We decided to take out fan favorites on the road, so we can take Ford’s to new guests and create new fans. 
Tony was awarded “Jim Wordsworth Restaurateur of the Year Award” by the URCTA. The award is only given to legacy restaurant owners who have excelled in their industry. 
We partnered with Brad at Warshore Oysters to grow a Chesapeake oyster in Virginia to only be served in Ford’s Fish Shack locations. We have shucked over 400,000 oysters since then… 
We were the only restaurant invited to compete in the lobster roll competition. We finished in the top 3! 
We delivered our first catered meal to an office in Washington D.C. Of course, it was a Lobstah Roll Platter and Deviled Eggs. 
