Freebirds article - Tavistock Restaurants

2013
2
McAlister’s Deli
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compared to the previous year, while sales at franchise restaurants
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sweet tea and fresh deli sandwiches made with premium ingredients, isn't focused only
on growing sales in existing units, but also is increasing the number of locations. It opened 12 units in 2012 and hopes to
have another 20 open by the end of 2013.
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Freebirds
World Burrito
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since Tavistock Restaurants purchased it in 2007. In 2012, more than 30 new units
popped up all over the nation, bringing the chainÕs total to more than 60. Freebirds is
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no surprise, considering the chain touts freedom of choice when it comes to burritos
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Rock out!
Firehouse Subs
Firehouse seems to be smoking most of its competition: it grew by 98 restaurants
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Overall, Firehouse is poised to open 100 new restaurants by the end of the year, with the ultimate goal of reaching 2,000 by
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5
2013
5 Bryan Lockwood
CEO, Tavistock Restaurants
Jim Vinz
4 Jim Vinz
Co-CEO, Le Duff America
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Corner Bakery, where he served as COO
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company and franchise locations.
After enjoying such success, it makes
sense that Vinz would be ready for a new
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fast casual concepts: Bruegger's Bagels,
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ing and have opened several new locations
and rolled out new designs in the past year.
Running one restaurant brand is stressful,
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Lockwood doesnÕt have to use his imagi6
nation. As president of Tavistock, he over6
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than 60 of which belong to Freebirds World
Burrito. Since buying the fast casual con6
cept in 2007, Lockwood has spearheaded
initiatives to help grow the chain, quadru6
pling the number of open units since 2010.
It now has more than 60 open, and Lock6
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digit percentile growth by the end of 2013.
That success may have something to do
with LockwoodÕs commitment to his em6
ployees.
"My leadership philosophy has always been
Ôbubble upÕ vs. Ôtop down,ÕÓ he said. ÒI see
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with me at the bottom, and the people who
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Lockwood understands that being on the
front lines isnÕt for everyone and is dedicated
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hunger, Vinz has also served on the advi6
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Out for No Kid Hungry since 2008 and was
chairman from 2011 Ñ 2012.
Bryan Lockwoo
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6 Steve Ells
Founder, Chipotle
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than just burritos and bowls. HeÕs a classi6
cally trained chef, who is viewed through6
out the fast casual industry as a true vision6
ary. HeÕs helped grow the chain to nearly
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has stayed relatively simple and consistent.
Why mess with a good thing?
His original vision was to provide a place
where customers could eat a delicious
meal, with fresh ingredients at an affordable
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fast food, and has done so while maintain6
ing a true commitment to using fresh ingre6
dients. And heÕs not done. His new mission
is providing food with integrity to ensure he
and his employees run their business in a
way that doesnÕt exploit animals, people or
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The ÒgreenÓ he is most concerned about is
the environment Ñ and maybe the guac.
Steve Ells
22