In this episode of Take-Away with Sam Oches, Sam talks with Michelle Bythewood, president of Salata, a Houston-based fast casual that’s preparing to open its 90th location. With Bythewood as leader, Salata has spent the past few years updating its brand, team and restaurant design — all as it prepares for a big expansion push. She joins the podcast to talk about the steps restaurants should take ahead of growth and what she sees as the path to becoming a billion-dollar brand.

 

In this conversation, you’ll find out why:

• Customization is here to stay, particularly in healthy eating
• Plenty of guests still want to go inside restaurants — even if they don’t dine in
• Smaller footprints with pick-up windows are still the future
• The customers of today and tomorrow want to understand and connect with your purpose
• You’re only going to go as far as your team will take you

 

Have feedback or ideas for Take-Away? Email Sam at [email protected].