Fresh Hospitality Has Its Finger on the Pulse of Fast-Casual Scaling

Video Produced by Vanessa C. Rodriguez

For an operator, it can be very overwhelming to think about seizing opportunities to grow a business from single unit to multi-unit operations, all while maintaining or improving their brand identity. You may ask yourself: How can I focus on business development while keeping up with my day-to-day responsibilities to my current customers and employees?

On a previous episode of “On Foodable Weekly,” we spoke to restaurateur Sam Fox, from Fox Restaurant Concepts in Phoenix, about the hurdles to conquer when it comes to restaurant expansion. In today’s episode, we traveled to Nashville, Tenn., to chat with Matthew Bodnar, a partner at Fresh Hospitality, a company that helps scale chef-driven concepts into multi-unit businesses with self-sustainable and profitable business models. We sat down with Bodnar at Cochon Butcher, a concept in its early stages of scaling by Fresh Hospitality.

Bodnar explains Fresh’s mission is to help entrepreneurs grow.

“Within our portfolio, we've probably created, maybe, three concepts out of the 15. The vast majority we invest in them, typically very [in the] early stage…one to three units is really where we like to get involved,” said Bodnar. ”We look for something that is very on trend…. Something that the consumers really align with, has a great brand, really compelling economics, but the founder, typically the chef in many cases, is sort of stuck,” he clarified.

Fresh Hospitality mainly focuses on providing the systems, processes, and the financial management support that come with scaling.

“We come in and layer in that infrastructure, that enables them to create a brand that becomes scalable,” said Bodnar. Although, Fresh Hospitality does not require their partners to give up the reins when it comes to branding, the company does offer that service in-house to whichever business needs the assistance.

“What we want our founders to focus on is food, the guest experience, and the brand identity. Everything else, we want to kind of take care for them…” added Bodnar.

Want to learn more on how Fresh Hospitality is offering a fresh perspective to fast casual? Watch the full episode now!

Taziki’s & the U.S. Healthful Food Council — Bringing Innovation to Health & Sustainability Awareness in Foodservice

On this insight series episode of On Foodable, brought to you by the Foodable Network, host Bill Bender is joined by Jim Keet, President & CEO of Taziki’s Mediterranean Cafe, and Lawrence Williams, Chairman & CEO of the United States Healthful Food Council (USHFC), to talk about health and sustainability.

What initiatives are both Keet and Williams driving forward to bring more health & sustainability awareness to the industry? A lot of things, including Taziki’s Hope Program and the USHFC’s REAL Certification program.

Watch the full episode to learn more on the above, and why modern lifestyles are contributing to the demand of dining out with a focus on better-for-you options. Episode Bonus: Williams reveals, for the first time, a soon-to-launch USHFC initiative that will ultimately level the playing field for small- to medium-size farms to sell to local restaurants.