(minimum net worth $500,000 required)
MOOYAH is an entire company doing the right thing for the right reason and working hard each day to lead by example one burger, one French fry and one drink at a time.
It's simple. The people and the experience.
$334,950 to $529,700 (Includes build-out expenses and certain start-up expenses - part of this investment is the initial franchise fee, which is $30,000.)
10 Years (With 2 Five-Year Options)
We'll need to double-check—the word is spreading about us, so we're currently applying for registration throughout the U.S. Contact Michael (214.912-0514) for availability in your trade area.
Welcome to the world of MOOYAH, a culture at ease with itself as keepers of the great American meal: masters of the burger, owners of the French fry, crafters of the shake.
The Dallas/Ft. Worth metroplex is no stranger to the innovative concepts of restaurant industry veteran Rich Hicks. After nearly a decade of offering great food at Tin Star, Rich is launching his newest "fast casual" franchise concept—MOOYAH—serving "Just Burgers. Just Fries. Just Better."
Rich began his career in the restaurant business at age 14 in Pennsylvania as a dishwasher and bar back, but before launching his own restaurant concepts, Rich attended Stephen F. Austin University where he made the Dean's List for seven semesters and graduated in 1992 with a degree in business management.
Following graduation, Rich became a manager with Brinker International at Romano's Macaroni Grill. Two years later he advanced to general manager, followed by a promotion to multi-area director, making him the youngest area director in the chain's history. In this position, Rich was responsible for opening new locations and eventually oversaw more than 10 restaurants.
In 1999, Rich took his invaluable experience in the restaurant industry and launched Tin Star, which was awarded Best New Restaurant by the Dallas Morning News later that same year. Today, Tin Star is located in cities across the nation and continues to keep Guests coming back with its spirited, aggressive flavor profiles and unique southwestern flare. Rich is back at it, hitting America's taste buds on a new note with MOOYAH. His simple business concept is obsessed with serving Guests the best burger and French fry—anywhere.
Rich is active in the community as he is a member of the Dallas, Plano and Frisco Chambers of Commerce, the Texas Restaurant Association, the Greater Dallas Restaurant Association and Highland Park United Methodist Church.
Rich lives in Frisco with his wife, Jennifer and three children. When he is not spending time dreaming up his next big concept, Rich enjoys spending time with his family, running, reading, water skiing, wakeboarding, bare footing, soccer, golf and anything that involves competition.
Next to his family, Todd has two great loves in life—healthy teeth and delicious food. Todd began achieving his first goal upon receiving his DDS from the University of Texas Dental School in 1989. And, less than five years after graduation, Todd co-founded South Texas Dental, a growing group of family dental centers dedicated to providing affordable, high-quality dentistry in a fun, friendly environment. Today, Todd still serves as the chief executive officer for the 20 plus dental centers across Texas.
Todd began feeding this second love in 1999 with the founding of Boudreaux's Cajun Kitchen, the ultimate in authentic Cajun seafood. And, to increase his knowledge of business development, Todd furthered his education by attending and graduating from Harvard Business School's Owner/President Management Program.
Todd continued pursuing his passion of great tasting food with the founding of Taters Kountry Kitchen, a full service, casual dining restaurant serving old fashion, home-style cooking in Houston, Texas. On the heels of Taters Kountry's opening, Todd teamed up with Rich Hicks, a veteran in the restaurant industry, to form MOOYAH. As the Co-Founder of MOOYAH Burgers, Fries & Shakes, Todd brings a tremendous amount of business and restaurant experience from concept development to branding.
Todd keeps himself busy with work and brainstorming entrepreneurial opportunities, but always makes time for his family. He also enjoys snowboarding, traveling and working out.
Michael's first venture into the restaurant industry was a catering business he developed in 1989. In 1992, he joined Brinker International as Executive Chef for Romano's Macaroni Grill. There he was instrumental in establishing systems that remain a stable foundation of the business. While at Brinker, Michael advanced to General Manager in 1995 and to Director of Franchise in 1998. He created and implemented the global franchise strategy, process, initiatives and standards for Macaroni Grill.
In March of 2003, Michael took his talent and strategic thinking to Tin Star, where he focused on growing the concept by developing true franchise partnerships. In the subsequent two years, Michael sold ten development deals totaling seventy-two restaurants.
From March 2005 to March 2007 Michael was the Franchise Development Director for Boston's The Gourmet Pizza. He was recruited for his ability to attract franchisees of a higher caliber. He attributes this to being able to 'talk restaurant' with franchisees. Because of his dedication to relationships, he was instrumental in the hiring of three field operations employees. He sat on numerous committees and boards for the brand representing both franchise and operations.
March 2007 marked Michael's day-to-day involvement with Cutchall Management Company (CMC). Once again because of his commitment to relationships, Greg Cutchall identified Michael to be the spearhead for CMC's Dallas growth strategy. Paradise Bakery and Café served as the catalyst.
In late 2009 Michael joined forces with Brinker and Tin Star Alum Rich Hicks. As Director of Franchise, Michael is responsible for MOOYAH's overall growth. He also plays a part in real estate, food & beverage, design, and operations. Michael's participation in Harvard Business Executive Education is telling of his commitment to lifelong learning and his personal philosophy that "you need to understand before you can be understood."