FOR IMMEDIATE RELEASE
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 email@example.com (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 www.huhot.com.
Posted by admin on Tuesday, August 13, 2013 4:02 PM
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
“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
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
“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
“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
HuHot Mongolian Grill is offering a new, limited time dessert called Gobi-Nanas. Yes, that's a play on the Gobi Dessert in Mongolia and the phrase "Go Bananas!" This sweet dessert is available starting October 1 through the end of November and pricing varies by location.
Gobi-Nanas are real bananas dusted in cinnamon sugar, wrapped in wontons and lightly fried, then drizzled with caramel, and server with a side of ice cream. These little morsels are irresistible! "They're crunchy, they're sweet, and they're shareable," says Andy Vap, CEO. "Gobi-Nanas fit well with our strategy to gain interest in ancillary offerings, like dessert, when typically our grill meal is what shines."
HuHot continues to find new ways to keep the restaurant fresh and exciting. When word gets out about this delicious dessert, people will go bananas. Find out more on Facebook or Twitter.
For more information contact: Stephanie Krause (303) 297-1200.
Posted by admin on Monday, October 01, 2012 12:29 PM