Financing

How does an emerging brand break into a new market?

A Deeper Dive: Otto Othman, cofounder of Pincho, joins the podcast to talk about the chain’s recent openings in Texas.

This episode of A Deeper Dive is brought to you by Zero Hour Health.

zero hour health

How does an emerging brand break into a new market?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Otto Othman, the cofounder of Pincho, who discusses a wide range of topics.

Pincho is based in Miami and specializes in two things: kebabs, or pinchos, and burgers. The company received an investment from the Salt Lake City-based private-equity group Savory Fund.

Savory has injected some operations expertise, not to mention investment, into the fast-casual brand, and we talk about a lot of that.

Some of that expertise came in play when the chain opened restaurants in Houston recently. We chat extensively about all that the company did to expand in the city and what kind of technology it used.

We also talk about the chain's recent kitchen upgrades and how that cut the company’s service times in half.

It’s a fascinating conversation on A Deeper Dive, so please check it out.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Is the takeout revolution over?

The Bottom Line: Starbucks and McDonald’s are struggling while full-service restaurants like Chili’s and Olive Garden are thriving. Consumers may be rediscovering their love of hospitality.

Financing

Buoyed by a recovering Steak n Shake, Biglari goes back on the restaurant hunt

The Bottom Line: Biglari Holdings’ share price has improved over the past couple of years, and now its chairman is eyeing both Jack in the Box and El Pollo Loco. But there are lessons for other restaurant executives.

Beverage

Condado Tacos overhauls its margarita lineup and drink sales spike by 20%

Behind the Menu: Wild new flavors and upgraded ingredients give the fast casual’s bar program a boost—and customers are noticing.

Trending

More from our partners