The pressures facing restaurant operators today are many and varied, from cost increases and other inflationary issues to the labor crunch forcing many restaurants to be short-staffed.
Independent restaurants and emerging chains are feeling those pressures most acutely. And for many, it’s coming at a time when they’re simultaneously trying to scale their businesses.
Patrick Terry and Jae Kim are two brand founders who are in such a scenario. The leaders of 23-unit P. Terry’s Burger Stand and eight-unit Chi’Lantro BBQ, respectively, are pursuing growth even as they deal with one challenge after another in their day-to-day operations.
In the latest episode of Take-Away with Sam Oches, Terry and Kim joined Nation’s Restaurant News’ editor in chief to discuss the growing pains of scaling a restaurant business. In this conversation — recorded live at COEX in Austin, Texas — you’ll find out why:
- If you invest in your people, they will invest in your brand
- If your growth is stalled because of supply chain or inflation, take a look at ghost kitchens
- The digital revolution isn’t for every restaurant
- Price increases should be a last resort — but one you probably have to turn to anyway
- Carefully control your costs in order to keep prices low
Contact Sam Oches at [email protected].