What It Really Takes to Grow Nine Restaurants

Want to be part of the next season of Kings Of Fi$H? Email [email protected] or go to KingsOfFishTV.comWelcome to Fi$H Factor, where multi-generational grit meets visionary hustle. In this episode, Mike Ungaro sits down with Patrick Mescall, South Bay restaurant operator behind a growing portfolio of neighborhood bars, cocktail concepts, and tiki destinations including Tiki Kai and the Hula Hula Room. Patrick shares the real story behind building nine locations across different concepts, why early ownership lessons matter more than scale, and how discipline and curiosity shaped his approach to growth. The conversation explores what it takes to move from bartender to owner, how to choose the right concepts for the right neighborhoods, and why systems, trust, and culture become essential as complexity increases.In this episode, you will learn about:- How Patrick made the leap from bartender to first-time owner and why Torrance Tavern became his proving ground- Why small, focused neighborhood concepts created early momentum and cash flow- How tiki culture forced a deeper commitment to authenticity, detail, and community- What changes when a portfolio grows from one location to nine across different formats- How EOS, trust, and role clarity help operators scale without burning outCall to Action:Subscribe, rate, and review to support the show. Follow @KingsOfFish and @SanPedroFish for more stories from America’s seafood royalty.