Donald Burns and others discuss scaling a restaurant from one empty floor to two staffed locations with over 30 people on payroll. They cover hiring across functions and how social media attention helped attract landlords and developers to expand.
Over 30 people on payroll.
Two locations (the second location was just opened).
How big's your team?
I have. I have over 30 people on my. Is.
Five years.
I mean, that's between. Oh, I know. That's between two stores. You know, graphic designer, social media manager, legal, cpa. Like, it's a lot of people on payroll. You know, I actually sometimes look at it. I'm like, wow, this is just freaking amazing that I did this, you know?
Yeah.
Especially from where we came from, you.
Know, sitting there on a, you know, an empty floor, no location. And then now, I mean, you got.
Two locations, just opened a second location. Is there a third location in the works?
There's always something I'm working on.
I know you. I know you. You don't.
You don't ever settle.
You don't ever rest.
No. And, you know, I'm so honored to have create something that has such organic attention, like on social media, which catches the eyes of landlords and developers, and so you just never can say never, because you just don't know.
If your restaurant only works because you work 80 hours a week, it doesn't work.
