Restaurant Development & Design

JAN-FEB 2019

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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5 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J A N U A R Y / F E B R U A R Y 2 0 1 9 MOE'S SOUTHWEST GRILL EMBRACES ITS INSPIRATION more chef-created offerings that can be highlighted on the touch screen. "In addition to tasting good, obviously [ordering a chef-curated item] speeds up the line. It does eliminate some more challenging engagements between our guests and our workforce, too. It makes it easier on everybody," Schroder says. Of course, with the shift toward off-premise, there's one other big change to Moe's: The restaurant has fewer seats, going from 82 to 70. Ideally, new loca- tions will go into smaller spaces than legacy Moe's stores, Schroder says. While smaller restaurants and the resulting cheaper rents will make fran- chisees happy, Moe's has also changed up its approach to building new stores. In partnership with SRG, Moe's has created a kit of parts that allows fran- chisees to select different finishes and fixtures at different cost levels. Elements ranging from light fixtures to the Corten steel on the exterior can be subbed out if the project's budget requires it. Keeping franchisees happy is partic- ularly important for Moe's, given that the chain is almost entirely franchised. This growth strategy will continue as Moe's carries on its expansion. While the chain has established itself on the East Coast, some future growth will certainly come from new markets. Even when the competition is fierce in these spots, the chain's new brand positioning and new look should let it stand out enough to succeed, says Schroder. "I think the newer manifestations of the brand will be competitive enough to provide the reasons to have a new concept, even in places out west where we may be the 15th or 16th category concept to come to market," Schroder says, "Now we're different. We're not just Tex-Mex, we're Southwestern." + Back of the House Order Line Restrooms Dining Area

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