Food and Drink International - Winter 2016 Volume 2 - 88

r

RESTAURANTS

Moe's Original Bar B Que

es on the table, Kennedy says. "We're also working on expanding into Mexico City and Australia," he notes. "We've
finished our training with Australia, we're just waiting to sign
a lease and Mexico City has their crew training right now.
So, hopefully, we'll be international in 2017."
"It seems hard to believe that we've been doing this for 15
years," Gilbert adds. "We feel very fortunate to have had the
success we've experienced in the restaurant business. It's
been fun watching the concept grow as it has to this point;
we'll see where the next 15 years take us."
The trio of founders agreed that they believe part of their
growth is thanks to being in Vail, which is a huge destination
for travelers from around the world. "We're on this worldwide platform where we see and are seen by world travelers," Kennedy observes. "That's how we're growing into
these international markets - people who come here to ski,
see our concept, grow fond of it and believe it will work in
other countries."
The majority of the company's growth has come from within the system organically, Kennedy says, adding that Moe's
has employees that become passionate about the franchise

>> Key to Moe's culture involves its founders remaining humble and communicating well.

and want to own their own restaurants. "They want to take
Moe's to their hometown, college town or favorite resort
town," he says. "The few that are not growing within the system are required [to have] a minimum of six months' training
with us in Vail. Eighty percent growth is from within the system and the remaining 20 percent is from outside of it."
On average, Moe's has opened seven stores per year and
will open 10 units in 2016. "I think we can open 12 annually,
which would put us at 100 stores by the end of 2020," Kennedy says. "We just want to continue to grow at an aggressive
but manageable pace. We want to push the Southern roots
that we grew up with around the country and world, too."
The trio truly believes that barbecue is a soulful type of
cooking, so as the franchise grows, they are being careful
to not lose the soul of the concept. "That's what it's really all
about," Kennedy says. "We're not going with a cookie cutter
franchise per se, but we want every unit to have its heart and
soul in the owner and local community. That is why each unit
is a little bit different, but holds true to Moe's and conforms
to the individual owner and its market."
There are several key aspects that contribute to the company's success, according to Gilbert. "The quality and consistency of our food; the friendly, hospitable staff; camaraderie of employees; unique locations; controlled chaos;
cult-like following; cold beer; whiskey and of course the
party - that is what drives folks into our locations," he says.

Team Spirit
Kennedy says he and his partners have also been key players
in the franchises success by being very visible and hands-on

88

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com


http://www.fooddrink-magazine.com

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

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Food and Drink International - Winter 2016 Volume 2 - Cover3
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