Teriyaki Madness, the fast casual teriyaki concept known for fresh, made-to-order bowls so massive and saucy they practically scream your name, has recruited industry leader Scott Shotter as Chief Restaurant Officer.
In his new role, Shotter will oversee all aspects of restaurant operations across corporate and franchised locations, advancing the systems and strategies that fuel the brand’s nationwide expansion. This appointment comes as the brand prepares to open 45 new shops and hit 20% systemwide growth this year, fueled equally by existing operators and a wave of new franchisees.
With more than 35 years of restaurant leadership experience, Shotter has been the secret sauce behind the operational excellence of some of the industry’s most recognizable brands. Prior to joining Teriyaki Madness, he served as Chief Operating Officer at Fuzzy’s Taco Shop, President of Condado Tacos, CEO of Back Yard Burgers and Vice President of Operations at Moe’s Southwest Grill where he played a key role in significantly expanding the brand from 200 to more than 700 locations while advancing major innovation initiatives.
At Teriyaki Madness, Shotter isn’t just crunching numbers – he’s stepping in to fire up the Restaurant Support teams, overseeing operations, training, field support, shop technology and supply chain. He’ll also work hand-in-hand with marketing, real estate, development and finance to level up franchise operations and the guest experience across the system.
“As we roll out new shops at a record pace, Scott brings a level of expertise and understanding of franchise systems that fits our Madness perfectly,” said Michael Haith, chief executive officer of Teriyaki Madness.