Corner Booth Podcast

Episode 82: Seek Hannemann with Seven Brothers

Seek Hannemann is one of two brothers who assumed the operation of their parents' grill on the Hawaiian island of Oahu. One by one their other five brothers joined the business and Seven Brothers was created. The 2,400-square-foot counter service concept offers burgers with a Hawaiian flair, french fries, salads, and coconut macadamia shrimp.

 

The success of Seven Brothers led to additional locations in the Hawaiian Islands and expansion to the U.S. mainland. In this episode, Seek shares the story of Seven Brothers' creation and discusses:

• The decision to expand to the mainland.
• The challenges of maintaining a strong family business culture with multiple units.
• Why franchising became the concept’s expansion strategy and how it succeeded.
• How focusing on the customer and community-based marketing became the concept’s cornerstones of franchisee success.
• Why smaller units with drive-thru and delivery services are “What’s Next".

 

Episode 81: Jason Sobocinski & EtkinTekin with Havens Hot Chicken

Co-founders Jason Sobocinski and Etkin Tekin opened the first Haven Hot Chicken in 2020 and have quickly grown to 8 locations throughout Connecticut. They created a unique blend of marination and pressure frying that provides their chicken with what they call a “Crispy Crust Adhesion," which is flavorful and prevents the crust from separating. These efficient 1200 to 1500-square-foot spaces offer very little dine-in seating and post 90 % of revenue from online order pick up, delivery, and walk-in takeaway.

Jason tells us "Where there is a mission based on passion and a vision that is inclusive, there is success. We win by serving high quality certified Halal chicken, engaging our team members in the business and actively supporting our community” In this episode, Jason and Etkin share their 7 core values referred to as the "Haven Way” as well as provide details on:

• Their “Service Physics" culture challenges everyone to view problems as opportunities for improvement
• The social media marketing success of Crispy, Crunchy, Juicy, Spicy and Delicious!
• Their “On the boat” training philosophy…everyone has an oar but must work together to move forward
• The expansion goal of 25 operating units throughout New England by the end of 2025

Episode 80: Hannah McClain with Biscuit Belly

Hannah McClain is director of culinary and training for Louisville, KY-based Biscuit Belly, a fast-casual regional franchise in the U.S. South, Midwest, and Southeast. McClain has been promoting the company’s motto “Grab Life By The Biscuit!” since 2019. The rapidly expanding counter-service concept offers a wide variety of creative Southern-style biscuit meals such as the Boozy Bird, Biscuit Beenie, Belly Board, and the Love Shack.

"I just knew cooking would be my future,” says McClain, adding, “I started cooking with my uncles and grandmother as a child and haven’t stopped."

McClain discusses Biscuit Belly’s expansion and its franchisee selection, training, and development. She also explains:

• Why menu development requires creative staff training practices to ensure consistent operations.
• Why customer value is defined by staying true to quality ingredients, consistent portions, and creative presentations.
• Why it takes the right people with the right products and following the right processes to be profitable today. (She notes that a recent franchisee opening attracted more than 200 applicants for 35 positions).
• Why franchisee selection is like adding family members at the dinner table. (“Closeness and compatibility are what’s most important,” says McClain).
• Why franchise field services are more about teamwork and support than supervision and evaluation.

Episode 79: Tom Foley

How does a lawyer become the partner of one of the Food Network’s hottest celebrity chefs and restaurant owners? Tune in to find out how attorney Tom Foley met chef Tiffany Derry, selected locations, attracted investors, and launched the business that created Texas’s award-winning Roots Southern Table and Roots Chicken Shak. 

They refer to each other as “Pots-and-Pans Tiffany” and “Pen-and-Paper Tom”, underscoring a unique partnership that Tom believes is the foundation of their success. In this episode, he shares what he learned as the company’s inaugural general manager, how he forged the company’s people-first culture, and his plans for future concepts. Tom also talks about:

• How partnering with a celebrity chef raises the level of guest expectations. 
• Why learning is a daily experience. Staff and management learn from successes as well as mistakes made.
• How cross-training restaurant, bar, and culinary managers build a stronger team and reduce turnover.
• How passion, principles, and purpose lead to profitability.
• Why staff “bench strength” is a priority when considering expansion.
• How to support the community by creating opportunities for social entrepreneurship.

