Podcast appearances and mentions of erik oberholtzer

2023 has brought us 35 new guests and more than 2,000 minutes of conversations– join Conor Gaughan as he shares his insights, takeaways, and analysis on a few of our favorite moments from the year.Whether it's breaking down sustainable business blueprints, finding motivation during difficult times, or imagining an entirely new industry, this episode has you covered! Featuring01:20 - 04:10 Catherine Roggero-Lovisi: CEO, Modern Meadow04:11 - 07:30 Rick Fox: Co-founder and CEO, Partanna07:31 - 11:24 Roger McClendon: Executive Director, Green Sports Alliance11:25 - 13:20 Tim Sheehy: Founder and CEO, Bridger Aerospace13:21 - 15:50 Greg Putnam: Co-founder and President, Little Belt Cattle Co.15:51 - 20:12 Andrew Gibbs-Dabney: Founder and CEO, LIVSN20:13 - 24:59 Ben Bressler: Founder and President, Natural Habitat25:00 - 27:48 Jenny Du: Co-founder and SVP, Operations, Apeel Sciences27:49 - 30:17 Joey Zwillinger: Co-founder and CEO, Allbirds30:18 - 33:43 Matt Rogers: Co-founder and CEO, Mill Industries33:44 - 36:46 Chris Wood: President and CEO, Trout Unlimited36:47 - 42:54 Tina May: VP, Rural Services and Chief of Staff to the CEO, Land O'Lakes42:55 - 45:52 Michael Chanin: CEO, Cherry Street Energy45:53 - 47:54 Paul Snyder: Executive Vice President, Stewardship, Tillamook County Creamery AssociationA big thank you to all of our guests this year, including Erik Oberholtzer, Nick Whitman, Ron Hovsepian, Seonghoon Woo, D'Wayne Edwards, Rick Fox, Matt Rogers, Ben Bressler, Jeff Siewicki, Michael Chanin, Jamila Norman, Forrest North and Jason Marks, Jay Bellows, Damon Barron, Catherine Roggero-Lovisi, Alfred Johnson, Chris Clark, Jenny Du, Chris Wood, Paul Snyder, Margo Walsh, Joey Zwillinger, Mark Danzenbaker and Peter Corsell, Jeff Simmons, Jean-Louis Warnholz, Cisco DeVries, Andrew Gibbs-Dabney, Chris Anderson, Jill Brosig, Greg Putnam, John Little, Tina May, Roger McClendon, Tim Sheehy, and Steve McHugh.Have questions, feedback, or a great idea for a potential guest? Email us at CiC@consensus-digital.comConnect with Conor Gaughan on linkedin.com/in/ckgone If you enjoyed the show, please leave a review – it really helps further our reach!Consensus in Conversation is a podcast by Consensus Digital Media produced in association with Reasonable Volume. Hosted on Acast. See acast.com/privacy for more information.

This week's guest is long-time chef Erik Oberholtzer, co-founder of Tender Greens, a revolutionary “fast casual” food brand. Now, as managing partner at Cohere, he helps other founders scale food brands making a positive impact. But before finding success as a chef, entrepreneur, and author, Erik was at Temple University working towards an undergrad psychology degree. In need of money, he took a concierge job at the Four Seasons Hotel in Philadelphia. The position required someone well-informed on the city's culinary scene – the best restaurants, bars, cocktail lounges – so Erik immersed himself in that world.The experience ignited a newfound passion for food, and soon Erik was off to culinary school and much, much more. Join us to hear how Erik found himself on a mission to democratize food. Episode Highlights 00:00 Erik on the early days of starting a business. 00:53 Introducing Erik Obertholtzer and Tender Greens 02:58 Growing up, developing a passion for food, and culinary school 08:40 Early culinary career, the food scene, and entering the restaurant industry 16:47 Career leading up to founding Tender Greens and the origin story25:25 Fun startup stories, hardships, and scaling the business29:57 Leaving Tender Greens, consulting, and Erik's work at Cohere37:55 Aligning purpose with profits and the democratization of food42:50 Conclusion and end credits To learn more about Cohere, visit https://www.coherestudio.co/Follow Erik Oberholtzer on LinkedIn https://www.linkedin.com/in/erik-oberholtzer-930a934/Have a great idea or a guest in mind for a future conversation? Connect with Conor Gaughan on LinkedIn https://www.linkedin.com/in/ckgone/If you liked the show, please give us a follow and leave a review, it makes a big difference. Consensus in Conversation is a podcast by Consensus Digital Media produced in association with Reasonable Volume. Hosted on Acast. See acast.com/privacy for more information.

