Leadership

Logan's parent names Jim Mazany CEO

The former COO of TGI Friday's joins the multi-brand operator SPB Hospitality.
SPB Hospitality CEO
Photo courtesy of SPB Hospitality

The parent of Logan’s Roadhouse and Old Chicago Pizza & Taproom has named former TGI Friday’s COO Jim Mazany as CEO.

Mazany joins SPB Hospitality as its brands strive to regain their footing after former parent Craftworks Holdings filed for Chapter 11 protection in early March, before the pandemic erupted. The casual chains were acquired by Fortress Capital Holdings in late spring in a deal valued at about $93 million. Before the pandemic began, an affiliate of Fortress had offered to buy Craftworks for $138 million, but the deal fell through because of the public health crisis.

At the start of the crisis, Craftworks shut all of its restaurants and furloughed all of its employees. At the time, the company ran 261 restaurants.

“SPB Hospitality has an expansive portfolio of well-known brands that have huge potential,” Mazany said in a statement. “We will build off the strong foundation of these brands and turn them into the industry leaders they deserve to be.”

Mazany has logged 25 years in the restaurant business. Before his job at Friday’s, he had also served as president of the Joe’s Crab Shack chain. He left to start his own consulting company in 2015.

At Friday’s, Mazany led an acquisition and integration of 125 units from franchisees.

SPB’s brands also include Rock Bottom Restaurant & Brewery, Gordon Biersch Brewery Restaurant, ChopHouse & Brewery, Big River Grille & Brewing Works, AIA Ale Works Restaurant & Taproom, Ragtime Tavern Seafood & Grill and Seven Bridges Grille & Brewery.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

In Red Lobster, a symbol of the challenges with casual dining

The Bottom Line: Consumers have shifted dining toward convenience or occasions, and that has created havoc for full-service restaurant chains. How can these companies get customers back?

Financing

Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Technology

4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.

Trending

More from our partners