In this episode of The Financial Advantage with GSS, host Nick Stauff sits down with Ivan Iricanin, CEO at Street Guys Hospitality. They explore the challenges of scaling restaurant concepts across regions while protecting quality and consistency. Ivan shares how his teams grew Ambar and Burrito Madre by focusing on value, operational discipline, and a strong brand identity.

Ivan explains how trial and error shaped his approach to menu design, cost control, and growth. He describes why a commissary kitchen model helps maintain product standards as they open new units in different countries. Ivan also discusses how market trends, economic realities, and competition push operators to refine their strategies, whether they’re scaling fast-casual concepts or managing full-service dining.

Throughout the conversation, Ivan underlines the need for clear planning, adaptability, and a passion for hospitality. He shares practical advice for operators and entrepreneurs: define your goals, invest in your team, and keep learning to succeed in a fast-changing restaurant landscape.