The comparatively young fast casual eating place ( it ’s been around since 2000 ! ) focuses on fresh ingredient and a distinct personality .
1. THERE IS NO “MOE.”
The name originated as an acronym for “ Musicians , Outlaws and Entertainers , ” a meaning that ’s ruminate in the medicine and music - related artwork at Moe ’s eating house . In 2010 , Moe ’s even held a competition to scout musician look - alikes ( calling for anyone who ’s a “ utter ringer for a dead cradle ” ) to be featured in portraits on the wall .
2. MANY OF THE MENU ITEM NAMES ARE POP CULTURE REFERENCES.
You do n’t have to be well - versed in pop culture side - gags to rate from Moe ’s , but it might add some jape to your repast . Theburritos , tacos , and even salsa namesinclude elusive references toSeinfeld(Art Vandalay),Caddyshack(Billy Barou ) , andThe common Suspects(Who is Kaiser Salsa ) .
3. MOE’S LISTENS TO THEIR CUSTOMERS.
Along with the more recognizable TexMex fare on the menu — like nachos or tacos — Moe ’s features the Stack : two crunchy corn tortillas fill with beans , cheese , pico de gallo , Moe ’s Famous Queso , and either substance or veggies that are then roll in a flaccid flour tortilla and grill . The Stack originally debuted in 2011 and was supposed to be a unawares - hold up special . However , a group of consecrated fans created a Facebook varlet beseeching Moe ’s to bring back the Stack . So Moe ’s did , re - introduce the itemas a permanent feature on the menu in 2012 .
4. YOU CAN FEEL GOOD ABOUT YOUR LUNCH FROM MOE’S.
In addition to the clever food names , Moe ’s distinguish itself from other fast casual restaurantswith fresh and healthy ingredient . There are no microwave , freezer , trans fats , or MSG at Moe ’s . The chicken is John Milton Cage Jr. - innocent and sex hormone - free , the pork barrel is caryopsis - fed , the steak is grass - fed , and the tofu is constituent . There are alsoover 20 unlike gluten - costless ingredientsand the grill vegetables are prepared on a separate surface from the meat to conciliate vegetarians .
5. THERE MAY NOT BE ANY FREEZERS IN MOE’S, BUT THERE CAN BE MOE’S IN YOUR FREEZER.
In 2011 , Moe ’s partner with BJ ’s Wholesale Club to issue a line ofprepared foodsincluding empanadas , tacos , and even their pop guacamole .
6. MOE’S TAKES ENVIRONMENTALISM SERIOUSLY.
That ’s discernible in the food they dish but also in the buildings that they help it out of . In June of 2011 , a Moe ’s in Williston , Vermont became the first eatery of any sort in the state to earn anLEED Silver corroboration . The local franchisees take two year to make a restaurant that makes utilisation of light-emitting diode lighting , energy effective cooking equipment , topically - sourced building material , low flow sink aerators , low flow john , waterless urinal , and an advanced air conditioning system that should reduce energy consumption up to 22 percent .
A few months later , a position in Atlanta became a2 Star Certified Green Restaurant ® .
7. THEY LET A FAN DESIGN ONE OF THEIR SALSAS.
In 2012 , Moe ’s had a contest that postulate fans to “ Raise the Salsa Bar ” by put forward their own recipes for expert and rooter judgment . The winner was Cheryl Gallowitz , a veterinary technician from Newberry , Fla. , who called her creation — democratic with friends and family—“Three Bears Salsa . ” There ’s nothing too outrageous in Three Bears — cube Lycopersicon esculentum , Allium cepa , ruby pepper , unripened pepper , tomatillo , cilantro , pickled jalapenos , flushed wine acetum , sea salt and lime juice — but that just might be the secret to success .
“ I think it just had a lot of ingredients that everyone was intimate with , ” Gallowitzsaid at the time . A year after the competition , Moe ’s sport Three Bears Salsa at their restaurants for six month .
8. MOE’S IS GROWING FAST.
Earlier this yr , the 15 - twelvemonth - old Moe ’s opened its600thlocation in Salt Lake City , the first in Utah . With 70 scheduled openings in 2015 alone , that number has long since been go by . Also this past year , Moe ’s was voted into the top spot for a Mexican food string by consumers inRestaurant Business Magazine .
9. THERE’S A MOE’S OF THE FUTURE.
It does n’t have any holograms but it does have charging stations at the tables and a point line for roving and online orders . In September , the chain spread out their first “ Moe ’s of the Future ” in Roswell , Ga. to service as a examination earth for layout , culinary offerings , customer service pattern and operation function without touch on all 600 - some restaurants . Other first appearance upgrade admit all - digital card boards and a large seeable prep country .
