Fuzzy's Taco Shop
Scott Shotter
Irving-based Fuzzy’s Taco Shop, the restaurant group recognized for its Baja-style fare, announced a modification to its executive management team with the formal welcoming of industry veteran Scott Shotter as the company’s new COO.
The move marks a reunification with CEO Paul Damico.
Shotter and Damico served together at Moe’s Southwest Grill as vice president and CEO, leading an era of explosive growth of the brand between 2009-16. In that time, Moe’s grew from 200 to 700 units.
Shotter most recently served as president of Condado Tacos, and before that he was CEO of Backyard Burgers.
“Scott is a tenured restaurant industry veteran and a highly skilled operator,” says Damico in a statement. “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.”
Shotter says building relationships and trust with the Fuzzy’s Taco Shop franchisees is one of his biggest goals in his first few months as COO. “Franchisee success is my primary focus because the success of the franchisees is the success of the company.”
Fuzzy’s footprint includes nearly 150 franchise- and corporate-owned locations in 17 states.
“What makes Fuzzy’s so special is that it’s a hybrid fast casual concept with a full bar approach,” explains Shotter. “The Fuzzy’s model offers a convenient and casual experience to guests while serving delicious food that’s made from scratch in house daily.”
In the statement from the company, Shotter is planning to implement the infrastructure, processes, and procedures to ready the brand for its anticipated growth over the next five years.