After four decades as a Jacksonville, Florida, landmark with restaurants spread throughout the Sunshine State, Woody’s Bar-B-Q has its eyes firmly fixed on the future. With just one “northern cousin” blazing a trail in Huntingdon, Pennsylvania, that future includes a move to increase Woody’s footprint in Florida and begin a national expansion with a primary initial focus on the South. Leading that new focus on growth will be Roger Flynn—a 30 year-veteran of franchise sales in the role of Woody’s new Director of Franchise Development.
“Woody and I believe Roger is the ideal candidate to lead this new push towards expansion,” says Yolanda Mills-Mawman, president, COO and Co-Founder of Woody’s Bar-B-Q. “After three decades in the industry, he has an innate talent for finding that perfect fit between concept and prospective franchisee. Working in tandem with our VP of Operations, Jay Vail, the two will also endeavor to shore up our onboarding, training and support systems for new franchisees to help ensure the success of all involved – even those franchisees who are located 1,000 miles or more away from our headquarters here in Jacksonville. Roger is quickly proving to be a terrific enhancement of an already great team. We are proud to not only welcome him aboard, but to have him serve as the face of Woody’s Bar-B-Q for anyone keen on becoming their own boss and opening a BBQ restaurant with a record of success that spans 40 years.”
Prior to joining the Woody’s Bar-B-Q team, Flynn has served such recognizable brands as Honey Baked Ham, The Athlete’s Foot, Ramada, Days Inn, Cheeseburger Bobby’s, Mr. Transmission and more. He gains many personal rewards in finding the perfect fit for people who want to be their own boss and meet their own version of the American Dream.
“What I love most about Woody’s Bar-B-Q is that they’re not too big yet,” adds Flynn. “There’s lots of room for growth. The fact that the company’s co-founders – Woody and Yolanda – are such great people and are still so involved in the day-to-day operations of a concept that’s been around for 40 years should speak volumes to prospective franchise owners. I really think potential franchisees are going to love the hometown feel. It feels like a small business – they are inclusive and family-oriented. Rather than a big corporate brand where incoming franchisees might just be a number, at Woody’s, they’ll take care of you.”
Aside from the inviting company culture and proven system of success, Flynn feels the number one thing that should attract prospects to Woody’s Bar-B-Q is the quality of the food. Having tried virtually every item on the menu, Flynn lists the Texas Beef Brisket, Fried Corn on the Cob and Bar-B-Q Beans among his personal favorites. His initial focus for the expansion of Woody’s Bar-B-Q will be on the Southeastern United States, several Midwestern cities and Texas. Eventually, he’d like to increase Woody’s reach to the states where great BBQ is hard to find.
“We’re in a unique position for growth during a sad time in our history,” says Flynn. “Unfortunately, COVID-19 cost a lot of people their businesses, but Woody’s Bar-B-Q held strong due to the model for take-out, delivery and even curbside pickup that they had in place. As for all those empty restaurant locations across the U.S., they present an opportunity for prospective franchisees to acquire second generation spaces that have already been built-out with full-service kitchens and dining spaces. Sometimes, the equipment is available for purchase at phenomenal rates. This could significantly reduce startup costs by thousands of dollars.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.