Freddy’s CEO on the best way to know how to optimize your restaurants

About this episode

Chris Dull, CEO of Freddy’s, discusses optimizing restaurant operations and the importance of human experiences in the industry.

In this episode of Take-Away with Sam Oches, Sam talks with Chris Dull, CEO at Freddy’s Frozen Custard & Steakburgers, a Wichita, Kansas-based concept that has grown to 600 locations since it first opened its doors in 2002. Freddy’s has been consistently growing all around the U.S., partly because it serves a high-quality, uncomplicated menu of burgers, fries, and custard, and partly because of its commitment to human-driven experiences. Chris has gotten a chance to see what exactly makes the brand tick as he regularly works the line at Freddy’s restaurants, a practice that has helped him streamline kitchen workflows and redesign operations. Chris joined the podcast to talk about some of the lessons he’s picked up from the frontlines and about why the pendulum is swinging back from the off-premises boom of the pandemic. In this conversation, you’ll find out why: Human beings are a brand differentiator Your innovation should be crafted around what your guest gives you credit for Restaurant executives must understand how their product moves through their operation Managing your labor down to squeeze margin out of the business is a losing proposition Have feedback or ideas for…

People in this episode

Host: Sam Oches

Guest: Chris Dull

Topics covered

• restaurant optimization
• human-driven experiences
• kitchen workflows
• restaurant operations
• customer feedback
• labor management

Keywords

• Freddy's
• restaurant growth
• menu optimization
• customer experience
• labor management
• kitchen efficiency
• restaurant industry

Mentioned in this episode

Organizations: Freddy’s Frozen Custard & Steakburgers

Places: Wichita, Kansas

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