When I first started in the restaurant business at 16, I never imagined that one day I’d be running multiple brands, expanding them across borders, and creating concepts that could be replicated in cities far from home. But here I am, leading Carbone Restaurant Group and overseeing the growth of Fast Fired by Carbone, and the lessons I’ve learned along the way are ones I think any entrepreneur in the restaurant industry—or really any industry—can benefit from.
Start with a Strong Foundation
One of the first things I realized when taking on a growing business is that you can’t scale something that isn’t solid at its core. When I became managing partner of Carbone in 2011, we had a single location. Our first focus was on making that location operate smoothly, delivering consistent quality, and creating a brand experience that people would remember.
Before you even think about opening a second location or expanding internationally, you need your operations, supply chains, and culture in order. For us, this meant refining our menu, streamlining our processes, and building a team that shared the same values and work ethic. If the foundation isn’t strong, scaling will just amplify your problems.
Think About Replicability
When you’re planning for growth, especially across borders, you have to think about what can actually be replicated. Every market has its own tastes, regulations, and cultural nuances. That’s why I’ve always focused on building concepts that are flexible enough to adapt but strong enough to maintain the essence of the brand.
With Fast Fired, for example, the quick-serve pizza concept works anywhere because it’s simple, fast, and consistent. But the way we source ingredients, train staff, and design our kitchens are all carefully planned so that each location can replicate the success of the first. If a concept is too complicated, scaling becomes a nightmare.
Embrace Innovation
Innovation has been a key driver in taking our brands beyond local markets. The restaurant industry is constantly evolving, and you can’t afford to stay static. Whether it’s introducing new technology in our kitchens, exploring plant-based menu options, or finding creative ways to serve customers during challenging times, staying ahead of trends helps your brand stay relevant.
Innovation also helps you differentiate your business from competitors when entering new markets. In one city, a unique menu item or a faster service model can make all the difference in building a loyal customer base.
Learn from Every Market
Expanding across borders isn’t just about replicating a model; it’s about learning from each market you enter. Different regions have different customer expectations, supply chain challenges, and marketing opportunities. For us, each new location has been an opportunity to see what works and what doesn’t, and then bring those lessons back to improve the overall brand.
You have to be humble and observant. Just because something worked in Winnipeg doesn’t mean it will work in Toronto or somewhere in the U.S. It’s important to listen to local customers, hire great local staff, and adapt without losing your brand’s identity.
Build a Strong Team
No entrepreneur can scale a brand alone. One of the most critical lessons I’ve learned is the importance of surrounding yourself with the right people. From kitchen staff to operations managers to marketing professionals, each member of the team plays a role in helping the brand grow.
Investing in training, leadership development, and company culture pays off when you’re scaling across locations. When your team understands the brand, the standards, and the goals, expansion becomes much smoother and less stressful.
Focus on the Community
While growth and profit are important, I’ve always believed that businesses grow best when they’re connected to the community. Initiatives like the Restaurant Emergency Support Fund and the Westland-Carbone Culinary Scholarship aren’t just about giving back—they also strengthen the brand and create a sense of purpose that resonates with employees and customers alike.
When expanding into new markets, finding ways to connect with the local community can make your brand feel authentic rather than just another chain. Supporting local suppliers, participating in community programs, and being visible in charitable efforts are all ways to build that trust.
Patience and Persistence
Finally, scaling a restaurant brand across borders requires patience and persistence. Growth doesn’t happen overnight, and there will always be challenges along the way. From regulatory hurdles to supply chain issues, there’s a lot that can test your resilience. But staying committed to your vision, learning from setbacks, and continuing to improve your processes are what separate successful expansions from failed attempts.
For me, the journey from managing a single location to leading multiple brands with international ambitions has been incredibly rewarding. It’s taught me that growth is about more than just numbers—it’s about creating a replicable model, empowering your team, staying innovative, and staying connected to the communities you serve.
Building scalable restaurant brands and expanding across borders isn’t easy. But with a strong foundation, a clear vision, a willingness to innovate, and a commitment to community, it’s possible to grow something meaningful that resonates far beyond its original location.
If there’s one piece of advice I can give to entrepreneurs looking to expand their brands, it’s this: focus on creating a system that works, surround yourself with great people, and never lose sight of the values that make your brand unique. The rest—the growth, the expansion, the impact—will follow.