The odd thing is I started eating Moes during grad school, as there was one on campus. I ate there a ton mostly due to proximity and convenience, but to be honest, the food was pretty good too. I always remembered it for providing chips and salsa with the entre.
I went to a Moe’s recently and I have to say it’s still pretty good. Some stuff has changed; like a queso upcharge combo and a “Moe’s Monday.”
The downside to Moes is the weird trash cans they use, making some places smell a little. Chipotle has a large bin to dump trash and place baskets. Moes has a tiny slot similar to burger joints. This makes it messy for patrons who always seem to miss when dumping bowls.
Instead of having a worker (who also handles food orders) constantly wipe trash can rims, why not just have it like chipotle and just have the trash emptied more often. No smell. No missed food dumps. And people eating don’t have to watch the trash can cleaner also be the person handling food. I know some bean counter at Moe’s corporate made the decision because less plastic baskets are dumped in the trashcan (15 cents a basket if in 1000 piece bulk), but the entire experience and brand is destroyed with the mess and employees having to constantly clean it up. This was a Moe’s in Texas on 27 June.
On another note, I recently had Moes in the Las Vegas Airport on a trip, and it was also an awkward experience and example of brand killing. The homewrecker was the most expensive of what I’ve ever paid for one (understand airports upcharge a ton like amusement parks) but it didn’t come with chips (no salsa bar). They made patrons pay for chips seperately. I asked and said chips came with it and the employee acted like I had no idea what I was saying, like it is preposterous that chips came with it. I said “I think it’s even on the website.” She said, “that’s only company stores.” Good job killing the brand. Then I ate at the few tables next to the food line, where another customer didn’t come for the next 20 minutes. A manager of some sort arrived and lectured the two women on food portions for 10 minutes. I mean, customers are all turning their heads and listening to the managers virtues of making the burritos as small as possible. Overfill on rice but go easy on the meat. Geeze. They should train without customers there, because we all probably felt ripped off in that moment. This occurred 22 June.