Interview with Erik Oberholtzer – Episode 42 – Cambro Eats
In this episode, we talk with Erik Oberholtzer, co-founder of Tender Greens and a chef turned operator. He shares how Tender Greens was built to deliver chef-quality food at fast-casual speed, and why the brand’s chef-led, partner model kept standards high as the company scaled. We get into growth, culture, and the nuts and bolts of running consistent kitchens without losing craft.
Erik also walks through the Sustainable Life Project, Tender Greens’ paid apprenticeship for emancipated foster youth. He explains how it is funded inside the operating budget, the skills participants gain on the line, and how the program strengthens teams. If you lead a restaurant group or foodservice operation, you will pick up practical ideas on building chef-entrepreneurs and weaving purpose into the P&L.