In this episode of Take-Away with Sam Oches, Sam talks with Mary Aregoni, founder of the three-unit, Chicago-based concept Saigon Sisters. Mary dreams of Saigon Sisters becoming the Panda Express of Vietnamese food, but it’s been a challenging path and Mary has experienced the ups and downs that are so familiar to emerging restaurateurs. She discusses those challenges, how she’s finding ways to become more efficient in her business model, and what she thinks is the key to scaling a restaurant business.

 

In this conversation, you’ll find out why:

• No matter your need, you should constantly fill your labor pipeline
• In this challenging labor climate, consider how you can outsource some work
• Emerging operators today need better, faster and cheaper tools to run their businesses more efficiently — which is a great opportunity for tech companies
• If you want to scale your business, you need to figure out how to have more output with less work

Have feedback or ideas for Take-Away? Email Sam at [email protected].