HuHot Gift Card Options



                                                CONTACT: Stephanie Krause

TITLE: Director of Marketing

                                                TELEPHONE: 303-297-1200






HuHot Launches E-Gift Cards for More Ways to Give!


Denver, Colo. – December 6, 2013


It is now easier than ever to give and receive HuHot. This holiday season, HuHot Mongolian Grill has unveiled new e-gift cards that can be emailed and used immediately. The national, stir-fry restaurant has partnered with InComm to offer virtual gift cards in addition to traditional plastic cards:


People can choose from a variety of designs or upload their own. It’s a great way to personalize the message and a fun way to send Holiday cheer to the people on your shopping list. The instant gratification of giving and receiving gift cards electronically via email is what people are looking for these days. Redeeming is easy by printing the e-gift card or showing the e-gift card on a smart phone. They are perfect for last minute gifts!


“We are excited to be able to meet the demand for a virtual gift card option this year,” said CEO Andy Vap. HuHot anticipates an increase in gift card sales due to their availability. “This increases the length of time we’re selling gift cards for Christmas. By eliminating the time associated with shipping and handling, guests can order a gift card Christmas morning and it will arrive via email within minutes.”


For those close to a HuHot Mongolian Grill location, the gift card offer of buy $100 in gift cards, get $20 FREE will be available in-restaurants only through the end of the year. This year, HuHot offers a number of options to give the gift of HuHot!


For more information contact: (303) 297-1200.

Posted by admin on Friday, December 06, 2013 12:51 PM



HuHot Logo



CONTACT: Monica Minford

TITLE: Director of Web Development

TELEPHONE: (406) 251-4303


HuHot guests vote on menu change!


Missoula, Mont. – August 13, 2013


HuHot Mongolian Grill, a leading create-your-own stir-fry concept, is adding to their sauce line-up! One of the restaurant’s rotating seasonal sauces will become a permanent addition to the sauce bar this fall, and HuHot is asking their guests to decide which one.


This multi-pronged online contest allows guests to vote on HuHot’s website, Facebook, Twitter, Instagram and Pinterest. “We wanted to make sure we were communicating with our guests on their preferred social platform,” Minford said. Guests can vote via an online ballot on the HuHot website or the brand’s Facebook page. Hashtags are also counted as votes, so fans are encouraged to use the #SaveMySauce tag plus their favorite sauce’s hashtag on Twitter, Instagram and Pinterest. A list of hashtags and pin-able images are available online.


“Our guests are very passionate about their favorite sauces and favorite recipe combinations. We want to harness that passion on social media,” said Monica Minford, HuHot’s Director of Web Development. At HuHot, guests have control over every aspect of their meals. Now with the Save My Sauce campaign, they even get to decide which sauces are available on the sauce bar.


The Sauce of the Season program showcases a new limited-time sauce every three months, and the most popular will be making the transition to full-time sauce in November. So far over 2,500 guests have voted to save their sauce. HuHot will announce the winner September 3rd so get your vote in by the end of the month if you want your voice heard!

For more information contact  (406) 251-4303


About HuHot Mongolian Grills, LLC

HuHot is a create-your-own stir fry concept that offers a wide variety of meats, seafood, noodles, fresh veggies, and signature sauces to suit your tastes. Select your favorite ingredients then have it cooked to perfection before your eyes on a 6-foot Mongolian grill that puts out 950,000 BTUs. With unlimited trips to the grill, you can create a different meal every time.


HuHot Mongolian Grills, LLC opened its first restaurant in Missoula, Montana in 1999 focusing on fresh food, signature sauces and great service. Over the past 11 years, the concept has grown to 49 locations in 17 states and that focus has remained unchanged.


HuHot Mongolian Grill, LLC was ranked in the 2010 Franchise 500 by Entrepreneur and in 2007 through 2009 was named on the Future 50 list of fastest growing restaurant chains by Restaurant Business magazine.

