Interviews
Name: Tom Gleeson
TCD Qualifications: BA (2008) Economic and Social Studies
About: The man behind Bunsen, one of Dublin’s fastest growing restaurants. The 30 year old started Bunsen two years ago and it’s now in two Dublin premises, with over 15,000 Facebook fans, we're wondering what his next move will be...
How did Bunsen come about?
I had lived in New York and sampled the best burgers in the world. When I came home to Ireland I was frustrated that I couldn’t get the same standard of burger considering the quality of the ingredients here. So basically self indulgence.
Did you always plan on being an entrepreneur?
I had never planned on being an entrepreneur. The idea behind Bunsen was product not profit. However, I understood that selling nice burgers on a busy street was a model that had worked reasonably well for 100 years or so.
Who has been your biggest advocate throughout the process?
My mom? Truthfully, we have had thousands of advocates on social media support us collectively with pictures, tweets and positive reviews from the start. We did no advertising for the first year so it was word of mouth that really grew our business.
What’s your favourite side of the business?
It’s great to meet so many different people, staff and customers. I always struggled with authority so it’s good to be my own boss too. The best thing about a business that is growing fast like this is that your job description changes every 6 months. From cook, to bookkeeper, to marketer, to human resource manager. There is always something interesting around the corner.
Describe your average work week?
At the start I worked all the hours that I was awake but it is more relaxed now. We have about 40 staff from all over the world and they are brilliant. There is no average week really. I was up at 5am this morning flying a drone up the Liffey for a new promotional video, but that's not every week!
Did any particular Trinity academic influence you?
I was a big fan of Senator Sean Barrett and his transport economics class. I always found this an interesting lecture and I liked his ideas on de-regulation. Also, he would invite Michael O’Leary in once a year to speak for an hour and this was always a lively Q&A.
We hear that you were once an avid script writer. Does this career still beckon?
I’m afraid not! I got down to the last 50 in an open competition held by the BBC but the following month our first premises on Wexford Street became available and it was all Bunsen from there.
The formula is so simple, but yet they taste so good, what’s the secret ingredient?
Quality ingredients treated well. We grind our beef fresh every morning and our buns are baked everyday. Beyond that it’s just about keeping it simple.
Opening a second Bunsen within the first two years of business can only mean good things. What’s your next move?
We want to grow the business until we lose interest or it is not fun anymore. Premises are very hard to come by in Dublin but we are always looking. Maybe a Bunsen in the Pav!?