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Freebirds names Bobby Shaw presidentFreebirds names Bobby Shaw president

COO to continue leading daily operations in expanded role

Ron Ruggless, Senior Editor

March 31, 2016

1 Min Read
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Freebirds, the nearly 100-unit fast-casual burrito concept, has promoted Bobby Shaw to the additional role of president, the company said Thursday.

Austin, Texas-based Freebirds, a division of Emeryville, Calif.-based Tavistock Group, said Shaw will remain in charge of daily operations for the brand. He joined Freebirds in 2013 and was promoted to COO last year.

The Freebirds president position had been open since Jim Mizes left the company in 2013, a company representative said.

Shaw was promoted from senior vice present of operations to COO when Freebirds moved its headquarters to Austin last year from Emeryville.

“Over the past few years, Bobby has played an instrumental role in ensuring Freebirds’ success and continued growth,” said Charles B. Lewis, chairman of Tavistock Restaurants, in a statement.
 
Shaw led the headquarters relocation and oversaw a redesign and rebranding of the concept, which debuted last year in the Texas municipalities of The Colony and Temple.

Shaw said the redesign produced a “modern farmhouse aesthetic” that incorporated new technology such as digital menu boards and enhanced sound systems.

The company said Shaw plays a key role in the brand’s expansion into new markets, such as an opening this summer in the new market of Nashville, Tenn. 

“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,” the company said in a statement.
 
Freebirds was founded in 1987.

Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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