FAST FOOD restaurants are big business these days. Not just because anyone can set up a burger bar – but they offer worldwide entrepreneurs a chance to really make a killing.

INTRODUCING MOOYAH FAST FOOD

THERE’s a new fast food joint in town – the Mooyah Restaurant which serves up tasty MOOYAH Burgers – and offers entrepreneurs a tasty franchise to boot, reports a business website.

Mooyah isn’t just another fast food joint. They specialize in dishing up unique fresh to order hamburgers.

ABOUT MOOYAH

It was founded in 2007 by Rich Hicks and Todd Istre. Todd and Rich had the idea for the ultimate burger and fry experience. They took two foods that everyone loves, perfected the recipes and started the business. The first location opened in Plano, Texas, and over the past 3 years has expanded across Texas with multiple locations in the Dallas/Fort Worth Metroplex, the greater Houston area, and will soon expand both within & outside of these markets.

They said of their business: “In late 2008, we began a revitalization of our brand which was largely inspired by the addition of Alan Hixon, our company president. Along with many other elements, the new direction brought a more attractive atmosphere, a vibrant color scheme, and a stronger emphasis on the guest experience. Since then, we have continued to pursue opportunities in a wide range of areas that help us achieve our goals.

They said they always prepared their food with the freshest ingredients, including buns that are baked off site and delivered fresh daily to our restaurants. They took this one step further and now have begun baking their own sesame seed buns fresh in select stores to make the experience that much more enjoyable.

They added: “We want to be the leaders in our field, and take the educated risks that will make us stand out above all else.”

FRANCHISE OPPORTUNITIES

At Mooyah, Todd and Rich believe that the future growth and success of our brand will be a direct result of the strength of our owner-operators and area developers.

They said: “Our selection process starts with selecting only the best candidates who share our core values and enthusiasm to serving the best burgers & fries on the planet.”

MOOYAH Burgers & Fries candidates must meet the following qualifications to be considered for a franchise opportunity:

* The desire to be part of an exciting franchise opportunity with an emerging fast casual restaurant concept.
* Prefer multi-unit restaurant operations and/or development experience.
* The ability to deliver a superlative customer experience while maintaining a dedication to develop strong ties to the community.
* A passion for and dedication to operations excellence.
* The ability to create and manage an organization that effectively recruits, trains, retains, and motivates people.
* Clear understanding of the markets that you would be developing.
* Adequate capitalization to meet your development commitment of one or more MOOYAH Burgers & Fries restaurant.
* MOOYAH requires you to have a minimum net worth of approximately $500,000.
* And minimum liquid cash of approximately $200,000.

ADVICE FOR POTENTIAL FRANCHISEES

They must love food, and love people. Simples…..

For a tasty review, go HERE.

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Vegetarians are slowly being turned off being vegetarian due to fears over health and nutrition in the diet, a new study has found.

Of 6000 people polled by MMR Research Worldwide, 25% are dissatisfied with veggie food in supermarkets, while 76% are unhappy with veggie food in fast food restaurants.

The research comes as those staunch veggies celebrate National Vegetarian Week from this week, from May 24 – May 30.

WHAT THE STUDY FOUND

According to the study by MMR Research:

• 10 percent of lapsed vegetarians have moved away from a vegetarian lifestyle primarily due to concerns over health and nutrition
• The majority of UK vegetarians feel the need to supplement their diet with vitamins and minerals
• Around a quarter of vegetarians are not satisfied with the choice of vegetarian options available to them in their supermarket
• A whopping 76 percent of vegetarians are not happy with the choice available to them in fast food restaurants

The Research from food and drink research specialists, shows in some cases, veggies are snubbing a FULL veggie diet altogether – and eating meat.

Supermarkets are failing to satisfy around a quarter of vegetarians with ready meals, frozen foods and meat substitute products.

MMR, which advises leading food brands on product development by conducting consumer and sensory research, urges companies to address issues faced by the vegetarian market as well as the market of ‘reluctant meat eaters’ to maximise revenue.

Vegetarians are 27% more likely to buy vitamin and mineral supplements than non-vegetarians. With 50% of the vegetarian sample of 357 regularly taking vitamin supplements (compared with 36% of the 5,582 non-vegetarians) and 26% taking mineral supplements (compared with 15%of non-vegetarians), the majority of UK vegetarians are feeling the need to supplement their diet.

