#restaurant-success

#restaurant-success

"We feel a lot of responsibility for everybody that gets into line, to provide them the same experience whether they're here at 11 o'clock when we open, or 9 o'clock when we're saying, 'Hey, we're closing,'" Sieling said. "Everybody deserves the same slice of pizza or the same sandwich."

"Of course I'm cooking on my birthday and my day off!" said the chef Karina Garcia as she assembled a strawberry tres leches cake topped with meringue and a flurry of fresh chamomile, mint, basil and dill for the friends and family who'd gathered to celebrate with her.

By owner Ben Berg's math, that's $30,000 an hour. It's incredible, he says. The Ranch also served more than 23,000 people last year and is set to surpass that this year.

"When I told him about it, he's like, 'OK. Good job,' as if I did it. I'm like, 'Dad, what do you mean? You did it, good job.'"