ABOUT THIS EPISODE
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.
English
United States
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OTHER EPISODES IN THIS PODCAST
In this episode, I interview Ryan Harris, an owner of The Standard, a neighborhood restaurant known for quality food, a good vibe, and a lively bar. Ryan shares the importance of working hard and learning the business from the ground up, whether that means washing dishes, bussing tables, or helping…
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In this episode, I interview Rimon Ebrahim, the owner of Avalon Salon, a luxury hair and nail salon in Millburn. Rimon moved from Egypt with a dream of starting his own salon, and after working at three other salons, he turned that dream into a reality. We discuss how Avalon grew through word of mo…
In the final episode of this series, I interview Andrew Morgan, an owner of Millburn Deli, an iconic New Jersey institution known for its legendary sandwiches. As a family business that has been around since 1947, Millburn Deli has grown through hard work, pride, and a strong commitment to quality.…
Disclaimer: The podcast and artwork embedded on this page are from Rowan Freeman, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
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