Topic
8 facts from 1 episode, in date order. These are what speakers said on the shows, each linked to the moment it was said. They aren't independently verified.
2003
Mark Canlis joined the family restaurant in 2003 after graduating from Cornell University and serving as an Air Force Special Operations captain.
“He joined Canlis in 2003 after graduating from Cornell University and serving as a captain in Air Force Special Operations.”
2020
Mark Canlis said his team concluded that doing nothing would be as risky as making a radical change, and chose to replace a profitable restaurant with three new concepts.
“it would be just as risky to do nothing as it would to do something really radical.”
2020
Mark Canlis asked his staff to re-volunteer to work at the restaurant rather than accept layoffs or furloughs.
“And it would mean all of you need to re volunteer to work here.”
2020
Canlis priced its drive-through burger at $14 and, according to Mark Canlis, designed the new concepts mainly to keep staff employed rather than to make money.
“A burger price is $14. So, you know what? We have designed this thing not to make money.”
2020
Mark Canlis said the bagel concept loses money while the delivery dinner concept is expected to become profitable as it scales.
“With bagels, we're definitely losing. With dinner, as we scale that up, that'll be profitable.”
2020
Mark Canlis's goal was for Canlis not to lose money over the following three months.
“It'd be amazing if for the next three months, Canlis could not lose money.”
Undated
Mark Canlis met his wife Anne-Marie while opening Danny Meyer's fifth restaurant, Blue Smoke, in Manhattan.
“He met his wife, Anne-Marie, while opening famed restaurateur Danny Meyer's fifth restaurant, Blue Smoke, in Manhattan.”
Undated
Mark Canlis said Canlis effectively opens a new restaurant about every 18 months because its internal systems are rewritten that often.
“second restaurant about every 18 months. I would say that's how often the systems inside of Canlis are changing.”
Episodes