MOOYAH Burgers, Fries & Shakes Opening of second Baton Rouge location; Marketing of more than 25 jobs


After their son convinced them that MOOYAH was the only franchise to buy, Chas and LaVondra Coleman opened their second location in Baton Rouge at 9730 Bluebonnet Blvd. Suite 1 in City Square, May 17, 2021.

MOOYAH Burgers, Fries & Shakes Opening of second Baton Rouge location;  Marketing of more than 25 jobsBaton Rouge, LA ( MOOYAH Burgers, Fries & Shakes Chas and LaVondra Coleman franchise owners look forward to serving even more “better burgers” to their customers with the opening of their second location this month. The restaurant, which will open for dinner on May 17, will be located at 9730 Bluebonnet Boulevard, Baton Rouge, Louisiana. The couple were introduced to the restaurant when their son and his friends tried the burgers on a class trip. Their son was so captivated by the experience that he returned home and told his parents that MOOYAH was the only franchise worth investing in. The rest is history.

“It’s about quality ingredients, quality food and great hospitality,” said LaVondra Coleman, owner of the franchise. “We try to welcome our guests to MOOYAH. This is what you do when someone visits you. The first thing you do is give them something good to eat. If it’s not good, they won’t come back. We always try to be consistent with our service and the quality of our dishes. “

Prior to signing a franchise agreement with MOOYAH, Chas as a senior utility company executive and LaVondra owned a successful real estate franchise in the Midwest. In search of a change, the Colemans moved to Baton Rouge, where Chas now practices law and management consulting with the law firm Chas Coleman.

“The reaction from our community was what prompted us to open a second location so early,” said franchise owner Chas Coleman. “The way we have operated our current location is a strong commitment to the brand, the look and the recipes. As a lawyer, almost everyone who comes into my office has a problem. At MOOYAH, customers are happy. This is what made us confident to develop ourselves. The more we engage, the happier people are. “

Last year, the brand started opening restaurants with a new prototype that showcases new dining areas and seating arrangements, third-party and take-out shelves, a closed kitchen, digital menu boards and a new logo. The Baton Rouge restaurant will be one of the top 10 locations to open across the country with the updated look.

The City Square location will open smoothly with dinner hours initially with plans to start opening at 11 a.m. shortly thereafter. The Colemans are currently hiring to add more than 25 new jobs to the community. To inquire about hiring, send 2631103 to 31063 to apply.

“We love to see our franchise owners succeed and continue to invest in the brand to open multiple locations,” said Tony Darden, president of MOOYAH. “The Colemans are one family among many across our system who are choosing to expand to provide our top notch food to more and more members of the community. We admire their dedication to providing a superior product and exceptional customer service. “

At MOOYAH, customers have the benefit of choosing from a variety of bun options, such as artisan baked potato buns or non-GMO multigrain wheat buns and handcrafted lettuce buns. called Iceburgers to accompany unfrozen breads and 100% certified. Angus Beef® brand burgers, all natural Jennie-O turkey and Dr. Praeger’s vegan black bean burgers. Each gourmet burger can be personalized with six cheeses, applewood smoked bacon and avocado slices, plus nine free vegetarian toppings and ten free sauces.

MOOYAH’s hand-cut fries come together in a six-step process that takes a total of 24 hours to fully prepare. A delicious combination of constant attention and a little bit of magic helps turn Idaho’s # 1 potatoes in the United States into the perfect fries, crispy on the outside and chewy on the inside. You will also have the choice between salted sweet potato fries. Never forget dessert, MOOYAH offers 100% real ice cream shakes, allowing customers to choose from 7 flavors ranging from vanilla and Hershey’s chocolate to Reese’s, Oreo and more.

For more information on the growing brand, be sure to connect with MOOYAH Burgers, Fries & Shakes on Facebook Fan page, and follow MOOYAH on LinkedIn, Twitter @MOOYAHburgers and Instagram @MOOYAHburgers.

For franchising opportunities, please visit

About MOOYAH burgers, fries and shakes

MOOYAH Burgers, Fries & Shakes is a quick and casual ‘best burger’ concept featuring mouth-watering burgers made to order, hand-cut fries from Idaho potatoes and real ice cream shakes. Founded in 2007, the Plano, TX-based company serves fresh and 100% Certified Angus Beef® brand burgers, All Natural Jennie-O® Turkey Burgers and Dr. Praeger’s Vegan Black Bean Burgers. MOOYAH’s non-GMO potato and multigrain buns are baked on site daily, and customers can choose from five real cheeses, bacon, avocado, and 19 free sauces and toppings made with fresh vegetables from the garden. MOOYAH Customers can choose from seven flavors of 100% Real Ice Cream Shakes, including Vanilla, Hershey Chocolate, Reese’s, Oreo and more. While many customers dine at the restaurant, MOOYAH also offers online ordering, delivery and fulfillment for customers on the go as well as a loyalty app. In 2020, MOOYAH placed 38th in the Top 100 of Fast Casual Movers and Shakers. In 2018, MOOYAH was ranked among Entrepreneur Magazine’s 200 Best Food and Restaurant Franchises in 2018 and was ranked # 7 in the Top 10 Casual Fast Food Franchises by In 2017, MOOYAH was named to the Entrepreneur’s 500 Franchise List, Franchise Times Fast & Serious List of the Smartest Growing Franchise Brands, and was ranked # 11 in the Annual Top 100 of 100 Movers. & Shakers from Fast Casual Magazine, a list the brand has been included on. every year over the past ten years of ranking. For more information on MOOYAH, its menu or franchising opportunities, please visit Connect with MOOYAH on, to pursue MOOYAH on LinkedIn, Twitter @MOOYAHburgers and Instagram @MOOYAHburgers.

Lauren Turner
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