In this episode of Take-Away with Sam Oches, Sam talks with Yaron Goldman, the CEO of Rib & Chop House, a casual dining concept based in Bozeman, Montana, that is part of the Finally Restaurant Group and has 13 locations across the Mountain West. Yaron joined the podcast to talk about how they’ve streamlined the concept to prepare for their just-launched franchise program, what he thinks about the impending recession and its impact on high-end concepts like his, and how loyalty has become more and more about providing access and exclusivity.

 

In this conversation, you’ll find out why:

• You can streamline prep and production without sacrificing quality
• You can’t grow if you’re not consistent
• It pays to be a big fish in a small pond
• If you treat your loyalty members like royalty, they will pay you back
• Customers find value in how they feel in your restaurant, not just in how much they pay
• In full service, the back of the house is where we should expect to see most tech innovation

 

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