With excitement, allow me to introduce to you today's guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs. He is married to Randi and they have two amazing kids. Check out Ten Year Plan: How the Founders of Tender Greens Sacled Their Heart-Centered Brand by David Dressler and Erik Oberholtzer as mentioned in today's episode! Check out episode 882 with David Dressler as mentioned in today's episode. Check out episode 887 with Erik Oberholtzer as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "When you are lost, go back to where you came from." In this episode with David Dressler we will discuss: What is a purpose-driven organization? The importance of fiscal responsibility Conscious capitalism The Tender Greens purpose Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: Quiet Advisory website: quietadvisory.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Dressler for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurants around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high-quality food at an affordable price, or in other words, slow food, done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with “knowing your lane”. In 2020 Erik and his partner walked away from Tender Greens to focus on their individual passions. For Erik, that was improving the broken food system. Today Erik creates awareness about biodiversity, regenerative farming and food transparency. Check out episode 277 with Erik Oberholtzer as mentioned in today's episode! Check out episode 882 with David Dressler as mentioned in today's episode! Check out episode 711 with Denyelle Bruno as mentioned in today's episode! Get The Ten Year Plan by Erik Oberholtzer and David Dressler  as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Progress over perfection." In this episode with Erik Oberholtzer we will discuss: Biodiversity Regenerative farming Food transparency Convenience culture Conscious capitalism How can all of this make you more profitable? Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: erik@cohere.nyc Instagram: @erikoberholtzer Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Erik Oberholtzer for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

 In this episode I speak with Erik Oberlholtzer, co-founder of Tender Greens and co-author of the "The Ten Year Plan," whose wakeup up call was waking everyone around him up to embrace a culture of patience if you want to build anything truly great. https://www.amazon.com/Ten-Year-Plan-Founders-Heart-Centered-ebook/dp/B09LTH3GSK/

Erik co-founded Tender Greens in Los Angeles in 2006, a pioneering fine casual brand with 30 locations and growing. At Tender Greens Erik focused on democratizing good food at scale, and has since moved on to join Cohere where he advises founders of food brands helping them do the same. His unique perspective on supply chain integrity, biodiversity and regenerative organic agriculture provides an intuition for future food trends in uncertain times. As a chef and entrepreneur himself, he Is able to meet up-and-coming food brands where they are.    Erik's Book "Ten Year Plan"  follows the journey of three young entrepreneurs who in2006 opened a radically fresh, disruptive restaurant concept in the heartof Los Angeles. Defying the long odds stacked against everyone in therestaurant industry, the founders and their skilled team built TenderGreens, named by Conde Nast Traveler one of “The Ten Best RestaurantChains in the World,” and by Forbes as one of the “25 Most InnovativeConsumer Brands.” Ten Year Plan lays out a practical, proven approach tocreating enduring value—including missteps, misgivings, setbacks, andsuccesses. Applicable to any industry, the scalable businessmodel crafted for Tender Greens gives equal emphasis to margins andmission. Your business, especially now, can be a powerful engine forneeded social change.  Ten Year Plan shows you how.

Christopher Plant sits down with guest Eric Oberholzer to discuss dealing with success, the eternal relevance of food, and how to build toward the future. Eric is the co-founder and chairman of Los Angeles-based Tender Greens, a healthy food restaurant chain. You can learn more about Eric's current endeavors by going to cohere.city

Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cierra Martin, Jeff Moyer and Erik Oberholtzer. Ashley Walsh is the owner of Pocono Organics and talks about how she got into organic farming, working with Food Forever and Rodale and the creation of her immense organic farm, the home of three story greenhouses.  Cierra Martin is a representative for The Crop Trust, the creators of the Food Forever campaign. The Crop Trust is an international organization with a mission to safeguard crop diversity for food security. The Crop Trust supports a network of genebanks with are facilities for tasking with conserving and sharing seeds. They're making sure this diversity stays alive at the seed level, but they're also packaging it up and shipping it around the world for breeders that use it every day.  Jeff Moyer is the CEO of Rodale Institute. “Widely recognized as the birthplace of the organic movement, Rodale Institute is a nonprofit dedicated to growing the organic movement through rigorous research, farmer training, and consumer education.” Jeff talks about the importance of regenerative organic agriculture, farming not just organically and sustainably, but with the future of the soil in mind, and the recently released White Papers. The White Papers are a report on climate change and how a shift from cash crops to cover crops could actually reverse our carbon emissions by putting carbon back into the soil. Erik Oberholtzer is a chef, entrepreneur, and co-founder of Tender Greens. He is on the Rodale Board of Directors and is a leader of the food forever experience, helping to connect Rodale with The Crop Trust. He discusses the importance of building transparent supply chains, new organic certification regulations, and the nutritional and environmental importance of organic agriculture.

Erik Oberholtzer is a chef, social entrepreneur, and food activist. He is co-founder and chairman of Los Angeles-based Tender Greens, a healthy food restaurant chain. We talked about... On Box Breathing And Other Techniques Before Any Meeting On Presence Practices (Specifically Transcendental Meditation) How He Describes the Experience of Meditation to Non-Meditators How He Cultivated Thoughtfulness Through Suffering How I Navigate Maslow's Hierarchy of Needs Positive Relationship With Food & How I Became a Chef My Early Mentors in the Hospitality And Culinary Space Bridging Youthful Naiveté and Betting On Himself First Steps From Food Novice to Food Aficionado The Joy of Shopping in Farmers' Markets Food Shopping as An Adventure How I Picked My Core Team That Lasted 10 Years How I Picked My Core Team (Beyond Hard Skills) The Bus Test For Cofounder Fit How Ayahuasca Helped Me Celebrated My Success And Post-Exit Plan 3 Whys to Crystalize the Core Messages How I Concretize the 10-Year Vision of Tender Greens and more...

My guest today is a chef, social entrepreneur and food activist. He is co-founder and chairman of Los Angeles-based Tender Greens, a chef-led kitchen serving seasonal and responsibly-sourced food to improve the way people eat every day! There are over 30 locations across the United States. Erik and his team also created the Sustainable Life Project where they offer an internship program for young adults who’ve grown out of foster care and into new lives on their own. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

Did you know that there are over 1,000 different types of bananas, over 4,500 kinds of potatoes and more than 800 breeds of cattle? So why is it that most of us – yes, even the most adventurous of foodies – have probably never tried even a fraction of these foods? Today’s guest, Erik Oberholtzer is here to talk to us all about this food diversity challenge. Erik is a chef and the founder of popular healthy food chain Tender Greens. Through his latest initiative, Food 4 Ever, he is teaching people about food and agro biodiversity and the effects it can have on our health and the health of our planet. In my conversation with Erik, we discuss: What exactly is food biodiversity and why is it a key factor in improving major problems like climate change? What food entrepreneurs, chefs and consumers can do to promote food biodiversity Why curiosity plays an important role in creating a more sustainable food system We also chat about his favorite lesser-known ingredients of the moment and business ideas for aspiring food entrepreneurs based on gaps he sees in the market. For more information, visit Food4Ever.org. --- Support this podcast: https://anchor.fm/better-food-stories/support

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.  

I'm very happy to announce that I'm hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we'll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta. Please register for free using this Ticketleap link. We will be announcing more panelists and more details as we get closer to the event! So freaking excited for this and thank you to RADIOKISMET and Cohere for your support!

Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.

In 2006, two chefs and a foodie set out to change the way people eat for the better. Their guiding light was the 10 year plan created by founder Erik Oberholtzer. That plan took the restaurant chain from one location to 30 and carried Tender Greens through the crash of 2008, illuminating opportunities in a difficult time. Today, Erik shares how his plan helped the company weather the recession and offers a path forward for restaurants in a post coronavirus world. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial.

Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Erik Oberholtzer,  In this episode I speak with Tender Greens Co-founder Erik Oberholtzer on his journey and wakeup calls in going from a chef to a restauranteur and staying true to his values.

Erik Oberholtzer, co-founder of Tender Greens, is my guest this week on the podcast. Tender Greens is a chef-led kitchen serving seasonal and responsibly-sourced food to improve the way people eat. In this episode Erik talks about his upbringing and how he fell in love with food and the foodservice industry. He shares the story of Tender Greens and the early days of how the concept came to life, he shares some early challenges, being able to adapt, expanding from CA to NY, he gives advice to anyone who is considering opening a restaurant and my favorite part of the discussion: he talks about what gets him out of bed in the morning. He talks about transforming lives and having a positive impact on the world. (This episode is available on all major podcast platforms)

Erik talks transforming a passion into a business, breaking into new markets and the importance of re-branding for standing out in saturated markets. Transitioning from an executive chef to an executive business leader, Erik Oberholtzer discusses how Tender Greens can no longer solely rely on high-quality​ hospitality, guest experience, ​and ingredients to drive their success.

Why build a massive vault into permafrost on a remote island between Norway and the North Pole? To safeguard sorghum and sweet potatoes, of course. On this episode, host Lisa Held sits down with executive director Marie Haga and Tender Greens founder Erik Oberholtzer to talk about the Crop Trust’s new Food Forever program, an initiative designed to educate people around the world about the importance of crop diversity for the long-term stability of the world’s food supply. They discuss why agricultural biodiversity is disappearing, why the loss of crops is catastrophic, how farmers, chefs, and eaters can participate in saving crop diversity, and how saving seeds in the vault is “the ultimate insurance policy.” The Farm Report is powered by Simplecast.

Erik Oberholtzer is the co-founder of Tender Greens, a fine casual restaurant brand founded in 2006 in Culver City, CA serving seasonal home cooking throughout California, NY and MA with 28 locations nationwide. He also founded the Sustainable Life Project in 2009 with a mission to change the course of at risk youth's lives for the better through a six-month paid culinary internship. He speaks internationally on food's relationship to human and planet health. Erik spends his time between Brooklyn, NY and Venice, CA. This episode is sponsored by the GPS program, a step-by-step system that helps entrepreneurs become professional speakers. Our global GPS community is in 100 cities, 23 countries, and 5 continents. Join us here: christopherkai.com.

Erik Oberholtzer is a chef, athlete, and the co-founder and CEO of Tender Greens, a fine-casual restaurant concept founded in 2006 in Culver City, California. With 28 locations, the most recent opening in New York and Boston, the company plans to continue to expand across the eastern seaboard and beyond. Himself a chef, Erik manages a growing team of talent. He is also the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth develop new skills and career intentions through structured culinary training. Erik received his undergraduate degree in Psychology from Temple University and Culinary Arts at Johnson & Wales.

Erik Oberholtzer is a renowned professional chef who spent 10 years in some of the best fine dining kitchens in California. After getting his start at Chez Panisse, he cooked everywhere from Lark Creek Inn to Left Bank to Shutters on the Beach. Inspired by his relationships with local farmers and his access to fresh ingredients, he became passionate about finding a way to bring farm-to-fork to the masses. In 2006, he opened Tender Greens, a slow-foods-meets-fast-food restaurant in Culver City with an emphasis on affordable chef-created dishes. It has since grown to 28 locations spanning across both coasts and is backed by hospitality giant Danny Meyer. In this week’s episode, Erik and I discuss how he cultivates culture at Tender Greens, America’s shifting relationship with food, and why it’s an exciting time to be in the food space. We also talk about the "forgotten foods" you might be seeing on the Tender Greens menu soon, his commitment to regenerative agriculture, the collision of technology and food, and the power of partnership in growing a business. Go to TryOmax.com/mindbodygreen to get a box of Omax3 Ultra-Pure, for FREE! Omax3 comes with a 60-day money-back guarantee, so you have plenty of time to try it and really feel the Omax difference! To contact Jason with comments, questions, or speaker ideas, please e-mail podcast@mindbodygreen.com. For all sponsorship inquiries, please e-mail sales@mindbodygreen.com. Want to join our podcast newsletter? Sign up here!

