Moe's Southwest Grill

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.

That's Hot: Spicy Trio Comes to Moe's

Moe’s Southwest Grill today introduced a new Spicy Trio available for a limited time. 

Moe’s new Spicy Queso and Jalapeno Sour Cream are the featured ingredients of the Spicy Burrito, Quesadilla, and Rice Bowl. The contrasting sensation of the cool sour cream with the fiery jalapeno adds a bold twist to the new menu item. 

The Spicy Queso, which features the smoky chipotle flavor of Moe’s Hard Rock n Roll Sauce combined with its queso, can now be served as a side item with any meal in addition to the Spicy Trio.

Moe's On a “Food Mission”

Moe’s Southwest Grill introduced its "Food Mission," which includes redesigned menu boards that will feature a new food mission wheel “steering” guests to select healthier food choices. These healthy menu options include gluten-free ingredients, vegan-friendly options, and low-calorie meals.

Moe's uses more than 20 fresh ingredients, including hormone-free grilled chicken, beef and even organic tofu. The Atlanta-based chain will also present customers with more than 20 gluten-free ingredients in items such as burritos, rice bowls, and salads.

The Growth 40

Watch: Buffalo Tops Growth 40 List

Sitting on the edge of the U.S.-Canadian border and taking a backseat to another, more cosmopolitan, Empire State city, Buffalo, New York, often falls into the background. The city’s beloved NFL team plays the occasional home game in Toronto, its intense winters freeze out Niagara Falls–bound tourists, and the City of Good Neighbors’ meat-and-potatoes character doesn’t incite a barrage of flashy adjectives.

The Dirty Work

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.

Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.

Pages