First, Tacolicious was a San Francisco pop-up. Next, owner Joe Hargrave turned the Mexican concept into a brick-and-mortar restaurant in the city’s Marina district, and he’s since expanded to four locations in the Bay Area. Last year he opened Chino, a Chinese-influenced restaurant unlike anything he’s ever done — and he’s already thinking about what’s next.
We asked Joe all about his rapid growth, how his operations have evolved, and what he wishes he’d known when he was first starting out. Read on for some of the most important learnings from every stage of his expansion.