MRM Franchise Feed: Domino’s Innovation Garage and Lots More MOOYAH

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise  and MUFSO environment. 

Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

The Habit Burger Gives Back for 50th Anniversary

As The Habit Burger Restaurants  marks its 50th anniversary, the company is partnering with No Kid Hungry for the fifth consecutive year to help end childhood hunger in America. This year, The Habit Burger has set a goal of raising $500,000 which will help No Kid Hungry provide about five million meals for kids in need.

Today one in six children face hunger and food insecurity, and together with guests The Habit Burger Grill aims to help all children receive the nutrition they need for a bright future.

From August 29 – September 25, guests visiting Habit Burger restaurants can add the joyful feeling of giving to their dining experience by helping to support kids in need. Guests who donate $2 or more to No Kid Hungry will receive a free Charburger with cheese certificate, good on a return visit.

“We know that for too many families regular meals do not come easily, and food insecurity is a solvable challenge. Our hope is to increase our support and help more kids across the country,” said Iwona Alter, Chief Brand Officer at The Habit Burger Grill. “Partnering with No Kid Hungry for the fifth year and our 50th anniversary is part of our steadfast commitment to give back to our communities.”

We are incredibly grateful for our partnership with The Habit Burger Grill for the past five years,” said Diana Hovey, Senior Vice President at Share Our Strength, the organization behind the No Kid Hungry campaign. “With the continued support of committed partners like them, No Kid Hungry is helping children all over the country get the nutritious food they need to succeed.”

Since 2010, No Kid Hungry and its partners have provided children across the country with more than 775 million meals. For more information, visit NoKidHungry.org. The public can join the conversation on social using #HungerCantWait.

Noodles & Company Teams Up with No Kid Hungry

Noodles & Company will once again team up with No Kid Hungry to help address childhood hunger in America. Guests can choose to add a $2 donation to their order from August 28 through September 24, which will provide up to 20 meals for kids in need. Noodles will also match every $2 donation made to the campaign on August 28 to kick off the fundraiser.

Not only can guests contribute to the cause, but guests who donate $2 to No Kid Hungry at Noodles will receive a free Shareable item to enjoy with family and friends on their next visit.

"No Kid Hungry supports a cause that is close to our hearts and, with the help of our guests, Noodles & Company has donated nearly $1.7 million dollars since we started our partnership in 2016, which is enough to provide up to 17 million meals*," said Dave Boennighausen, chief executive officer of Noodles & Company. "We are committed to serving great food and nourishing our communities, and we're dedicated to improving the lives of kids who need it most."

Since the start of the No Kid Hungry campaign in 2010, one-third fewer children are facing hunger. No Kid Hungry and its partners have also connected hungry kids with more than 1 billion meals since 2010.

"We're proud and thankful to partner with Noodles & Company for the fourth consecutive year and value the Company's continued support of our mission that no child should ever go hungry," said Diana Hovey, senior vice president at Share Our Strength, the organization behind the No Kid Hungry campaign. 

Roddy Named Saladworks CEO

Saladworks announced the appointment chief executive officer Kelly Roddy effective August 1.  As former president of Schlotzsky’s, the famous Austin-originated sandwich franchise, Roddy has demonstrated focus on unit level economics and franchisee success. Most notably under his reign, Schlotzsky’s experienced 10 consecutive years of positive comp growth. Roddy contributes his success to great franchisee development and a team that focuses on working on initiatives that matter. Prior to his leadership in the QSR space, Roddy led operations, sales and marketing at the San Antonio-based supermarket chain H-E-B.

“I am honored to have been elected as Saladworks’ new chief executive officer,” said Roddy. “Saladworks is extremely well-positioned for longevity and success within the fast-casual segment, offering relevant, fresh options for an increasingly health-conscious consumer base. The brand has an amazing opportunity to for explosive growth over the next few years.”

“We have plans to grow the brand unit count at high double-digit rates every year, including a 20 percent increase by the end of 2019,” said Roddy. “The proven Saladworks model positions franchisees for unit-store level profitability, volume expansion and tech advancement.”

Saladworks has been steadily implementing the latest technology tools to benefit customers, franchisees and team members, including a state-of-the-art learning management system, enhanced online ordering platform and third-party delivery options.

