“When you’re used to an average entree price of somewhere between $20 and $30, as Andre is at Max, and then find yourself working in the under-$10 range, that requires an entirely different business matrix and mindset,” Lombardi says. “Also the foundation of quick-service is a basic core menu, so he has to keep it simple and streamlined.”

As far as operations go, Lombardi believes Guerrero should have no problem sourcing The Oinkster’s premium ingredient as the brand grows. He predicts food costs will come into line as more locations make for more leverage. And on the issue of wait time, The Oinkster offers enough menu options that those unwilling to wait 15 minutes for a cooked-to-order burger, don’t have to, says Lombardi.

Pleased as he is with the results, getting the first The Oinkster open was no easy task for Guerrero. “I’ve opened a lot of restaurants for others and for myself, but this one was an exceptionally long and costly process, involving local planning and development committees and the need for approvals and variances,” he says. “I lost five months of time and rent just on getting a patio approved.”

Guerrero originally budgeted $400,000 for a “simple remodel” of an A-frame former Tastee Freez location. To date, he has spent over $600,000—and doesn’t consider his work done.

The current location, done in homage to the classic Googie architecture that characterized California coffee shops, motels, and bowling alleys during the 1950s and 1960s, seats 50 inside and 50 on the aforementioned patio. Subsequent sites will include similar design elements, but will be far from cookie-cutter copies, says Guerrero.

“Even the biggest chains, including McDonald’s and Jack in the Box, have some very individualized-looking stores,” he explains.

Moving forward, Guerrero is also considering adding other smoker specialties to the menu. One possibility is hot dogs in natural casing. “You can’t smoke hot dogs too heavily or you lose the subtle spicing, so they would have to rest in Cryovac for a couple of days to allow the flavors to penetrate,” he says.

Ribs are another possible add-on. “I came up with some great recipes, and they were really popular when I offered them as specials,” Guerrero says.

Non-meat options might show up as well, as a nod to Guerrero’s two vegetarian sons and customers who prefer lighter fare.

Guerrero has hundreds of ideas for the concept, but knows some must be curbed to keep The Oinkster on its current quick-service track.

“As a chef, I always want to try new things, but I know I can’t be all over the place or make the menu too complicated,” he says. “We’re not trying to make fast-food gourmet; we’re just doing it the best way we know how.”