Woody’s Bar-B-Q® Taps Roger Flynn as Director of Franchise Development

Woody’s Bar-B-Q® Taps Roger Flynn as Director of Franchise Development

After four decades as a Jacksonville landmark with restaurants spread throughout the Sunshine State, Woody’s Bar-B-Q has its eyes firmly fixed on the future. That future includes a move to increase Woody’s footprint in Florida and begin a national expansion. 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,” explained 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." 

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,” said 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.

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