ABOUT US

EXTRA BUTTER

Extra Butter is a fast-casual seafood concept built on speed, quality, and disciplined execution.

The first Extra Butter location opened in Oakland, California in March of 2020 — at a moment of historic uncertainty for the restaurant industry. Despite the timing, the response was immediate. Within weeks of opening, lines wrapped around the block as customers gravitated toward a concept that delivered premium seafood quickly, consistently, and without friction.

From the beginning, Extra Butter was designed to operate efficiently under pressure. A streamlined food preparation process, next-generation point-of-sale technology, and custom packaging systems allowed high volumes of customers to be served without long waits — proving that fast-casual could still feel intentional and elevated.

“Good things come in small packages.”

Extra Butter’s compact footprint is by design. Smaller, highly efficient locations allow for tighter operations, faster service, lower labor complexity, and a more dynamic guest experience — all without sacrificing quality.

FOUNDING PHILOSOPHY

Extra Butter was founded by hospitality veteran David Sifflet, a U.S. Navy veteran and logistics specialist with more than three decades of hands-on experience building and operating successful restaurant concepts.

Born to Saint Lucian parents and trained in logistics through military service, Sifflet developed a deep understanding of supply chains, execution, and operational discipline long before opening Extra Butter. Over his career, he founded and operated multiple restaurant concepts across California, including seafood, barbecue, pizza, and dessert brands — several of which were scaled successfully and exited profitably.

Those decades-long vendor relationships became a competitive advantage.

While many operators faced rising costs and inconsistent supply, Extra Butter maintained access to high-quality seafood at stable pricing — allowing the brand to deliver better product without compromising consistency.

A SYSTEM, NOT A GIMMICK

Extra Butter’s success is driven by systems, not shortcuts.

  • Research & Development continuously evaluates customer preferences, market trends, and menu performance

  • Customer Service Training emphasizes speed, cleanliness, and hospitality at every location

  • Supply Chain & Buying Power ensures quality ingredients at competitive prices

  • Design & Construction Standards prioritize efficiency, durability, and cost control

  • Operational Simplicity reduces the need for specialized kitchen labor while improving output

Many products arrive pre-prepared and optimized for fast execution, allowing teams to focus on accuracy, service, and consistency rather than complexity.

The result is fresher food served faster — with fewer steps, less friction, and a more reliable guest experience.

DESIGNED TO GROW

Following the success of its first location, Extra Butter expanded to Marin, California in 2021 and began laying the groundwork for national growth. Today, the concept continues to attract interest across multiple markets, including the Southeast and Florida.

Extra Butter’s model is intentionally compact, repeatable, and scalable — designed to travel without dilution.

Each location operates within a clearly defined system, supported by an experienced operations team and decades of real-world hospitality knowledge. Best practices are not theoretical; they are lived, tested, and refined in active locations.

THE EXPERIENCE

Extra Butter delivers what modern guests expect:

  • High-quality seafood

  • Fast, consistent service

  • Clean, well-run environments

  • Reliable pricing and portioning

  • A brand that feels familiar — and dependable

Every visit is designed to feel the same as the last: flavorful, efficient, and satisfying.

That consistency is the brand.

Extra Butter
Fast-casual seafood, engineered for execution.
Small footprint. Big impact.
Built to perform — and built to last.