The 10-Year Plan that Turned Tender Greens into a $100M Business
BY CHEF ERIK OBERHOLTZER
Featured by a collaboration with Yelp and the California Restaurant Association’s President - this interview captures how David and Erik defied the odds, and turned Tender Greens from an unknown brand into one of the “Ten Best Restaurant Chains in the World” according to Conde Nast Traveler. Fill out the form to watch their exclusive interview.
Watch the interview.
Fill out the form to watch an interview with the Co-Founders of Tender Greens
Meet David & Erik
David Dressler
David began his hospitality career at age six, working in a family-run hotel in the Adirondacks. Combining his professional experience with his personal style, he shaped and scaled Tender Greens’ distinctive heart-centered culture.
Erik Oberholtzer
As chef and co-founder of Tender Greens, Erik helped create the “fast casual” restaurant trend. Based on its mission to democratize good food, Tender Greens prospered, growing to thirty locations across the United States.
Tender Greens was designed to grow.
But not just profits
In this 47-minute interview, get a behind-the-scenes look at the Tender Greens growth strategy from both Founders. Watch the interview to learn:
The essential elements of a profitable restaurant
The foundations of a successful partnership
How to raise money
Creating a 10-year plan for your restaurant
How the Founders of Tender Greens Scaled their Heart-Centered Brand
Ten Year Plan lays out a practical, proven approach to creating enduring value—including missteps, misgivings, setbacks, and successes. Applicable to any industry, the scalable business model crafted for Tender Greens gives equal emphasis to margins and mission.
