Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales coming from off-premise orders, Barwin details how kitchen design, thoughtful packaging, and connected technology support the guest experience. He explains why local influencers drive results and how reducing administrative work gives restaurant teams more time to focus on great food and hospitality.