With nearly 20 new stores slated to open by the end of the year and a continued partnership with nontraditio

Domino's Gets Innovative

Domino’s Pizza spent years focused on cutting-edge technology created and built largely by teams at its World Resource Center in Ann Arbor. Those cross-functional teams now have a new space called Domino’s Innovation Garage, top photo, where they can collaborate on, create and test new ideas to take the brand to the next level. 

“Domino’s Innovation Garage is focused on accelerating Domino’s spirit of creativity and collaboration,” said Kelly Garcia, Domino’s chief technology officer. “As a pizza company with a focus on technology, we want our team members to have a workspace that encourages experimentation and fosters an environment to take risks, test innovations and fail-fast so they can bring their best cutting-edge ideas to life for the brand’s customers and stores.”

The new 33,000-square-foot, two-story building has an open-concept design space for 150 Domino’s team members, collaboration workspaces, private meeting rooms and a fully-functioning pizza theater. Project-based teams will use the pizza theater, which features the next-generation design, to develop and test new technology, such as ordering kiosks and a carryout tracker, in a store setting. Domino’s Innovation Garage will also have a dedicated space for testing delivery innovations, including the GPS delivery tracking experience, the customer interface on autonomous pizza delivery vehicles and robots such as Nuro’s R2 – an unmanned vehicle that will test pizza deliveries later this year. In addition to future technology, the facility will hold all of Domino’s current AnyWare ordering technology, in-store technology and a quality assurance lab for testing pretotypes.

“Having a hub for our community of smart, creative and dynamic team members to develop our brand and take it to the next level is important for our continued success,” said Garcia. “We’re proud to now have a space dedicated to learning, exploring, testing and launching new ideas in a way that only Domino’s can do.”

TRA's Restaurateur of the Year

Not even two years after opening his first Fazoli’s in Pharr, Texas, Jerry Maddox was named Texas Restaurant Association (TRA)’s Restaurateur of the Year at the Texas Restaurant Association Marketplace in Houston in July.

"Receiving this award is an honor after all the work we've done in the community and the impact that we've made,” Maddox said. “Being nominated by my peers was even more special because they are in the trenches and understand what it's like to run a restaurant and all it entails.”

Maddox began his career in the restaurant industry as a bus boy and worked his way up – he has now been in the business for more than 30 years. He worked at Chili's for 17 years and Hooter's for nearly 10 years.

With a passion to serve the community, Maddox sits on the board of the TRA Education Foundation – an organization that provides high school and college students and fellow TRA members with the educational resources and tools needed to be successful in the foodservice industry – and acts as an advisor and mentor for two school districts in the area. He wants young students to have the skills needed to work in the restaurant and hospitality space through hands-on training and internships.

“I want to provide a pathway for children to be successful,” Maddox said. “Getting kids ready for restaurant work is crucial to increase the pipeline to success, and it's incredible to see how they will contribute to the future of the restaurant industry. Maybe they’ll open up their own Fazoli’s one day!”

“Jerry is deeply rooted in the community and is dedicated to making a difference in the industry,” said Carl Howard, Fazoli’s president and chief executive officer. “His work today is ensuring a successful future for the restaurant and hospitality industry. We are so proud to have him as part of the Fazoli’s family.”

Pizza Inn Franchisees Honored

Pizza Inn, the international pizza restaurant with a local hometown feel, honored its top franchisees at the annual Pizza Inn Convention in San Diego. In July, the brand recognized multiple franchisees, including Larry Rust as Franchisee of the Year for exemplary dedication to customer satisfaction, community service and team leadership.

“Our annual Pizza Inn Convention is about celebrating our successes,” said RAVE President Bob Bafundo. “We so greatly appreciate our franchise owners who take pride in making Pizza Inn ‘America’s Hometown Pizza Place,’ and we love taking the time to praise their hard work each year.”

Rust received the Griff Glover Franchisee of the Year Award. Rust’s location in Paducah, Kentucky also had the highest 2019 sales volume in the Pizza Inn system. In addition to being involved in the local Paducah community, he is well-known for being very hands-on with crew training and retention. He is also one of Pizza Inn’s most active ambassadors for the Dough Raiser program.