A founder and leader of the fast growing global Conscious Capitalism movement, Raj Sisodia shares a new and a novel way to approach business in the 21st century. He's joined by Sharleen Ernster, founder of Hot as Hell and Erik Oberholtzer, founder of Tender Greens to discuss the benefits that can be derived when organizations put people first and are truly committed to the greater good.

On today's episode of THE FOOD SEEN, we welcome the "fine casual" expansion of Tender Greens from sunny California. What begin as a single establishment in Culver City, is now nearly 30 locations strong! CEO and co-founder Erik Oberholtzer, a seasoned chef himself, spent time in white table clothed kitchens of the slow food movement, but it wasn't until a stint as Executive Chef at Shutters on the Beach in Santa Monica, that he and co-founders David Dressler and Matt Lyman realized they couldn't afford to eat at the type of restaurants that served the quality food they have been accustomed to cooking. Tender Greens' mission was to bridge this gap, serve the comfort food chefs love to cook for themselves and their families, and make it delicious at a price that was accessible, everyday. There's mindfulness behind this mantra too, with initiatives in urban farming, culinary internship programs, and supporting like-minded local purveyors, democratize fine dining for all! The Food Seen is powered by Simplecast

In this episode, Pat and Posh hang with the co-founder and CEO of Tender Greens, Erik Oberholtzer, at their HQ to learn the story of how the executive chef turned restaurateur successfully launched and grew a chef-led food concept that never existed before at the intersection of fine dining and quick-serve. SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletter FOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhour FOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhour INTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

003 | Erik Oberholtzer Teaches ALL On How Important Having A Solid And Supportive Network Is In today’s episode I had the pleasure of interviewing Erik Oberholtzer, the founder and CEO of Tender Greens a fast casual concept that started in Culver City, California, grew to San Diego, San Francisco, LA and now they are opening up in Manhattan with a total of over 24 locations. Erik chats with us about his journey through the NO’s and how having a solid network of friends, family and business partners, made all the difference when it came to the ups and downs of entrepreneurship. Erik has found incredible success in his life and business simply because of the connections he’s made in life, from his partner’s father-in-law, to his own friends and family, to other connected entrepreneurs who helped pave the way for him and his partners. They were able to take part in some pretty amazing events, all because they took the time to make these connections. Enjoy and Thank you for listening to Success Unfiltered! To share your thoughts: Leave a comment in the section below. Ask a question over at www.ThePitchQueen.com Share this show on Twitter, Facebook, Instagram, & LinkedIn To help the show out: Leave an honest review on iTunes. Your ratings and reviews really help and I read each one. Leave us a rating! Subscribe to the show on iTunes. Special thanks goes out to Erik Oberholtzer for taking the time to chat with Michelle. Be sure to join us tomorrow, for our next new episode.  For more about building rapport and relationships that work for you, check out my free guide: Make Relationships Real Again Here’s what you’ll learn in this episode: Erik shares his journey from business plan, to asking friends and family for money, to going with institutional investors, to finally settling on those who aligned with their philosophy. You can turn any ‘NO’ into a joke or a punchline. Erik shares how their network helped them meet their goals in business. For every YES, Erik and his partners experienced 10 NO’s. Erik talks about his supportive network of family and friends and how it helped him through the tough times. Erik tells the story of trying to work with the James Beard Foundation and how they may have gotten a NO, but it ended up in a far better way. Erik shares what he’d say to his younger self. Connect with Erik: LinkedIn Twitter Facebook Tender Green’s Website Get my guide right HERE that I made for you of the 10 things that I wish I knew when I first started my first business that will save YOU millions of dollars & avert a few million mistakes!         Music produced by Deejay-O www.iamdeejayo.com

Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurant around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high quality food at an affordable price, or in other words, slow food done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with "knowing your lane". 

