61: How to Scale a Local Restaurant Chain

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What happens when a local breakfast spot in Bisbee, Arizona, transforms into a thriving chain of ten locations?

Join us with Terry Kite and Sean Stone of Bisbee Breakfast Club as we explore their inspiring journey from a single eatery to a beloved regional staple. Terry’s family gave the business a fresh start in 2010, not anticipating expansion, but a stroke of fate and a touch of ambition led them beyond their initial vision. Sean’s arrival as director of operations sparked a pivotal change, bringing in foundational systems and a focus on cultural development that fueled their success. Together, their camaraderie and humor shine as they share the challenges and triumphs of growing a restaurant business.

Throughout the episode, Terry and Sean offer a behind-the-scenes look at the complexities of scaling a restaurant chain, revealing their strategies for maintaining consistency and integrating a strong cultural identity. Discover their ventures beyond the breakfast table, including a coffee roaster, a chili water product, and a collaboration with a local hot sauce maker. They also candidly discuss future expansion plans and the indispensable role of staff development in scaling successfully. Whether you’re an entrepreneur, a foodie, or someone keen on leadership dynamics, this lively conversation is packed with insights that might just spark your own business aspirations.

Resources:
The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary
Bisbee Breakfast Club
Local First Arizona
Good Food Expo
Chocolate 66

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