“Larry is an all-around excellent leader, and it shows with his impressive retention,” Bafundo said. “He pours himself into the people he trains and those he meets in the community. He has also contributed largely with marketing. He embodies everything we look for in our franchisees, and we are very lucky to have him in the Pizza Inn family.”

The H.M. Poythress Award went to Port Neches, Texas Franchisee Donny Broussard, who has been in the Pizza Inn system for 50 years. This lifetime achievement award recognizes franchisees for consistently demonstrating a passion for the highest quality products and services for the Pizza Inn brand.

Members of the Pizza Inn Franchise Association also recognized Franchisee Steve Stancil of Rocky Mount, North Carolina, and awarded him with the Paul Turner Award for his overall outstanding contribution and commitment to the brand. The Legacy Award, given for long-standing contribution and commitment to the advancement of the Pizza Inn family, went to Franchisee Jamey Brown of Knoxville, Tennessee.

Ramage Joins Twin Peaks

 industry veteran Mark Ramage will join the Twin Peaks team as Director of Franchise Sales Development.

Ramage brings over 20 years of experience spearheading development, sales and real estate of restaurant and service brands to his new role at Twin Peaks. He also continues to serve as Chief Development Officer for 1Franchise Advisory Group, which he founded in 2018.

“Mark is a dynamic franchise development professional with an exemplary record of success,” Twins Peaks CEO Joe Hummel said. “He has proven expertise in driving profitable change and will undoubtedly play an instrumental role in accelerating Twin Peaks’ franchise expansion. We couldn’t be more thrilled to have Mark join our team.”

Expansion will continue to be a priority in 2019 as several new and existing franchise groups are looking to grow the Twin Peaks brand. In Q2, Twin Peaks executed two key franchise deals, including its second location in the Nashville area and its first Latin American franchise deal in Mexico City. As the year continues, Twin Peaks has many restaurants in the pipeline to open in Ohio, Texas, Arizona and more.

“I’m proud to be joining the Twin Peaks team during such an exciting time of its development,” Ramage said. “Twin Peaks is so much more than your typical sports bar, offering a unique experience unlike anything else in the industry. It’s a clearly defined brand that delivers consistent category leading financial results. Twin Peaks has a ton of potential and I’m eager to build off of its momentum and leverage my expertise to help Twin Peaks continue to expand.”

Twin Peaks currently has 83 locations in 26 states.

MOOYAH Expanding All Over US

MOOYAH Burgers, Fries & Shakes is making moves acreoss the nation.

Tony Darden, MOOYAH Burgers, Fries & Shakes President and COO., said,“We are accelerating our franchise development efforts, and we are looking for qualified Franchise Owners across the country who want to join our franchise family and bring our mouthwatering made-to-order burgers to new communities.” 

The restaurant franchise is set to have two openings in late 2019 and early 2020 at 8050 International Drive and 3155 South Orange Avenue in Orlando. The Orlando openings mark the second and third MOOYAH Burgers, Fries & Shakes restaurants in the market, joining the existing Oviedo Mall location that opened last fall. The franchise brand is planning to bring an additional six locations to the greater Orlando area, creating a total of more than 200 jobs across the area.

MOOYAH International Drive Franchise Owner Tareq Qarman brings years of multi-unit franchise ownership experience with Ben & Jerry’s in Orlando. He chose to become a franchisee based on the family-friendly atmosphere and quality culinary expertise that the brand offers. Angel and Sebnem Flores were frequent Guests at the Walnut Creek, California MOOYAH, where they fell in love with the restaurant’s overall experience and strong marketing efforts.

“We lived in Walnut Creek and that’s where we first discovered the brand,” Angel Flores said. “We knew from our very first visit; our first bite of the burger, first sip of the shake; and first reach into family size fries that this is a special place. Our first experience convinced us it would not be our last.”

After several visits to Walnut Creek’s MOOYAH Burgers, Fries & Shakes, Angel and Sebnem decided to download the MOOYAH mobile app and began looking at franchise opportunities. After researching the franchise and meeting with the corporate team, they signed on to bring four locations to Florida in Orlando. The Flores’ previous career in military aircraft parts distribution had allowed them to travel the world, but they were ready to leave California and establish roots in Florida near extended family who had moved there decades earlier from Wisconsin. Their location will be in the south downtown area of Orlando across from the Orange Avenue Shopping Center in a highly commercial area.

