Introduction
Building one successful restaurant concept is hard enough. Building multiple nationally recognized brands across very different cuisines is even harder. Yet Martin Sprock, the founder of Moe’s Southwest Grill and Flying Biscuit Café, has done just that. His career reflects a unique ability to spot opportunities, scale businesses, and create brands that resonate with both franchisees and guests. In this Q&A, Sprock shares how he identified opportunities across diverse cuisines, what connects his concepts, and what keeps him motivated to launch new ideas.
How did Martin Sprock identify opportunities across very different cuisines?
A: For me, identifying opportunities has always been about listening to what people want but can’t quite find in the market. With Moe’s Southwest Grill, I saw that Mexican-inspired food was popular but underserved in the fast-casual space. With Flying Biscuit Café, it was Southern comfort food that had a cult following but lacked a scalable franchise model. I don’t limit myself to one type of cuisine — instead, I look for concepts that have strong cultural appeal, loyal communities, and the potential to be replicated without losing authenticity. If a restaurant feels unique yet adaptable, that’s where I see opportunity.
What similarities exist between Moe’s Southwest Grill and Flying Biscuit Café?
A: On the surface, Moe’s and Flying Biscuit couldn’t be more different — tacos versus biscuits, Southwestern versus Southern. But at their core, they share the same DNA: a focus on culture, community, and consistency. Both brands are built around more than food; they’re built around experiences. At Moe’s, it was the energy, music, and playful atmosphere. At Flying Biscuit, it’s the warmth, hospitality, and comfort of Southern dining. In both cases, success came from combining great food with a memorable, repeatable experience that franchisees could deliver anywhere.
How does Martin Sprock evaluate potential restaurant concepts?
A: I start by asking three questions: Does it have a strong identity? Can it scale without losing its essence? And does it connect with people emotionally? A good concept is more than recipes — it’s a story people want to be part of. I also look at whether the menu and operations can be standardized, because scalability is crucial in franchising. If a concept has authenticity, operational viability, and clear customer demand, then it has the potential to grow. That’s the filter I use when evaluating whether to get involved with a brand.
What motivates Martin Sprock to keep creating new restaurant brands?
A: What keeps me going is the excitement of building something from the ground up. I love the challenge of taking a local favorite or a fresh idea and turning it into a brand people recognize and trust. There’s also a real sense of purpose in creating opportunities — every new concept creates jobs, supports franchisees, and contributes to communities. Beyond the business side, I just enjoy the creative process. Each new brand is a chance to experiment, innovate, and leave a mark on the industry. That’s what fuels me to keep moving forward.
What advice does Martin Sprock have for entrepreneurs launching a restaurant brand?
A: My advice is to focus first on culture and systems. A strong culture will give your brand an identity that resonates with guests and employees, while strong systems will make it scalable. Don’t chase trends for the sake of it — build something authentic that people truly connect with. Also, be prepared for setbacks. Restaurant entrepreneurship isn’t easy, and resilience is key. Surround yourself with good people, stay disciplined with your operations, and never lose sight of the experience you’re trying to deliver. If you build with authenticity and scalability in mind, you’ll be on the right track.
Conclusion
From the lively energy of Moe’s Southwest Grill to the warm hospitality of Flying Biscuit Café, Martin Sprock has proven that successful brands come in many flavors. What ties his ventures together is a consistent focus on culture, community, and scalability. His story offers valuable lessons for aspiring entrepreneurs: identify real market gaps, build strong systems, and never stop innovating. Whether tacos or biscuits, Martin Sprock’s ability to create beloved food brands has left a lasting mark on the restaurant industry.
