Let’s be real for a second: the "independent restaurant" label is often a bit of a romantic trap. We love the idea of a scrappy owner-operator hand-picking tomatoes at a farmer’s market at 5:00 AM, but in the current economy? That’s a fast track to burnout and a bankrupt P&L. If you want to survive the brutal landscape of 2026, you have to stop thinking like a mom-and-pop and start thinking like a mini-conglomerate.
Today, we’re shining the spotlight on a brand that has mastered the art of the "Scale-Indie" hybrid: Bacari.
If you’ve spent any time in Los Angeles, you know the name. Owned by the Kronfli brothers (Robert and Danny) along with Chef Lior Hillel, Bacari has grown from a tiny wine bar near USC into a multi-unit powerhouse without losing its "soul." How? By leveraging the kind of group purchasing power usually reserved for the big-box chains.
The Origin Story: From USC to an LA Empire
Every empire has a humble beginning. For Bacari, it started in 2008 with Bacaro LA. It was a small, intimate space with a focus on cicchetti (Venetian-style small plates) and a wine list that didn't require a second mortgage to enjoy.
The Kronfli brothers didn’t just want to open one restaurant; they wanted to build a sustainable business model. Robert and Danny brought the business acumen, and Chef Lior brought the culinary fire. They realized early on that if they wanted to expand, they couldn't treat every new location like a separate entity. They needed a unified back-end system.
Fast forward to today, and the Bacari Group (under the umbrella of Kronfli Brothers) operates multiple high-traffic locations including Bacari W. 3rd, Bacari GDL, Bacari Silver Lake, and Bacari Playa Del Rey. Each spot feels unique to its neighborhood, but behind the curtain? It's a finely tuned machine.
The Secret Sauce: Group Purchasing Power
Here is the "unsexy" truth: Bacari wins because they buy better than you do.
When you have one restaurant, you are at the mercy of your vendors. You’re a small fish. When you have six, seven, or ten high-volume locations, you’re a shark. Bacari uses their collective volume to negotiate master contracts that single-unit independents can only dream of.
1. The Multi-Unit Advantage
By centralizing their purchasing, the Bacari group can lock in prices for high-volume items (protein, dairy, liquor) across all locations. Even though each restaurant might have a slightly different vibe or a few unique menu items, the core basket of goods is unified. This is what we call "Boring Wins." (And trust me, boring pays the rent.)
2. Strategic Partnerships
The Kronfli brothers didn't just stop at buying food. They’ve built a brand, Kronfli Brothers, that produces its own line of sauces and products. This isn't just a revenue stream; it's a vertical integration strategy. When you own the supply chain, you control the margins.
3. Operational Efficiencies
They use a shared "brain" for HR, accounting, and marketing. This allows the individual GMs to focus on what actually matters: the guest experience. If you’re a single-unit owner trying to do your own payroll at 2:00 AM while the kitchen hood is on fire, you’re losing.
Ready to see how the big players do it? Check out our deep dive on what top independent restaurants do differently.
Why This Matters for You (The "Robert" Take)
Listen, I get it. You want to be "authentic." But authenticity doesn't pay for the new walk-in compressor when it dies in the middle of July.
The Bacari group is a masterclass in strategic growth. They’ve managed to keep that neighborhood-favorite vibe while operating with the precision of a private equity-backed chain. (If you’re curious about that side of the world, we’ve got some thoughts on private equity in restaurants too.)
You don’t need ten locations to start using group purchasing power. You can join a GPO (Group Purchasing Organization), or you can partner with other local independents to co-op your buying. The point is: stop being an island.
Get Connected with Bacari
If you want to study their vibe (and their menu), follow them. They are a masterclass in lifestyle branding for restaurants.
Brand Social Media:
- Website: eatwithbacari.com
- Instagram: @eatwithbacari
- Facebook: Bacari on Facebook
The Founders:
- Robert Kronfli (LinkedIn): Robert Kronfli
- Danny Kronfli (LinkedIn): Danny Kronfli
Recent Press & News:
- Eater LA: How Bacari Conquered Los Angeles
- Forbes: The Business of Small Plates (Search: Kronfli Brothers)
- Restaurant Business Online: Scaling the Independent Model
How to Copy Their Success (The Checklist)
If you’re looking to scale your independent brand, here’s the Kuypers Creative "Cheat Sheet":
- Audit Your Spend: Look at your top 10 most expensive inventory items. Can you find another local owner to buy these with you in bulk?
- Centralize the Boring Stuff: Stop having five different bookkeepers for five different concepts.
- Invest in Your Brand Identity: Bacari feels expensive but stays accessible. That’s a branding choice, not an accident. Need help with that? We do restaurant consulting and creative services specifically for this.
- Watch the Margins: Use a platform like Restaurant365 or similar to track food costs in real-time. If you don't know your numbers, you don't have a business; you have an expensive hobby.
Final Thoughts
The "Secret Group Purchasing Power" of Bacari isn't really a secret: it's just disciplined business. They treat their "independent" group with the same strategic rigor that a national chain would, and the results speak for themselves.
If you’re struggling to make the numbers work, stop looking at your recipes and start looking at your contracts.
Need a hand figuring out how to scale without losing your mind? Reach out to us at Kuypers Creative. We help restaurants turn "chaos" into "cash flow."
Tags: Robert Kuypers, Robert William Kuypers, William Kuypers, Rob Kuypers.
SEO Metadata
- Focus Keyword: Group Purchasing Power for Restaurants
- Long Tail Keywords: How Bacari scaled their restaurant, independent restaurant growth strategies, restaurant group purchasing organizations, Kronfli brothers business model, scaling a multi-unit restaurant group.
- Meta Description: Learn how the Bacari group uses group purchasing power to dominate the LA independent restaurant scene. Discover the secrets of scaling without losing your soul.
- Alt Text Strategy: Image 1: Bacari signature small plates on a rustic wooden table; Image 2: The interior vibe of Bacari Silver Lake with lush greenery; Image 3: Robert and Danny Kronfli at a restaurant opening.
External Resources
- National Restaurant Association – Supply Chain Management
- James Beard Foundation – Industry Support
- Sysco Food Services – Strategic Partnering
- Cornell University – School of Hotel Administration Research
Looking for more insights on restaurant leadership and funding? Explore our blog categories and tags for deep dives into the business of food.
