Episode description

In this episode, Bert Miller is joined by Craig Huse, CEO of Huse Culinary Group, in a captivating conversation on how he grew a legacy brand in the hospitality industry. 

Discover how Huse Culinary grew from one restaurant, the 121-year old St. Elmo Steakhouse, to generating $70 million in revenue. Beyond the restaurants, Craig oversees the St. Elmo Foods Group, which produces beloved products like St. Elmo shrimp cocktail sauce and seasonings. He's also launched RTD St. Elmo Cola and has ambitious plans for a distillery on the horizon. Their forthcoming distillery marks a strategic move to diversify revenue streams. 

This steady, strategic approach to brand expansion is the foundation of their success. 

But what truly sets Huse Culinary apart isn't just their diverse portfolio; it's their unwavering commitment to teamwork and fostering positive energy within their establishments. Creating a supportive and positive work environment, coupled with robust training and benefits, has been instrumental in retaining top-tier talent within the hospitality industry.  

Craig also highlights the pivotal role guests play in creating a vibrant and welcoming atmosphere in their restaurants. For instance, St. Elmo hosts the unforgettable annual St. Elmo Shrimp Cocktail Eating Contest, featuring competitive eater Joey Chestnut. 

The company's owner-operated model and unwavering commitment to stability and continuity have been key pillars of their enduring success. The Huse Culinary Group is a testament to the power of steady growth, diversified portfolios, and a relentless focus on team excellence. 

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Follow Craig Huse: https://www.linkedin.com/in/craighuse/  

Follow Huse Culinary: https://www.linkedin.com/company/huse-culinary/  

Follow St. Elmo Steakhouse: https://www.instagram.com/stelmosteakhouse/  

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Follow Beyond the Bottom Line with Bert Miller Podcast: https://www.linkedin.com/company/beyondthebottomline/  

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