Episode 78: Cassie Ghaffar & Sandy Nguyen

When best friends Cassie Ghaffar and Sandy Nguyễn worked in restaurants together in college, they never imagined they would become successful multi-concept restaurant entrepreneurs together. Today, as business partners of Houston-based Saigon Hustle, Sunday Press, and Ginger Kale, they share their inspirational story of concept creation, profitability, and expansion.

Saigon Hustle was launched just prior to the COVID-19 pandemic as a ghost kitchen delivery-only Thai concept. After nine months of operation, Cassie and Sandy moved the restaurant into a small building on a busy corner in a well-established neighborhood. Offering limited outside seating and drive-thru only, Saigon Hustle became a tremendous success. “We are proud that the three concept commitments we made became reality," says Sandy, citing their “authentic menu recipes, accessibility to the masses, and ability to expand.”

Sunday Press and Ginger Kale are neighborhood coffee-bakery cafes. "We offer a comfortable place to be,” says Cassie. "Regulars meet, eat, and visit during morning, afternoon, and throughout the evening. We offer a private room for family gatherings, small business meetings, and community events”.

In this episode, Sandy and Cassie share their experience and wisdom as successful startup restaurateurs, including:

• Managing multiple concepts efficiently with common procedures and support systems.
• Financing the business for growth, including private equity.
• Successfully expanding without sacrificing quality and consistency.
• Focusing on community as their best marketing tool.
• Creating a people-first culture that pays dividends in building a team for expansion.

 

Episode 77: Brandon and Zane Hunt

Growing up in Detroit, brothers Brandon and Zane Hunt loved their hometown pizza. So, in 2011, they launched Via 313, introducing Motor City-style pizza to Austin, Texas with a $30,000 investment and a food truck. Today, Via 313 (“by way of” 313 — Detroit’s area code) boasts 17 units.

Brandon and Zane explain how they: 

• Grew their business from a food truck to a full-service restaurant to an award-winning, multi-state concept with locations throughout the Southwest.
• Won over investors to help finance business expansion.
• Fostered owner-operator and investor relations.
• Developed a consistent brand and company culture at multiple locations.
• Plan to grow the concept to 30-plus units within the next four years.

Episode 76: Pete Mora

Pete Mora’s appreciation for Mexican cuisine began when he arrived in the U.S. from his native Colombia.  “My parents had a tremendous influence on me,” says Pete. Following graduation from the University of Houston, where he studied entrepreneurship, he began working at his family’s restaurant — Poblano’s Mexican Grill — and "fell in love with foodservice,” he says.

Pete learned the principles for success in the restaurant business, including the importance of effective catering and delivery programs and involvement in the community. "These traits serve me well today as I administer to my growing fajita delivery restaurant company.”

Fajita Pete’s was borne from disaster. In the wake of a hurricane and flooding in Houston, “many roads were flooded, and businesses were closed making dining out very challenging,” says Pete. “We promoted family fajita packages for delivery and found we filled a tremendous void in the market.”

Today, Fajita Pete’s offers a limited menu of Mexican-grill favorites from its 35 locations, with 95 percent of sales from delivery. The concept’s units range from 1,200 to 2,000 square feet and require relatively few staff, keeping “expenses reasonable and daily operations simple,” says Pete.

In this episode, Pete shares his philosophy for franchise operations, branding, and growth. "Selecting a franchisee is much like adding a family member,” he explains. “It's more important that they are compatible with the concept and its vision. Capability can be taught, compatibility cannot.” And, in turn, Fajita Pete’s rewards their compatibility with support. “The better we support our franchise family, the better they do and the more they will grow."

