SunPubs CEO Bets on Dining-Plus-Wellness Across Eight Concepts

Eight restaurant concepts, one shared corporate infrastructure, and a growing bet on wellness: that is the operating formula Randy Esponda, CEO of Florida hospitality group SunPubs, is using to compete in a post-COVID full-service market where, in his view, food and service alone no longer differentiate a venue.

Esponda opened his first restaurant in the Tampa Bay area more than two decades ago and has been a visible force in the region's experiential dining movement. His portfolio now spans waterfront, nightlife and college-market brands across key Florida markets.

What does the portfolio look like?

The group's waterfront footprint carries the daytime tourist trade:

• Caddy's — three locations on Florida's Gulf Coast (Treasure Island, Madeira Beach, Indian Shores), serving tropical drinks and beachside views.
• Mad Beach Cantina — a rooftop venue with chef-driven Mexican classics and an elevated tequila and margarita program, including a $39 Patron Tree offering four flavor selections, from classic lime to watermelon and passion fruit, with a spicy option.
• Sculley's Seafood Restaurant — an Old Florida fixture on Madeira Beach's historic boardwalk, built around seafood boils and Bloody Marys.
• Tierra Verde's Island Grille & Raw Bar — fresh seafood with poolside and marina-adjacent dining.

Evening and late-night dayparts fall to a separate cluster: MacDinton's Irish Pub drives repeat traffic with live entertainment, game-day programming and bar service; the DJ-driven nightclub Grove operates in Tampa and Gainesville; and in the Gainesville college market, SunPubs runs Fats, a nostalgic neighborhood tavern, and Rowdy's, a game-day spot aimed at campus social culture.

What changed after COVID?

The breaking point, Esponda said, came as Tampa Bay's restaurant scene expanded and competition intensified after the pandemic, making consumers more selective about where they spend.

"Great food and service remain the foundation, but today you need to deliver the full package," he said. "Atmosphere, aesthetics, and entertainment have become major factors in how guests choose where to dine."

Concept development at SunPubs therefore focuses on a distinct identity where menu, design and the energy of the space work together — what Esponda called the difference between authenticity and gimmick.

How does the group hold quality at peak volume?

Esponda pointed to three levers. First, heavy investment in technology that simplifies training and gives employees immediate access to operational procedures, reinforced by scheduled retraining. Second, clearly defined kitchen processes and menu development built for speed. Third, a deliberate labor shift: SunPubs has moved from the industry-standard two kitchen managers per site to three or four, ensuring leadership coverage for food quality and guest experience during peak volume.

On the corporate side, the group grows its own operators. Many multi-brand leaders started in entry-level roles and now oversee several locations, while central infrastructure handles purchasing power and operational support. "You can create efficiencies across an organization without losing what makes each brand special," Esponda said.

Real estate selection runs on two tracks: matching an existing brand to local demographics, or spotting an underserved opportunity and building a new concept. Menus evolve continuously against national and local dining trends, with fresh, locally sourced seafood remaining central to the culinary approach.

Where is the next growth pocket?

The clearest near-term returns have come from wellness and social programming. SunPubs has introduced run clubs, sunset yoga, fitness classes and cold plunges — events Esponda said are generating new traffic and awareness. On the beverage side, the group has expanded healthier menu items and nonalcoholic options, including dirty sodas and nonalcoholic specialty cocktails, which he reported found immediate success.

"Looking ahead, I believe the biggest opportunity is bringing dining, entertainment, and wellness together," Esponda said. "People increasingly want places where they can connect, socialize, and participate in something beyond a traditional meal. That's where I see the industry heading."

For SunPubs, that thesis plays out across a portfolio already engineered for multiple demographics and dayparts — coastal tourists by day, locals and late-night crowds after dark — with the three-to-five-year opportunity, in Esponda's framing, concentrated in the Southeast's experiential dining segment.