“Sales of dietary supplements and fortified food could be increased if brands adopted more targeted marketing towards vegetarian consumers who are more likely to be receptive to nutritional benefit messages” says Mat Lintern, managing director of MMR Research Worldwide.

He added: “Interestingly, lapsed vegetarians – representing a surprisingly large 10 percent of our sample – cite concerns over health and nutrition as a reason for eventually returning to meat. So, it might even be the case that more consumers would convert to vegetarianism if they were suitably educated about the role of a range of vegetarian food products and/or fortified foods in maintaining a healthy meat-free diet.”

BIG OPPORTUNITY FOR SUPERMARKETS

An issue for the UK’s grocery giants is the fact that 22% of vegetarians were not satisfied with the choice of vegetarian options available to them in their supermarket.

The problem is much more acute in convenience stores, and less than half of the vegetarians polled were happy with the choice available. “Almost 25 percent of consumers call for a dedicated supermarket section in-store, with a similar proportion stating they would like to see a wider choice of meat substitute products,” says Lintern.

Lintern added: “There is a huge opportunity for the likes of Tesco Express, Co-op and Spar to do more in terms of widening their vegetarian ranges and making sure they are visible on the shelves. Our survey revealed that plenty of non-vegetarians opt for vegetarian meals so these products should be appealing to all consumers.”

FAST FOOD RESTAURANT FAILURES

More than three quarters of vegetarians are not happy with the choice of foods available to them in fast food restaurants. Only three percent were very happy with the choice. Pubs and restaurants fair better – almost half were happy with the choice – but still with a considerable opportunity to better satisfy the vegetarian market.

The MMR Research Worldwide study provides a range of insights from UK vegetarians and vegans relevant to food brands.

As may be expected, vegetarians are more likely to choose healthy products provided they are quick to prepare.

They are motivated by products with no artificial ingredients and are less likely to buy ready meals because of health concerns.

They are keen on ethical and quality food and attribute more importance than non-vegetarians to issues of free range and animal welfare, recyclable packaging, sustainable production, fair trade, carbon neutral, food miles, natural, low fat, wholegrain and organic.

MEAT SUBSTITUTE PRODUCTS

Over 90 percent of vegetarians buy meat substitutes and the ones that don’t, cite not liking the taste or texture. Over a third eat them most days and this figure rises to almost 80% amongst vegans. The quality of meat substitute products is generally regarded as “good/acceptable” with 69% awarding them a seven or more on a 10 point opinion scale.

Dairy products: While 85 percent are happy with vegetarian product labelling, cheese and yoghurts were the only products mentioned by more than a handful of people as being a problem in this regard.

“On average, the typical vegetarian is just a little more health aware when it comes to food which obviously has implications for the food that’s produced for them, and how it is packaged and marketed,” explains Lintern.

Adding:“They are also more likely to be reading ingredients labels than non vegetarians which suggests the importance of product labelling to indicate suitability for vegetarians. Finally, companies wishing to target vegetarians are advised to link their products with environmental, ethical and fair trade messages.”

MORE FACTS AND FIGURES

• Amongst our sample (broadly representative of UK shoppers) we found 6.5 % were vegetarian and 0.5% were vegan
• On average, women were much more likely to be vegetarian than men (8% vs 3%)
• Vegetarians are more likely to be from the higher social classes (64% ABC1 amongst vegetarians vs. 56% amongst non vegetarians)
• Veganism could be a growing trend: of the vegetarians we spoke to, only 19% had become vegetarian in the last 5 years. For vegans, this figure was 72%
• Half of vegetarians actually cook meat for other members of their household and this figure rises to two-thirds amongst those with children
• Overall, only 59% of vegetarians can be classified as “strict veggies” (i.e. eat no meat or fish)
• The main foods missed by vegetarians are: bacon (35%), chicken (19%), beef / burgers / steak (11%) and sausages (5%)
• The five most common reasons (unprompted) why people go vegetarian are: animal rights / cruelty / welfare (31%), dislike meat / taste of meat (20%), it is not right to kill / eat animals (16%), health reasons / healthy eating (15%), I could not eat animals / animal flesh (11%)

PS: FOR THOSE WHO THINK THE STORY IS MADE UP: LINK….http://www.mmr-research.com

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