Moe's Southwest Grill

Moe's Grows South of the Border

“Welcome to Moe’s!” can now be heard on the streets of Guatemala City for the first time. Moe’s Southwest Grill, the Mexican restaurant franchise opened its first location in Guatemala this summer.

Moe’s in Guatemala City is the first of 10 new restaurants to open in Guatemala, El Salvador, and neighboring Central American countries over the next eight years. The demand for southwestern cuisine has been growing in the Central American region since the first Moe’s location opened in Costa Rica in 2012.

Moe's Ups The Ante With New Queso

Moe’s Southwest Grill, the fast-casual restaurant best known for its southwest fare, is building on its Famous Queso with the new Chili Con Queso at more than 550 participating locations for a limited time only. By pairing the queso with ground beef and jalapenos, Moe’s offers a new experience for queso fans. The new twist on the cheese dip will be featured in the Chili Con Queso Burrito, but Moe’s also invites guests to add it to any entrée or order it as a side.

Free Queso Day Returns to Moe's

Free Queso Day is back for the fifth year in a row at participating Moe’s Southwest Grill restaurants on Thursday, September 18. The fun, engaging fast-casual restaurant best known for its made-to-order southwest fare is offering a free six-ounce cup of Moe’s Famous Queso and complementary tortilla chips all day long at more than 550 participating locations, no purchase necessary.

Moe’s Inks 120 New Franchise Deals in First Half of 2014

Moe’s Southwest Grill signed 120 new franchise deals in the first six months of 2014, a record-breaking high for the brand. Moe’s continues its aggressive expansion this year with new restaurants being developed in significant markets, such as Baltimore, Boston, Chicago, Cincinnati, Houston, Pittsburgh, and Salt Lake City.

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Ohio-based barbecue concept Old Carolina Barbecue Company has an AUV of more than $1.4 million. Old Carolina Barbecue Company

When it comes to developing a quick-service concept, Wingstop CEO Charlie Morrison understands that the economic model remains a large piece of the puzzle. In creating a strong franchise deal that fosters company growth, however, Morrison and many other quick-service leaders know that many other tiles complete the mosaic, including corporate support, marketplace differentiation, and sales momentum.

Fresh Perspective

Lighter menu offerings at restaurants long ago moved from being a nice option for health-conscious customers to being the expectation of a sizeable chunk of the population. Increased consumer demand for more nutritious dining choices has sparked an industry-wide movement toward health-focused menu development.

Inside Roark Capital

The boardroom at Roark Capital Group’s offices in an Atlanta skyscraper has all the accoutrements of a nicely appointed meeting area, including a large conference table surrounded by comfortable chairs and a wide view of the city below.

There’s just one distinction: Two dozen black-framed notices of the private equity firm’s acquisitions dot the walls along the narrow sides of the room. Lying on the carpet are two more frames, holding announcements for the latest purchases, Carl’s Jr. and Hardee’s, made last December in a deal valued at about $1.7 billion.

Pigging Out

Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage at breakfast, pepperoni for pizzas, and ham on sandwiches. And of course there’s bacon, a foodservice staple made from pork bellies.

Pork is increasingly finding a home on quick-serve menus due to consumers’ evolving tastes and the product’s flexibility and cost-effectiveness.

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