Building a Restaurant Concept That Provides Unique Experiences
Modern Restaurant Manager Executive Editor and host of MarketScale’s The Main Course Barbara Castiglia was joined for this episode by a guest who’s gone to the dogs – literally.
FreeRange Concepts Co-Founder Kyle Noonan has an extensive resume chock-full of experience in the restaurant and hospitality industry and, alongside Co-Founder Josh Sepkowitz, has crafted some of the most innovative dining experiences in Dallas, Houston and San Antonio, including Mutts Canine Cantina.
The FreeRange name serves as both a nod to the healthy, holistic and sustainable nature of the company’s restaurants, particularly its “concepts,” and to the founders’ commitment to continuing to grow and innovate.
Castiglia and Noonan dove into the four concepts the company currently operates, from Bowl & Barrel, which features literal bowling, to Mutts, a dog park with libations for the humans in attendance, The Rustic and The General Public, each bringing a unique flavor and experience.
The duo also tackled the relationship between Noonan and Sepkowitz, who each handle a “silo” of the business and are empowered to do so by leaning on their unique expertise, how the team approaches selecting passionate and hospitable franchise partners, and more.
“What we want, first and foremost, is does that person [or group] have a sense of hospitality,” Noonan said. “Our business, at its core, is people taking care of people. That’s the No. 1 thing we look for.”
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