FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant

In this episode of Take-Away with Sam Oches, Sam talks with Jack Gibbons, CEO of FB Society, a Dallas-based hospitality group known for founding chains like Twin Peaks and Velvet Taco — both of which it has since sold — as well as current portfolio concepts Sixty Vines, Whiskey Cake, and Mexican Sugar, among others. As a sort of restaurant incubator, FB Society has spent the past couple of decades developing something of a recipe for successful new concepts, and as a cofounder of those concepts, Jack has discovered how founders serve as a secret ingredient to restaurant success. NRN named Jack to the just released Power List, which this year recognizes 34 restaurant founders who are improving the industry through their creative power, and Jack joined the podcast to talk about why founders can help differentiate a growing concept and why it’s important to him to pass lessons down to future restaurant leaders.

In this conversation, you’ll find out why:

• New brand development isn’t formulaic, but it can be standardized
• Your customers will tell you what your secret sauce is
• “Founder mode” offers an extra lever for some brands to navigate growth challenges
• Restaurant leaders risk sewing confusion when they don’t filter their ideas
• You can’t change the world without taking some risks

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.