in Los Angeles, doing more than $5 million in annual sales. Even with business interruption insurance, losing that unit would be a hit. But then the landlord said he had another space. And it was just down the block. Would they be interested in taking it? “We looked at it on Sunday after- noon [after the fire] and by the next day we were making food there,” said Stone. And, just like that, within 48 hours, Fat Sal’s Hollywood was open again for business. But this was no makeshift popup operation. The new, perhaps temporary home was remade into “Club Fat Sal’s,” because the former event space had lighting that gave it a nightclub vibe. It also had a hood, and other kitchen features that were needed. “It was a gargantuan effort,” said Stone. “We had maybe 50 people in the new restaurant over two days doing some level of construction, cleaning the kitchen, or painting and hanging artwork, or testing the
POS and fixing things. “If there was a theme to that 48- hour turnaround, it was ‘let’s not take no for an answer. We’re open- ing tomorrow, no matter what,’” he added. Often, it’s getting the equipment that can delay a restaurant opening, but fortunately Fat Sal’s had equip- ment at the ready. The chain is about to open two more restaurants in LA in the next few months, so the equipment had already been or- dered and was in a local warehouse. Within days, a billboard over the boarded up former Fat Sal’s lo- cation directed guests to the new spot nearby. And, in fine Hollywood tradition, the chain also posted a short video about the phoenix-like rebirth. In fact, the whole thing hap- pened so quickly, Stone and Capek said they hadn’t even discussed some basic issues—like the rent. “We’re not sure if we’re staying here for two months or two years at this point,” Capek said. “But we have a great relationship with this landlord. He always treated Josh
and I like sons.” There is still much to be decid- ed, the two partners note. But when disasters like this happen, it’s im- portant to “get back to normalcy as quickly as possible,” said Stone. Meanwhile, Fat Sal’s will con- tinue its growth path, with mostly company units (and two licensed locations) in Los Angeles and a li- censed location in Las Vegas, with two more on deck. The chain is launching franchising this year, and they envision their sandwiches that put chicken fingers on top of pastra- mi on top of onion rings will have national appeal. But, when watching their blood, sweat and tears burn to the ground, and the hundreds of firefighters who risked their lives to save their property, “it puts things in perspec- tive,” said Capek. “You have noth- ing but gratitude for these first re- sponders.” Added Stone, “We kiss our kids good night and we know what’s im- portant. It’s not a restaurant. It’s not bricks and glass and lighting. That’s not what’s really important in life.”
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JANUARY 2025 RESTAURANT BUSINESS
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