Dizzy Bird founder Rashad Moumneh spent years building his first restaurant concept before the pandemic forced him to ask a difficult question.
If he were starting from scratch, would he build the same business again?
The answer eventually became Dizzy Bird, a Southern California fast-casual concept built around spatchcock rotisserie chicken, grilled wraps, and an identity Moumneh describes as the “anti-fried chicken restaurant.” After proving the concept across two locations, the brand is preparing to open its first larger-format restaurant and begin franchising…