When I started out in the restaurant industry, my goal wasn’t to build a national brand. I just wanted to create something people loved — good food, great atmosphere, and a place that felt special. But as anyone who’s ever built a business knows, once you find that spark, the dream starts to grow. What began as a single restaurant eventually turned into multiple locations and new concepts under Carbone Restaurant Group, including Fast Fired by Carbone, a quick-serve brand that’s now expanding across North America.
Looking back, scaling from one location to a national brand has been one of the most rewarding and challenging experiences of my career. It’s taught me more about leadership, strategy, and perseverance than any classroom ever could.
Start Small, but Think Big
The first lesson I learned was that you can’t build a great brand overnight. When we opened our first Carbone location, the focus wasn’t on opening the next one — it was on making this one the best it could be. We refined our recipes, tested new ideas, built a great team, and worked nonstop to make sure every guest left happy.
But at the same time, I always kept scalability in the back of my mind. Every decision we made — from how the kitchen was organized to how the menu was designed — was made with future growth in mind. I knew that if we ever wanted to expand, we needed systems that could be replicated. Thinking big while acting small was key.
If you start with the mindset of scalability, you save yourself a lot of time later. You can’t copy-paste success if it isn’t built on solid processes from the start.
Build a System, Not Just a Restaurant
A lot of restaurant owners make the mistake of thinking growth just means opening more doors. But scaling a brand isn’t about adding locations — it’s about building a system.
We spent years perfecting our operational playbook: recipes, kitchen layouts, supplier relationships, staff training, and marketing strategies. Everything had to be consistent and teachable. When we launched Fast Fired, our quick-serve pizza concept, those systems made all the difference.
We could take the lessons from Carbone — where things were slower, more handcrafted, and experience-driven — and adapt them for a fast-casual environment. The systems gave us the foundation to grow confidently, without losing quality or brand identity.
Surround Yourself with the Right People
Scaling a business is impossible without the right people. Early on, I learned that leadership is really about building teams — people who share your values, work ethic, and vision. I’ve been lucky to work with incredible partners, managers, and staff who believed in what we were building as much as I did.
When you scale, you need to let go of certain things and trust others to carry your vision forward. That can be tough for any entrepreneur — especially when you’ve built something from the ground up — but it’s absolutely necessary.
The best leaders don’t try to do everything themselves; they create opportunities for others to grow and lead. That’s how you build an organization that can scale sustainably.
Stay Innovative and Adaptable
The restaurant industry moves fast. Trends change, technology evolves, and customer expectations grow higher every year. If you’re not evolving, you’re falling behind.
Innovation has always been part of our DNA. Whether it’s introducing new ingredients, streamlining operations with technology, or creating plant-based menu options with partners like Modern Meat, we’ve always looked for ways to stay ahead of the curve.
When we expanded into new markets, adaptability became even more important. What works in Winnipeg might need tweaking in Vancouver or Toronto. Every market has its own personality, and successful brands learn to adapt without losing their identity.
Focus on Community
Even as we’ve grown, one thing that’s never changed is our commitment to community. Every Carbone and Fast Fired location is part of a neighborhood — and that means giving back where we can.
Over the years, we’ve launched initiatives like the Restaurant Emergency Support Fund (RESF) to help local restaurants and food banks, and we’ve supported programs like KidSport Manitoba and the Westland-Carbone Culinary Scholarship. These projects remind me that success means more when it’s shared.
Scaling a brand shouldn’t mean losing touch with your roots. Staying community-focused keeps your company grounded, and it reminds everyone why you started in the first place.
Growth Takes Patience
If there’s one thing I’ve learned from scaling a restaurant concept, it’s that growth takes time. There’s no shortcut to building a strong, sustainable brand. Every new location comes with lessons — about people, markets, operations, and leadership. Some ideas work perfectly; others don’t. You have to be willing to adapt, learn, and keep going.
There were times when things moved slower than I wanted, and other times when growth came faster than we expected. The key is to stay focused on your long-term vision, not just short-term wins. Consistency beats speed every time.
The Journey Ahead
Today, Carbone Restaurant Group continues to grow, and I’m more excited than ever about what’s next. We’re expanding Fast Fired into new regions, exploring partnerships, and constantly improving our systems. But no matter how large we grow, my focus remains the same — delivering great food, building strong teams, and staying connected to the communities that support us.
Scaling from one location to a national brand is an incredible journey. It takes hard work, patience, and a willingness to evolve. But if you stay true to your values and surround yourself with great people, the possibilities are endless.
At the end of the day, growth isn’t just about numbers — it’s about building something that lasts. And for me, that’s what makes the journey worthwhile.