How Henrik Mattsson Scaled A Restaurant Business to 100 Locations in 2.5 Years

How to scale a restaurant, how to grow a restaurant business, and how to expand your restaurant to multiple locations, these are questions every ambitious restaurateur asks. In this explosive episode of the Food Service Growth Show, we sit down with Henrik Mattsson, the visionary who scaled Sweden’s most iconic burger chain, Brödernas, from just 1 to nearly 100 locations in under 2.5 years. Yes, you read that right...100 restaurant locations in 30 months. If you're serious about scaling your food business, you can’t afford to miss this.

This episode is the ultimate masterclass in restaurant growth strategy, packed with real-world tactics, battle-tested frameworks, and a brutally honest look at what it takes to go from one outlet to a thriving multi-location restaurant empire. If you're searching for how to scale a restaurant or restaurant business growth, this is your goldmine.

In this podcast, we will talk about...
✅ How to scale a restaurant business
✅ Centralized or decentralized strategy for scaling
✅ How much expertise should you outsource
✅ How to transfer responsibilities without losing control
✅ What tech is key for scaling a restaurant
✅ Which KPIs are vital for scaling a restaurant
✅ Two things to get right when scaling up

From day one, scaling a restaurant business requires a rock-solid concept, unwavering consistency, and an unshakeable brand identity. Henrik Mattsson, the driving force behind Brödernas’ meteoric rise, shares how he mastered restaurant scaling by building repeatable systems, forging the right partnerships, and leveraging technology to maintain quality at every site.

He reveals the two critical elements you must nail before opening any new location: a unique value proposition and a turnkey operations manual that codifies your best practices. Hiring and training the right team is pivotal when you decide to scale a restaurant business. Henrik explains his centralized training hub model, which ensures every chef, server, and manager internalizes the Brödernas ethos.

One of the most common pitfalls in restaurant scaling is losing sight of core brand values. Henrik Mattsson shares candid lessons on maintaining the heart and soul of your restaurant while pursuing aggressive expansion. Learn how to set key performance indicators (KPIs) that matter, think guest satisfaction scores, average check value, and operational efficiency and use them to monitor each location’s health.

Technology is no longer optional in the world of restaurant scaling. In this conversation, we explore the tech stack that powered Brödernas’ growth: centralized inventory management, automated staff scheduling, and real-time analytics dashboards. Henrik Mattsson explains why investing in the right tools early can save you countless headaches and thousands of labor hours as you scale a restaurant business.

Consistency is king when you scale a restaurant business. In this video, Henrik Mattsson lays out the blueprint for standardized operating procedures from recipe cards and cooking techniques to service scripts and décor guidelines.

Watch the full episode now to unlock the secrets of rapid restaurant expansion and discover the restaurant growth strategy that will take your brand to new heights. Remember to scale a restaurant business is not just a goal, it’s a blueprint for building a restaurant empire. Subscribe, like, and hit the notification bell so you never miss an episode of the Food Service Growth Show.
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