On today’s episode of the QSR Experience Show, Bobby speaks with Bryan Tublin, Owner and Co-Founder of Kitava Kitchen, a clean, casual restaurant serving modern American cuisine with a local twist. They discuss how Kitava was founded out of a need for healthier food options, and the ways in which Kitava creates great customer experiences across its expanding locations. They also talk about how brands can scale by creating quality products, knowing your unit economics, and focusing on your “founding why.”

Topics discussed:

• How Bryan created Kitava in response to his own health needs, and how Kitvava is now scaling in the Bay Area and across the country.
• How Kitava creates great customer experiences by welcoming each guest individual and providing options for how they want to dine.
• The role technology plays at Kitava, and which systems they use to manage orders, scheduling, inventory, and more.
• How Kitava provides consistency across its locations through check-ins, communication, visits, and even taking photographs of the food.
• Advice to other restaurant owners that creating and scaling a brand begins with having a quality product, and then making sure the unit economics work.
• Why business leaders should always return to their “founding why” to guide their decision-making.
• How Kitava responds to its customers by offering seasonal bowls and bringing back fan favorites. 

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QSR Experience