Walk-On’s Enterprises, the Baton Rouge-based owner and operator of Walk-On’s Bistreaux & Bar and Happy’s Irish Pub, has added three talented professionals to its corporate support team as it prepares to launch a franchising initiative for its most popular concept.
At the beginning of 2014, Walk-On’s partnered with a leading financial group to expand its footprint further in Louisiana and ultimately beyond the state’s borders. In June, the company announced plans to open the first Walk-On’s Halfcourt, a scaled-down version of its namesake concept, in downtown Baton Rouge.
“The next logical step in the evolution of Walk-On’s is franchising, and we knew we had to bring in some outside talent to make sure we do it right,” says Brandon Landry, co-founder of Walk-On’s Enterprises. “I’m pleased to say we’ve added three blue-chip players to our roster, and they’ve each hit the ground running. It’s an exciting time.”
The new team members are:
- Craig Schlick: Vice President of Development. Schlick has worked with FSC Franchise Company, based in Tampa, for the past 10 years, where he built and opened Beef ‘O’ Brady’s and other successful restaurant concepts across the United States and Middle East.
- Mike Turner: Vice President of Culinary Training. Turner spent the last 18 years with the Cheesecake Factory, also opening franchise locations both domestically and across the Middle East.
- Shauna Reader: Director of Training. Reader has served as Director of Training for Hooters of Louisiana since 2001.
“It’s not often you can secure three first-round draft picks in the span of a couple of months, but that’s what I feel like we’ve accomplished with these new hires,” says Scott Taylor, president and COO of Walk-On’s Enterprises. “I’ve known and worked with Craig for years, so I understand exactly how much he brings to the table … and it’s a lot! Mike and Shauna both have exceptional backgrounds and the expertise we need to take Walk-On’s to the next level.”
The company plans to officially announce its franchising strategy by the end of 2014.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.