We've talked a lot about the principles of Slow Food on this show – essentially by advocating, questioning and thinking through what a good, clean, and fair food system looks like for all. Today, host Jenna Liut uses the Slow Food lens as a tool to talk about fashion. Guests Patrick Duffy and Nica Rabinowitz from Manufacture NY – a manufacturing innovation hub in Sunset Park, Brooklyn – discuss what sustainability looks like in the field of fashion, and how issues like sourcing and labor affect the industry throughout the supply chain. Later in the show, we're joined by Erik Oberholtzer, Founder and CEO of Tender Greens – our featured startup of the week.

On this episode, we are in Los Angeles at Tender Greens, an elevated fast casual concept that brings farm fresh food to the forefront, with a chef-driven culinary edge. After seeing a gap in the market, Erik Oberholtzer, Matt Lyman and David Dressier decided to leave the fine dining world and take on the concept full-force. Join Paul Barron as he speaks with Oberholtzer and Santa Monica Executive Chef, Rian Brandenburg. They share with us the Tender Greens story and its connection to farms amongst other topics.

Erik Oberholtzer co-founded Tender Greens in 2006 in Culver City, California, a chef driven, organic, quick-casual restaurant concept with 18 locations and counting. Himself a chef, Erik manages a growing team of talent along with some exciting new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth develop new skills and career intentions through structured culinary training and farm exposure. Co-founder of P. Balistreri Salumi Company, the first of more chef legacy companies he has helped incubate and bring to market through Tender Greens.

Erik Oberholtzer co-founded Tender Greens in 2006 in Culver City, California, a chef driven, organic, fast-casual restaurant concept with 12 locations and counting. A professionally trained chef, Erik manages a growing team of talent along with some exciting new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed at assisting at risk youth develop new skills and career intentions through structured culinary training and farm exposure. He is also co-founder of P. Balistreri Salumi Company, the first of their unique chef legacy companies he has helped incubate and bring to market through Tender Greens. Erik did his undergraduate degree in Psychology at Temple University in Pennsylvania and Culinary Arts at Johnson & Wales in Providence, Rhode Island.A highly acclaimed security expert, published author, and keynote speaker who provides compelling insight into cyber security issues of the day, Tom Patterson provides clarity while delivering a high energy view into security that is of critical importance today. Patterson shares his insights and incredible knowledge on an area a lot of us either don't know about, or is just to confusing to understand. If you have any questions regarding internet security do not miss this compelling interview! Currently CSC's Global GM for Cybersecurity Consulting, Tom has run security services for Deloitte in EMEA, was IBM's Chief eCommerce Strategist and a venture-backed founder/CEO. Tom has worked on security for the launch of a nuclear aircraft carrier and space shuttle as well as for the U.S. Government and plus businesses around the world. The author of Mapping Security, Tom is a frequent guest security expert on TV including CNBC and CNN.

On this Episode : Erik Oberholtzer, Richard Gibbs & Ashley AlexanderHow do you create restaurant in a world full of them? Erik Oberholtzer co-founded a breakthrough company with some radical new ideas. Tender Greens is a chef driven, organic, fast-casual restaurant concept with 12 locations and counting. A professionally trained chef, Erik manages a growing team of talent along with some exciting new brands. Today we find out just how this concept works, and how you can learn how to create a business that involves risk.Richard “Ribbs” Gibbs (born in 1955 in Bay Village, Ohio) is an American film composer and music producer whose credits include the films Sweet Hearts Dance, Dr. Dolittle, Big Momma's House, The Book of Stars, Queen of the Damned and the television series Battlestar Galactica. Gibbs was the keyboard player for the New Wave band Oingo Boingo from 1980 to 1984. He was also a session player, performing on over 150 albums for artists as diverse as War, Tom Waits, Boy Meets Girl, Living in a Box, Robert Palmer, and Aretha FranklinWhether she is playing in a coffeehouse or singing in an arena, singer-songwriter, Ashley Alexander makes each show a personal and entertaining experience for every audience. When she performed as an opener for Willie Nelson, Luke Bryan, and Chuck Wicks following the release of her debut album Heaven On Earth, she proved she could hold her own on any stage. Opening spots were followed by numerous appearances at sporting events and media outlets, which eventually lead to an opportunity to perform the National Anthem at a NASCAR Nationwide Series Race (her performance voted as one of the top 10 best pre-race performances ever by the Bleacher Report).