Food and Drink International - Winter 2016 Volume 1 - 123

HuHot Mongolian Grill

>> HuHot likes to see adventurous eaters who enjoy using
creativity to create their meal and those to like to try new
things. Additionally, the company likes to make people
with dietary restrictions comfortable.

ers - which makes it a great place to go
for a business lunch, a family gathering,
on a date or even on-the-go. Some customers want to get in and out quickly,
so the ability to create their own bowl is
very appealing.
"That adventurous eater; that's who
we see," Vice President of Marketing Stephanie Krause says. "Someone excited to create their own meal
with creativity to do that and try new
things, as well as people with dietary
requirements or preferences. We're
able to make them comfortable in our
restaurants. Being comfortable and
welcomed into our restaurant is a big
part of the experience. The display
cooking adds a bit of flair to the experience but we want to be a place
where people have the freedom to
create their own meal."
"Our diners enjoy the ethnicity of our
foods being Asian-focused and the ability to try new things. They are fun-seekers, if you will," Martin adds. "There's a
theatrical element - people always enjoy seeing food cooked in front of them.

It's delightful to watch kids' eyes light
up with the flames coming off the grill."
HuHot operates 60 locations, mainly
across the Midwest, with a few in other
states like South Carolina, Washington,
Colorado, South Dakota and Texas. The
company prefers to grow by ensuring
that only qualified and committed franchisees will be part of the system. But

We're absolutely going to continue being aggressive on the company-owned
locations - we're invested, committed
and believe in the brand. We become a
stronger, better franchisor when we are
in the trenches running our restaurants
along with the franchise owners.
"We are, however, not an organization that allows growth to dictate how

"The display cooking adds a bit of flair
but we want to be a place where people
have freedom to create their own meal."
in a busy year, HuHot can open as many
as 12 new locations. It just depends on
what feels right.
"We believe a balanced approach
is OK and favorable," Martin explains.
"We work on the franchise development side and invite future prospects
to join our team and growth, which
opens a world of new markets for us.

we develop. We live by a simple mantra: grow right. We want to grow right.
It's about steady growth the right way,
not a numbers game."

Loyal Customers
HuHot sticks to its core message of complete meal customization and that message has been resonating in the current

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

123


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
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