Founded in 2009 in the kitchen of Oklahoma City's now-closed Electro Lounge, S&B's was slow to take off. The concept started with two employees — Roper in the kitchen and Neel waiting tables. Today, S&B's has more than 200 employees.
Bryan Neel was burned out on running a bar when S&B's was born in the kitchen of the Electro Lounge.
“You have to deal with drunk people, trashed restrooms, you don't get home until 3 a.m.,” Neel said.
Roper recalls working back-to back shifts, opening and closing to get S&B's off the ground. After about a year, the restaurant took off.
After eating lunch at the first S&B's location at 5929 N May, Emerging Brands executives Kevin Burke, operations manager, and Kim McLendon, chairman, decided S&B's was a winning concept that could be duplicated in other locations.
“We just felt like the S&B concept was new and up and coming, and it has proved to be very successful for us,” McLendon said.
Emerging Brand's strategy has been largely to stay hands-off, allowing Neel and Roper to continue to put their creative spin on each S&B's location.
“They have a lot of fun, cutting-edge ideas and all we want to do is be facilitators and help them produce those ideas,” McLendon said.
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