Tareq Qarman moved to the United States from Palestine in 1993. While earning a bachelor’s degree in business, he worked at Golden Corral where he learned the ins and outs of the restaurant industry. His background led him to become a Ben & Jerry’s franchisee, and he currently owns five, soon to be six, Ben & Jerry’s locations in the Orlando region. When it came to looking for his next franchising opportunity, MOOYAH Burgers, Fries & Shakes stood out due to the store design and how it cultivates a family-friendly environment. Qarman’s location is located near Universal Studios, a tourist attraction that brings millions of people to the city each year.

“I love building a great culture with incredible customer service and high-quality food,” Qarman said. “I am a big believer in doing what you know. Restaurants are where I’ve worked for my entire life. I am excited to grow the MOOYAH brand across Orlando and the state of Florida.”

Burger enthusiasts in Virginia Beach, Virginia will have a MOOYAH in September, will be located at 3388 Princess Anne Road in Virginia Beach. The Virginia Beach location marks the first MOOYAH Burgers, Fries & Shakes restaurant for Keval Shah and Sanjay Patel, partners and MOOYAH franchisees. The team plans to bring an additional two restaurants to Virginia Beach.

Prior to franchising, Shah owned a construction company for 18 years. It wasn’t long before he had the idea of opening a business of his own. Patel and Shah opened a Cold Stone Creamery together in Norfolk and they later experienced MOOYAH firsthand and knew it was a concept that they both wanted to join.

“We were at MOOYAH eating that delicious burger one day and just decided to go for it,” said Shah. “We were really enticed by the menu and the fact that MOOYAH is accommodating to any diner. We have options that work for keto, vegetarian, and really any nutritional preference. We’re providing a great variety and it’s a great-tasting, high-quality product.”

Amy Mitchell will be the store manager for the Virginia Beach MOOYAH, and is excited about the opportunity. “I’m from the UK and have been in America for over two years this September,” said Mitchell. “We came to the land of opportunity to make a better life for my kids and I think it’s been great. I’m working for a great business and I love engaging with Guests and talking to them about my background. I think MOOYAH is going to be a hit here in Virginia Beach.“

This marks the brand’s first foray into Virginia Beach, as MOOYAH plans to partner with Shah and Patel to bring two additional locations to the area. In total, MOOYAH Burgers, Fries & Shakes will bring more than 60 jobs to Virginia Beach.

A MOOYAH in Middleburg Heights, Ohio is opening in late September of 2019 at 19137 East Bagley Road. The Middleburg Heights opening will mark the first MOOYAH Burgers, Fries & Shakes restaurant for Franchise Owner Emad Tawfik. As Tawfik spearheads MOOYAH Burgers, Fries & Shakes’ growth in Ohio, he cites that the community will love the delicious food and creative restaurant design.

Tawfik moved to the United States in 1999 from Egypt where he spent his career in the banking industry. Once arriving to the United States and settling in Ohio, Tawfik became a general manager with Burger King. By the time his 20-year career with Burger King came to an end, Tawfik was the Director of Operation of 40 Burger King locations in Cleveland, Youngstown and Chicago. After being approached by a member of the MOOYAH team about franchising with the brand, Tawfik looked into the opportunity and recognized MOOYAH Burgers, Fries and Shakes as an innovative and customizable burger brand that allowed him to become a Franchise Owner in Ohio. 

“When I flew down to Dallas and tried the food, I fell in love with the quality and freshness it offers Guests,” Tawfik said. “With the amount of variety on the menu, including the company’s new lifestyle burgers that give everyone an option no matter what they’re looking for, I thought it would make for a perfect fit in Middleburg Heights.”

Tawfik chose to open his first MOOYAH location in Middleburg Heights because of the city’s heavy traffic of students, travelers, sports fans and medical staff. The restaurant will be situated closely to Cleveland’s Hopkins International Airport, Baldwin Wallace University, the Cleveland Browns training camp, Southwest General Medical Center and Cuyahoga County Fairground.

MOOYAH Burgers, Fries and Shakes is planning to expand across the Cleveland area, hoping to add an additional four locations and more than 80 jobs in the market over the next few years.

