Industry News | October 19, 2017

Moe’s Southwest Grill Launching Traveling Restaurant

This fall Moe’s Southwest Grill is inviting a select number of fans on the Tour de Burrito—a traveling restaurant that seats groups of 10 at a time for a one-on-one experience with the Moe's culinary team.

Fans will customize the freshest burrito or bowl they've been craving and try never-before-tasted seasonal salsas that bring the heat. From slicing and dicing to spicing—this is a special experience to see how our fresh ingredients are made in-house at Moe's.

Starting Thursday, fans can snag their VIP reservation at https://moes.timetap.comin four cities including: New York City, Atlanta, Orlando, and Tampa. Seats are very limited but we will be giving away a few of the exclusive reservations on Moe's Facebook page.

Think you have what it takes to step into our house? Here's where the Tour de Burrito will be traveling:

  • November 2-3, NYC: SOHO, 395 Broome Street, New York, NY 10013
  • November 6-7, Atlanta: Atlantic Station, 1380 Atlantic Drive, Atlanta, GA 30363
  • November 9, Orlando: Harbor Park, 4990 New Broad Street, Orlando, FL 32814
  • November 10, Tampa: Downtown, 701 N. Marion Street, Tampa, FL 33602

Moe's is launching launch the Tour de Burrito in New York City by entertaining fans with The Great Throwdini, the world's fastest and most accurate knife thrower. Throwdini will be throwing knives at all of the fresh ingredients found at over 700 Moe's restaurants nationwide including tomatoes, onions, jalapenos, avocados, and more.

"At Moe's, we take pride in serving the freshest ingredients made in-house at each of our restaurants across the country including seasonal salsas, roasted corn pico and handcrafted guac," says Bruce Schroder, president of Moe's Southwest Grill. "In true Moe's style, the Tour de Burrito is an exciting opportunity to boldly show our fans a never-before-seen view into our kitchen and how we craft the delicious menu items they love."

Moe's is known for its flavorful southwestern menu items. Each day, roadies cook all-natural proteins on the grill and chop nearly 25,000 pounds of tomatoes, 10,000 pounds of onions, and almost 3,000 pounds of jalapenos and cilantro across our 700 restaurants.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.