Concept Development Like, Bite & Share podcast

8+ y ago 32:56

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Frank Scibelli’s restaurant career began with Charlotte, NC’s Mama Ricotta in 1992. Since then he has gone on to found Perfect Plate Catering, Midwood Smokehouse, and Paco’s Tacos & Tequilla. He is also the founder of Bad Daddy’s Burger Bar, a 16-location gourmet Burger restaurant that he sold to Good Times Restaurants in 2015. He joins Like Bite & Share to teach us how he built and continues to expand his restaurant empire.

ABOUT THE SHOW

Like Bite & Share is a podcast about marketing in the food business. Each episode includes an insightful interview with food marketing professionals.

SHOW NOTES

Key Takeaways:

Have awareness for what the markets are like for selling when you’re looking to sell your restaurant chain. Make sure there is a demand so that you can leverage it.
When putting unconventional new items on your menu, it’s good to have fun, test them out, and let trial-and-error determine if they become regular menu items. Doing research on trends can also help.
Success creates buy-in within your team. If your team sees that your business is growing, they were work hard for you.
If you’re looking for a restaurant concept with a lot of opportunity for growth, take on a cuisine that isn’t done well in a lot of markets, and do it well in a market in which there is a need for it. Case in point, doing Mediterranean food, which isn’t done well in a lot of American markets outside of New York City.
While the culinary talent (line cooks specifically) are abundant in major markets like New York or Los Angeles, you’ll be afforded more opportunity for growth and creativity in smaller markets like Charlotte or Denver.
In most markets, people eat within a three-mile radius from where they live and/or work. Your core customers are in your neighborhood.
Franchising may be good for your bottom line, but it’s hard for a restaurant concept to keep its character when there are 50 locations.
Be informed by your customers and your front-line staff. Listen to what people have to say, adapt your business, and respond to customers.

Links mentioned in this episode:

Learn more about Frank Scibelli:

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