A Former McDonald’s Owner-Operator Turned His Daughter’s Paris Baguette Discovery Into a Multi-Unit Franchise Deal

Gabriel Vesci first came across Paris Baguette* in an unexpectedly personal way. His daughter showed him the bakery café brand on social media.

What started as a family discovery quickly became a serious business evaluation. Vesci, a former health care finance executive and longtime McDonald’s owner-operator, knew how much discipline it takes to turn a promising restaurant concept into a business that can perform across multiple locations.

Now, Vesci is bringing that experience to a multi-unit development agreement across West Los Angeles. His first café will be a 3,000-square-foot location in Thousand Oaks, followed by planned expansion into high-activity, family-oriented markets including Culver City, Brentwood, Santa Monica, and West Hollywood.

Paris Baguette gave Vesci a chance to build around a different kind of customer visit. After years in high-volume restaurants, he saw value in a café people could use often, but still experience as something more personal than a quick stop.

“What excites me most is how the concept fits into people’s everyday lives,” Vesci said. “It’s a neighborhood bakery café that works well in active, family-oriented communities like Thousand Oaks.”

Vesci sat down with 1851 Franchise to discuss his professional pivot, the strength of the brand and his long-term vision for the West LA market. Here’s what he had to say:

1851 Franchise: Frame your personal story for us. What do you want us to know?

Gabriel Vesci: My career began in finance and operations within the health care sector, where I focused on administration and operations management. I eventually transitioned into the restaurant industry, spending over a decade as an owner-operator and equity partner in a multi-unit McDonald’s organization. That time was spent overseeing a portfolio of high-volume restaurants, which gave me a very strong foundation in building and scaling systems-driven businesses. Now, I’m applying those lessons to my first Paris Baguette location.

1851: What did you do before franchising, and how did you decide franchising made sense for you?

Vesci: Before I entered the restaurant space, I was in health care finance and administration. Making the move into franchising made sense because I enjoy the challenge of managing high-volume operations and building out portfolios. My experience as a McDonald’s operator showed me the power of a strong model, and I recognized that same strength in Paris Baguette when I began looking for my next opportunity. 

1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?

Vesci: Coming from a finance and operations background, I saw franchising as a way to scale businesses effectively using established systems. Now that I’ve spent over a decade in it, I’ve seen firsthand how important execution is. It’s one thing to have a model, but it’s another to manage the daily operations and oversight required to keep a high-volume business running successfully. 

1851: What made you pick this brand? What excites you most about this company?

Vesci: My daughter actually introduced me to the brand through social media several years ago. After experiencing the concept myself and learning about the business model, I recognized the brand's strength. What excites me most is how the concept fits into people’s everyday lives. It’s a neighborhood bakery café that works well in active, family-oriented communities like Thousand Oaks.

1851: What do you hope to achieve with your business? What are your plans for growth? 

Vesci: My long-term goal is to continue growing with Paris Baguette and establish a meaningful presence in the communities we serve. I’ve signed an agreement to develop multiple cafés across West Los Angeles, including Culver City, Brentwood, Santa Monica and West Hollywood. I plan to grow in a measured, deliberate way while staying focused on execution and the guest experience.

1851: Is there anything else about your story you want us to know?

Vesci: I’m very intentional about where I develop. Thousand Oaks was a clear choice because of its strong residential base and steady daily activity. I believe the brand will become a natural part of the community there, and I’m looking forward to our opening.

1851: What advice do you have for other people thinking about becoming franchise owners?

Vesci: Focus on the strength of the model and the operational foundation. My background taught me that success comes from a strong foundation in systems. If you find a brand with that strength and a concept that resonates with the community, it provides a clear path forward.

ABOUT PARIS BAGUETTE: 

With a projected 1,000 bakery cafés in North America by 2030, Paris Baguette is on a mission to reestablish the neighborhood bakery café as the heart of the community. Paris Baguette serves craveable baked and brewed treats and creates warm and welcoming experiences through a blend of gracious service, expert craftsmanship and community connections. From decisions made behind a desk to smiles offered behind a counter, the desire to spread joy and make the world a happier place drives everything we do. Being a neighborhood bakery café means caring about those around us and finding ways to make a real impact. We do so through our "Love Baked In" programs that bring to life our commitment to serving local communities through various charitable programs and initiatives. Paris Baguette is a leader in the hospitality industry with its commitment to creating unique consumer experiences and a network of successful franchisee relationships. For information and to find the Paris Baguette location closest to you, please visit www.parisbaguette.com.