In this episode, I interview Sam Eckstein, owner of Springbone, a fast casual restaurant chain that continues to grow while staying focused on simple, high-quality, and nutritious ingredients. Sam shares how Springbone uses a centralized kitchen in Brooklyn to keep its food fresh, consistent, and reliable across locations. We discuss the expansion of Springbone, the importance of maintaining quality while growing, and what it takes to build a health-focused business that customers trust.