MOOYAH’s new franchise business consultant and fine dining expert Johnny Carros really knows his burgers as well as his chateaubriand. But he believes in the excellence of both, and his job is making sure that each and every burger MOOYAH serves is the best it can be.
For Carros, whose 29-year background is mostly in the fine dining business, food is passion, and passion is one concept that should always comes through no matter what the food is.
“I don’t care if you’re serving chateaubriand or a cheeseburger, your execution and love for what you do should be parallel. It doesn’t matter if you’re giving people a French Bordeaux or a milkshake; if you have excitement, it’s going to translate,” says Carros.
Carros is also at the forefront of MOOYAH’s new move to make its already quality ingredients even better. The restaurants now serve many brand name products, including Jennie-O turkey, Heinz ketchup, and A-1 sauce. Ingredients are consistently top notch, with quality infusing everything from the freshest vegetables in season to tea that’s brewed in house multiple times per day.
“Basically, it’s my job to make sure that every French fry is the best one you’ve ever put in your mouth. Everyone knows that food is only as good as its ingredients, so we’re not about cutting corners. MOOYAH’s burgers, fries, and shakes are made from top ingredients, and we’re always pushing the envelope to make sure they get better and better,” says Carros.
Carros, a New York native who grew up on Long Island and loyally roots for the Yankees and Giants, has lived in Dallas for 32 years. Most of those years were spent working in the fine dining world. His resume includes heavy hitters such as Chamberlain’s Steak & Chop House, Sullivan’s of Dallas, and Del Frisco’s Double Eagle Steak House.
“Dallas is such a wonderful city, and Texas is a wonderful state. It’s a food Mecca. There are so many talented chefs and great restaurants here. It’s no wonder that the MOOYAH brand has emerged from this area as one of the fastest growing players in the better burger segment,” says Carros.
MOOYAH drew him from fine dining to fast casual with the almighty allure of those better burgers. His longtime friendship with MOOYAH co-founder Rich Hicks was another influence. “I don’t know how the friendship works, but it does,” laughs Carros, referencing Hicks’s loyalty to the Red Sox and Dallas Cowboys.
“Rich is a very innovative, driven guy. I wanted to work with him because I believe you become as good as the players you’re around; that’s a big part of the team player attitude at MOOYAH,” says Carros. “Rich is an A player, and I want to learn and apply my own skill set to what he’s doing with this awesome brand.”
Franchise Chatter had the opportunity to ask Johnny a few questions about his new role at MOOYAH.
Franchise Chatter (FC): Why did you decide to join MOOYAH after 20+ years of experience in fine dining restaurants?
Johnny Carros (JC): Rich Hicks — I’ve always wanted to work with him. We have had a long friendship and I felt the time was right to join the team.
FC: What are your responsibilities as MOOYAH’s new franchise business consultant?
JC: To ensure quality control and create a great guest experience.
JC: I enjoyed it. I like the fact that it was a very simple approach to providing a great hamburger, incredible fries, and delicious shakes.
FC: Have your views changed since you started your new job?
JC: No, I continue to be impressed by how innovative and cutting edge MOOYAH is in evolving their brand.
FC: What is your plan to ensure consistency in customer service and food quality across the entire network?
JC: Coach and develop people on the hospitality level of service and guest experience provided within our 4 walls. I have had 29 years of experience in the fine dining arena and what I have come to believe is whether you are in a fine dining restaurant or at MOOYAH, the hospitality approach is the same. Meet and greet people as though they are walking into your home. Letting them know they are appreciated each and every day goes a long way in this business.
FC: How do you intend to raise the level of engagement and enthusiasm among franchisees of MOOYAH?
JC: Focus on the core basics of our business. A franchisee must be committed to excellence each and every day. They must have complete buy in to the brand and carry that flag high so we can continue to grow nationwide.
JC: Chick-fil-A because they have always stayed true to their brand, committed to excellence in service and they value family.
FC: In your opinion, what are the 3 most important things a franchisee should do to maximize returns and ensure the long-term success of the business?
JC: Be committed to the guest, be committed to quality and consistency, and be committed to the brand.
FC: Where do you see MOOYAH headed in the next five years, and what will it take to get there?
JC: I believe we will be north of 250 stores nationwide. For any brand to grow, there needs to be a consistent approach to hospitality, and quality and consistency of product. I think in some ways customer service is a lost art; our commitment to focusing on the guest experience will help grow our brand nationwide.
FC: Is there anything else you wish to share about MOOYAH?
JC: I am enjoying the journey.
About MOOYAH Burgers, Fries, & Shakes
The family friendly menu features made-to-order hamburgers using 100-percent fresh American beef, freshly baked buns, hand-cut French fries made from high quality Idaho potatoes, and handcrafted 100-percent ice cream shakes.
Ranked #1 in Fast Casual’s “2009 Top 100 Movers and Shakers,” MOOYAH, the popular Frisco, Texas based company, offers online and text message ordering, and a cookout trailer for corporate, social, and fundraising events.
MOOYAH began franchising in 2007.