In this episode of Take-Away with Sam Oches, Sam talks with two emerging restaurant leaders out of Austin, Texas: Jae Kim, founder of 8-unit Chi’Lantro BBQ, and Patrick Terry, founder of 23-unit P. Terry’s Burger Stand. Both weigh in on the growing pains of scaling a restaurant business, particularly as they deal with issues like labor, supply chain and inflation.  

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 

 Have feedback or ideas for Take-Away? Email Sam at [email protected].