Corner Bakery Partners with Habitat for Humanity

Corner Bakery launched a national partnership with Habitat for Humanity, a global nonprofit organization that works alongside families to build and improve affordable places they can call home.

In celebration of this new partnership, Corner Bakery will host a Win It Forward Sweepstakes* Aug. 20 through Nov. 4. One grand prize winner will be awarded $2,500. Corner Bakery will contribute an additional $2,500 to a local Habitat organization in the winner’s name. The winner will be randomly selected from Corner Bakery’s eClub members. To join, visit cornerbakerycafe.com/eclub. New eClub members will also receive a free sweet upon joining.

“We are extremely proud and excited to partner with Habitat for Humanity,” said Donna Josephson, Senior Vice President and Chief Marketing Officer of Corner Bakery. “We’ve always been a part of our neighborhoods, which is why it’s important to give back to the communities around us. As a premier national restaurant partner of Habitat for Humanity, we are honored to support Habitat homeowners in building a better life for themselves and their families. Through shelter, we will help Habitat empower the communities it serves.”

In addition to the Win It Forward Sweepstakes, Corner Bakery is launching a nationwide fundraiser from through October 13 to help Habitat create more homeownership opportunities and improve communities across the country. The goal is to raise $100,000 for Habitat annually. Guests can help unlock a family’s future by donating $1 or more to Habitat any time they visit Corner Bakery. Each customer who donates will receive a Habitat insignia that they can sign and post at the restaurant;  additionally, those who donate $5 or more will receive over $25 in offers for future Corner Bakery visits.** All of the funds raised  will be donated to Habitat. Visit any of Corner Bakery’s locations to help support Habitat. 

“We are thrilled to have Corner Bakery join us as a Habitat for Humanity cause marketing partner,” said Colleen Finn Ridenhour, Chief Development Officer of Habitat for Humanity International. “By inviting their customers to participate in supporting Habitat, they are providing Habitat the opportunity to connect with individuals that we might not have otherwise reached. This support is critical as we work to address the need for affordable housing in communities across the U.S. We are incredibly grateful for their commitment to Habitat and to the families in need of a decent place to call home.”

I Heart Mac & Cheese Expansion

I Heart Mac & Cheese is growing all over the US. The brand signed a two store development agreement to open restaurant locations in Houston and Beaumont, Texas. This month, I Heart Mac & Cheese opened their newest location in Tallahassee, Florida. Several other restaurants have recently been announced as well, with upcoming openings in other areas of Florida, as well as Georgia, New York and Texas. The brand signed a franchise agreement with BG Foodservice, which will open a Stuart, Florida location in December 2019.

“I Heart Mac & Cheese is a fun, attractive concept and an affordable franchise model that is easy to operate, with support systems in place to help our partners be successful,” said Stephen Giordanella, I Heart Mac & Cheese CEO and Chairman.  “We are thrilled to be expanding our thriving brand.”

Because the concept works with no fryers, grease trap systems or hood systems, I Heart Mac & Cheese requires a low investment and can be opened in a small space, such as a mall kiosk or food court. Shopping malls, sports venues, areas close to colleges and universities, and high-traffic pedestrian areas are also ideal locations.  With a home office in South Florida, I Heart Mac & Cheese offers franchise owner training, marketing support and ongoing development opportunities.

Überrito Grows in Texas

Mexican fast-casual restaurant Überrito plans to open in Houston’s Memorial area this fall. The opening will be Überrito’s sixth Houston-area location, following the recently announced expansion to San Antonio.

With plans to open in fall 2019, the first Memorial-area Überrito will be located at the northwest corner of Memorial and N. Kirkwood at 14092 Memorial Drive, Houston, Texas 77079. Opening details of Überrito’s Memorial location will be announced in the coming months.

“On the heels of announcing our first location in San Antonio, we are excited to build on our current momentum with another opening in Houston,” said Marcus Jundt, CEO, Überrito. “These plans highlight our continued growth and commitment to meet demand while working with our new franchisees.”

