Building a successful restaurant requires more than a strong menu. It demands operational discipline, adaptability, and a clear understanding of customer expectations. For David Abes, Founder and CEO of DASH Hospitality Group, those principles have guided more than three decades in the hospitality industry.
On today’s episode of Business Trends Today, Abes shares his journey that began in senior leadership roles across established restaurant groups before launching his own. After decades in operations, he founded Dash Hospitality Group to focus on both restaurant development and consulting.
His early entrepreneurial experience included opening a restaurant at age 30, but his current model reflects a more measured and strategic approach to growth.
Instead of developing individual, unconnected restaurants, Abes concentrated on establishing a multi-concept culinary hub within Dunwoody Village. His initial venture, Barn Booze and Bites, laid the foundation for this larger strategy, which now encompasses several dining options and a dessert spot. The core idea is to encourage customer retention within the complex, prompting them to circulate among the different venues for socializing, meals, and drinks. This approach aims to boost the frequency of visits and guarantee a steady stream of patrons across all the businesses.
“I want people to feel like whether they’re spending five dollars or five thousand dollars, it was worth every dollar they spent.”
Testing concepts and managing risk
Operating in a high-risk, low-margin industry, Abes emphasizes hands-on management and continuous adaptation. He uses a test-and-learn approach, including food trailers as test kitchens, to evaluate new ideas before committing to full-scale launches. “You have to pivot constantly,” he asserts. Ongoing challenges include rising costs for both food and labor. He emphasized that maintaining consistency in both food quality and service is essential for achieving long-term success.
To fund expansion, Abes works with outside investors he calls “ambassadors.” Rather than passive backers, these partners are encouraged to actively support and promote the business. He also prioritizes disciplined spending, focusing on the guest experience rather than high-end design elements. “It’s about quality and consistency,” he said.
Beyond restaurants
In addition to operating restaurants, Dash Hospitality Group provides consulting services to clients nationwide. The firm works with startups, struggling operators, and even municipalities on large-scale development projects. Recent work includes helping design restaurant layouts for city developments, applying lessons learned from Dunwoody to new markets.
Abes encourages entrepreneurs to stay humble and continuously seek input from employees and customers. He stresses that success comes from listening, learning, and refining operations over time.
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