In this episode of Take-Away with Sam Oches, Sam talks with Jason Berry, co-owner alongside his husband Michael Reginbogin of the Washington D.C. based restaurant group KNEAD Hospitality + Design, which today has 20 locations across 10 concepts, including Succotash and Mi Vida. KNEAD is another group finding incredible efficiencies and economies of scale through a broad portfolio of restaurant concepts, but part of the secret to its success is the attention to detail it gives each one of its brands, as well as the robust benefits it offers its team members. Jason joined the podcast to talk about how that creativity and attention to detail come to life in KNEAD’s restaurants, plus how the group is strategically growing its teams alongside its geographic footprint.

In this conversation, you’ll find out why:

• Developing a new concept is much harder than replicating an existing one, but might be the right decision based on your available space 
• The intersection of dining and eating is a tough but rewarding category
• Concept diversification provides a more stable business model
• Customers eat with their eyes, and the visual details besides the food matter
• It’s hard to have economies of scale when you’re spread out geographically
• Paying for extra team benefits up front has a big payout later on

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