A start up is like a restaurant with 2 doors into the kitchen. 1 door from the outside, 1 door for servers to enter/exit.
In a restaurant the workers can easily spot problems. And if someone walks in usually you kick them out, or lose a batch of food. The cost is much smaller than hiring 2 full-time bouncers.
If, however, you now have a giant catering hall with 50 entrances to the kitchen and hundreds of people there, security / bouncers are necessary.
The problem is how to go from one to the other, and not realize you need security when it is too late.
A start up is like a restaurant with 2 doors into the kitchen. 1 door from the outside, 1 door for servers to enter/exit.
In a restaurant the workers can easily spot problems. And if someone walks in usually you kick them out, or lose a batch of food. The cost is much smaller than hiring 2 full-time bouncers.
If, however, you now have a giant catering hall with 50 entrances to the kitchen and hundreds of people there, security / bouncers are necessary.
The problem is how to go from one to the other, and not realize you need security when it is too late.