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Scaling the Right Way: The Founders of Chopt, Dos Toros and Dig Inn Share Their Secrets The leaders of these fast-casual restaurants explain why quickly scaling doesn't solve problems, the importance of collaboration and creating a career path for employees.

By Stephanie Schomer

This story appears in the October 2017 issue of Entrepreneur. Subscribe »

David Yellen

What'd you have for lunch today? If you live on the East Coast, you may have grabbed a fresh marketbowl from Dig Inn or a salad from Chopt. Or maybe a folded quesadilla from Dos Toros. These brands are steady climbers in the fast-casual industry, which is now worth $50 billion. That may be a small slice of the $800 billion restaurant industry, but it's growing fast and changing the mindset of eaters across the country by offering high-quality food, often sourced locally and always served quickly. And while it may take a place like Dos Toros less than a minute to build your burrito, the operation behind the scenes is an intricate web of challenges and good intentions. We brought Dig Inn founder Adam Eskin, Dos Toros co-founder Leo Kremer and Chopt CEO Nick Marsh (also a Dos Toros investor) together to chat about their industry, the hurdles ahead and unexpected camaraderie.

Related: 4 Passionate Tips for Growing a Successful Business

Pretty much everyone thinks they're a food expert these days. Does that make your jobs harder?

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