INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Mike Geiger, Franchisee
and Partner, Moe’s
Southwest Grill
Moe’s Southwest Grill
305 Blue Spruce Way, Murrysville;
724.919.4004, moes.com
On the Menu:
Fresh ingredients mixed together to
create a lineup of quesadillas, burritos,
tacos, salads and bowls, a few of which
include the John Coctostan Quesadilla
packed with your choice of protein (grass-
fed steak, mojo chicken breast, all-natural
adobo chicken, pork carnitas, 100-per-
cent ground beef or organic tofu), black
beans, cheese and a side of pico de gallo
and sour cream; the Three Amigos Tacos
served with three corn tortillas, choice
of protein, cabbage, pickled red onions,
queso fresco, avocado lime crema, cilantro
and a hint of lime; and the Joey Bag of
Donuts Burrito made up of seasoned rice,
black beans, cheese, pico de gallo and a
protein selection—all on a 12-inch tortilla.
There’s also a Quinoa Power Bowl tossed
with brown rice, zucchini, sweet potato
and mojo chicken, and a burrito bowl
called Earmuffs packed with seasoned
rice, beans, cheese, pico de gallo and a
choice of protein. Plus endless sides such
as handcrafted guac, Moe’s Famous Que-
so, and a complimentary salsa bar served
with bottomless chips.
Describe Moe’s
Southwest Grill.
There’s no other place than
Moe’s for the freshest and
fastest Southwestern meal
available. Our chips are complimentary
and each order is a create-your-own-meal
experience, from a protein selection to add-ons
like our World Famous Queso. We serve it all
with a side of edge and fun.
Q A
What led you to opening Moe’s?
Earlier in my career I was in tech sales and
traveled a lot. One day I told myself that when I
had kids someday, I wanted to be their baseball
coach. When I saw an opportunity with Moe’s
growth in the Pittsburgh market—as well as
around the country—it was a good fit and
timing for me to start my own company. In
2005 my business partner (and friend) John
Iaquinta opened our first location in Cranberry.
Opening Moe’s looked like a good opportunity
for both of us to start something fresh and
somehow impact the community, too. And it’s
worked out. Plus, I now have two boys (ages 7
and 10) and I coach their baseball teams.
What is your favorite dish at Moe’s?
I’m a taco guy, but both my kids are burrito
eaters. Their favorite is the Joey Jr. burrito with
adobo chicken.
Mike Geiger, Franchisee and Partner, Moe’s
Southwest Grill.
What is your favorite quick meal to
prepare at home?
Fortunately, John is a culinary school grad
and he has taught me a ton in the kitchen
and my skills have improved because of
him. I think my favorite at-home cooking
experience is when John’s family and mine
get together and we have a backyard pig roast,
so it’s not quick, but it’s fun. It turns into a
whole weekend together; our wives are great
friends, too. That feeling of family has spilled
over into what we do at Moe’s. We stopped
spending our budget on traditional marketing
and launched a community support initiative
(www.welcometogivingback.com) that will
give $200,000 back to Pittsburgh communities
in 2019 alone. We have family at the front of
our decision-making process and ask ourselves
how we can foster our mission to enhance the
communities we live in and serve. We don’t
do it alone. Dozens of our employees have
volunteered for community programs around
the city, for example.
What kitchen tool can’t you live without?
A really sharp and well-maintained chef ’s knife
at Moe’s and at home.
Other than Moe’s, where’s your favorite
place to eat in Pittsburgh?
I’m a big fan of Burgh’ers in Zelienople. It’s my
favorite non-Moe’s place for sure.
What advice can you share
with a novice?
You have to have discipline and keep yourself
on schedule—and on task. At the end of the
day and at the beginning, it’s all about time
management.
What’s the next big food or dining trend?
The consumer is the driver on all trends.
Today’s consumer wants to know, “How can I
get what I want the way I want it, right now?” n
This Burrito Bowl, or Earmuffs, is filled with seasoned rice, black
beans, shredded cheese, pico de gallo and a protein.
—Reese Randall
NORWIN ❘ WINTER 2019
7