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 Southwest Grill
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.
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.
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.
Moe’s Southwest Grill, the restaurant franchise known for its southwest fare, has partnered with MonkeyMedia Software to deploy MonkeyCatering and MonkeyOnlineOrdering as the technology tools to support its catering online ordering and database platforms system wide.
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.
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.
Moe’s Southwest Grill, the fast-casual restaurant known for its made-to-order southwest fare, launched a brand new Web and mobile site. The company launched its first national media campaign in 2013, increasing traffic to Moes.com by 30 percent. With another national media buy and an increased digital spend both beginning next week, Moe’s is prepared to welcome customers to a digital platform that represents Moe’s brand, provides an enhanced user-experience, and is built with responsive design to make accessing the site from mobile devices a seamless experience.
An airport location offers quick serves domestic and international brand exposure, sound growth opportunities, and increased profits. But, like many other nontraditional venues, airports require restaurants to wrangle space restrictions, difficult logistics, and menu limitations.
“You really have to understand what you’re getting into,” says Anthony Joseph, president of Atlanta-based Concessions International (CI), a food and beverage concessionaire with operations in eight airports.
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I was doing some prep work. By the time I got to tenth grade, I was cooking in the kitchen, and by my senior year, I was running the kitchen. I became enamored with the foodservice industry, probably because I watched my father be so successful at it.