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Leaders at emerging Austin chains P. Terry’s, Chi’Lantro talk difficulties of scaling up

Brand founders Patrick Terry, Jae Kim share why culture is everything — and price increases are unavoidable.


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].

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