The Mad Greek Makes Millions Serving Gyros in the Desert | Eater LA

"Sitting on Baker’s single strip between Los Angeles and Las Vegas, a faded blue-and-white diner wrapped in Greek effigies draws long lines of weary travelers and multi-generational locals alike: the Mad Greek. I watched billboards begin about 100 miles out and saw cars queue up on any busy Sunday; inside most people order the basics—a gyro with rice, a surprisingly crisp salad, or something sweet like a creamy in-season strawberry milkshake or baklava—and many tables end up with both. Owner Larry Dabour runs the 24-hour Baker location with his wife and children, and the place has been humming for 28 years: Dabour says they serve about 1,600 people on a typical Sunday and 800–1,000 on weekdays, and the Baker restaurant clears close to $4 million in gross sales annually. Operating in the high desert means constant logistical challenges—no bank or grocery in town, expensive electricity, and supply runs over an hour to Las Vegas or Barstow—so Dabour stresses consistency, quick service, ample storage (they outgrew their kitchen eight years ago), and paying above minimum wage to retain the town-based staff. I also noticed gyro breakfast burritos on the menu, a history of late-night steaks and coffee for truckers, and a recently expanded Mexican side driven by popular demand; despite the harsh location, the Mad Greek remains a profitable, family-run meeting point that keeps generations coming back." - Farley Elliott