At Rusty Pelican Restaurants, a chain of upscale seafood eateries, he was promoted to CEO
of the company and immediately filed it for reorganization. Through a series of moves, he and his team saved the company from financial ruin
. Leveraging the company's position, he then took a gamble to do something that had never been done before: take a movie and turn it into a restaurant. What he oversaw was novel concept development territory for a restaurant.
Movies had licensing agreements with eateries for short-term promotions, but never had a new restaurant been entirely a movie-based concept. Bubba Gump Shrimp Company would be based on the fictional shrimp company in the movie Forrest Gump
Between helping to orchestrate the licensing agreement with Paramount, massaging investor relations, maximizing Rusty Pelican capital, selecting a feasible site, creating the menu, and establishing the brand and culture, Scott oversaw the establishment of the first Bubba Gump Shrimp Company restaurant.
From the first day it opened, with lines around the block, it was clear the venture was on the path to success. Realizing his team had created a winner, Scott capitalized on the momentum of Bubba Gump.
He and his team were quickly able to establish other units across the U.S., learning the peculiarities of each market, their codes, politics and local customer preferences. Soon international expansion followed
, with multi unit deals around the world, including:
- Hong Kong
- the Middle East
Ultimately, the risk of branding the Bubba Gump concept proved to be an international sensation with 40 units and over $250 million in annual sales
. Additionally, during Bubba Gump's expansion, Scott and his team created other successful concept projects, such as the popular Capi's Italian Kitchen and the Mai Tai Bar
, dubbed "the hottest bar in Honolulu" by MTV.