Welcome to Takeaway with Sam Ocas, a podcast for leaders of growing restaurant companies looking to take their businesses to the next level.

In nearly two decades covering the restaurant industry, I've gained access to some of the industry's most influential decision makers, and I'm letting you in on the conversations.

In today's episode, you'll hear from the CEO of a growing burger chain about why it's important

for restaurant executives to get their hands dirty in the restaurants and about the one

element of your business that you cannot sacrifice for the sake of better margin. Chris Dull

is the CEO of Freddy's Frozen Custard and Steak Burgers, a Wichita, Kansas-based brand that has grown to 600

locations since it first opened its doors in 2002.

Freddy's has been consistently growing across 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 Freddie'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 front lines

and about why the pendulum is swinging back from the off-premises boom of the pandemic.

In this conversation, you will learn more about why human beings are a brand differentiator,

why your innovation should be crafted around what your

guest gives you credit for, and why managing your labor down to squeeze margin out of the

business is a losing proposition. If you learn something from this episode, go follow,

take away wherever you listen to podcast, and leave some feedback. It's the best way to get

these lessons to a fellow

restaurant leader. Jumping now into my interview with Freddie's CEO, Chris Dull. Also, don't forget

to stick around after the interview, as I will share my four takeaways from the conversation,

actionable insights that you can take with you on the go. All right, I am sitting down with

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