COO is hired by Fuzzy’s Taco Shop
The Texas-based chain of restaurants Fuzzy’s Taco Shop, which specialises in Baja-style cuisine, has hired Scott Shotter as its chief operating officer.
His most recent position was president of Taco Condado. He was Backyard Burgers’ chief executive officer before to it. Mr Shotter was previously employed at Moe’s Southwest Grill as vice president and CEO, respectively, alongside Paul Damico, the CEO of Fuzzy’s Taco Shop. The two oversaw a group that increased Moe’s footprint from 200 to 700 units between 2009 and 2016.
“Scott is a tenured restaurant industry veteran and a highly skilled operator,” Mr. Damico said. “With the robust growth planned for Fuzzy’s, it is beneficial to add someone to the team with extensive experience in both franchised brands and rapid expansion. Scott’s experience matches the exact needs for the operational leadership role we were looking to fill at Fuzzy’s.”
As COO, Mr. Shotter will focus on building relationships with franchisees and maintaining the unique experience at Fuzzy’s. He also will implement the infrastructure, processes and procedures to ready the brand for its anticipated growth over the next five years.
You may also like:
Food security in emerging nations: issues and remedies
Are drinks the secret to increasing cannabis use among consumers?
Managing the lack of labour for mushroom picking
“Franchisee success is my primary focus, because the success of the franchisees is the success of the company,” Mr. Shotter said. “What makes Fuzzy’s so special is that it’s a hybrid fast casual concept with a full bar approach. The Fuzzy’s model offers a convenient and casual experience to guests while serving delicious food that’s made from scratch in house daily.”
Known for its signature Baja-style tacos, chips, queso and cold beverages, Fuzzy’s Taco Shop has nearly 150 franchise- and corporate-owned locations in 17 states.