restaurant franchisee.

With the first presumption, you’d be right. Crowell played linebacker in the NFL for the Buffalo Bills, who drafted him in 2003, and later for the Tampa Bay Buccaneers. He is now a free agent who says he keeps himself in game shape in case he gets another opportunity to play.

“I’d rather be ready than not ready,” he says.

Moe's Chef Barash Knows How to Handle His Produce


Moe's Southwest Grill announced that Executive Chef Dan Barash will be honored by the United Fresh Produce Association in the Quick-Service Restaurants category.

Barash is recognized for his creative and influential use of fresh produce, which is showcased in Moe's menu and heralded for its fresh, all-natural, healthy choices for everyone's preferences, from meat lovers and vegetarians to those who prefer low-calorie or gluten-free options.

2011 Chef’s Survey

QSR asks the industry’s leaders to share insights on the segment’s hottest menu trends.

Each year QSR surveys the best and the brightest culinary professionals in the industry to find out what’s hot and what’s not when it comes to your menu. The exclusive annual Chef Survey, unveils innovative menu items that reflect the year’s newest and most exciting inspirations.

Moe's Makeover Focuses on Sustainability, Efficiency

Atlanta-based fast casual Moe’s Southwest Grill recently unveiled a new prototype that it will roll out in new units this year.

The changes made for the new prototype, though, are subtler than those made at most brands that revamp their concept and focus mostly on sustainability, efficiency, and a cleaner store look.

Paul Damico, president of Moe’s, says the brand is not trying to dramatically change the core Moe’s branding.