Every 58 seconds, a customer bites into a $12 cheesesteak from Big Dave’s Cheesesteaks, a chain that has become a fast-growing fixture in the city’s culinary landscape. Behind this rapid-fire expansion is the story of CEO David “Big Dave” Thompson, whose journey from selling newspapers and bean pies on Philadelphia streets to leading a multi-million-dollar restaurant brand exemplifies grit, entrepreneurship, and the American dream.
Growing Up in “Survival Mode”
Thompson’s early life was marked by financial hardship and relentless determination. In interviews, he often recalls selling newspapers and bean pies as a child to help support his family. Those experiences instilled a deep understanding of hustle and perseverance.
- “I learned early that nothing comes easy,” Thompson says. “Every dollar earned on the street was a lesson in discipline and hard work.”
- He credits those early sales with teaching him how to read people, manage money, and take calculated risks—skills that would later shape his approach to running a business.
The Birth of Big Dave’s Cheesesteaks
After years of working in food service and learning the intricacies of Philadelphia’s restaurant culture, Thompson launched Big Dave’s Cheesesteaks in 2015. His vision was simple but ambitious:
- Offer high-quality, authentic cheesesteaks at a price that locals could afford.
- Ensure speed and consistency, allowing customers to grab a fresh sandwich without long waits.
- Build a brand identity rooted in Philadelphia pride, from menu design to store decor.
The first location quickly became popular, with lines stretching out the door and word-of-mouth spreading throughout the city.
Growth and Scale
Today, Big Dave’s operates multiple locations across Pennsylvania and is preparing for expansion into neighboring states. The chain sells a $12 cheesesteak every 58 seconds, a statistic that has become both a marketing point and a testament to its operational efficiency.
Thompson attributes the success to:
- Operational excellence – Streamlined kitchen processes and high-quality ingredients ensure speed without sacrificing taste.
- Customer experience – Friendly staff and a consistent menu keep patrons returning.
- Smart marketing – Social media campaigns, collaborations with local influencers, and community engagement drive brand visibility.
The chain has also embraced technology, implementing mobile ordering and delivery partnerships to capture the modern consumer market.
Lessons from the Street to the Boardroom
Thompson frequently reflects on how his early experiences selling newspapers shaped his leadership style:
- Resilience under pressure – He knows how to adapt in high-stress environments.
- Customer focus – Just as he had to understand his buyers as a child, he emphasizes understanding the needs and desires of today’s food customers.
- Hustle mentality – There is no substitute for persistence, whether selling pies on the street or negotiating leases for new store locations.
“These lessons are timeless,” Thompson explains. “The street taught me how to survive. Running a business taught me how to thrive.”
Looking Ahead
Big Dave’s Cheesesteaks is now eyeing national expansion, with plans to enter key East Coast markets and potentially franchise in the coming years. Thompson remains committed to maintaining the chain’s authentic Philly roots, while leveraging modern operational strategies to scale efficiently.
For many, Thompson’s story is a compelling reminder that humble beginnings can lay the foundation for extraordinary success. From selling bean pies on street corners to selling a cheesesteak every minute, his journey underscores the value of perseverance, vision, and relentless work ethic.
