Introduction
The restaurant industry is built on a constant tension between preserving tradition and embracing innovation. Martin Sprock, founder of Moe’s Southwest Grill and Flying Biscuit Café, has built brands that honor culinary heritage while pushing the boundaries of what fast-casual dining can be. In this Q&A, he shares how he balances old and new, why tradition matters, and how innovation fuels long-term growth.
How does Martin Sprock balance preserving tradition with trying new ideas?
A: For me, the key is to protect the core identity of a brand while leaving room for creativity. At Flying Biscuit Café, for example, biscuits and grits are sacred — they’re the heart of the menu and can’t be compromised. But that doesn’t mean we can’t introduce seasonal dishes or healthier twists on Southern classics. At Moe’s Southwest Grill, we built on the tradition of Tex-Mex flavors while experimenting with playful branding and new menu items. It’s all about respecting the foundation while giving guests reasons to come back and be surprised.
Why is tradition important in restaurant brands, according to Martin Sprock?
A: Tradition gives a restaurant authenticity, and authenticity builds trust. Guests want to feel connected to something real, whether it’s a recipe, a cultural heritage, or a story behind the food. Tradition also creates consistency, which is vital for franchising. People know what to expect when they walk into a Flying Biscuit Café or a Moe’s. Without tradition, you risk losing your identity. It’s the anchor that keeps a brand grounded as it grows.
What examples of blending old and new can Martin Sprock share?
A: One example is how Flying Biscuit Café combines traditional Southern dishes with modern dietary trends. We still serve biscuits, fried green tomatoes, and grits, but we also offer options that cater to vegetarian and health-conscious guests. At Moe’s, we blended the tradition of Tex-Mex with a modern fast-casual model and a quirky brand culture that made the concept stand out. Blending old and new keeps the brand relevant without losing its soul.
How does Martin Sprock decide when to innovate?
A: I look at guest demand and market trends. If customers are asking for something — like plant-based options or new flavor profiles — that’s a signal it’s time to innovate. I also consider whether a change enhances the brand or risks diluting it. Innovation should feel natural, not forced. For example, adding new toppings at Moe’s made sense because customization was already part of the culture. Innovation should always strengthen the core identity, not replace it.
What balance between innovation and tradition leads to long-term success?
A: The balance comes from knowing what’s untouchable and what’s flexible. Protect the signature items, the atmosphere, and the culture that define the brand. At the same time, be willing to evolve in areas that enhance the guest experience. Long-term success requires both — tradition gives stability, and innovation gives relevance. Brands that lean too heavily on either side risk becoming stale or losing their authenticity. The sweet spot is where tradition and innovation work together to keep a brand both consistent and fresh.
Conclusion
Martin Sprock’s approach to balancing tradition and innovation shows why his brands have endured in a competitive market. By honoring core dishes and cultural roots while introducing new ideas, he has built concepts that are both authentic and adaptable. For entrepreneurs, his insights highlight the importance of protecting a brand’s identity while staying open to change — a formula that leads to long-term success in the ever-evolving restaurant industry.
