Exceptional Restaurants Demand Exceptional Leadership
Shoney’s is led by an experienced team of seasoned professionals who have distinguished themselves in their fields, united in their passionate dedication to advancing the Shoney’s brand.
Executive Vice President and General Counsel
Chief Marketing Officer
Chairman and Chief Executive Officer
David Davoudpour is widely known as a visionary and a maverick in the business world as well as a true entrepreneur. Mr. Davoudpour has extensive experience in financial and real estate markets. This expertise has led to a series of exceptional business ventures, across various industries. Mr. Davoudpour’s deep passion for food led him to creating and operating a number of successful restaurant concepts throughout the US. His achievements have been recognized by numerous industry awards. His expertise in the food service and hospitality industry, combined with his experience in the roles of both franchisee and franchisor, provide him with a comprehensive understanding of the special connection between franchisee and franchisor and a respect for each role in a franchise system. Mr. Davoudpour had long admired the Shoney’s brand prior to acquiring it and remains committed and excited to lead its resurgence as one of America’s true iconic restaurant concepts. His mission is guided by three principles: innovation, simplicity and community involvement. He is extremely proud to actively contribute to the improvement of the communities where he does business. Mr. Davoudpour serves as a Board member for several nonprofit organizations focused on education and community revitalization.
Kamran Habeeb began his food service career over 31 years ago as a management trainee with Church’s Chicken. In 1999, he became President of a Church’s Chicken franchise operating 111 restaurants in Arizona, Northern and Southern California and Texas. Kamran brings to Shoney’s a strong foundation for managing the people, processes and companies within a franchise system.
Chief Operating Officer
Nick Raucci has over 25 years of experience in restaurant operations specializing in growth restaurant companies. Most recently he served as the Chief Operating Officer of BurgerFi International and was instrumental in taking BurgerFi public, through a SPAC (Special Purpose Acquisition Company) in December, 2020. Nick served as General Manager and Regional Director of Operations for Ted’s Montana Grill, the casual dining restaurant brand founded by media mogul Ted Turner and restaurateur George McKerrow Jr. as a for-profit effort to stop the extinction of the American Bison. He was also a part of Five Guys Burgers and Fries where he was a multi-unit operations leader and Regional Vice President. In those roles, he helped drive Five Guys’ national expansion on both the franchise and corporate sides of the business as well as its growth to over a billion dollars in revenue. Mr. Raucci is a graduate of Johnson and Wales University, the largest food service and culinary arts educator in the world.
Chief Financial Officer
Steve Neuroth brings over a decade of experience serving in financial leadership roles within the restaurant industry. He spent the first part of his career working in investment management where his experience included mergers and acquisitions within the restaurant industry. Steve earned both his undergraduate and graduate degrees at the Georgia Institute of Technology.
Executive Vice President and General Counsel
Catherine’s been lead legal counsel in the process of bringing to life CEO David Davoudpour’s 2007 promise to bring the Shoney’s brand back to its glory days, keeping the brand’s hometown feel while bringing it into the digital and global age. Her activities include franchise law, commercial contracts, M&A, commercial real estate, employment law, compliance, intellectual property, marketing, e-commerce, risk management, insurance, and business operations. She is licensed to practice in Florida, Georgia, and Tennessee. Catherine received her undergraduate degree from the University of North Carolina at Chapel Hill and graduated Cum Laude from the University of Miami School of Law.
Bill has experience in the practice of various aspects of the law including real estate transactions, real estate litigation, tort litigation and trial litigation. During the last ten years, he has represented nationally known corporate clients in general corporate and legal needs throughout the continental United States with respect to general operations, including restaurant/office/retail property leasing and acquisition. In addition to practicing law, Bill also built out, owned and operated two fast-casual restaurants, which allows him to bring a unique understanding of the different aspects of a restaurant business to his work. Bill received his undergraduate degree from the University of Kentucky and his law degree from Cumberland School of Law at Samford University. Bill is licensed to practice law in Georgia, Kentucky and Florida.
Vice President Operations
David Conner is a multi-unit operator with 34 years of experience in the restaurant industry, experienced in both franchise and corporate operations. David has been passionate about restaurant operations since high school. Whether it was chicken, pizza, doughnuts or breakfast, maintaining a level of excellent operations was and is always first in his mind. His goal is always the same: To help every restaurant be the place HIS family would like to visit and enjoy, with great food and great Southern hospitality. David brings leadership, focus, and character to work every day. David graduated from Middle Tennessee State University and resides with his family in Murfreesboro, Tennessee.
Director of Purchasing
Cindy Monzo came to Shoney’s after 18 years in purchasing with Ruby Tuesday. For 2 years, she was President of East Tennessee’s Institute of Supply Management leading 82 government contractors in Oak Ridge through contracting practices. Cindy has been on the advisory board of the Boston Seafood show and a member and board member of the Produce Management Association. While earning her BS in Food, Technology, and Science from the University of Tennessee, Cindy earned several patents on food-service items. Cindy’s son, Andrew, lives in Maryville. In her spare time, she loves working on home improvement projects.
Chief Marketing Officer
Gill is a proven business and marketing leader. He has helped blue-chip global, national, and regional companies grow their brands and business by creating creative, compelling, and effective marketing and advertising programs. He has helped build some of the most famous brands in the world from FedEx and AT&T to Budweiser and Kraft Foods. Gill has led teams that created successful and highly awarded marketing programs that delivered a positive impact on growth and brand building. His retail experience involved franchisees, as did his extensive experience in the beer industry working with wholesalers/distributors. As CEO of two major advertising agencies, he helped both grow their topline revenue and creative reputation while widening their experience base beyond traditional advertising into new, integrated marketing channels.
Eric delivers over 25 years of experience in the food service and restaurant industry. Chef Cleveland’s wealth of culinary expertise, sales and training proficiency ranges from casual and family dining to food service vendors. Eric is an active member of the RCA, ICCA and ACF and continues to gain culinary knowledge through continuing education classes with the Culinary Institute of America in Hyde Park and Napa Valley. He and his family reside in Nashville, Tennessee.
Director of Operations
Rich is a 30-plus year veteran of restaurant operations. His professional strengths are evaluating and developing talent while building strong teams that achieve results. He is a hands-on leader who has gained operations experience at a variety of industry-leading casual dining, fast casual and QSR brands. He has served these brands in district and regional management roles as well as in general management positions. Rich prides himself on meeting and exceeding his restaurant’s sales and profitability goals, effective training and safety compliance, and superior guest satisfaction.