Teriyaki Madness Names Scott Shotter as Chief Restaurant Officer

December 02, 2025 // Franchising.com // DENVER – Teriyaki Madness 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 expansion. 

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. The game plan? Drive franchisee profitability, lock in operational consistency and keep evolving the guest service model so every bowl delivers its Madness to the fullest – making hungry guests very, very happy with fresh, delicious, healthy, steaming-hot teriyaki bowls that hit the spot every single time.

“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. “He’s built, scaled and refined high-performing restaurant systems across multiple brands, but what sets him apart is how he balances the business side with a genuine obsession for guest experience. That mix of precision and personality is exactly what drives our culture and success. Scott doesn’t just get restaurants, he gets the kind of fast casual Madness that keeps people coming back for more bowls than they can handle, and we couldn’t be more psyched to have him on board.”

A graduate of Johnson & Wales University, Shotter has built a career by guiding teams through dynamic growth and transformation, with a hands-on approach to franchisee relations and brand operations. His appointment marks another milestone in Teriyaki Madness’ ongoing expansion as the concept hits the gas pedal on shop openings across the U.S. and El Salvador, and continues to spread its teriyaki empire.

“Teriyaki Madness has built something truly special, a franchise system that scales without losing its authenticity,” Shotter said. “My goal is to build upon that foundation by strengthening the operational backbone that allows franchisees to deliver great food, great experiences and a little bit of Madness in every shop – from bowls piled high with marinated, premium proteins and fresh veggies to the signature gluten-free sauces fans can’t get enough of. The whole menu is maddeningly crave-worthy.”

SOURCE Teriyaki Madness

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