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MOOYAH Burgers, Fries & Shakes is a fast-casual, “better burger” concept offering mouthwatering made-to-order burgers, French fries hand cut from Idaho potatoes, and real ice cream shakes.
Founded in 2007, the Plano, Texas-based company serves fresh, 100% Certified Angus Beef® brand burgers, all natural Jennie-O® turkey burgers and Dr. Praeger’s black bean vegan burgers. MOOYAH’s non-GMO potato and multigrain buns are baked in-house daily, and Guests can choose from five real cheeses, bacon, avocado and 20 free sauces and toppings made from garden-fresh veggies. MOOYAH Guests can choose from seven flavors of 100% real ice cream shakes, including vanilla, Hershey’s chocolate, Reese’s, Oreo and more. While many Guests dine in-restaurant, MOOYAH also offers online ordering, delivery and carry out for Guests on the go as well as a loyalty app.
In 2020, MOOYAH ranked #38 on Fast Casual’s Top 100 Movers and Shakers. In2018, MOOYAH was ranked among Entrepreneur Magazine’s Top 200 Food and Restaurant Franchises of 2018 and landed at #7 in the Top 10 Fast Casual Restaurant Franchises by FranchiseRankings.com. In 2017, MOOYAH was named to Entrepreneur’s Franchise 500 list, Franchise Times’ Fast & Serious list of the smartest growing franchise brands, and was ranked #11 on Fast Casual Magazine’s annual Top 100 Movers & Shakers, a list the brand has been included on every year in the last ten years of rankings.
Former restaurant and entertainment executive Ted Beaman and his best friends and business partners, Sean McCullough and Greg Stevens — are shifting careers from the entertainment industry to partner with MOOYAH Burgers, Fries & Shakes in Dallas-Fort Worth.
In light of the current pandemic, the trio signed to bring ten new locations of the Plano-based “better burger” concept to the brand’s home market and will acquire and remodel two existing locations.
Through their previous relationship a decade ago with MOOYAH President Tony Darden at Bennigan’s (where Tony was Vice President), the trio knew this was a top-notch opportunity to re-enter the restaurant industry.
