MOOYAH was recently featured on CoStar.com in an article titled, "Restaurants Find Less Is More (Profitable) When it Comes to Square Footage".The article features an interview with CEO/president of MOOYAH, Bill Spae. Spae talks about the smaller footprint MOOYAH has been building when approaching new locations. By downsizing on square footage, restaurants are able to keep construction, rental, and energy costs down to reduce the overall cost of entry. Spae elaborates on the building plans of different tiers in restaurants and the article touches upon the retail trend in the U.S. overall for smaller spaces.
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Restaurants Find Less Is More (Profitable) When it Comes to Square Footage
Heated Competition for In-Line Endcap Mall Space Helping To Fuel Restaurant Downsizing
By: Mark Heschmeyer
When it comes to burgers, bigger is better. But when it comes to burger joints, some believe it's better not to be too big.
Take MOOYAH Burgers, Fries and Shakes, a Plano, TX-based chain with a signature build-it-yourself, double-beef patty sandwich that is adding locations across the country. Bill Spae, CEO/president of MOOYAH says 'big' box is not necessarily the 'best' box to operate within.
MOOYAH has created two restaurant models: one for larger Tier 1 and 2 markets with higher incomes and density, and one for smaller Tier 3 markets. Its newest location in Frisco, TX, is opening in a few days.
Take MOOYAH Burgers, Fries and Shakes, a Plano, TX-based chain with a signature build-it-yourself, double-beef patty sandwich that is adding locations across the country. Bill Spae, CEO/president of MOOYAH says 'big' box is not necessarily the 'best' box to operate within.
MOOYAH has created two restaurant models: one for larger Tier 1 and 2 markets with higher incomes and density, and one for smaller Tier 3 markets. Its newest location in Frisco, TX, is opening in a few days.
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