In a Southern food landscape overflowing with chicken joints, Waldo’s Chicken & Beer has broken through the noise and built a steady following. Behind the fast-growing brand is founder Mark Waldo, a Birmingham native whose people-first philosophy and scratch-made standards are turning a casual chicken spot into one of Alabama’s most exciting culinary success stories.

Waldo, a University of Alabama alum, has expanded his family of restaurants to more than 27 locations across the South—many with drive-thrus but all proudly rooted in real hospitality. With multiple new Alabama openings planned, he’s bringing his homegrown approach back to the state that helped shape it.

A People-First Mission

Behind the scenes, Waldo has a very simple mission and motto: to put people first. “People-first is easy to say, but you have to live it every single day,” Waldo says. At Waldo’s, this isn’t just a poster on the wall; it’s the heartbeat of the company.

“Our office is the dining room,” he explains. “We work shoulder-to-shoulder with our team, doing the exact same things they do. There’s no job we would ask someone to do that we aren’t willing to jump in on ourselves, whether that’s making a sandwich or drying dishes.”

This ethos translates into real opportunity for employees. “People want a place where they can grow, and that requires real investment,” Waldo says. “Someone once told me you can never replace show-and-tell, and I believe that. Showing someone what you’ve done and the path you’ve walked is more powerful than just talking about it.”

That philosophy has turned line workers into general managers and general managers into operating partners–because the company believes that it’s the people who make their brand great. “That doesn’t happen by accident,” he says. “It comes from making sure people never ‘gather dust’ in one role.”

Rooted in Alabama Hospitality

Waldo’s career in hospitality began where many Southern food stories do: a barbecue restaurant.

“I grew up in Alabama, and one of my very first jobs was at a barbecue restaurant in Birmingham,” he says. “That was my first real look into the world of hospitality: the food, the culture, the pace, the people.”

Tuscaloosa came next, where he worked in the bar scene while attending the University of Alabama. “Once you get a taste of that lifestyle, it’s hard to shake,” he says. “Hospitality just gets in your blood.”

And through all those experiences, one thing stuck with him: the sides. “In the South, the best places aren’t just known for the ribs or the pulled pork—they’re known for the sides,” Waldo says. “You can taste how hard people work to make them great.”

When opening Waldo’s, he made sure they weren’t an afterthought. They had to be as memorable as the main dish.

Chicken, Two Ways

The Waldo’s menu is intentionally simple: great chicken, cooked Southern Fried or Rotisserie, served on the bone, on a bun, in a bowl, or in a basket. Every morning, the team preps scratch-made sides inspired by family recipes, along with signature sauces and dressings crafted in-house. Even the beer list—featuring local, regional, and imported options—is curated to pair perfectly with every plate. “We’re all about keeping things easy: delicious food, cold beer, good vibes,” Waldo says.

That straightforward philosophy extends to the way Waldo eats, too. His personal favorites? “Depends on the day,” he says. 

Some days, his go-to is the rotisserie chicken with white beans, pulled off the bone and mixed together with a drizzle of barbecue sauce for a lighter, no-fuss meal. Other days, he leans fully into comfort food with three tenders, fries, coleslaw, and Texas toast—rolled up like a little chicken taco, which he swears is “elite.” The restaurant and menu built with the mentality of a beloved neighborhood spot: humble, comfortable, deeply rooted in Southern food culture.

Bringing Something Homegrown Back to Alabama

While Waldo’s continues to grow across the South, Alabama remains at the heart of the brand. Locations in Birmingham, Auburn, and Dothan—and several new stores on the way—reflect Waldo’s commitment to investing in the communities that shaped him.

His restaurants may operate in the fast-casual category, but the food tells a different story: scratch-made, Southern-rooted, and worthy of anything from a tailgate to a rehearsal dinner.

Mark Waldo’s combination of Southern recipes, quality ingredients, community focus, and genuine hospitality has made Waldo’s Chicken & Beer one of Alabama’s standout restaurant success stories.