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.
Moe's Southwest Grill
Brands No. 51-65 are fast-rising quick-service and fast-casual companies that just missed the QSR 50.
Looking at the expansion, renovation, and innovation at Moe’s Southwest Grill over the past year, it’s safe to say that this burrito-based concept is on a mission—a food mission, that is.
“I took the position as a leader of the brand, and I was not going to talk about our steak being grass-fed or our tofu being organic until we could say that 100 percent of the time in 100 percent of our restaurants,” says Paul Damico, who took over as president of Moe’s three years ago.
On Wednesday, July 20, Moe’s Southwest Grill, the laid-back fast-casual burrito restaurant, is offering a free six ounce cup of Queso to each guest from 11 a.m. until 9 p.m.at participating locations, no strings attached.
Fans know that Moe’s hot, flavorful, melted white cheese dip is the restaurant’s not-so-secret ingredient to making every meal amazingly delicious. That’s why on Free Queso Day, Moe’s encourages its biggest fans to share their love of Queso with their friends and family free of charge.
Pop culture has not been kind to the quick-service industry.
From the lovable-but-dumb employees in Good Burger to the drug-addled protagonists of Harold and Kumar Go to White Castle, the industry is seen as a haven for dimwits, losers, and the vaguely criminal. Thousands of high school teachers threaten low-performing students by asking them, “Do you want to flip burgers for the rest of your life?”
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 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 (
Moe's Southwest Grill and BJ's Wholesale Club have partnered to create a line of retail dips, veggies, appetizers, soups, salsas, and salad dressings that will bring the Moe's experience to consumers in a whole new way.
The partnership is Moe's first foray into licensing and the products are now available for purchase at all 190 BJ's Wholesale Clubs.
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.
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.