If you can make it there, you can make it anywhere.
This week’s edition of Restaurant Business’ podcast "A Deeper Dive" features Jim Lewis, who recently sold his New York City-area McDonald’s locations, including the iconic Times Square location.
Lewis recounts some of his war stories from more than 30 years operating restaurants in one of the toughest, most competitive markets in the country. He talks about how the industry has changed over that time, and how it has made the job of running the business that much more difficult. He discusses topics such as operating on New Year’s Eve and his decision to start opening on Christmas.
Lewis also talks about how he made the brand work in a place like Times Square (hint: speed). He discusses some of the challenges McDonald’s operators have faced in recent years, and he talks about how he came up with the idea to start delivery.
Please have a listen.
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