Five concepts. Forty years. Systems made expansion possible.

28 Jan 2026 · 2 min

Watch on YouTube

1:52

This content was created by Donald Burns. This content was uploaded by Donald Burns. This is a YouTube piece titled "Five concepts. Forty years. Systems made expansion possible." It features a single speaker describing New South Restaurant Group (based in Hattiesburg, Mississippi), its roughly 37–38 year history and accelerated growth since 2010–2011, and the company's five restaurant concepts located close together (an Italian restaurant, a Cajun/Creole concept, bars, a hamburger joint, and a 1940s/50s–style breakfast & lunch diner). The speaker also describes a bakery producing cakes, pastries and king cakes (including custom buns sold wholesale), mentions the importance of the TRC method to their expansion, past/outlying locations, and an upcoming Downtowner diner-style opening in Gulfport, MS. Metadata: YouTube content created 2026-01-28.

Chapters

New South Restaurant Group. We're in Hattiesburg, Mississippi. We have five concepts right this second, and they're all within a mile of each other, you know, and three of them are a couple hundred yards from each other and in one instance, a few feet. So. But we have built that over the last, really 37, 38 years, coming up on 40 years as a company. But most of the growth has happened in the last. Since 2010, 2011. Oh, cool. And we've had some other things. We've. We've had some concepts 90 miles away, 100 miles away, and we're working on some more. We feel like we're still, you know, we're kind of still in expansion mode. Should be. Which is why the TRC method is so important to us. But. But we've got no. No concept really alike right this second. So we got an Italian place, we've got a Caden Creole restaurant. We've got a couple bars, we've got a hamburger joint. We've got a breakfast and lunch place that's kind of reminds you of a 40s, 50s diner. And then we've got a bakery who does cakes. We do pastries, but we also do king cakes. And we do custom stuff. We do sell buns to accounts and do, you know, let them dream. The best bun ever. And then we try to produce it, make it, and sell it to them. So here you go. A lot of. A lot of fun stuff going. And we've got kind of a midtowner concept or similar concept to our breakfast lunch concept that we're getting ready to open in Gulfport, Mississippi, about 90 miles south of us that we'll call the Downtowner, in a building that is near and dear to us that already kind of looks like a 1940s diner. It's a perfect spot, has a ton of history, and we're honored to be a part of that. And so we're working on that now, among some other things, but that's the most. That's the closest.