Show Notes
It all began with a single, humble restaurant in west Wichita, but now Freddy’s Frozen Custard and Steakburgers has grown to over 400 locations all across the United States. And now you can hear directly from co-founder and COO Scott Redler on how this business came to be and how the approach they took that brought so much success. Hosts Don and Ebony grill (see what I did there?) Scott on everything from the origin story to their recent acquisition. On this episode we discuss:
- Doing things the Freddy’s Way
- How always looking for improvement led to making the hot dog better
- The strategy about french fries
- How Scott knew it was time to franchise
- How to choose a franchisee
- Building a culture and mission into your organization
- The “no jerk” rule
- The importance of teaching our children the right values to set them on a path to success
- The reward of seeing others succeed
- Reinvesting profits with guest driven decisions
- A major donation to Butler County Community College
- Acquisition talk
- The Wichita quality of life
- How a PMA is critical to success
- HPA/LPA in business
- The power of consistency
Learn more about Freddy’s:
At Freddy’s, frozen custard is such a signature part of the menu that it’s included in the name. But surprisingly, the Freddy’s story doesn’t begin with dessert. It all started with a main course back in the 1950’s. Wichita, Kansas is a historical landmark in the hamburger’s march to prominence and home to WWII veteran Freddy Simon. The savory steakburger is inspired by the 50's style staple and reminiscent of an era focused on quality, cooked-to-order meals that bring families and loved ones together. Freddy’s sons Randy and Bill Simon, and accomplished restauranteur, Scott Redler, worked tirelessly to recreate the recipe that lived up to the timeless standards of their Father's generation. Today, thousands gather at Freddy’s for food and fellowship that fills their stomach and warms their soul.
Growing up in St. Louis, Redler got his start in the restaurant business at age 15 catering events for groups of two to 6,000. Paying his way through college by managing a steakhouse, he attended the University of Missouri and earned a degree in restaurant and hotel management. Redler has managed and overseen everything from 5-star restaurants to corporate cafeterias in Wichita, St. Louis, Minneapolis and Washington, D.C. Overall, Redler has been involved
in development and operations of 21 varying concepts. In 2002, Redler partnered with Bill Simon and his brother Randy to launch Freddy’s Frozen Custard & Steakburgers. After franchising in 2004, Freddy’s has grown to nearly 400 domestic locations that serve 32 states across the United States. Redler currently serves as Co-founder and Chief Operating Officer for Freddy’s. Redler’s vast knowledge of restaurant ownership and operations has made him a sought-out
professional in the industry. An IFMA Silver Plate Award recipient, he currently serves on the Board of the National Restaurant Association, advocating for and representing restaurant industry interests with policymakers at all levels along with many other philanthropy boards.
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