Industry News | April 1, 2016

Freebirds Taps COO to Serve as President

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Freebirds named current chief operating officer Bobby Shaw as the company’s new president. As president and COO, Shaw will remain in charge of day-to-day operations and execution of the company’s growth strategy.

With more than 20 years of operational experience in the restaurant industry behind him, Shaw embraces a “better together” management approach with his team and couples it with a passion for leadership cultivation and restaurant operations. Through his influence on both operations and company culture, Shaw continues to position Freebirds as one the nation’s leading fast-casual brands.

Since joining the company in 2013, and leading the relocation of Freebirds’ headquarters from Emeryville, California, to Austin, Texas, he has chosen and led a cross-functional team in rebranding and redesigning Freebirds as a whole. Key components of the new design include: modern interiors, as well as an assortment of technological advancement, including visually stunning digital menuboards and state-of-the-art sound systems, all aimed at enhancing the customer experience. This new design was introduced in two recent Freebirds’ openings in Castle Hills, Texas, and Temple, Texas. Several of the new design elements will be incorporated into existing locations. 

“Over the past few years, Bobby has played an instrumental role in ensuring Freebirds’ success and continued growth,” says Tavistock Restaurants chairman, Charles B. Lewis. “His dedication to his craft, as well as to Freebirds and its growing Tribe, make him the ideal candidate to lead our efforts during a time of exciting change and innovation.”

Looking ahead, Shaw is playing a key role in the brand’s expansion into new markets, starting with this summer’s opening of Freebirds’ first location in Nashville, Tennessee. He will also work alongside the Freebirds’ leadership team in overseeing the launch of a new mobile app and loyalty platform, slated for this spring.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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