Is there a limit?

How far can a group of companies expand, without some units being depreciated? According to Tamás Sztanó, one of the owners of the Leroy restaurant chain, there is an answer to this question. The owners of Leroy and Tom-George restaurants have recently opened a new and special restaurant called Donatella Konyhája (Donatella’s Kitchen), with Donatella Zampoli, an Italian chef with a Michelin star. The Leroy chain remains just as important for us as TG or Donatella which all represent quality gastronomy. Negotiations are on the way about opening new Leroy units outside Budapest. However, we consider all options carefully with my partner, before making a decision- says Tamás Sztanó. Is there any need for consideration? The Leroy brand has become well-known, with many potential franchise partners waiting to join. – It is important that new units should not be opened at the expense of existing ones. There is a shortage of highly qualified professionals outside Budapest. This is our main dilemma. – Have your views about catering changed since the opening of the first Leroy? – One thing we have always regarded as a priority was quality without compromise. We developed step by step, trying to keep up with international trends.
– Isn’t the opening of Donatella Konyhája a result of a decline in the popularity of Tom-George? – When I met my business partner in 1988, our dream was to open an Italian restaurant. Now, the time has come for this dream to come true. There is practically no difference between the two restaurants, apart from the gastronomic style. Your new partner, Donatella Zampoli has said that her motivation is not another Michelin star, wehereas there are many people desperate for this recognition. – If someone called one day to tell us that we have received a star, I would be very happy. However, seeing many smiling and satisfied guests is more important for us than seeing a Michelin star.