Starring
I would give people this advice: If you’re not ready for sacrifice, don’t open a restaurant. You have to love food to open up a restaurant if you are doing it my way.
Growing is not for everyone. Scaling is not for everyone. If you have a good product — good meat, good bread, good cheese — you have something that you can scale. Once you nail that, it’s how you’re training people, all that stuff.
We had a lot of demand. We made good food. But there comes a point where you’re like, ‘Let’s build the team that can make things very efficient and repeatable.’ And luckily we’ve built a really amazing staff and they’re able to carry on the story.
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