This week on the show we had the privilege of chatting with Erik Oberholtzer, the co-founder and CEO of the rapidly growing restaurant group, Tender Greens – a plant forward, chef-driven, season and sustainably sourced restaurant group.
Erik is a former executive chef who joined forces with two friends and colleagues from work to open the first Tender Greens location back in 2006. Since their humble beginnings back in Culver City, they’ve expanded from locations solely in California to the east coast and will pass the 100 million dollar mark in annual revenue this year.
In this conversation, we discuss:
- The challenges associated with stepping out on their own
- What it took to open that first restaurant
- Important lessons he and his business partners learned along the way
- The long-term strategy for growth and how they’ve scaled in such a dynamic way
- Erik lessons in leadership – from the early days to CEO
- And more!
Many thanks to the episode sponsors: Le Cordon Bleu International & Libbey
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Connect with Erik & Tender Greens below:
www.facebook.com/tendergreensfood
