Another serious consideration is that wherever and whenever we open a new restaurant we must have the talent and capacity on all levels to meet our guests’ expectations for high quality. And if our existing businesses are not constantly improving, then expansion loses all of its merit. Think of a balloon: it isn’t really a balloon until it’s inflated, but as soon as you blow too much air into it, it’s going to pop. Having seen firsthand the consequences when my father expanded his business too rapidly, I am wary of blowing too much air into our balloon. Often, when businesses fail in our
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