“The demand for Überrito’s unique offering continues to expand, and we are thrilled to have the opportunity to respond to that growing demand by expanding Überrito via multiple locations,” said Aly Noorani, Partner, AA FreshMex. “We look forward to continuing to work withÜberrito to capitalize on this momentum and bring Überrito’s Fresh Mex concept to locations throughout Texas.”

The opening is part of a Master Franchise Agreement that has the potential to bring more than 100 Überrito franchise locations across Texas in the Houston, Austin and San Antonio markets.

FAT Growing

FAT (Fresh. Authentic. Tasty.) Brands Inc. , parent company of Fatburger, opened its newest restaurant in Sumas. The store is now open at 12-2047 Sumas Way and is serving thick, juicy burgers to hungry Canadians. 

Fatburger, The Last Great Hamburger Stand™, is known for its juicy, made-to-order burgers, first created by founder Lovie Yancey when she launched the brand almost 70 years ago in Southern California. 

“With the addition of our new Sumas location, we are thrilled to continue sharing our iconic, made-to-order burgers, fries and shakes with our ever growing Canadian fans,” said Andy Wiederhorn, CEO of FAT Brands. “The Canadian market has always been key for us, and we are elated to continue to grow our footprint here.”

The brand opened its first location in New Mexico at Isleta Resort & Casino. 
Fatburger, the beloved Hollywood burger chain, maintains and upholds its unique culture and trademark menu offerings crafted by founder Lovie Yancey when she launched the brand almost 70 years ago. 

“We are excited to expand our footprint into New Mexico at Isleta Resort & Casino,” said Andy Wiederhorn, CEO of FAT Brands. “This restaurant will bring fresh burgers, hand-scooped milkshakes and the famous Impossible Burger to brand fans alike in a new, growing market for FAT Brands.” 

sweetFrog Supports March of Dimes

sweetFrog®  will join the fight for the health of all moms and babies with its month-long nationwide in-store fundraising campaign for March of Dimes. Beginning September 1 guests who make a donation will be rewarded with a BOGO coupon as a thank you.

The United States is in the midst of a maternal and child health crisis with more than 380,000 babies born prematurely each year, as well as more than 50,000 women experiencing life-threatening complications as a result of pregnancy and childbirth. March of Dimes is working in communities across the country to reduce the rising rates of premature birth, as well as maternal mortality and morbidity. The organization supports women before, during and after pregnancy to ensure all moms and babies are healthy.

"We're grateful to sweetFrog ® for supporting the work of March of Dimes this September," said Linda Vines, Executive Director of Market Development for March of Dimes Virginia. "This campaign will go a long way to help us improve health outcomes and pave a healthier future for moms and babies."

"We're proud to support March of Dimes and bring awareness to their vital programs in our local sweetFrog communities," said Morgan Harrison, Sr. National Marketing Manager for sweetFrog.

Salata Launches Nutrition Builder

Salata launched the latest feature of its new website: a nutrition builder. The nutrition builder is designed to provide users with clear dietary information and inspire meal exploration.

“Customization is cornerstone to the Salata experience, and our nutrition builder allows guests to gain a better understanding of the nutritional information in any of the fresh combinations they create,” said Salata Director of Marketing Alex Atwell. “We always want our guests to celebrate their own healthy lifestyle—however they define it—and the nutrition builder will help empower them to do that.”

The user-friendly interactive tool allows users to compare dietary data of menu items and view a full nutritional breakdown of meals they build. The nutrition builder process aligns with the in-store and online ordering process.

1.     User selects a regular salad, small salad or wrap.

2.     User selects any of Salata’s five bases, 50-plus toppings, 10 house-made, gluten-free dressings and 12 proteins.

3.     As ingredients are selected, nutritional data of each one appears, including—but not limited to—calories, fat, carbohydrates, sugar and protein.

4.     Throughout the process, an anchored tab at the bottom of the webpage shows totals of the nutritional information. 

Users can also review nutritional information of Salata’s soups, desserts, drinks and extras, like multigrain croissants. Once a user builds a meal with the nutrition builder, the user can save or print the creation and order the creation online or in any Salata store.

The nutrition builder is the latest demonstration of Salata’s emphasis on guest preference and personalization. In June, Salata launched a full rebrand including a new advertising campaign, Salad How You Feel, which highlights Salata’s fully customizable product offering and encourages guests to be authentically themselves.