To learn more, visit

Posted by admin on Tuesday, August 13, 2013 4:02 PM

QSR Article


October 2012 | By Lori Zanteson

The Profit is Right

Report shows food franchises have better profitability than other franchise categories.

The economy may still be sputtering, but the Franchise Business Review’s (FBR) 2012 annual report, “Top 40 Food Franchises,” found that profitability is up for many foodservice brands.

Average franchisee profitability at the top 40 food brands increased 5.8 percent year-over-year in the last 18 months, according to the report. Those brands had a 15 percent higher profitability than the rest of the food franchise category, and 33.2 percent higher profitability than the total franchise average.

The special report compiled data from more than 4,000 food franchisees representing 84 brands and 22,516 franchised locations.

FBR president Michelle Rowan says brands that are financially successful have strong business models and high franchisee satisfaction.

“Slowed franchise sales in ’09 and ’10 forced franchisors to look at unit-level profitability,” she says. “The franchisors we spoke with for our report have really put a lot of work into reducing start-up costs for their [franchisees] and cutting their ongoing expenses through more competitive vendor contracts, etc.”

The Top 40 food brands had a 33.2 percent higher profitability than the total franchise average.

Firehouse Subs landed the coveted top position of this year’s Top 40 list, scoring the highest franchisee satisfaction in the sector. Don Fox, CEO of Firehouse Subs, says that comes from franchisee pride in their products and services.

“They genuinely believe they serve the best food in the business, a belief that is reinforced not only by the guests in their dining rooms, but by volumes of consumer research,” Fox says. “Couple this with the franchisees’ involvement in the mission of the Firehouse Subs Public Safety Foundation, and they are extremely satisfied with the results of what they do each and every day.”  

Fox has focused on building a strong franchisee support structure with a network of area representatives, which he says is critical to the support team.

“We invest more in infrastructure and support than the typical brand, but the results are well worth it,” Fox says. “We also remain very close to our franchise community, and I consider our communication with the field to be excellent. Our growth makes that more of a challenge year after year, but I think we have done a much better job than most organizations of keeping that bond between brand leadership and the franchisee.” 

There are 515 Firehouse Subs locations, with sights set on growing that number to 2,000 by 2020, Fox says.

Trends are working in Firehouse Subs’ favor. It leads what FBR calls a “re-emergence” of subs and sandwiches to the Top 40 list, marking a slight shift in categories that top the list. Last year, 25 percent of companies on the list were pizza concepts.

This year’s report also showed growth in healthier concepts, better-burger brands, and stir-fry and grill concepts like The Flame Broiler and HuHot Mongolian Grill.

The healthy aspect of HuHot Mongolian Grill—along with its entertainment at the grill and appeal to guests of all ages—likely contributes to its profitability and franchisee satisfaction, but it’s much more than that, says Molly Vap O’Shea, director of franchise development.

“The franchisee is a customer,” she says, “and customer service is the No. 1 factor. We supply multifaceted support through in-person visits, training opportunities, tools, and guides for them to use.”

Bryon Itterman, who operates two North Dakota HuHot locations, believes the corporate office’s willingness to listen contributes to operator satisfaction.

“If someone has a good idea,” he says, “it doesn’t matter if it comes from corporate or the franchisee. It’s one of the strengths of this brand.” Internal growth is proof of franchisee satisfaction, says Itterman, who has plans to add three more stores in the next 18 months.

As the brand grows, so, it seems, does this company’s motivation to continue its climb up the Top 40 list. While O’Shea says she does find success in each climb, she uses it to develop new department and company goals, “taking our franchisee feedback and making improvements so they know we're listening.”

This drive to constantly move forward and improve is characteristic of those companies on this list, Rowan says. “The common theme we’ve seen in the past eight years of research is that satisfied franchisees are more engaged and do perform better,” Rowan says. “As one franchisor recently told me, ‘The more engaged franchisees are with us as a corporate office, the better they perform and the happier they are. Why wouldn’t we want that?’”


Posted by admin on Thursday, October 04, 2012 12:49 PM

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