This restaurant group proves that attention to detail is everything

Take-Away with Sam Oches

Nation's Restaurant News

Business, Entrepreneurship

2.5 • 15 Ratings

🗓️ 26 October 2023

⏱️ 72 minutes

🔗️ Recording | iTunes | RSS

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Summary

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].

Transcript

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0:00.0	Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.
0:05.3	I am Sam Ocas editor-in-chief here at NRN, and this is the show where I give you an all-access pass to the restaurant industry's most influential decision-makers.
0:14.6	This week I'm talking with Jason Barry, co-owner alongside his husband, Michael Regenbogan, of the Washington, D.C. based restaurant group
0:23.8	Need, Need Hospitality and Design, which today has 20 locations across 10 concepts, including
0:30.7	Sukhattash and Mi Vida. Need is another group finding incredible efficiencies and economies
0:36.7	of scale through a broad portfolio
0:38.8	of restaurant concepts. But part of the secret to its success is the attention to detail.
0:44.7	It gives each of its brands, as well as the robust benefits that it offers its team members.
0:50.9	Jason joined the podcast to talk about how that creativity and attention to detail
0:55.4	come to life in needs restaurants, plus how the group is strategically growing its geographic footprint,
1:02.5	but also its team. In this conversation, you will learn more about why the intersection
1:09.0	of dining and eating is a tough but rewarding category,
1:13.4	how concept diversification provides a more stable business model, and why paying for extra
1:19.3	team benefits up front has a big payout later on. Jumping now into my conversation with
1:25.8	need hospitality and design owner Jason Barry.
1:29.4	Also, don't forget to stick around after the interview as I will share my six takeaways from this discussion, actionable insights that you can take with you on the go.
1:38.9	I'm here with Jason Barry, the co-founder of Need Hospitality and Design out of Washington, D.C. Jason,
1:44.9	thanks so much for joining me today. I really appreciate it. Thank you for having me.
1:49.1	All right, so Jason, want to get into the story of need. This group that is soon to be, by the time
1:55.0	this publishes, you will be 20 restaurants strong. So I want to get into the story of how this group came to be.
2:02.9	What is your origin story?
2:04.3	How did this group come together originally?
	...

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