“The nutrition builder is one more way guests can explore our product offerings and make informed decisions about what they put in their bodies in alignment with how they are feeling and what they are looking for,” said Atwell. “For instance, if a user is feeling like they need an energy boost, they can compare ingredients that pack on the protein. It’s all about being informed and uncovering what works for you.”

Zoup! Expands

Zoup! Eatery will give Arlington, Virginia residents will get to taste for themselves what all the fuss is about when the popular concept opens its newest location this fall in the Ballston neighborhood.

"Long before I even thought of becoming a franchisee, I was a Zoup! regular,” says franchise owner and operator Jim Beverley. “A friend jokingly called me an addict after seeing my umpteenth Zoup! bag. I love Zoup!’s gourmet soups, fresh salads and sandwiches, delicious new Sustain-a-Bowls, and zesty craft beverages. I can't wait to bring the Zoup! experience to my friends and neighbors in Ballston!"

Beverley comes to the Zoup! Eatery family from the Millennium Challenge Corporation, a U.S. agency dedicated to reducing global poverty through economic growth. He’s also enjoyed a distinguished career as an engineer, a teacher, a finance professional, a consultant and an entrepreneur. Beverley plans to leverage his operational skills to ensure a smooth and enjoyable customer experience.

Q Grill & Chill® Restaurant Opens in Siloam Springs

American Dairy Queen Corporation (ADQ), franchisor of the  DQ® brand announced its new DQ Grill & Chill® restaurant opening in Siloam Springs. Conveniently situated at 102 HWY 412, the restaurant is locally owned and operated by multi-unit operators, Aimee and Terry Sims.

Striking the perfect balance between yesterday and today, the DQ Grill & Chill® flagship concept modernizes guests’ dining experience by offering made-to-order lunch and dinner options, including GrillBurgers™, Chicken Strip Baskets and delicious hot sandwiches. DQ® fans can also enjoy soft-serve favorites such as cones, sundaes and the signature Blizzard® Treat.

A welcoming environment for all, each DQ Grill & Chill® location features a modern, open-air grill, separate “Grill” and “Chill” sections, comfortable booths, large wooden tables, warm lighting and upbeat music. 

“The Dairy Queen® brand has brought joy to many, with their continuous tradition,” said Terry. “We’re drawn to the brand because of the strong feelings it evokes, and we know the community in Siloam Springs will feel the same way. We’re thrilled to open our fourth location and continue the tradition of serving great food and classic frozen treats to DQ fans for years to come.”

Aimee and Terry have been owners of DQ Grill & Chill® since 2012. With two successful locations in Alabama and now two open in Arkansas, they are dedicated to bringing tasty treats to as many communities as they can. With four locations, the Sims see more on the horizon, as they plan to build up to 10 DQ Grill & Chill® throughout Northwest Arkansas.

“The best part of the business is being a part of the local communities and making a difference in the lives of others – young and old,” added Aimee. “The support we’ve received from each community has exceeded our expectations, and we’re confident this new location will offer the same tradition and welcoming atmosphere.”

Quest Signs on Buffalo Wild Wings

Quest Resource Holding Corporation  added Buffalo Wild Wings, one of the largest American casual dining restaurant and sports bar franchise, which is owned by Atlanta based Inspired Brands Inc., to its portfolio of customers. Under the multi-year agreement, Quest will manage a comprehensive waste and recycling program to all 516 Buffalo Wild Wings restaurants located throughout the United States.

“We selected Quest because they provided a significant savings over the incumbent, offered a slew of different services, aside from traditional waste hauling, specifically multiple recycling options from food waste to construction materials and others,” said Carlos Garcia, Inspire Brands, Inc Director of Global Procurement. “Aside from the positive references provided, I did not truly know how good the customer service level would be. My Quest account management team is stellar and extremely responsive.”

“The addition of another national chain to our portfolio of customers is a strong testament to the value that our services provide in helping growing companies achieve their operational goals while remaining a good steward of the environmental,” said Ray Hatch, Quest’s Chief Executive Officer. “We provide our customers a ‘one-stop’ solution for all of their recycling and waste disposal needs from coast to coast, helping them focus on their own distinct positioning, guest experience, and product offering.“