 

Episode 75: Bruce Newman

"Sweet dreams are made of cheese,” says I Heart Mac & Cheese franchisee Bruce Newman, who operates a unit in Glendale, AZ, and was in the process of opening his second location at the end of 2023. 

Bruce’s grandfather, who owned a successful barbecue restaurant in New Jersey for 35 years, was his inspiration for entering the restaurant business. “I knew it was simply a matter of time for me,” he says, explaining, “I always loved the culinary side of restaurants but had been afraid of the unknowns of startup ownership.”  The advantages of owning a solid franchise allayed his concerns. I Heart Mac & Cheese is a fast-casual, counter-service concept with limited seating and a tremendous amount of takeout and third-party delivery business. In 2015, Bruce met with the owners of I Heart Mac & Cheese in Scottsdale, AZ. In this episode, Bruce explains the advantages of becoming a franchisee and why other would-be startup operators are opting for this route to restaurant ownership and independence. 

 "I was immediately attracted to I Heart Mac & Cheese because of the quality and simplicity of the concept," says Bruce. “I chose to become a franchisee because of the established operating systems, the marketing support, and purveyor purchasing agreements.”  

“The line works like magic,” says Bruce, adding that “guests simply choose the type of cheese, the size of the bowl, and protein.”  With a per-person check average of more than $15 and limited labor requirements, I Heart Mac & Cheese is well-positioned for successful expansion in today’s competitive fast-casual market. 

Episode 74: L.J. Rodas

Luis Javier “L.J.” acquired 24 years of experience in Guatemala with Pollo Campero prior to helping grow the fast-casual chicken concept in the United States beginning in 2017. His experience and MBA (ESEADE — Escuela Superior de Economía y Administración de Empresas) served him well in his expanding role with the company as director of marketing, CFO, and ultimately today as CEO.

In this episode, L.J. explains how he grew the concept in the U.S. to 99 units in California, Florida, Georgia, Oklahoma, Texas, and Washington D.C. “Successful growth comes from thinking small,” he says. “We are very customer-focused. We are in the service business after all. Food is simply the vehicle we use to serve.” 

Pollo Campero stands out in the crowded fast-casual chicken sector with fresh chicken broasted in a blend of Central American spices and served with rice, beans, and Yuca fries. The counter-service concept also offers drive-thru service at many of its units. 

“Keeping product quality as your number-one priority is most important as you expand,” says L.J. “But growth doesn’t work without building a solid team,” he adds, explaining how the company's commitment to staff selection, training, and development helps Pollo Campero overcome labor market challenges.

L.J. ensures his headquarters staff are involved in daily operations at the unit level. “The closer you are to your customer, the smarter you become," he says. “Today many restaurant operators grow for the sake of numbers, but we lead with passion and grow from the heart.” 

Episode 73: Annalee Schlossberg

"French Fries" originated in Belgium. New York City entrepreneur Annalee Schlossberg honors their history and tradition with her successful startup Bel-Fries. From the concept’s Lower East Side flagship location and two mobile units, Bel-Fries serves its signature fries with 16 freshly made sauces as a popular handheld lunch meal and late-night snack.

 

Bel-Fries’ well-crafted social media marketing program helped the brand get established quickly. The concept’s promotions - particularly on Instagram - have created a large and enthusiastic following. 

 

"Creating everything fresh daily is getting easier to do now, but it hasn’t always been that way,” says Annalee. “I was truly inexperienced and had to learn everything by doing.” 

 

Annalee’s approach to restaurant entrepreneurship has since matured with her experience in the business. “I don’t overreact to daily problems as I used to, and never hesitate to jump in to help get things done,” she says. She also credits training and culture for her concept’s success. “Having a team of individuals working together to create a positive work environment is an absolute must for a busy restaurant to succeed.”

 

While Bel-Fries popular Black Truffle Mayo might be found on retail shelves in the near future, Annalee eyes rapid business expansion cautiously. "Although we might place more carts around New York City in 2024, I am concentrating on operating systems and management developed before committing to the various growth options being offered."