Food and Drink International - Winter 2016 Volume 2 - 105

Muscle Maker Grill
Items like this have made Muscle Maker Grill successful, he asserts. "We solved the problem in the marketplace
where our customers - the American people - were getting
deep-fried everything," he describes. "People were looking
for traditional, good cuisine without the additives and without the guilt."
This has made Muscle Maker Grill a leader in its industry.
"We are one of the only brands that is focused on great food
first with the customer's health in mind," he says. "We have
something that is better than our competition that's going to
taste great for you."
Muscle Maker Grill also has been featured on television
shows, including "Undercover BOSS," Silva adds. Its current
owner went undercover and "was able to see the operations
of all his franchises so we can better serve our customers
and to assist employees and franchisees," he explains.

A Better Way
Muscle Maker Grill serves a diverse customer base that
ranges from student athletes to young professionals to the
middle-aged and elderly, Silva says. While mothers want
their kids to have healthy food, young men and women entering their first careers "want to stay in shape," he says. "As
millennials and baby boomers get older, we're all focused on
doing what's best for ourselves."
But getting people to come to Muscle Maker Grill can still
be challenging, as many still rely on diet fads and quick-fix
solutions. "Everyone wants to lose 50 pounds in an hour,"
Silva says. "We have the opportunity to let people know it
can be done by eating great foods.
"Once they see there's a better way to do it, our customer
base keeps growing," he says. "People are awakened to the
healthy food revolution, and not fads."
Silva is proud of Muscle Maker Grill's team. "I've been
fortunate to have great people all these years," he says, noting that this includes CEO Robert Morgan. "He was my COO
when I owned the company completely."
Morgan, whose background includes Pizza Hut Inc. and
Pepsi Co, had confidence in the Muscle Maker Grill concept. "He said, 'I'm going to make this a household name,'"
Silva recalls.
Another key member is Chairman Tim Betts. "He really
believes in our team, our vision to continue the company and
our growth," Silva says. "He's made great strides and put everybody in the position to succeed."
Silva sees more growth for Muscle Maker Grill. "We're going to be a worldwide leader," he predicts, noting that Betts
strives to operate more than 300 restaurants by 2020. "We're
going to make the world healthy, one meal at a time."
food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

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http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - 1
Food and Drink International - Winter 2016 Volume 2 - Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
Food and Drink International - Winter 2016 Volume 2 - Cover4
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